Spring is here! Well, almost. So this month April is still doing what it wants and last week there was still snow? Ok, I think we all agree: spring should come as soon as possible and here and there you can already spot it. Yesterday I already recognized it from the fact that it just stays light longer and the birds are really chirping again!
In keeping with this, we are also ringing in spring here on the blog! Are you with us? Because our current recipe is simple, no-bake; Vegan and also gluten-free! And if that wasn’t enough, these delicious cupcakes are packed with raspberries and flavors of lemon. That sounds like full spring to me! And for you?
As always, feedback is welcome in the comments. And until then, I’ll give you the recipe without detours!
Super easy and spring-like raspberry lemon cupcakes. Completely vegan, gluten-free and no-bake. Gut the recipe HERE 🌱.
- 250 g cashew nuts – soaked for at least 6 hours
- 150 g maple syrup
- 130 grams of oat milk
- 110 g coconut oil melted
- 50 grams of lemon juice
- 150 g fresh raspberries optionally frozen
- 2 tsp turmeric
- 1 pinch of salt
- 200 g blanched almonds
- 25 g grated coconut
- 4 dates pitted
Note: The cashew nuts can also be perfectly soaked the night before. Simply use a large bowl. Fill in the nuts and add the filter water. Note that the nuts need room to swell.
Process the almonds and coconut flakes into flour in a blender.
Add dates and mix again.
Divide the cookie batter into a 12-cup muffin tin and press firmly. A silicone mold works best for this.
Note: I used a high power blender for the filling. With this you get the best result.
Drain the cashew nuts and wash again. Add to blender along with maple syrup, oat milk, coconut oil, vanilla powder and salt. Process into a smooth mass.
Pour 2/3 of the mixture into a bowl. Put aside.
Now put the raspberries in the blender and mix well again. Pour this mixture onto the biscuit base and place in the freezer for at least an hour. Place the bowl with the other half in the fridge.
Now mix the filling from the bowl with turmeric and put 1/2 of it into the muffin molds and put in the freezer for at least 6 hours. Preferably overnight. Store the rest of the mixture in the fridge and use it to conjure up swirls on the cupcakes the next day (remove and decorate 1 hour before serving).
Once frozen, the cupcakes will keep for up to 6 months.
Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.
The best part about these vegan raspberry lemon cupcakes is that you can make them ahead of time and as soon as you need them, or your party is about to need dessert, you simply pull the cupcakes out of the freezer! That’s what I call efficiency at full speed! What do you say to that?
Feel free to get in touch in the comments!
Thank you for stopping by and have a wonderful day!