Vegan Christmas Spiced Cupcakes with California Raisins

Vegan Christmas Spiced Cupcakes with California Raisins by Charlotte White

As Cab Calloway said, ‘everybody eats when they come to my house’. I want all of my guests to leave wholly satisfied and stuffed full of food at any time of year and Christmas is no exception. We do need to consider friends with dietary requirements and I am not one to cordone off an area of the table for them; I want any alternative bakes to be just as good as their traditional counterparts so that they can be enjoyed by all.

Lots of bakers get very scared of vegan and dairy-free baking but I promise that there is nothing to fear here. The distinction is easy, vegans don’t eat any animal products whatsoever and dairy-free folks don’t eat anything that has come from a cow. These cupcakes contain no butter or eggs but taste incredible. I promise. Trust me and try it, especially if you are afraid to.

Ingredients:Vegan Christmas Spiced Cupcakes with California Raisins by Charlotte White

170g plain flour
½ tsp baking powder
1tsp bicarbonate of soda
1tsp mixed spice
pinch of salt
170g caster sugar
120ml soy yoghurt
120ml vegetable oil
1tsp vanilla extract
150g carrot (grated)
75g California raisins
75g California walnuts

You will need:
12x cavity muffin tin
12x foil cases

Preheated oven 180⁰C / 350⁰F / Gas Mark 4

  1. In a large bowl, combine flour, raising agents, spice, salt, and sugar. Stir to break up any lumps.
  2. In a jug, fork together soy yoghurt, oil, and vanilla extract. Always use the best quality vanilla extract that you can afford and never use anything called ‘essence’ as it is artificially produced and synthetic tasting.
  3. Pour the wet ingredients into the dry ingredients and combine until nearly all incorporated.
  4. Add grated carrot, California raisins and California walnuts to the mixture. I break walnuts roughly by snapping them in my hand – you want fairly large lumps of walnut in the cupcakes. Stir until all is evenly distributed and no lumps of dry ingredients remain.
  5. Spoon the mixture into the muffin tin, lined with foil baking cases.
  6. Bake the cupcakes for around 17 minutes until risen and springy to the touch.
  7. Allow to cool for a few minutes in their tins before turning out onto a wire rack. Once cool, the cakes are ready to be topped with Vegan Cream Cheese Frosting

Chocolate Cheesecake Frosting


125g block margarine
125g vegan cream cheese
500g icing sugar
1-2 tbsp soy milk

  • Beat the margarine until pale and creamy. I use my freestanding mixer for this job and essentially treat the whole process the same as if I was making non-vegan frosting.
  • Add half of your vegan cream cheese to the mixture and beat until combined.
  • Add half of your icing sugar and mix in completely before adding your remaining vegan cream cheese. If the mixture looks runny, do not panic too much as the icing sugar will bring it together.
  • Add the rest of your icing sugar and continue to beat on a medium speed. Throw in a tablespoon or two of milk to prevent the frosting from getting too heavy and continue beating for around 5 minutes. The result should be a light and pale frosting.
  • Use this frosting to top your cupcakes, either with a spoon or a piping bag. Adorn liberally with sprinkles.

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