Hellooo everyone!

With Bake Off in full swing, the sweet tooth has been coming out to play much more regularly. Fortunately most nights I make some yummy porridge or a snack of almonds, but sometimes you just need that little summin summin to tide you over 😉

Behold a revisit to an old recipe, the Coconut and Vanilla Cupcakes Pt. 1 which I made for my birthday earlier this year and are super light and delicious. This time we’re mixing it up a bit with the frosting, not as indulgent but still as sweet; Soya Yogurt Frosting which gives your cupcakes a very homemade look but will set into a great topping.

Aprons on, let’s get baking!

Ingredients (makes 6 cupcakes)
For the Cupcakes – 87.5g Soya Butter | 33g of Rice Flour and 54g of Coconut Flour | 50g of Natural Sugar Alternative | 1/4 Tsp Xanthan Gum | 3/4 Tsp Baking Powder | 4 Tbsp Soya Yogurt
For the Frosting – 4 Tbsp Soya Yogurt | 1/4 Cup Icing Sugar | 1/2 Tbsp Maca Powder | 4 Caps of Vanilla

You can always substitute the butter, yogurt and flours for regular butter, eggs and plain flour. Also, prepare for cake porn, like serious droolage.

1. Pre-heat your oven to 180 celcius and line your muffin/cupcake tray with cases. Mix the butter and sugar together until creamy, and add in the yogurt.

2. Sift in the flours, xantham gum and baking powder, and mix until all combined into a cake batter. If you find yours too sticky or thick, add in some milk of your choice.

3. Spoon equal tablespoon amounts into the cases, and leave to cook for 25-30 minutes until the cake springs back or a knife comes out clean.

4. Whilst the cake bakes, prepare the frosting! In a separate bowl, whisk the vanilla, yogurt and icing powder together and leave to harden in the fridge.

5. Once the cakes are cooked, remove them from the oven and take them out the try to cool. Once they’re done, spoon on in a dripping drizzle fashion the icing.

And there we have it; spongy dairy-free, wheat-free Coconut and Vanilla cupcakes which are a sweet treat to kick your taste-buds into sweet heaven. Don’t worry about it being messy, it just means the icing is easier to dip the sponge in when you attack it later on 😉 You can of course make a traditional butter cream which also tastes heavenly (see the recipe above) and wow your pals at your next party.

I’m so happy you’re all loving the food segments, and if there’s anything you’d like to see don’t forget to leave a comment below or tweet me at @LaurenShipleeey!

Do you like Coconut and Vanilla Cupcakes? What are your favourite flavours?

Lots of Love,
Lauren x

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Brighton based Photographer, photographing your fave bloggers by day and testing the best vegan/cruelty-free skincare by night.


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