These Christmas tree shaped cupcakes are a perfect dessert for holiday season, made from a moist chocolate sponge and a silky frosting, decorated with rainbow sprinkles  – all vegan, tasty and special 🙂



Ingredients Vegan Cupcakes:

(for 12 medium sized cupcakes)

  • 170 g all purpose flour
  • 30 g cocoa powder
  • 1 teaspoon of baking powder
  • 130 g granulated sugar
  • 200 ml coconut milk
  • 100 ml vegetable oil
  • 1 teaspoon of fresh orange zest
  • 80 g vegan chocolate, fine chopped (or grated)
  • 300 g coconut cream (minimum 20% fat) – chilled
  • 1 tablespoon of powdered sugar
  • 10 g of vanilated sugar (or 1 drop of vanilla extract)
  • 1 drop of green food coloring
  • 2 tablespoons of coconut flakes
  • rainbow sprinkles for decorating



Directions Vegan Christmas Tree Cupcakes:

Preheat the oven at 175 Celsius and prepare the muffin pan. Sift together flour, cocoa and baking powder. In a bowl mix granulated sugar, coconut milk, vegetable oil and orange zest; the add the dry mixture and homogenize. Finally incorporate the chocolate. Divide the batter evenly between the cavities of the muffin pan and bake for aproximately 20 minutes, then remove the pan from the oven and let cool.

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The coconut cream must be chilled by keeping it overnight into the fridge. Chill a mixing bowl (preferabily a stainless steel one) for about 10-15 minutes before whipping. Put the hardened coconut cream, along with powdered sugar and vanilla into the bowl and mix them until creamy.

In a chilled steel and very clean bowl placed over an ice bath, mix the coconut cream (also chilled ovenight) until creamy (about 30-35 seconds), then add powdered sugar and vanilated sugar (or vanilla extract) and continue mixing until creamy and smooth (about 1 minute). Taste and adjust the sweeteness as needed. Take away one full tablespoon from the whipped cream and color the rest of the cream with green food coloring.

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Spread a thin layer of white whipped cream on top of each cupcake then roll in coconut flakes. Transfer the green coconut whipped cream into a closed star-tipped piping bag and pipe swirls on each cupcake.

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At last, decorate with sprinkles (or any other sugar decorations). Keep the cupcakes into the fridge until serve.


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