Ingredients

For the cupcake mix

  • Zest 3 clementines
  • 3 tbsp aquafaba (use the water from a can of chickpeas)
  • 220ml almond milk 
  • 80ml vegetable oil
  • 3 tbsp Clementine juice
  • 1 tbsp apple cider vinegar
  • 1/2 tsp vanilla essence
  • 230g plain flour
  • 65g ground almonds 
  • 75g coconut sugar 
  • 1 tsp baking powder 
  • 1 tsp baking soda
  • Pinch sea salt
  • 1 tsp cinnamon 
  • 1 tsp ground ginger 
  • Pinch nutmeg 

For the topping

  • 8 tbsp coconut yogurt 
  • 1/2 tsp orange blossom extract 
  • 1 tbsp maple syrup
  • 12 pieces of clementine  

Method

  1. 1

    Preheat your oven to 180°C/gas mark 4. 

  2. 2

    Mix the wet ingredients in large bowl, stir to combine. 

  3. 3

    Now mix the dry ingredients in another large mixing bowl, add the wet to the dry and stir to combine thoroughly. 

  4. 4

    Bake on a medium heat from 20 -22 minutes until cooked through. Then allow to cool

  5. 5

    Mix together the coconut yogurt with the maple syrup and orange extract. Pop in the fridge for to cool and once a bit firmer top the cakes. Enjoy! 

Nutritional Details

Each serving provides
  • Energy 950kj 227kcal 11%
  • Fat 12.0g 17%
  • Saturates 2.8g 14%
  • Sugars 8.6g 10%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 1130kj/270kcal

Each serving provides

24.0g carbohydrate 1.8g fibre 4.0g protein

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