Sticky Gingerbread Cupcakes (Vegan & GF)


Sticky Gingerbread Cupcakes (Vegan & GF)

Servings 12 cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Resting time 20 minutes
Total Time 55 minutes


  • 2 Mixing bowls
  • Masher
  • Whisk
  • Piping mould
  • Cupcake moulds



  • 1/2 banana
  • 250 ml cashew milk you can also use almond milk
  • 100 g vegan butter I prefer using Miyoko's
  • 110 g molasses
  • 110 g golden syrup
  • 100 g coconut sugar
  • 225 g gluten free flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp mixed spice
  • 30 g dates pitted & finely chopped
  • 60 g candied ginger plus extra for garnishing

Buttercream frosting

  • 225 g powdered sugar make sure to buy a vegan brand, as some are not vegan
  • 60 g vegan butter
  • 1 tsp ground ginger


  • Preheat the oven to 180°C & and prepare the cupcake moulds.
  • In a mixing bowl, mash the banana together with the milk until smooth.
  • In another bowl, beat the butter, molasses, golden syrup and coconut sugar together until the sugar has fully dissolved. Sift the flour, baking soda, baking powder and spices into the same bowl, and combine the ingredients well.
  • Add the dates, chopped candied ginger and wet ingredients, and mix together well until it forms a smooth cake batter.
  • Pour the cake batter into the cupcake moulds and place into the oven for around 18-20 minutes. Check the cupcakes are properly cooked by inserting a toothpick & checking it comes out clean. If not, pop back into the oven for a bit longer.
  • Once baked, let the cupcakes cool completely (about 15-20 minutes) and prepare the buttercream.
  • To make the buttercream, beat all the ingredients together to combine. Place the buttercream into a piping mould and pipe on top of the cupcakes. Garnish with some candied ginger.
Calories: 321kcal
Course: Dessert
Cuisine: American, British
Keyword: Bakery, Cake, Christmas, Gluten-free, Vegan


Calories: 321kcal | Carbohydrates: 60g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 248mg | Potassium: 180mg | Fiber: 2g | Sugar: 44g | Vitamin A: 513IU | Vitamin C: 0.5mg | Calcium: 53mg | Iron: 1mg

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