Vegan sultana and walnut coffee cupcakes

    30 min

    Vegan cupcakes with a distinguishable coffee flavour and great texture and nuttyness from the walnuts and added sweetness from the sultanas and the banana. In this recipe banana is substituted for butter and egg with no sacrifice of texture. The slightly sweeter taste is well balanced by the coffee's bitterness.

    Aberdeenshire, Scotland, UK
    6 people made this

    Makes: 12 cupcakes

    • 70g ripe banana, mashed
    • 140g caster sugar
    • 60g sultanas
    • 15g crushed walnuts
    • 280g plain flour
    • 1 teaspoon baking powder
    • 80ml almond milk
    • 1 1/2 heaping teaspoons instant coffee
    • 1 teaspoon boiled water
    • fruit jam

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 200 C / Gas 6.
    2. Cream together the banana and sugar till smooth. Stir in the sultanas and walnuts. Then add the pre-mixed flour and baking powder alternately with the almond milk, mixing till just combined.
    3. In a small bowl, combine the instant coffee with the boiled water. Stir to dissolve, adding a little more water if needed.
    4. Add the coffee to the banana mixture and give it one final mix, then share out the mixture into 8 big cases or 12 small cake cases.
    5. Bake in the oven for 20 to 25 minutes until a cocktail stick can be put through and come out clean.

    Cook's note

    When the cakes cool down, top with the jam of your choice - trust me, it just adds something extra!

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