Hot For Food's Vegan Version
Prep time
Cook time
Total time
Cuisine: Vegan
Serves: 12
  • 1 cup (120 g) all-purpose flour
  • ¼ cup (30 g) almond meal
  • 1 tsp (5 ml) baking powder
  • ¼ tsp (1.25 ml) baking soda
  • ½ tsp (2.5 ml) sea salt
  • 1 cup (240 ml) soy milk
  • 1 tbsp (15 ml) apple cider vinegar
  • ¾ cup (150 g) organic sugar
  • ⅓ cup (80 ml) coconut oil (melted)
  • 1 tsp (5ml) vanilla
  • 2 very ripe bananas, mashed
  • 1 C powdered sugar
  • ¼ C earth balance buttery spread (room temperature)
  • ¼ tsp vanilla extract
  • ½ tbsp warm water
  • 1 vanilla bean, scraped
  1. Pre-Heat oven to 350F (176C)
  2. Combine apple cider vinegar and soy milk together and set aside for 10 minutes to curdle.
  3. In another bowl combine flour, almond meal, baking powder, baking soda, and sea salt. Set aside
  4. Whisk sugar, coconut oil, mashed bananas and vanilla extract into the curdled soy milk mixture.
  5. Add wet ingredients to dry ingredients and mix until just combined (don't over mix).
  6. Scoop cupcakes into liners or muffin tip and bake at 350F (176C) for 20 minutes.
  7. Allow to cool and frost with Hot For Foods Buttercream Frosting.
  9. Slice the outer rind of the vanilla bean length wise and open up with a butter knife.
  10. Scrap the inside of the vanilla bean with the tip of the knife and remove as much of the vanilla bean as possible.
  11. Put the paste in a bowl along with the remaining ingredients and beat together with a hand mixer until smooth.
  12. Transfer the icing with a spatula to a piping bag fitted with a piping tip of your choice. Frost the cupcakes as desired.
  13. Top with sweetened coconut flakes
  14. Serve immediately at room temperature. Store left over cupcakes in the fridge and remove from the fridge 10-15 minutes before serving/eating again.
Recipe by Entertaining with Beth at