Cupcakes with grape syrup and vegan chocolate whipped cream
Prep time
Cook time
Total time
  • ¾ cup (185 ml) grape syrup or any other liquid sweetener
  • 1½ cup (350 ml) water
  • ¼ cup (35 ml) apple cider vinegar
  • 1 tablespoon (5 g) liquid vanilla
  • ¾ cup (125 ml) olive oil
  • 1 cup (50 g) dried shredded coconut
  • 2 cups (250 g) whole grain flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
Vegan Chocolate whipped cream
  • 75 g sugar free dark chocolate
  • 200 g cashews
  • 50 g almonds
  • 1 tin coconut milk
  • (refrigerated overnight)
  • 25 g cacao
  • pinch of salt
  • 1-2 dry strawberries roughly chopped
  • 1 teaspoon cacao nibs
  • 1 teaspoon coconut flakes
  1. Preheat oven to 180°C.
  2. Place all ingredients for the cup cakes in a food processor and blend until well combined. Pour mixture into cup cake cases and bake for about 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Remove from baking pan and allow to cool at room temperature.
Vegan Chocolate whipped cream
  1. Melt the chocolate in a double boiler.
  2. Add the cashews and almonds to a food processor and process until the mixture is smooth.
  3. Add the melted chocolate, the coconut milk (both cream from the milk and the liquid in the bottom of the tin), the cacao and salt in a food processor.
  4. Process for a few seconds, until smooth and creamy.
  5. Transfer to a bowl and refrigerate for at least two hours.
  6. Frost cupcakes depending on your preferred design. Top each cake with dry strawberries, cacao nibs and coconut flakes.
12 cupcakes
Recipe by - Delicious & Nutritious at