World Vegan Month Recipe 2: Golden Vanilla Cupcakes and Cinnamon Crunch

Do you have cravings for cinnamon and spice at this time of year? I do! And when I walk around the Christmas market next month I will inhale deeply and tuck into some warm roasted almonds, some spicy mulled wine and maybe a cinnamon crepe pancake too! This cupcake/muffin embodies those fine aromas: vanilla, cinnamon, cardamom and allspice are in here – enough to packΒ  a realΒ  punch of flavour as well as making the kitchen smell delicious.

And guess what – they are vegan too!


The basic recipe for the golden vanilla cupcake comes from “Vegan Cupcakes Take Over the World” by Isa Chandra Moskowitz and Terry Hope Romero. But the filling/topping is my own “invention”.

Golden Vanilla Cupcakes with Cinnamon Crunch


For 9 muffins or 12 cupcakes

Prepare your muffin tins and cases, preheat oven to 180Β°C

First make the cinnamon crunch:

Mix together 50g (1/4 cup) brown sugar and 35g (1/3 cup) chopped walnuts with 1 tsp cinnamon, 1/2 tsp allspice and 1/2 tsp cardamom.


In a large bowl mix together and set aside

  • 250 ml (1 cup) soya milk
  • 1 tsp apple cider vinegar

Into a small bowl sift together:

  • 150 g (1 1/4 cups) plain flour
  • 2 tbsps cornflour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Now add to your milk/vinegar:

  • 75 ml (1/3 cup) vegetable oil – I used neutral tasting rapeseed oil (canola in the US)
  • 2 1/2 tsps vanilla extract
  • 150 g (3/4 cup) sugar

Mix well with a fork and then add the dry ingredients, whisking to remove any lumps. (No mixer required! πŸ™‚ )

Spoon half the mixture into cupcake/muffin liners. Spoon half the cinnamon crunch on top, then pour the rest of the mixture over the tops of the cupcakes. Sprinkle tops with remaining crunch.

Bake for 20 minutes or until golden brown and firm to the touch. Leave to cool on a rack, or even better – eat them warm out the oven! πŸ™‚

Look at that gooey centre and crunchy topping! Yum!



39 thoughts on “World Vegan Month Recipe 2: Golden Vanilla Cupcakes and Cinnamon Crunch

  1. Oh Cathy, They sound so good! I crave cinnamon and spice this time of year. It is always such a cozy feeling to have something yummy in the oven. It warms the kitchen and fills it with that delicious aroma.

  2. These look lovely Cathy, what does the apple cider vinegar do, is that just for taste? How does it react with the Soya milk? We are experimenting here and cutting out wheat and a lot of dairy, I’ve tried Soya in coffee and its quite distinctive, do you have it in tea?

    • Hi Julie. The vinegar helps the cakes rise, as there’s no egg in there to help. And mixing it with soya milk makes a kind of curdled buttermilk consistency so the cake tastes lighter. We have used soya milk in both tea and coffee (even latte) for years. It takes a while to find a brand you like, as they do differ – some are too sweet, some have an aftertaste, and some are completely sugar- free. I am so used to it now and prefer it to real milk. We use the organic Provamel with calcium. πŸ™‚

  3. I love cinnamon all year round actually and your cupcakes look very inviting. Just read that too much cinnamon is poisonous so I better make sure I’m not too greedy. Happy weekend, Cathy!

  4. Pingback: World Vegan Month Recipe 4: Savoury Crispy Pasta Topping | Words and Herbs

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