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Ginger Vegan’s Sticky Toffee Hemp Cupcakes
Mairi Rivers

As a vegan, runner and mother, this foodie needs all the plant-based power she can get

What do vegans eat for desert? The Ginger Vegan is here to tell you. And before you guess, it’s not carrot cake. Mairi has one of our favourite Instagram account for vegan recipes – these sticky-toffee pudding cupcakes use dates, cashew caramello and vegan cream cheese to make the perfect afternoon treat (perfect with a cup of tea and Good Hemp Milk).

20 mins
15 mins

Preheat oven to 180C.


First soak the chopped dates in the boiling water with the bicarbonate of soda.


In another bowl cream together the sugar and margarine and then add in the protein powder, flour, baking powder, flax seed and vanilla.


Add the dates along with the soaking water and mix well.


Finally stir in the Good Hemp Milk and mix again.


Spoon into cupcake cases, leaving a little gap at the top for them to rise.


Bake for about 15 mins or until a cocktail stick inserted in the middle comes out clean.


Leave to cool before icing.


In a food processor with a paddle attachment mix 300g of the icing sugar with the margarine until smooth.


Add the cream cheese and beat well until well combined and there are no lumps.


Finally add the remaining 100g icing sugar and mix well.


Spoon into a piping bag fitted with a star nozzle and pipe onto the cupcakes.


To serve, top with Cashew Caramello (a delicious blend of raw cashews, dried coconut, tigernuts and coconut sugar). Tip: if the Cashew Caramello is too hard to drizzle simply warm it up in a bowl sitting on top of another bowl of warm water. Enjoy!


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