Vegan Golden Milk Vanilla-Cardamom Cupcake

Sinful and totally guilt-free; give into your sweet cravings with our quick, healthy & vegan golden milk vanilla-cardamom cupcake recipe! Tempted yet?
Try our recipe now!!



1 ¾ cups wheat flour (160 g)
½ cup oat flour
2 teaspoons Prahna’s Vanilla-Cardamom Golden milk mix
1 teaspoon ground ginger
1 ½ teaspoons baking powder
½ teaspoon baking soda
⅛ teaspoon fine sea salt
1 ¼ cups coconut milk
cup maple syrup
1 teaspoon vanilla extract

Preheat oven to 375 degrees fahrenheit, lightly oil a 12 cup muffin pan or use liners or a silicone pan to prevent sticking.

Add the oat flour to a large bowl.

Sift in any of the remaining dry ingredients if they appear clumpy, whisk all the dry ingredients together well including our turmeric powder.

In a smaller bowl, whisk together the coconut milk, maple syrup, and Prahna’s vanilla-cardamom Golden milk mix

Pour the wet mixture into the dry one, and whisk until smooth.

Evenly divide the batter among the 12 muffin cups. Sprinkle the tops with additional chopped walnuts, if desired.

Bake for 18-20 minutes, or until the muffins are firm when lightly pressed. Or, insert a toothpick into the center of a muffin to check if done.

Allow the muffins to cool in the pan for 5 minutes, then transfer to a cooling rack.

For the icing, put the coconut butter in a small bowl and microwave for 10 to 15 seconds or until melted.

Use a fork to whisk in the maple syrup and about 2 teaspoons of milk. Add a small amount of Prahna pure turmeric and whisk again until smooth.

If the glaze is too thick, add another teaspoon of milk.

Taste and adjust sweetness and turmeric as desired. Enjoy!

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