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05 Apr, 2023

Vanilla Cupcakes with a Cacao-Date Frosting

Sometimes all you need is a classic cupcake with vanilla and chocolate flavours to ignite that nostalgic childish delight. These vanilla cupcakes made with a cacao-date icing are oh so sweet, using only dairy, gluten and refined sugar free ingredients.


Makes 12.


  • 175 g dairy free vegan spread or margarine
  • 150 g coconut sugar
  • 2 medium eggs
  • 175 g self-raising gluten free flour (we like using Dove's)
  • 11/2 tsp baking powder
  • 1 tsp vanilla extract

For the date-cacao icing

  • 200g pitted medjool dates
  • 100ml cup boiling water
  • 2 heaped tbsp oat or coconut yoghurt
  • 2 tbsp cacao powder
  • 1/2 tsp vanilla extra
  • A pinch of salt


  1. Preheat your oven to 180 degrees.
  2. Place the vegan block and coconut sugar in a large bowl and beat until light and fluffy.
  3. Whisk the eggs in a separate bowl until smooth.
  4. Add all the other ingredients and beat gently until combined.
  5. Divide the mixture between 12 muffin cases sitting in a muffin tray.
  6. Bake for 15 - 20 minutes until springy to the touch. Cool before decorating.
  7. Make the icing but soaking the dates in the boiling water for 10 minutes. Then add it all into a blender, with the rest of the ingredients and blend until smooth. Make sure to cool before topping on the cakes.
  8. Use 1 tbsp icing per cupcake. Decorate as you wish - we sprinkled rose petals over ours for a pretty, edible touch.