These raw vegan coffee cupcakes are a delightful, guilt-free treat packed with bold coffee flavor and a rich, creamy texture. Made with wholesome ingredients, they’re perfect for satisfying your sweet tooth while sticking to a raw, plant-based lifestyle.
Why You’ll Love This Recipe
- No Baking Required: Perfect for hot days or when you want a quick dessert without turning on the oven.
- Rich and Decadent: The coffee flavor and creamy texture make these cupcakes feel indulgent.
- Healthy Ingredients: Packed with natural sweeteners, nuts, and wholesome goodness.
- Diet-Friendly: Vegan, gluten-free, and refined sugar-free—great for a variety of dietary preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cupcake Base:
- Almond flour or finely ground almonds
- Medjool dates, pitted
- Cocoa powder or raw cacao powder
- Instant coffee granules or espresso powder
- Coconut oil, melted
- Pinch of salt
For the Coffee Cream Frosting:
- Raw cashews, soaked for 4-6 hours
- Maple syrup or agave nectar
- Coconut cream
- Vanilla extract
- Instant coffee granules or espresso powder
Optional Toppings:
- Cocoa powder or cacao nibs
- Coffee beans
- Shredded coconut
Directions
Make the Cupcake Base:
- Prepare the Dough: In a food processor, blend the almond flour, dates, cocoa powder, coffee granules, coconut oil, and salt until the mixture forms a sticky dough.
- Shape into Cupcakes: Divide the dough evenly and press into silicone cupcake molds or small paper liners. Refrigerate for at least 30 minutes to firm up.
Make the Coffee Cream Frosting:
- Blend the Frosting: Drain and rinse the soaked cashews. Blend them in a high-speed blender with maple syrup, coconut cream, vanilla extract, and coffee granules until smooth and creamy.
- Chill: Refrigerate the frosting for 20-30 minutes to thicken.
Assemble the Cupcakes:
- Frost the Cupcakes: Remove the cupcake bases from the molds and pipe or spread the coffee cream frosting on top.
- Add Toppings: Dust with cocoa powder, sprinkle cacao nibs, or add a decorative coffee bean for garnish.
Serve:
- Enjoy: Serve immediately or store in the refrigerator until ready to enjoy.
Servings and Timing
- Servings: 6 cupcakes
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 20 minutes
Variations
- Mocha Flavor: Add a teaspoon of melted raw dark chocolate to the frosting for a mocha twist.
- Nut-Free Option: Replace almond flour with oat flour and use sunflower seed butter in place of cashews for the frosting.
- Caramel Drizzle: Top with a raw vegan caramel sauce made from dates and almond milk.
- Spiced Coffee: Add a pinch of cinnamon or cardamom for a spiced coffee flavor.
- Mini Cupcakes: Make bite-sized versions in mini cupcake molds for portion control and easy snacking.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the cupcakes (without frosting) for up to 2 months. Thaw in the refrigerator and frost before serving.
FAQs
Can I use regular coffee instead of instant granules?
Yes, but reduce the liquid in the frosting to maintain its consistency.
How do I soak cashews properly?
Soak raw cashews in room-temperature water for 4-6 hours or in hot water for 1 hour for a quicker option.
Can I use a different sweetener?
Yes, swap maple syrup for agave nectar, coconut nectar, or date syrup.
Are these cupcakes gluten-free?
Yes, as long as you use certified gluten-free almond flour or oats.
Can I make these nut-free?
Yes, replace almonds with sunflower seeds or oats, and use coconut cream for the frosting.
How long do these cupcakes last?
They stay fresh in the refrigerator for up to 5 days.
Can I make these cupcakes ahead of time?
Yes, prepare the bases and frosting separately, and assemble just before serving.
How do I get a super creamy frosting?
Blend the frosting ingredients in a high-speed blender until completely smooth. Scrape the sides down as needed.
What’s the best way to serve these cupcakes?
Serve chilled or slightly softened at room temperature for the best texture.
Can I add chocolate chips?
Absolutely! Use raw or vegan chocolate chips for extra indulgence.
Conclusion
Raw vegan coffee cupcakes are a luxurious, no-bake dessert that’s as healthy as it is delicious. With their rich coffee flavor, creamy frosting, and wholesome ingredients, these cupcakes are perfect for any occasion. Easy to make and beautifully customizable, they’re sure to impress both vegans and non-vegans alike. Try this recipe and enjoy a guilt-free indulgence!
Print
Raw Vegan Coffee Cupcakes
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 6 cupcakes 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Description
These decadent raw vegan coffee cupcakes are made with natural ingredients, combining nuts, dates, and rich coffee flavor for a no-bake treat. They’re healthy, easy to make, and perfect for coffee lovers who want a guilt-free indulgence!
Ingredients
- For the Cupcake Base:
- 1 cup raw almonds or cashews
- 1 cup Medjool dates, pitted
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons cacao powder
- 2 teaspoons instant coffee powder or espresso powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
- For the Coffee Frosting:
- 1 cup raw cashews, soaked for 4-6 hours and drained
- 1/4 cup coconut cream (the thick part from a chilled can of coconut milk)
- 2 tablespoons maple syrup or agave nectar
- 1 tablespoon brewed coffee or coffee extract
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional Garnishes:
- Coffee beans
- Dusting of cacao powder
- Shaved dark chocolate
Instructions
- Prepare the Cupcake Base:
- Add the almonds (or cashews), dates, shredded coconut, cacao powder, coffee powder, vanilla extract, and salt to a food processor.
- Process until the mixture becomes sticky and holds together when pressed. If it’s too dry, add 1 teaspoon of water at a time until the consistency is right.
- Divide the mixture into 6 portions and press into silicone cupcake molds or small muffin tins lined with parchment paper. Flatten the tops with the back of a spoon. Place in the freezer to firm up.
- Make the Coffee Frosting:
- In a high-speed blender, combine the soaked cashews, coconut cream, maple syrup, brewed coffee, vanilla extract, and salt. Blend until completely smooth and creamy, scraping down the sides as needed.
- Assemble the Cupcakes:
- Remove the cupcake bases from the freezer and unmold them.
- Using a piping bag or spoon, top each base with a generous swirl of the coffee frosting.
- Garnish:
- Decorate the cupcakes with coffee beans, a dusting of cacao powder, or shaved dark chocolate for an elegant finish.
- Chill and Serve:
- Place the finished cupcakes in the refrigerator for at least 1 hour to set. Serve chilled for the best texture and flavor.
Notes
- These cupcakes store well in the refrigerator for up to 5 days or in the freezer for up to 1 month.
- Adjust the coffee flavor intensity by adding more or less coffee powder or brewed coffee to the frosting.
- For a nut-free version, substitute sunflower seeds or oats for the nuts in the base and use coconut milk in the frosting.