Vegan Strawberry Cupcakes

A delicious dairy-free and simple recipe cupcakes that are perfect for summer. Whip up a batch of vegan strawberry cupcakes...

Brought to you by Violife

Vegan strawberry cupcakes recipe by Violife

Ingredients For the cupcakes

  • 220g (7 1⁄2 oz) plain flour
  • 200g (7 oz) sugar
  • 1 tsp bicarbonate of soda
  • 1⁄2 tsp salt
  • 240ml (8 1⁄2 fl oz) almond milk
  • 2 tsp vanilla extract
  • 80ml (3fl oz) olive oil
  • 1 tbsp white vinegar

For the frosting

  • 200g (7oz) Violife Creamy Original
  • 50g (13⁄4oz) coconut powder
  • 100g (31⁄2oz) icing sugar
  • fresh strawberries
  • sliced coconut flakes


  1. Preheat the oven to 180°C/Gas Mark 4 and line a cupcake tray with 6 cupcake cases.
  2. Sift the flour into a bowl and add the sugar, bicarbonate of soda and salt.
  3. Add the almond milk, vanilla extract, oil and white vinegar, then mix thoroughly, using a hand whisk to get rid of any lumps.
  4. Pour the batter into a jug and pour evenly into the cupcake cases.
  5. Bake in the oven for 20-25 minutes. Take out the cupcakes and move to a cooling rack and allow to cool before frosting.
  6. Prepare the frosting by mixing together the Violife Creamy Original, coconut powder and icing sugar.
  7. Use a piping bag, cover each cupcake with the frosting before decorating with strawberry slices and coconut flakes.
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