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Vegan Coconut Cupcakes: how to be good and naughty at the same time

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Let’s face it, sugar is bad for you. Very bad. It’s almost as bad as villains in Sergio Leone films. But you’re thinking YOLO, I’m young and crazy, I can let my hair down and eat a pack of Oreos, Galaxy chocolate and Twix in one go! DON’T! There is a way of having your cake and eating it, without going down the hill and feeling low, when your insulin level drops after digesting all that sugar. And if you are a vegetarian, remember that sugar depletes your body of vitamin B, so next time you are feeling down switch to eating natural sugars. You can bake something healthy, like for example:


To make them you will need:

2 cups of spelt flour (it’s better for you)

2 teaspoons of baking powder

2-3 overripe bananas

1/2 cup of oil (can be olive oil or any neutral in taste oil)

2/3 cup agave syrup

2/3 cup unsweetened almond milk

2 teaspoons of vanilla extract

1 cup of coconut flakes


1. Preheat oven to 180C. Line muffin tin with paper liners.

2. Sieve flour and baking powder into a bowl, add coconut flakes.

3. In a separate bowl whisk together chopped bananas, oil, agave syrup, almond milk and vanilla. Thoroughly combine the wet and dry ingredients, try not to overmix it. The best way is to use a rubber spatula and fold it like you fold egg whites when you are making souffle.

4. Divide the batter into muffin cases, bake for about 20-25 min, until the toothpick comes out clean.

Leave them to cool. In the meantime make the frosting.

Your cupcakes are vegan, so if you want to have vegan frosting you will need:

1 1/2 cup coconut spread

1 tsp vanilla extract

2-3 spoons of almond milk (depends how thick and workable your spread is)

1/3 agave syrup

1 cup of toasted coconut shreds (spread coconut shreds onto a baking sheet and toast them in a hot oven for a few minutes)

If you are not bothered about sticking to vegan, mix cream cheese with agave syrup and vanilla extract.

Spread your frosting onto cupcakes using a long spatula, sprinkle toasted coconut shreds on top and you are done!

Eat it like a boss!

vegan coconut cupcakes

vegan coconut cupcakes

vegan coconut cupcakes

vegan coconut cupcakes




About potatofaces

People who cook always go on about precious memories of childhood food one of their family members cooked, how daddy or nanny taught them the importance of cooking and eating together, and they still remember the comfort food they produced, amazing dishes whipped up by brilliant but humble cooks in their family. Well, let me tell you, it was totally different in my family. My mother’s family – totally useless as cooks, who could survive on bread and butter, cooked once a week a terrible, terrible meal, usually some kind of meat piece with lots of brown sauce. Also, they were never bothered about eating together. That’s maybe why most of them were depressed and suicidal. My mother followed that path and couldn’t really cook, and because I never wanted to eat meat, was warning me that ‘one day I will regret it’. Probably because my mother wasn’t into cooking my sister at the age of 12 took over and started producing amazing dinners and cakes. Well, luckily for me and her we weren’t that genetically doomed because apparently my father’s family were gifted in that compartment. I can only presume it was genes, as my father divorced my mother when my sis and me were little and he strongly believed that he also divorced us. So, we were growing up never having any contact with him and as a result, couldn’t learn how to cook from him. That’s why I believe the love of cooking ( and the ability) was just passed to us genetically. My father, short time before he died, unexpectedly felt an urge to contact us. First he gave my sister a mandolin (that’s another thing I know about him- he played a few instruments). My sister refused to talk to him, he then decided to contact me and wanted to spend some time with me. I didn’t want to, as he was a stranger to me (I was 11 or 12 at the time) but as I was promised I could leave whenever I wanted to, I went to the village he lived in. There I tried his mother’s cooking everyone was raving about. It was simple and amazing, I wish they were as family dedicated as they were at baking, cooking, making pastries, wine, tinctures, you name it. But I ate, drunk, and got bored of strangers who were my family and demanded to be let to go home. One of the last things my father said to me was that I should start learning English because I might need it one day, which I ignored for another 16 years… Because my sister was such a domestic goddess I wasn’t really bothered about cooking. I got hooked properly after my son was born and I wanted him to eat healthy and get everything he needed, especially that it wasn’t his choice to be a vegetarian (yet). And that is how the story begins…

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