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Black Sesame Flour Cupcake (Vegan)

4 cupcakes



30g Coconut Sugar

20g Cacao Powder

3g Bi-carb Soda

A pinch of Salt

120ml Soy Milk

1 Tablespoon Carwari Coconut Oil

60-70g Whipped Aquafaba - Use the liquid from a can chickpeas (no added salt) and whip until semi-stiff peaks.


90g Carwari Raw Cashews - Soaked in the water for 5 hours or over night

1/2 to 1 Tablespoon Carwari Agave Nectar

1 Tablespoon Carwari Coconut Oil

20 canned stoneless cherries

Fresh Cherries for decoration


1.Make the frosting. Process the drained cashews, agave nectar and coconut oil in a food processor until very smooth. Add cherries and process further until smooth and well combined. Keep the frosting in the fridge until the cupcakes are ready.

2. Preheat the oven to 170 degrees.

3. Prepare for the cupcakes. Mix all of dry ingredients and sift them into a bowl.

4. Add soy milk, coconut oil and rice vinegar and combine the mixture. Add the whipped aquafaba into the batter and fold in gently.

5. Pour the mixture into each muffin cup.

6. Bake the cake in the over for 20 minutes or so.

7. Transfer the cupcakes to a wire lack and wait until cool down completely.

8. Pipe the frosting on each cupcake and decorate with fresh cherries.

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