Vegan gingerbread cupcakes are sweet with a hint of ginger and a zesty orange for taste. They are topped with spiced date icing. The vegan gingerbread cupcakes are a healthy alternative, as their sweetness comes from the fibre-packed dates and iron-high molasses.

VEGAN DAIRY-FREE GINGERBREAD CUPCAKES RECIPE

Preparation time: 15 minutes

You will need these ingredients:

• 6 tablespoons of water
• 2 tablespoons of Chia seeds (ground)
• 2 ¼ cups of flour
• A teaspoon of baking soda
• ½ of coconut sugar
• ½ teaspoon of Himalayan salt
• 1 ½ teaspoon of ginger
• ½ teaspoon of cinnamon
• ¾ cup of blackstrap molasses
• 1/3 cup of melted coconut oil
• ½ cup of almond milk
• 2 tablespoon of zesty orange
• ½ teaspoon of vanilla

Preparation method:

• Preheat the oven to 350⁰ F and line a pan with silicone liners or paper.
• Grind the Chia seeds and then add water. Let it stay for 5 minutes to get Chia eggs.
• In a large bowl, mix sugar, flour, Himalayan salt, baking soda and cinnamon.
• In another bowl, mix blackstrap molasses, almond milk, Chia eggs, melted coconut oil, orange zest and vanilla extract.
• Combine the mixtures and mix them well.
• Fill ¾ of the muffin liners with the mixture and bake them for 30 minutes.
• Leave it to cool and ice it with spiced date icing and sprinkle orange zest.

SPICED DATE ICING RECIPE

You will need these ingredients:

• ¼ cup of maple syrup
• A cup of pitted Medjool dates
• ¼ – ½ cup of water, depending on the dryness of the dates
• ½ teaspoon of cinnamon (ground)
• A pinch of nutmeg
• A pinch of cardamom
• 2 tablespoons of orange zest

Preparation method:

• Add all the ingredients in a blender or food processor and blend them well.
• When the vegan gingerbread cupcakes have cooled, smooth the spiced date icing and sprinkle it with orange zest.