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Blueberry & Coconut Cupcake

Blueberry  Coconut Cupcake
  • Prep
    Prep. time 10-15 minutes
  • Total
    Cooking time 20-25 minutes
  • Serving
    Serves 4+

Blueberry & Coconut Cupcake

Let's get cooking

Our vegan desserts are proving popular! This blueberry and coconut cupcake is another one you can enjoy courtesy of our Creamy Sheese which makes fantastic lactose free toppings with a dreamy, smooth texture. We've also included what's needed to make this recipe gluten free for those with additional dietary requirements!


  • 215 gr golden caster sugar
  • 110 gr plain flour   or  GLUTEN FREE flour
  • 120 gr dessicated coconut
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp apple cider vinegar
  • 130 ml almond milk

For the frosting


For the cake

  1. Preheat the oven at 165 degrees, gaz 4.Line a 12 muffin pan with muffin paper cases.
  2. Sift flour, baking powder and baking soda.
  3. Put   all dry ingredients in a large mixing bowl.Add the vinegar and almond milk.
  4. Beat until combined "“ about 1 min.
  5. Divide evenly among the 12 paper cases, fill about 4/5.
  6. Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. They will only have a slight golden color.

For the frosting

  1. Beat together the creamy sheese and blueberry jam to make a light, fluffy icing.
  2. Spoon or pipe onto the cakes.
  3. Decorate with a few blueberries or any fancy sugar decoration.

You will need