Vegan Raspberry Almond Bakewell Cupcakes

    30 minutes

    The vegan version of a British classic, the Bakewell, made with vegan butter and soya milk.

    2 people made this

    Makes: 24 cupcakes

    • 100g vegan butter, softened
    • 125g caster sugar
    • 200g self raising flour
    • 1 teaspoon bicarbonate of soda
    • 1 pinch salt
    • 2 tablespoons golden syrup
    • 150ml soy milk
    • 1 teaspoon almond essence
    • 1 teaspoon vanilla extract
    • seeded rasberry jam
    • 1 handful almond flakes

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Pre-heat oven to 170 degrees C. Line a baking tray with paper cases and set to one side.
    2. Mix together the vegan butter and sugar until creamy.
    3. Add in the flour, bicarbonate of soda and salt to the mix and stir until mixed in.
    4. Slowly add the golden syrup, soy milk, almond essence and vanilla extract. Mix until smooth.
    5. Spoon 1 heaped teaspoon of mix into the paper cases, just to cover the bottom of the case.
    6. Spoon 1/2 teaspoon jam on top of the mix. Spoon 2 teaspoons of the mix on top of the jam.
    7. Sprinkle with almond flakes and bake for 15 minutes.


    This recipe makes 4 UK standard size cupcakes. They are shallow not like the deep muffin style but if you prefer you could use muffin cases and double up the mixture.

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