Chocolate Orange Christmas Cupcakes

Vegan Chocolate Orange Cupcakes (with Coconut and Almond Frosting) Recipe:

Prep Time: ~10 minutes
Cook Time: 12 minutes
Cool Time: ~30 minutes
Yields: 12 cupcakes

Storage: Keep in the fridge so the frosting doesn’t melt

Specialist Equipment:

  • You will need cupcake cases for this recipe

Sponge Dry Ingredients:

  • 100g plain flour
  • 90g sugar (make sure it’s vegan)
  • 25g cocoa powder
  • 3/4 tbsp. baking powder
  • 3/4 tbsp. baking soda

Sponge Wet Ingredients:

  • 150ml dairy free milk (I used soya)
  • 1 tbsp. orange extract
  • 50ml vegetable oil
  • 1.5 tbsp. apple cider vinegar

Frosting Ingredients:

  • 150g vegan butter – I used ‘Flora Freedom’ coconut and almond butter
  • 100g icing sugar (may need more if your butter isn’t very sweet)

Optional Extras:

  • Skittles or similar vegan sweets for Christmas lights
  • Coloured icing for the Christmas lights cables


  1. Pre-heat the oven to 170*C (fan oven)
  2. Mix the dry ingredients together thoroughly in a bowl
  3. Mix the wet ingredients in a measuring jug then add to the dry ingredients
  4. Use a fork to whisk/mix the mixture together until all is combined and smooth
  5. Line a cupcake tray with paper cases then pour in the mixture evenly (should be about 3/4 full)
  6. Pop in the oven for about 12 minutes – they’re cooked when you stick in a cocktail stick and nothing sticks to it
  7. In the meantime, mix the frosting ingredients in a mixer on a low speed until completely smooth
  8. When cooked remove the cakes from the tray to cool
  9. Let the cakes cool for about 30 minutes, then top with frosting and decorations
  10. Then, enjoy!

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