› Vegan Gingerbread Cupcakes

Vegan Cupcakes - Gingerbread

I love cake mixes that don't require the stand mixer so this recipe for gingerbread vegan cupcakes was always going to be a favorite.

Like most of my recipes, this recipe for vegan gingerbread cupcakes is very easy.

Dates and raisins mixed with the spices are a great combination. Added to this the flavors from the maple syrup and/or molasses make these gingerbread cupcakes that even the non-vegans will love.







Prep Time

Cooking Time

Servings

Difficulty

30 minutes

15 minutes

18

Medium

Ingredients:

  • 1/2 cup raisins
  • 1/2 cup chopped pitted dates
  • 1 3/4 cup water
  • 3/4 cup sweetener (e.g. half maple syrup & half molasses)
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 1 tsp baking powder

Preparation:

  • Preheat oven to 350F (175C).
  • Combine dried fruit, water, sweetener in a large heavy saucepan and bring to a boil.
  • Boil for 2 minutes, then remove from heat and let cool.
  • Line cupcake trays with cupcake liners.
  • Mix dry ingredients in large mixing bowl.
  • When fruit mixture is cool mix it into premixed dry ingredients.
  • Spread mixture into cupcake trays.
  • Bake for 15-20 minutes or until a skewer inserted in the center of a cupcake comes out clean.


› Vegan Gingerbread Cupcakes