Ginger-Orange Vegan Cupcakes

19 40 418
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 9
Ginger-Orange Vegan Cupcakes
Health Highlights


1/2 cup Almond milk, unsweetened
1 tsp Baking soda
3/4 cup Blackstrap molasses
2 tbsp Chia seeds, ground
1 tsp Cinnamon
1 tsp Cinnamon (to make date icing)
1/3 cup Coconut oil (,elted)
1/2 cup Coconut sugar
1/2 tsp minced Ginger root (to make date icing)
1 1/2 tsp Ginger, dried
1/4 cup Maple syrup (to make date icing)
1 cup Medjool date (pitted,to make date icing)
2 tbsp Orange peel (zest)
2 tbsp Orange peel (zest) (to make date icing)
1 dash Sea Salt (to make date icing)
1 dash Sea Salt
2 1/4 cup Spelt flour
1/2 tsp Vanilla extract, pure
1/2 cup Water (to make date icing)


Preheat oven to 350°F and line a muffin pan with paper or silicone liners.

Mix ground chia seeds and add water. Set aside to for 5 minutes to make chia eggs.

Mix flour, sugar, baking soda, salt, ginger, and cinnamon together in a large bowl.

In a small bowl, mix molasses, melted coconut oil, almond milk, chia eggs, and vanilla.

Add the wet mixture to the dry mixture and mix until incorporated.

Spoon mixture into muffin liners until ¾ full and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Let cool for 30 minutes and ice with spiced date icing and sprinkle with orange zest.

To make date icing place all ingredients in a food processor or blender and process until smooth.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 418
Calories from fat 88
Calories from saturated fat 61
Total Fat 9.8 g
Saturated Fat 6.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 0.6 g
Cholesterol 0
Sodium 236 mg
Potassium 1031 mg
Total Carbohydrate 80 g
Dietary Fiber 6.4 g
Sugars 47 g
Protein 5.4 g

Dietary servings

Per Portion

Fruit 0.3
Grain 1.7

Energy sources


Meal Type(s)