Vegan Coffee Walnut Cupcakes

Vegan Coffee Walnut Cupcakes

I made these Vegan Coffee Walnut Cupcakes using the Professional Piping Set that the cookware shop Lakeland very kindly sent me. 

Vegan Coffee Walnut Cupcakes

I first came across Biscoff spread in France, where they call it Speculoos. It’s ridiculously addictive and its flavour is very versatile and works well in a wide range of desserts. You can also use any other type of cookie butter or spread.

For the sponge itself, all you need to use is Biscoff spread, flour, raising agents, dairy-free yogurt, coffee and a splash of any kind of milk!

A dairy-free yogurt with a relatively thin consistency works best. I used this Provamel sugar-free soy yogurt that you can buy in most health stores.

It’s very important to add the vinegar and bicarbonate of soda, as the acidic vinegar and alkali bicarb will react in the mixture and make the cake rise – this is how you can make a sponge rise successfully without eggs! 

For the coffee “buttercream” frosting, I just mixed together some coconut yogurt, instant coffee dissolved in hot water, and more Biscoff spread. Try to get a thick coconut yogurt like this one from Coyo that’s available in most supermarkets.

Then you just pop this frosting into the piping bag and store in the fridge for a few hours for it to firm up. The Lakeland piping set comes with 7 nozzles, and for these cupcakes I used star 2.

It was really easy to use and I’d especially recommend it to anybody who’s new to icing and piping.

If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!

Vegan Coffee Walnut Cupcakes
Yields 12
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  1. 4 heaped tablespoons Biscoff spread (or sub any other type of cookie butter)
  2. 6 tablespoons soy yogurt
  3. 1 tablespoon vinegar
  4. 1 tablespoon instant coffee dissolved in 1 tablespoon boiling water
  5. 150g self-raising flour + 1 heaped teaspoon baking powder (or 150g plain flour + 2 teaspoons baking powder)
  6. 1/4 teaspoon bicarbonate of soda
  7. Splash of milk, any kind
  8. Handful of walnuts, chopped into small pieces
For the coffee "buttercream" frosting
  1. 1 heaped tablespoon Biscoff Spread
  2. 1 tbsp instant coffee dissolved in 1 tablespoon boiling water
  3. 6 heaped tablespoons coconut yogurt (or you could use coconut whipped cream)
To decorate
  1. 12 walnut halves
  1. Preheat the oven to 180 degrees
  2. Mix together the Biscoff spread, yogurt, vinegar, coffee and walnuts
  3. Sift in the flour, baking powder and bicarbonate of soda
  4. Add a splash of milk and mix well (keep adding milk until you can get rid of all the flour)
  5. Divide the mixture between 12 cupcake tins lined with cupcake cases
  6. Bake in oven for around 15 minutes
  7. Make the frosting by mixing together the coconut yogurt, Biscoff spread and coffee
  8. Put this in your icing bag and keep this in the fridge for a few hours to firm up as it'll be easier to work with)
  9. Once the cakes have completely cooled, apply the frosting using the piping bag
  10. Arrange one of the walnut halves on each of the cupcakes to decorate
  1. If you don't need the cupcakes to be dairy-free, you can use regular yogurt instead of soy yogurt in the sponge and use cream cheese or whipped cream instead of coconut yogurt for the frosting.
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Thank you very much once again to Lakeland for providing me with the piping set – it’s so useful and easy to use and I can’t recommend it enough! Go check it out here

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