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Ingredients

Cupcakes
  • 1 cup almond pulp (from almond milk)
  • 2 flax eggs (2 tbsp flax meal, 4 tbsp warm milk/water)
  • 1½ tsp vanilla extract
  • 1 ripe banana
  • 8 dates (pits removed, softened*)
  • ⅓ cup almond butter
  • ½ cup plant-based milk
  • 1½ tsp apple cider vinegar
  • 1 cup oat flour
  • ½ cup almond flour
  • ½ tsp baking soda
  • ½ tsp baking powder
Frosting
  • 2 cups cashews (soaked)*
  • 1 can coconut cream solid part (refrigerate overnight and use solid part only for recipe)
  • ½ cup coconut oil (melted)
  • ¼ cup maple syrup
  • 3 tbsp plant-based milk
  • 2 tbsp coconut butter (melted)
  • 2 tbsp matcha powder

Directions

Vanilla Matcha Cupcakes

Prep Time: 20 min Cook time: 20 min Additional Time: 4 hours 30 min

Use your leftover almond pulp in these delicious Vanilla Matcha Cupcakes. Topped with a beautiful, creamy matcha frosting!

Servings: 10 Cupcakes

Ingredients

Cupcakes
  • 1 cup almond pulp (from almond milk)
  • 2 flax eggs (2 tbsp flax meal, 4 tbsp warm milk/water)
  • 1½ tsp vanilla extract
  • 1 ripe banana
  • 8 dates (pits removed, softened*)
  • ⅓ cup almond butter
  • ½ cup plant-based milk
  • 1½ tsp apple cider vinegar
  • 1 cup oat flour
  • ½ cup almond flour
  • ½ tsp baking soda
  • ½ tsp baking powder
Frosting
  • 2 cups cashews (soaked)*
  • 1 can coconut cream solid part (refrigerate overnight and use solid part only for recipe)
  • ½ cup coconut oil (melted)
  • ¼ cup maple syrup
  • 3 tbsp plant-based milk
  • 2 tbsp coconut butter (melted)
  • 2 tbsp matcha powder

Directions

Step 1

Line muffin tin with paper cups and preheat oven to 350F.

Step 2

In a small bowl add flax meal and water/milk and set aside for about 10 minutes.

Step 3

In a medium sized bowl add almond flour, baking powder, baking soda and oat flour and set aside.

Step 4

In a food processor or high speed blender add almond pulp, milk, banana, almond butter, apple cider vinegar, vanilla extract, dates and flax eggs. Blend until completely smooth.

Step 5

Pour wet ingredients into dry ingredients and carefully mix until just combined.

Step 6

Divide batter into paper cups evenly (about ¾ full) and bake in the oven for about 20-22 minutes.

Step 7

In the meantime prepare vegan matcha frosting. In a high speed blender or food processor add cashews and milk and process for about 5 minutes. Add coconut cream, maple syrup, and matcha powder. Process until completely smooth. Stir in coconut butter and coconut oil and transfer into the freezer for about 20-30 minutes until frosting is pipeable. With a spatula mix frosting every 5 minutes with a spatula.

Step 8

Transfer into a piping bag and frost muffins with your preferred piping tip.

Step 9

Serve immediately and store leftovers in the refrigerator.

Notes:

*soak cashews in water overnight or for 4 hours minimum.
*soak medjool dates in hot water for about 15 minutes and squeeze out any excess liquid