Recipe: Vegan Black Forest Cupcakes - Wholesome Culture - Blog
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Boy do we have a treat for you! Easter may officially over but this won’t stop us from indulging in these delectable black forest cupcakes

Vegan Black Forest Cupcakes

Makes 12 servings


Cupcake Mix

175g flour

1 tsp baking soda

Pinch of salt

50g cocoa powder

225g brown or coconut suar

275ml hot water

60 ml vegetable oil

2 tsp apple cider vinegar


Cherry jam

Optional: a few drops of brandy


1 can coconut cream, refrigerated overnight

Fresh Cherries

Grated dark chocolate

  1. Preheat the oven to 350 F. Line a muffin tray with 12 cases
  2. Mix the dry ingredients for the cupcake mix in a large bowl until well incorporated. Add the wet ingredients one by one until the mixture is smooth.
  3. Divide the mixture into the 12 cupcake cases and once the oven has preheated bake for 15-20 minutes. To test whether the cupcakes are ready insert a skewer into the middle of the cupcakes to see if it comes out clean.
  4. Once the cupcakes have cooled, cut holes into the centre of the cupcakes (as shown per video)
  5. Fill the the hole with the cherry jam (and brandy if using)
  6. Prepare the coconut cream by whisking the thick cream layer of the refrigerated can. Dollop the whipped cream onto the tops of the cupcakes
  7. Decorate with a single cherry. These heavenly cakes are best kept in the fridge and can be stored for up to 4 days. We hope you try these out!

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