Raw Vegan Blueberry Cupcakes

    • Yield
    • Difficulty
    • Easy
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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.

Ingredients

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
Frosting
  • 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

Instructions

  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.
Violaine BergoinAbout Violaine Bergoin

Violaine is a French Indo-Vietnamese chef, based in Paris. Born in Lyon, South of France, she left her country at 12 to live in Ireland, then Portugal. At 18, she began studying Fine Arts in Bristol, U.K. At 25, she became a vegetarian after a trip in India. Couple of years later, eating very poorly then (fake meat, badly combined meals) she finally made a connection with her body by eating Raw and started a yoga teacher training course. Living in the north of England then, she started putting on Raw Food nights under the name of « Raw Yorkshire ». A year later, she was asked to move to Paris, to work as a head chef in the first 100% Raw Vegan restaurant to open in Paris (42 degrés).

She then became obsessed with French pâtisseries, seeing them as works of art. For Violaine, going to a cake shop, is like going to a museum, she thoroughly follows every single important French Chef Pâtissier around her. They are her solely source of inspiration. Her goal has been to raw-veganize every cake she sees and allow everyone to indulge in beautiful cakes, that are heathy, energizing and generally good for you. Her sensitivity gratitude and passion towards raw food is limitless as it basically saved her life. Since then, she tries her very best to push Raw Food’s limits by experimenting with textures, colours and taste combinations.

Four years after having worked for different vegan restaurants and catering services (Detox Delight, Betty Nu Food, 42 degrés and Sol Semilla), she is opening her own cake shop in central Paris, this Fall 2017.

Follow Violaine on Instagram and Youtube!

Instagram: https://www.instagram.com/lespetitespatisseriesrawvegan

Watch her Raw Cupcake Recipe Tutorial on Youtube filmed by Be Simple HERE

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