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5 from 1 vote

Chai Spiced Cupcakes + Maple Whipped Coconut Cream Frosting {vegan}

vegan, egg‐free, dairy‐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 autumnal with their chai infused almond milk, snowy maple‐licked cloud of whipped coconut cream and scattering of cinnamon.
Servings 12



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


  • 1 1/2 cup 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


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



  • Preheat the oven to 180°C / 350°F and line a standard 12 cup cupcake tray with liners.
  • Place the almond milk, black tea 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.
  • 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. 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.
  • 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.


  • 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.
  • 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.*