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Vegan Afternoon Tea: Pretty Vegan Coffee Cupcakes (Dairyfree, Eggfree)

Afternoon Tea Recipes: Pretty Vegan Coffee Cupcakes

These little Pretty Vegan Coffee Cupcakes are eggfree, soyafree & dairyfree and were a birthday present for The Peachicks’ Nanny whose birthday it also is today!   They would also be perfect for Mothers Day.  I have been meaning to make a dairy free, egg free coffee cake for a while but haven’t really got around to it on account of the Peachicks being such fans of the chocolate version.

Pretty Vegan Coffee Cupcakes

Coffee is one of my favourite ingredients to add to a cake and you can find the recipe for both my Dairy Free Vanilla Latte Cake and Vegan Mocha Cakes.  The last few days in France have been lovely, no internet, no work and no TV so I have actually had time to write a few blog posts and try out some new recipes.  You can read about our adventures in France as part of The Peachick Invasion series here.


This recipe makes 6 large cupcakes (muffin tray) and uses Betty Crocker buttercream which has no egg, soya or milk ingredients but does carry a warning that it may contain traces of milk.  For a dairy free alternative just add 1tsp of instant coffee granules to your favourite buttercream recipe using a dairy free spread!  Both sets of decoration are listed as suitable for dairy&egg free diets on the Waitrose website!

Pretty Vegan Coffee Cupcakes - Perfect for Mother's Day & Afternoon Tea. Peachicks' Bakery 2017


Recipe for Pretty Vegan Coffee Cupcakes:

4 from 1 vote
Pretty Vegan Coffee Cupcakes

These Pretty Vegan Coffee Cupcakes are perfect for Mother's Day & would be an elegant additon to any Afternoon Tea.  They are dairyfree, eggfree & soyfree and could be easily adapted to be glutenfree.

Peachicks' Bakery 2017

Servings: 6 Large Cupcakes
Author: Midge
  • 100 g Self raising flour
  • 1 tbsp Golden syrup
  • 50 ml Sunflower oil
  • 50 g Caster sugar
  • 100 ml Koko dairy free
  • 1 tsp Instant Coffee
  • Pretty Confetti Decorations
  • 1 pot Coffee Flavoured Buttercream (Betty Crocker)
  1. Preheat the oven to 180C.
  2. Sift flour and sugar together in a large bowl.
  3. In a mug pour the Koko dairy free and add the golden syrup and the instant coffee. Microwave on high for 5seconds and stir to dissolve the golden syrup and coffee.
  4. Pour into the bowl with the dry ingredients and mix along with the sunflower oil.
  5. Pour the mixture into a 6 muffin cases and place on a middle shelf.
  6. Bake until cook through – about 20mins. Decorate!




Pin Pretty Vegan Coffee Cupcakes for Later:

Pretty Vegan Coffee Cupcakes - Perfect for Mother's Day & Afternoon Tea. Peachicks' Bakery 2017


Linky Love:

I am sending these to Emma at the Freefrom Farmhouse for #FreefromFriday and The #Recipeoftheweek over at A Mummy Too later on in the weekend! I have also linked these up to #BloggerClubUk over at Mudpie Fridays & Cuddle Fairy as well as #CookBlogShare this week hosted by Hijacked by twins!  And finally to Sunday Food & Fitness over at Marathons and Motivation as well as #HowtoSundays hosted by Monkey & Mouse and Dot makes 4!


Free From FarmhouseLink up your recipe of the weekCookBlogShareCuddle Fairy

Monkey and Mouse

Healthy Vegan Fridays at Rock My Vegan Socks

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