Clean Vegan Baking: Sangria Cupcakes

Deliciously light clean vegan sangria cupcakes. Spiced with oranges and baked to perfection!

Sagen

Sagen knows first hand the harmful, negative impacts bad habits can have on your health.  For the past fifteen years, she has worked in the health industry developing programs for underserved women, partnering with doctors to create unique patient care services and serving with her local breastfeeding coalition and food bank. She loves helping women like you set health goals and crush them! Because she knows if she can overcome bad habits and lose almost 20 pounds so can you! It won’t always be easy but feeling and looking your best is always worth it!  Click the button below to download the HealthiHER app and get started on your journey to a HealthiHER you! You Glow Girl! 

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Clean vegan baking can be tough! Considering baking is already a science you definitely have to know what you’re doing when you decide to bake clean vegan goodies. These sangria cupcakes are delightful treat. Perfect to pair with a nice cold glass of sangria during the Summertime.

For this recipe I used the following substitutes:

• 2 large eggs → Egg Replacer
• 1 stick butter, melted (1/2 cup) → 1/4 cup applesauce, 1/4 cup coconut oil
• ½ cup sour cream → 1/2 cup cocoyo living coconut yogurt

Be sure to bookmark this recipe because these are substitutes you can use in the future.

Check out the full recipe below!

Clean Vegan Baking: Sangria Cupcakes

Clean Vegan Baking: Sangria Cupcakes

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Recipe by Sagen Jackson Course: DessertCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

NA

kcal

Deliciously light clean vegan sangria cupcakes. Spiced with oranges and baked to perfection!

Ingredients

• CUPCAKES

• 1 1/2 cup 1 1/2 flour

• 1 tsp 1 baking powder

• 1/2 tsp 1/2 baking soda

• 1/4 tsp 1/4 salt

• 3/4 cup 3/4 sugar

• 2 large 2 “eggs” using Egg Replacer

• 1/4 cup 1/4 applesauce

• 1/4 cup 1/4 coconut oil

• 1 1/2 tsp 1 1/2 vanilla

• 1/2 cup 1/2 Probiotic Yogurt

• 1/2 cup 1/2 freshly squeezed orange juice

• FROSTING

• 1 cup 1 Cashews

• 1/2 cup 1/2 Coconut butter or oil

• 3 tbsp 3 Maple syrup

• 1 tsp 1 Vanilla

• 1 1 Lemon juiced

Preparation

• Preheat the oven to 350º F.
• In a small bowl combine the flour, baking powder, baking soda, salt and sugar. Whisk and set aside.
• In a mixing bowl combine the egg replacer, apple sauce, coconut oil, vanilla, and cocoyo living coconut yogurt until combined.
• Slowly add half of the flour mixture to the liquid, stirring to combine. Repeat with the rest of the flour mixture.
• Divide the batter among a muffin pan lined with muffin liners, fill the muffin cups to be about a little more than 1/2 full.
• Bake for 14-16 minutes or until a tooth pick inserted in the center comes out clean.

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