Gingerbread Cupcakes (vegan & gluten-free)
Serves: 10 cupcakes
  • Gingerbread cupcakes:
  • 100g ground walnuts (1 cup)
  • 70g teff flour (1/2 cup)
  • 35g brown rice flour (1/4 cup)
  • 30g tapioca flour (1/4 cup)
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • 2tsp ground ginger
  • 1tsp cinnamon
  • ¼tsp ground cloves
  • ⅛tsp nutmeg
  • ⅛tsp allspice
  • pinch sea salt
  • zest of 1 orange
  • 100g coconut sugar (3/4 cup)
  • 2tbsp ground flaxseed + 6tbsp water
  • 120ml apple sauce (1/2 cup)
  • 2tbsp blackstrap molasses
  • 80ml olive oil (1/3 cup)
  • 2tsp apple cider vinegar
  • 1tsp vanilla
  • plant milk if needed
  • Topping:
  • White Chocolate Frosting
  • Walnut Fennel Star Cookies
  • edible gold lustre powder
  • Decoration:
  • gold tissue paper
  • string
  • waxflowers
  1. Mix 2tbsp ground flaxseed with 6tbsp water and set aside to thicken.
  2. Preheat the oven to 180°C (350F)
  3. Line 12 hole cupcake tin with cupcake liners. You will have 10 to 12 cupcakes.
  4. In a large bowl whisk together ground walnuts, teff flour, brown rice flour, tapioca, baking powder, bicarbonate of soda, ginger, cinnamon, cloves, nutmeg, allspice, salt and sugar. Whisk in orange zest and set aside.
  5. In a small bowl whisk together gelled flax eggs, apple sauce, molasses, olive oil, apple cider vinegar and vanilla.
  6. Add the wet mix to the dry mix and mix until well combined. You should have loose muffin consistency. Add a splash of plant milk if needed.
  7. Spoon the mixture evenly into your prepared cupcake liners.
  8. Bake for about 35 to 40 minutes or until a cocktail stick comes out clean.
  9. Remove from the oven once ready and leave to cool down for 20 min before removing from the tin.
  10. Prepare the White Chocolate Frosting from this recipe a night before.
  11. Once the cupcakes have cooled down wrap them with a square of gold tissue and tie a string around, tuck in little sprigs of waxflowers.
  12. Spoon the frosting into a piping bag fitted with a large star nozzle and pipe on top of the cupcakes.
  13. Rub star cookies with little antique gold edible lustre powder and place them on top of the cupcakes.
  14. Once frosted store in fridge.
  15. Enjoy!
Recipe by Nirvana Cakery at