RECIPE: Vegan Valentine's Cupcakes With Cream Cheese Frosting

The new launches follow the major success of the chain's Beyond Taco, more than 2,000,000 of which have been sold since April
Vegan Valentine's cupcakes
Vegan Valentine's Cupcakes (Photo: Violife)

Serves 6

Prep Time: 20 mins

Cook Time: 25 mins

For the cupcakes


220g All-Purpose Flour

200g Sugar

1 tsp Baking Soda

1/2 tsp Salt

240ml Almond Milk

10ml Vanilla Extract

80ml Olive Oil

15ml White Vinegar

For the frosting

200g Violife creamy original 'cheese'

50g coconut powder

100g powdered sugar icing (confectioner's sugar)

Fresh sliced strawberries and coconut flakes (to decorate)


1.      Preheat the oven to 180oC (350F) and line a cupcake tray with 6 cupcake holders.

2.      Sift the flour into a bowl and add the sugar, baking soda and salt.

3.      Then add the almond milk, vanilla extract, oil and white vinegar. Mix in thoroughly, using a hand whisk to get rid of any lumps.

4.      Pour the batter into a jug and pour evenly into the cupcake liners.

5.      Bake for 20-25 minutes.

6.      Move to a cooling rack and allow to cool before frosting.

7.      Prepare the frosting by mixing together the Violife creamy, the coconut powder and the icing sugar until well combined. Using a piping bag cover each cupcake with the frosting.

8.      Decorate with fresh strawberry slices and coconut flakes.

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