Caramilk Cupcakes

Many people enjoy the taste of Caramilk chocolate (basically caramelised white chocolate) but it is very high in sugar. These cupcakes are a healthier, vegan way of enjoying this flavour!


Dry Ingredients:

  • 1 cup oat flour
  • 1 cup spelt flour
  • 1/2 cup ground roast cashews (see at bottom for recipe)
  • 2 tsp maca powder
  • 2 tsp baking powder
  • pinch salt
  • 1/3 cup coconut sugar

Wet Ingredients:

  • 1/3 cup maple syrup
  • 1/3 cup melted coconut oil
  • 2 tsp vanilla extract
  • 1/2 cup coconut cream
  • 1/2 cup almond milk


Mix together the dry ingredients, then add the wet ingredients and mix till smooth. Put into cupcake papers of chosen size (makes about 12 medium). Bake at 180°C for 15-20mins. Cool, then ice with frosting.



  • 1 cup ground roast cashews
  • 1/4 cup cacao butter, melted
  • 1/2 – 1 tb syrup
  • 1/4 cup coconut sugar (use powdered for a finer texture)
  • 1 tsp maca powder
  • 1 tsp vanilla extract
  • 1/3 cup coconut cream


Blend ingredients till smooth and cool in the fridge. When cool and thickened slightly, use to ice the cold cup cakes. This can be piped on if liked.

Garnish with a small piece of vegan white chocolate if liked! Store in the fridge.



*To Make Roast Cashews (for cakes & frosting):


  • 1 + 1/2 cup cashews
  • 3/4 tsp olive oil
  • 1 + 1/2 tsp maple syrup
  • 3/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 + 1/2 tsp maca powder


Mix together ingredients then spread on a tray lined with baking paper. Bake 180°C for 8-10mins. Cool and Blend till fine.

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