Go Back

Vegan Gingerbread Cupcakes with Cream Cheese Frosting

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 cupcakes

Ingredients
  

Gingerbread cupcakes

  • 1 1/2 cups rolled oats, blended into flour
  • 1/2 cup almond flour
  • 1 tbsp pumpkin pie spice
  • 1 tsp ground ginger
  • 1 cup date paste – 15 medjool dates blended with 1 cup hot water
  • 3/4 cup unsweetened applesauce
  • 1/4 cup molasses
  • 1/2 cup nondairy milk - I used unsweetened almond milk

Cream cheese frosting

  • 2 cups raw cashews, soaked in water for at least 2 hours or overnight
  • 2/3 cup nondairy milk – I used unsweetened almond milk
  • 2 tbsp apple cider vinegar
  • 2 tbsp date sugar – you could also use liquid stevia drops (to your taste) to keep the texture totally smooth and the color light

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a large bowl, mix the oat flour, almond flour, pumpkin pie spice and ground ginger.
  • Add the date paste, applesauce, molasses, and nondairy milk, and stir into a thick batter.
  • Portion slightly less than 1/3 cup of batter into each lined cup, and bake the cupcakes for 30 minutes.
  • Be sure to let the cupcakes cool in the pan for at least 30 minutes before carefully turning them out to cool completely. They're pretty soft and delicate as it is, but they'll firm up quite a bit as they cool.
  • To make the frosting, combine all ingredients in a food processor and blend until smooth. You'll need to stop it once to scrape down the sides and make sure everything gets incorporated.
  • Spread or pipe the frosting onto the cooled cupcakes and enjoy.
  • Store leftovers in the refrigerator.