Raw Vegan Blueberry Cupcakes

By Chef: Violaine Bergoin
Posted: August 24, 2017


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No baking required. These delightful Blueberry Cupcakes are entirely raw and gluten-free, and come complete with a creamy cashew vanilla frosting. Serve them for breakfast with a side of fresh squeezed juice or nut milk of choice, an energizing snack mid-afternoon, or take them to a get together to share with friends.


Cupcake Dough
  • 100g of almond powder
  • 50g of grounded sunflower seeds
  • 50g of sprouted buckwheat flour
  • 100g of coconut sugar
  • 60g of agave syrup
  • One tablespoon of Psyllium powder
  • One tablespoon of vanilla extract
  • 60g of whole blueberries
  • 150g of soaked raw cashew nuts (overnight is ideal, otherwise 4 hours is fine)
  • 60ml of agave syrup or date syrup
  • One teaspoon of vanilla extract
  • 30ml of coconut oil
  • 60ml of lemon juice
For Decoration
  • Mint leaves
  • A handful of blueberries


  1. Mix all the frosting ingredients in the Vitamix. Place in the freezer for an hour or so.
  2. Meanwhile, mix all the ingredients for cupcake batter in the food processor. Place 2/3 of the batter in cupcake by pressing at the bottom thoroughly.
  3. Place Three blueberries on each mould.
  4. Fill the mould with the rest of the batter by pressing gently. Put in the fridge for half and hour.
  5. Un-mould your cupcakes and frost them. Decorate with blueberries and mint leaves. Keep in the fridge until serving.