Dan Pasquali's Vegan Cupcakes

To prep

15 mins

To cook

15 - 20 mins






For the cupcakes

240g plain flour 

150g brown sugar 

20g maple syrup  

30g cocoa powder  

1tsp baking soda 

1/2 tsp baking powder 

2 tsp vanilla extract  

Pinch salt 

1/4 cup + 2 Tbsp vegetable oil 

1 Tbsp vinegar  

1/2 cup cold coffee 

1/2 cup almond milk 

For the vegan buttercream

1 Cup room temperature vegan butter (such as Nuttelex) 

3.5 Cups icing sugar 

Pinch salt 

1-2 tsp vanilla essence 

Pink food colouring  

Sprinkles (optional) 



  1. Preheat the oven to 170C. 

  2. Sieve the flour, baking soda, baking powder and cocoa powder into a bowl.  

  3. Combine all the other wet ingredients and brown sugar in another bowl and mix them using a spoon. 

  4. Finally pour the wet ingredients into the dry ingredients and combine them well (don’t over mix it). 

  5. Divide the batter in 12 cupcake cases. 

  6. Bake the cupcakes for 15-20  minutes, and a toothpick inserted into middle comes out clean. 

Vegan Buttercream

  1. Whisk the vegan butter until it’s creamy, approximately 5 minutes. 

  2. Add the sifted icing sugar (1/4 cup at a time).

  3. Once the buttercream starts to get thick and creamy add the salt and vanilla. 

  4. Finally add a few drops of pink food colouring. 

  5. Now it is time to frost your cupcakes. Yum!