• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Simple Green

seasonal plant-based recipes

  • Home
  • About
    • About Me
    • Portfolio
  • Index
  • Press
  • Contact
  • Shop
menu icon
go to homepage
  • Index
  • About
  • Shop
  • Contact
  • Press
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Index
    • About
    • Shop
    • Contact
    • Press
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Cake & Cupcakes

    Vegan Vanilla Cupcakes with Chocolate Lavender Frosting

    A sweet vanilla cupcake base with a terrific crunchy top, covered in velvety chocolate lavender cashew frosting. These vegan vanilla cupcakes are floral, chocolatey and perfect for a small gathering.

    JUMP TO RECIPE

    straight on view of a vanilla cupcake with chocolate frosting on a plate with one lit candle in it.
    a hand reaching for a cupcake.

    Oh, the changes a year can bring! It was this time last year that the inspiration to start blogging came about. A few months later, I bought my domain and started writing, styling and photographing; a passion I never knew I had. I've learned so much in the last year, and not just about cameras, the logistics of blogging...or how to survive on little to no sleep as a new parent!

    For those of you who follow me on Instagram, I recently noted how my blogging endeavor has become an unexpected spiritual practice of sorts.  At the end of the day, all you see is the finished product... a bunch of lovingly perfected photos and carefully staged spontaneity. Not that what I do is fake by any means, it's all real, my stories, recipes and creative process. However, behind the scenes are more than just laughs, full bellies and messy dishes.  Trying to capture that perfect moment/recipe/essence can be tiring and tedious, especially when I feel I have so much left to learn.

    My latest lesson has been understanding that growth comes from recognizing that nothing is ever going to be 100% "perfect". With that understanding, there is freedom that arises...freedom to explore my creativity, develop at my own pace and enjoy the fleeting little moments which are beyond precious. And yes, this wisdom translates to all of my life. Lessons aside, I love it all and can honestly say that connecting with all of you via social media and through your comments is an absolute joy! For my birthday,  I simply ask for many more years of just this.  Thank you for being a part of my passion and for sticking around with me; I love sharing with you and hope you enjoy what I bring to the table (literally and figuratively).

    Anyway, enough about that. You came here for cupcakes (and so did I). I'm happy to present to you what I consider to be my best cupcake recipe.  The base is a beautiful vegan vanilla cupcake with an awesome crunchy top (love that). And, of course, I've piped the top with a decorative chocolate lavender frosting made from a base of cashews. There is nothing like this frosting; perfectly sweet with lovely flowery notes cradled in a luscious chocolate base.  Lavender pairs so well with chocolate, in my opinion; it's flowery heat tempered perfectly by the soft sweetness of the chocolate frosting.  Plus, lavender makes a perfect cupcake sprinkle... I guess some things can be 100% perfect (kidding). 

    These vegan vanilla cupcakes are a lovely little celebration cupcakes in every way and I hope you love them.

    Of course, with any recipe that contains nuts or nut products, be sure to notify anyone who may have a nut allergy before sharing these.

    Cheers!

    xo

    a person blowing out a candle on a frosted cupcake.
    closeup portrait view of vanilla cupcakes with chocolate frosting.
    Left Image: a person frosting cupcakes. Right Image: frosted cupcakes.
    side by side images. Left: a person holding a piping bag with cupcakes in the background. Right- an overhead view of frosted cupcakes.
    closeup portrait view of 3 vanilla cupcakes with chocolate frosting.
    straight on view of a vanilla cupcake with chocolate frosting on a plate with one lit candle in it.
    closeup portrait view of vanilla cupcakes with chocolate frosting.
    0 from 0 votes
    Print

    Vegan Vanilla Cupcakes with Chocolate Lavender Frosting

    A sweet vanilla cupcake base with a terrific crunchy top, covered in velvety chocolate lavender cashew frosting. To make the frosting, note that the cashews require 2 hours of soaking time, so be sure to start the process the day before you plan to make the recipe. Use a food grade lavender flower and note that adding additional lavender "sprinkles" does increase the lavender flavour; a little goes a long way, so use somewhat sparingly. With any recipe that contains nuts or nut products, be sure to notify anyone who may have a nut allergy before sharing these.

    Course Dessert
    Keyword chocolate frosting, cupcakes, lavender
    Prep Time 2 hours
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings 8 people
    Calories 770 kcal
    Author Heidi Richter

    Ingredients

    Vanilla Cupcake base

    • ¾ cup coconut oil softened
    • 1 cup organic cane sugar
    • 3 teaspoon egg replacer powder + 6 tablespoon water
    • 1 ½ teaspoon pure vanilla extract
    • 2 ½ cups all purpose flour
    • 1 ½ teaspoon aluminum free baking powder
    • ½ teaspoon sea salt
    • 1 ¼ cups almond milk

    Chocolate Lavender Cashew Frosting

    • 1 ⅔ cup raw cashews soaked 2 hours
    • ½ cup coconut oil melted
    • ⅛ teaspoon dried lavender food grade
    • ¼ cup cocoa powder
    • 4 tablespoon filtered water
    • ¼ cup maple syrup
    • 1 teaspoon pure vanilla extract
    • pinch of sea salt

    Optional (but recommended)

    • Food grade lavender flowers for sprinkling

    Instructions

    For the Cupcakes:

    1. Preheat oven to 375°F. Line a muffin tin with compostable liners. Set aside. In a small bowl, mix together the egg replacer powder and water. Set aside.

    2. In a large mixing bowl beat the coconut oil and cane sugar on medium speed for 30 seconds. Add in the egg replacer mixture and vanilla and beat until combined.
    3. In a medium bowl, sift together the flour, baking powder, and salt. Add half the flour mixture to the sugar mixture and stir just until combined. Add half of the almond milk and stir just until combined. Repeat until all the flour and milk is incorporated. Be sure not to over-mix the batter.

    4. Scoop the batter evenly into your prepared muffin pan and bake for 25-28 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool 10 minutes in the pan. Carefully remove from the pan, and cool completely on a wire rack.

    For the Frosting:

    1. While the cupcakes are cooling, prepare the frosting. Drain and rinse the soaked cashews. Add the cashews and the remainder of the ingredients to a high powered blender (I use a Vitamix) or a food processor and blend until smooth. You may need to scrape down the sides occasionally.
    2. Transfer the mixture to a shallow bowl and place in the freezer for 20-30 minutes. Remove from the freezer and stir vigorously. The mixture should have a frosting like consistency (spreadable while holding a peak). If it seems too soft, simply freeze for another 10 minutes and stir again.
    3. Place the prepared frosting in a piping bag fitted with a open star attachment. Pipe and add a sprinkle of lavender flowers, if desired.

    Recipe Notes

    if you prefer, you can use whole wheat flour in this recipe. Feel free to use any decorative piping you wish, or simply spread the frosting on with a knife. You can prepare the cupcakes in advance and store them in an airtight container until you're ready to frost them. I recommend blending the frosting the same day you plan to serve the cupcakes; this will help preserve the luster of the frosting. Store in the fridge until ready to serve, especially on warmer days as the coconut oil may melt resulting in a drippy frosting.

    Nutrition Facts
    Vegan Vanilla Cupcakes with Chocolate Lavender Frosting
    Amount Per Serving
    Calories 770 Calories from Fat 450
    % Daily Value*
    Fat 50g77%
    Saturated Fat 34g213%
    Polyunsaturated Fat 3g
    Monounsaturated Fat 9g
    Cholesterol 6mg2%
    Sodium 216mg9%
    Potassium 385mg11%
    Carbohydrates 76g25%
    Fiber 3g13%
    Sugar 35g39%
    Protein 11g22%
    Vitamin A 12IU0%
    Vitamin C 1mg1%
    Calcium 119mg12%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.

    More Cake & Cupcake Recipes

    • a baker in a grey sweater holding a tray with 3 chocolate beet muffins.
      Jumbo Vegan Chocolate Beet Muffins
    • overhead image of a rectangular chocolate frosted cake on a grey surface with a beige linen and a knife.
      Vegan Double Chocolate Zucchini Cake
    • head on image of vegan apple spice cake in bakers hands.
      Vegan Apple Spice Cake
    • a head on image of a baker holding a chocolate cake on a wood cutting board.
      Double Chocolate Beetroot Cake [dairy-free & vegan]

    About Heidi Richter

    Heidi is the recipe developer, photographer and gardener behind The Simple Green. She fuels her passion for food, gardening and photography with plenty of matcha tea and sourdough bread.

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    a portrait of Heidi Richter in a white camisole sitting behind a basket of tomatoes.

    Hi! I'm Heidi, the recipe developer, gardener, and photographer behind The Simple Green. I specialize in simple and seasonal plant-based recipes, both sweet and savory!

    Learn more about me.

    round award seal "taste canada awards shortlist"
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    strawberries with text overlay Spring Recipes fruits crisps tender greens, pickles and more.
    A green tomato with text overlay "shop my favourite things".

    SUBSCRIBE TO MY NEWSLETTER

    get notified of new recipes!

     

    Footer

    © 2022 The Simple Green. This site is supported in part by the use of affiliate links. By using this site you agree to the Privacy Policy and Terms of Use.

    Accessibility

    Cookie Policy

    Copyright© 2023 · Brunch Pro by Feast Design Co.

    The Simple Green uses cookies to improve your experience while using this site. You can opt-out if you wish.acceptopt out Learn More
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT