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Strawberry Cupcakes


*         300 g caster sugar
*         150 ml sunflower oil
*         1 teaspoon vanilla extract
*         500 g dairy-free soya yoghurt
*         2 teaspoons cider vinegar
*         1 teaspoon salt
*         350 g plain flour
*         1 teaspoon bicarbonate of soda
*         1½ teaspoons baking powder


For the Vegan vanilla icing -

*         135 g dairy-free soya spread , chilled
*         440 g icing sugar
*         ½ teaspoon vanilla extract
*         12 Strawberries, halved




1. Preheat the oven to 170°C fan/375°F. Place the sugar, oil and vanilla extract in a large bowl, then beat with an electric mixer until well combined (about 1 or 2 minutes). Mix the yoghurt and vinegar together in a bowl, then add to the mixture and beat for 1 to 2 minutes. Add the remaining cupcake ingredients, then whisk until smooth and just combined. Fill the paper cases two-thirds full with mixture. Bake for 20 minutes, or until they spring back when touched. Leave to cool, transferring to a wire cooling rack after 5 minutes.

2. Meanwhile, make the icing. Beat the soya spread with an electric mixer for 1 to 2 minutes, or until smooth. Sift the icing sugar into a large bowl, then add to the soya spread in two stages, beating well between each. Add the vanilla extract and a small splash of water, then whisk for a further few minutes, or until silky smooth – if it’s too stiff, add a splash more water to loosen. Once the cupcakes are cool, decorate them with the icing and top with a strawberry half, and enjoy!

Strawberry Cake with Almonds

* 150g Strawberries

* 150g Any other berry

* 1 1/2 tbsp sugar

* 1 tsp corn starch 


For the cake mixture 

* 280g Plain / Spelt flour

* 2 tsp baking powder

* 1/2 tsp bicarbonate of soda

* 1/2 tsp salt

* 175 g + 2 tbsp sugar

* 115g Vegan butter

* 120g Soya yoghurt

* 120ml non-dairy milk

* Juice of half a lemon

* 2 tsp vanilla extract

For the Topping

* 50g Vegan butter

* 50g Sugar

* 50g Flaked almonds


1. Pre-heat the oven to 180 oC. Lightly grease the sides of a 9 inch spring-form pan. Line the bottom with baking parchment. Put the berries and 1 1/2 tbsp sugar in a bowl and put the strawberries with a tsp of corn starch to the side. In a mixing bowl, combine the baking powder, bicarbonate of soda and salt. Mix together the vegan butter and sugar until creamy, then mix in the non-dairy milk, yoghurt, lemon juice and vanilla extract. Mix in the dry ingredients, pour the mixture into the prepared tin, spread the fruit on top and gently press them down. Bake for 30 mins while you make the almond topping.

2. Melt the butter and sugar in a sauce pan then stir in the almonds. Open the oven and spread the mixture onto cake. Bake for a further 20 - 30 mins, until a skewer comes out clean. Let it call for 15 mins then remove from the tin and let it cool completely. Then enjoy with a cuppa tea. 

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