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Vegan coffee and walnut cupcakes

Light and fluffy vegan coffee cupcakes dotted with nuggets of soft chopped walnuts and topped with smooth dairy free vegan coffee icing with a sprinkling of walnut pieces. There is a reason why I confidently name them the best.
4 from 6 votes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12 cupcakes
Alter quantities (metric only) 12 cupcakes

Ingredients you'll need...

Vegan coffee and walnut cupcakes

  • 200 ml almond milk or soya milk
  • 1 tablespoon cider vinegar
  • 2 tablespoon instant coffee
  • 1 tablespoon just boiled water
  • 200 g plain flour (all purpose flour)
  • ¼ teaspoon salt
  • ½ teaspoon bicarbonate of soda (baking soda)
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • 100 g light brown sugar
  • 100 g golden caster sugar
  • 70 ml walnut oil or a flavourless oil
  • 1 teaspoon vanilla extract
  • 50 g chopped walnuts

Vegan coffee icing

  • 1 tablespoon instant coffee
  • 1 teaspoon just boiled water
  • 100 g vegan diary free butter
  • 250 g icing sugar sifted

Here's what we do...

Vegan coffee and walnut cupcakes

  • Heat your oven to 180°C/160°C Fan/350°F/Gas mark 4
  • Line your muffin tin with 12 muffin cases.
  • Mix together your almond milk and cider vinegar and set aside.
  • Mix your coffee with your just boiled water and set aside to cool then add your vanilla extract.
  • Sift together your flour, salt, bicarbonate of soda, baking powder and cinnamon.
  • Add your flour mixture and sugars together and give them a whizz together in your mixer to combine.
  • Add your oil, coffee, vanilla extract and milk mixture and beat on a medium high heat until smooth, ie about 30 seconds.
  • Mix in your chopped walnuts.
  • Add just over 2 tablespoons and 1 teaspoon to each muffin case.
  • Bake in the centre of your oven for between 15-20 minutes until well risen.
  • Remove from your oven and tin and place on a cooling rack.

Vegan coffee and walnut icing

  • Add your coffee and teaspoon of just boiled water together, mix and leave to cool.
  • Add your dairy free butter and sifted icing sugar and beat until fully combined.
  • Add in your coffee mixture and beat thoroughly.
  • Ice your cakes in swirls - see blog for a video on how to do this.
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