Chocolate vanilla cupcakes (dairy free)


Active time

25 min

Time Symbol

Total time

1 d 5 h 10 min






18 portions

Vanilla coconut icing ingredients

· 175 g blanched almonds

· 700 g water

· 200 g coconut cream

· 50 g pure maple syrup

· 20 g honey

· 1½ tsp agar agar

· 1½ tbsp cornflour

· 30 g raw cacao butter

· 1½ tsp vanilla bean paste


Chocolate cupcake ingredients

· 150 g raw sugar

· 200 g plain flour

· 40 g Dutch cocoa powder

· 2 tsp baking powder

· 4 eggs

· 140 g grapeseed oil

· 2 tsp vanilla bean paste


Vanilla coconut icing preparation

1  Place a large bowl onto mixing bowl lid and weigh almonds and water into it. Set bowl aside to soak overnight.

2  Place almonds and water into mixing bowl and blend 1 min/speed 8 or until smooth.

3  Line a jug with a nut milk bag or muslin cloth and pour mixture into it. Squeeze firmly to extract as much milk as possible. Set milk and pulp aside. Clean and dry mixing bowl.

4  Insert butterfly whisk. Place coconut cream, syrup, honey, agar agar and
310 g of the reserved almond milk into mixing bowl and whisk 4 min/100°C/speed 3, then simmer 6 min/90°C/speed 3.

5  Place a bowl onto mixing bowl lid and place cornflour into it. Weigh 60 g of the reserved almond milk into bowl and stir to combine. Add almond milk mixture to mixing bowl and whisk 3 min/90°C/speed 3.

6  Add cacao butter and vanilla bean paste and mix 10 sec/speed 3, until well combined. Remove butterfly whisk. Transfer into a bowl and allow to cool (approx. 20 minutes). Cover with a piece of baking paper and place into refrigerator for 1 hour or until set. Clean and dry mixing bowl.

7  Place cooled mixture into mixing bowl and blend 20 sec/speed 5 or until silky smooth. Transfer into a sealable container and place into refrigerator to set (approx. 2-3 hours). Clean and dry mixing bowl.

Chocolate cupcake preparation

8   Preheat oven to 160°C. Line 2 x 12-hole muffin trays with 18 cupcake liners (9 cupcake liners into each tray).

9  Place sugar into mixing bowl and mill 1 min/speed 10.

10  Add remaining cupcake ingredients, 200 g of the reserved almond pulp and
120 g of the reserved almond milk and mix 30 sec/speed 3.

11  Scrape down sides of mixing bowl with spatula and mix 20 sec/speed 3 or until combined. Place 2 tablespoons of batter into each cupcake liner and bake for 15-20 minutes (160°C) or until a wooden skewer inserted into the centre of the cupcake comes out clean. Allow to cool in tin for 5 minutes, then transfer onto a wire rack to cool completely.

12  Transfer icing into a piping bag and decorate cupcakes as desired before serving.


Useful items

· 3 bowls (2 medium, 1 large)

· jug

· nut milk bag or muslin cloth

· baking paper

· sealable container

· 2 x 12-hole muffin trays

· cupcake liners

· wooden skewer

· wire rack

· bowl

· piping bag


Click here for the PDF version of this recipe.

Chocolate vanilla cupcake

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