Chai Spiced Cupcakes + Maple Whipped Coconut Cream Frosting

Autumn Cakes + Muffins Recipes Refined Sugar Free Wheat Free Winter

Vegan Chai Spiced Cupcakes + Maple Whipped Coconut Cream Frosting | The Floured Kitchen

Little spiced cakes, made with spelt flour and coconut sugar rather than their more processed counterparts. Fluffy, light and breathing Autumn with their chai infused almond milk, snowy maple-licked cloud of whipped coconut cream and scattering of cinnamon.

 

I'm going back to my roots. Pre-vegan, I relied mainly upon spelt, rye, barley and gluten-free flours rather than wheat for baking. I used coconut sugar, maple, dates and fruit to sweeten. When I went vegan though, it was already incredibly difficult for me to get my head around all of the substitutes for vegan baking, to understand the chemistry of it, the basics. Let alone also working out how to do this in combination with less refined flours and sugars.

 

So I used the easier, refined flours and sugars to help me find my bearings. They were my control. Flax, chickpea flour, vinegar and baking powder, coconut and almond milk, olive and coconut oil. All of these things, along with others, were my experiments. But now, now I feel confident enough in the vegan baking world to branch back into the less refined flours and sugars. To simplify. I need to simplify. For my own sake, yes, but also because that's the way the world is heading, as well it should!

 

We have so much of the processed. So much of the industrial.  It's consuming the world outside; we have no need for it to consume our homes as well, to consume our baking and cooking. That's not to say I'm getting rid of it completely, no not at all. I still 100% believe that there are times where spelt flour and the like just won't cut it.

 

In yeasted things particularly – where you often need at least half of the recipe to be a fluffy white wheat flour to produce the best results. Recipes in which you need cane sugar as a neutral base, where the strong caramel notes of coconut sugar, maple or dates just won't do. These will still appear here. Because I believe in enjoyment. I believe in getting the best out of the food you're eating, and absolutely falling head over heels in love with the food that you've made and shared.

 

 

 

Vegan Chai Spiced Cupcakes + Maple Whipped Coconut Cream Frosting | The Floured Kitchen

 

Sometimes these wheat flour and cane sugary things are well worth it. The rest of the time though, it's the unrefined that I crave. It's not even about being 'good', or 'healthy'… things made with less refined ingredients just taste amazing, and leave me feeling wonderful and content rather than sick afterwards. A white flour and sugar filled treat is something I long for occasionally. A flavour-filled, hearty, just sweet enough, yet still-boasting-health-benefits baked good or dessert is something I want every other day.

 

A hearty muffin or stack of pancakes with fruit to start the day off right. A whole-grain packed piece of sourdough to eat with my lunchtime soup. A bubbling fruit pie with a coconut oil crust made of rye and spelt and sweetened with coconut sugar, perhaps scattered with a little demerera for a weekend dessert. And cupcakes to share with friends, light and fluffy, yet filling and comforting. And, most importantly, packed full to the brim with flavour.

 

This is what I want in my everyday. And it is I believe, what a lot of people want. So this is the way the blog is going to head. Though for me, the focus will always be on flavour, not on health. Food should nourish, but we only live once as far as I can tell for sure, so I want those three meals a day and treats in between to be DAMN DELICIOUS.

 

I'm simplifying in other ways here too. I'm cutting out the clutter to focus on what I really care about. What I want to achieve. I'm narrowing my focus, strengthening it. At least this has happened in my mind, and I'm sure that it will trickle out slowly onto the blog as well. It's a process.

 

Autumn seems to always bring change with it; it's an unrelenting force of nature, moving everything with gentle pulls and firm shoves. We move with the seasons and the seasons move with us. Because as much as we try to forget, we are just a piece of nature. Caught in it's web, not impartial bystanders.

 

Autumn will have its way. And with it, misery and joy, death and beauty. Change. So it goes.

 

_

 

My Sorrow, when she's here with me, 

Thinks these dark days of autumn rain 

Are beautiful as days can be; 

She loves the bare, the withered tree; 

She walks the sodden pasture lane. 

 

Her pleasure will not let me stay. 

She talks and I am fain to list: 

She's glad the birds are gone away, 

She's glad her simple worsted grey 

Is silver now with clinging mist. 

 

The desolate, deserted trees, 

The faded earth, the heavy sky, 

The beauties she so truly sees, 

She thinks I have no eye for these, 

And vexes me for reason why. 

 

Not yesterday I learned to know 

The love of bare November days 

Before the coming of the snow, 

But it were vain to tell her so, 

And they are better for her praise.

 

- Robert Frost, My November Guest

 

 

 

Vegan Chai Spiced Cupcakes + Maple Whipped Coconut Cream Frosting | The Floured Kitchen

Vegan Chai Spiced Cupcakes + Maple Whipped Coconut Cream Frosting | The Floured Kitchen

 

These little cupcakes are fluffy and light, yet still pleasingly filling. What I mean to say is – they have substance. I've used a stoneground white spelt here, not wholemeal spelt, as wholemeal would result in too dense of a cupcake, and they are still cupcakes after all! Cupcakes require a certain lightness, or else they may as well be called muffins.

 

The cupcake batter gets its spice hit from two places – an array of whole spices and black tea are steeped in the almond milk, and a few key chai spices are added to the cupcake batter in their powdered form. An extra sprinkling of cinnamon on the top rounds them off nicely. And looks pretty! The cloud of whipped coconut cream frosting is sweetened lightly with a dark maple syrup and is a beautifully light accompaniment to the cakes.

 

These are a joy to make and eat! If it's warm where you are, or if your frosting is not staying thick at room temperature (mine holds up extremely well, but different brands of coconut milk may vary in their stability), just keep the frosting in the fridge and the cakes at room temperature, then frost when you are ready to eat (the cakes will dry out in the fridge).

 

If you make these take a photo and tag me on insta @theflouredkitchen #theflouredkitchen so I can see! And leave a comment :) It would make my day! Also, cat photobomb in the below picture. Leo turned his nose up at the cupcakes, but he wanted those leaves SO bad. He kept stealing them off the board and running away to play with them / eat them. The house was scattered with dead leaf remains after…the horror!

 

 

 

p.s.  a few lists…

 

Previous spiced things for cosy Autumn days: 

Swedish Cardamom + Cinnamon Buns

Sweet Potato Cinnamon Rolls with Blueberries + Orange Glaze 

Hazelnut Butter Crêpes + Maple Cinnamon Roasted Apples

Salted Chocolate Pecan + Pumpkin Babkallah

 

 

Things to make: 

Gluten Free, Vegan Apple Tart with a Lemon, Gin & Thyme Glaze, Mademoiselle Poirot

Vegan Broccoli and Cheese Soup, Oh She Glows

Vegan Skillet Lasagne with Homemade Almond Ricotta, The First Mess

Roasted Poblano & Jackfruit Tacos with Adobo Cream Sauce, Hot For Food

 

 

Latest cookbook obsessions: 

Kale & Caramel: Recipes for Body, Heart, and Table, by Lily Diamond of Kale & Caramel

Green Kitchen at Home: Quick and Healthy Vegetarian Food for Every Day, by David and Luise of Green Kitchen Stories

Beautifully Real Food: Guilt-Free, Meat-Free Recipes to Indulge in, by Sam Murphy of So Beautifully Real 

Naturally Nourished: Healthy, Delicious Meals Made with Everyday Ingredients, by Sarah Britton of My New Roots

Acquacotta: Recipes and Stories from Tuscany's Secret Silver Coast, by Emiko Davies 

 

 

On my bookshelf, all the old school crime fiction!:

The Murder of Roger Ackroyd, Agatha Christie

And Then There Were None, Agatha Christie

The Big Sleep, Raymond Chandler

The Mistletoe Murder: And Other Stories, P.D. James

 

 

x

 

 

 

Vegan Chai Spiced Cupcakes + Maple Whipped Coconut Cream Frosting | The Floured Kitchen

Vegan Chai Spiced Cupcakes + Maple Whipped Coconut Cream Frosting | The Floured Kitchen

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Chai Spiced Cupcakes + Maple Whipped Coconut Cream Frosting

Yield 12 cupcakes

vegan, egg-free, dairy-free, wheat-free, refined sugar-free, nut free option, soy-free

 

Little spiced cakes, made with spelt flour and coconut sugar rather than their more processed counterparts. Fluffy, light and breathing Autumn with their chai infused almond milk, snowy maple-licked cloud of whipped coconut cream and scattering of cinnamon.

Ingredients

chai tea almond milk

  • 1 1/4 cups almond milk*
  • 2 tsp. loose leaf black tea leaves
  • 2 green cardamom pods, crushed
  • 3 black peppercorns
  • small pinch of fennel seeds
  • 1 stick ceylon cinnamon
  • 1 clove

wet

  • 1/3 cup coconut oil
  • 3/4 cup coconut sugar
  • 1 tsp vanilla extract 
  • 1 tsp. apple cider vinegar

dry

  • 1 1/2 cups white spelt flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. fine sea salt
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground cardamom, or the seeds of 1 cardamom pod ground to a powder in a mortar & pestle
  • little grating of fresh nutmeg
  • pinch ground ginger

frosting

  • 2 cans coconut milk or cream, refrigerated for at least 1–2 days
  • 1 tsp. vanilla extract
  • pinch fine sea salt
  • 3 tbsp dark maple syrup
  • A little ground cinnamon for sprinkling

Instructions

chai almond milk

  1. Place the almond milk and spices in a small saucepan, heat over low-medium heat until very hot and steamy (don't allow the mix to boil).  Remove the pan from the heat and allow to steep for 10 minutes, then strain the milk through a fine mesh sieve into a jug. Discard the spices.

cupcakes

  1. Preheat the oven to 180°C / 350°F and line a standard 12 cup cupcake tray with liners.
  2. Give the saucepan you used to infuse the milk a rinse, then add the coconut oil and melt over low heat. Remove from the heat and whisk in the coconut sugar and vanilla extract until smooth. Now whisk in the apple cider vinegar and chai-almond milk.
  3. Whisk the dry ingredients together in a large bowl. Pour the wet mix over the dry mix and fold or gently whisk to combine. Only mix until the dry ingredients are just incorporated and there are no large lumps, be gentle. 
  4. Divide the batter between the cupcake liners, filling them until about 3/4 of the way full. Bake for 13–15 minutes on the middle shelf of the oven, until risen, lightly golden brown and a skewer inserted into the middle comes out clean. Remove the tray from the oven and allow the cakes to cool in the tin for 5 minutes. Remove the cupcakes carefully to a wire rack to cool completely. 

frosting

  1. Scoop the thick creamy bit off the top of the chilled coconut milk cans and place in a large mixing bowl (save the coconut water left in the tin for smoothies etc.). Add the vanilla, salt and maple and whisk with a hand-held whisk until thick and fluffy. If it is not firm enough to frost with, just place in a sealed container in the fridge to chill and firm up. 
  2. Frost the cupcakes generously (you may have some frosting left over) and sprinkle the tops with a little ground cinnamon. Serve! Best eaten on the day of making.**

Notes

* Use soy milk or coconut milk, the kind from a carton not a can, for a nut-free option.

 

** If it is warm where you are, or the frosting is just not staying firm at room temperature, keep the frosting chilled and frost the cakes just before serving. Otherwise the cakes should keep at room temperature in an airtight container, frosted or unfrosted for 1–2 days. 

Courses dessert, treat

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4 Comments

  • Reply
    Gula kelapa
    12.05.17 at 2:15 pm

    I love the photo of your cupcakes, it makes me curious to try to bake it :)

  • Reply
    Alexa | The Basil & Cinnamon Sagas
    23.05.17 at 12:25 pm

    Wow, these look absolutely incredible! I'm loving the idea of coconut whipped cream, especially with the maple syrup in it. Loving your creativity, and looking forward to seeing the gradual changes in your blog!

    • Reply
      Bek | The Floured Kitchen
      23.05.17 at 5:29 pm

      Thank you so much Alexa! The coconut cream frosting is definitely a favourite of mine. Always look forward to your lovely comments :) x

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