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Malva Cupcakes

Updated: Dec 13, 2020

🌱🌱🌱These were so delicious I wish I had some with me right now 🌿I’ve used the reduced apricot jam and coconut sugar from Natures Choice Online shop.



  • 1 and 1/2 cups all-purpose flour 

  • 2/3 cup of coconut sugar @natureschoicesa

  • 1 teaspoon baking soda

  • 1 teaspoon cream of tartar 

  • Pinch of salt 


  • 1 teaspoon vanilla extract

  • 1 cup of plant-based milk 

  • 1 teaspoon apple cider 

  • 1/3up of coconut oil

  • 3 tablespoons of @natureschoicesa natures choice reduced sugar apricot jam


  • 1 Tablespoon of coconut oil

  • 1 tablespoon of sugar of your choice

  • 1 tablespoon of @natureschoicesa reduced sugar apricot jam

  • 1/4 of a tin of coconut cream

  • 1 teaspoon of vanilla essence


  1. Preheat your oven top 180 °C and start with the Malva cupcakes.

  2. Mix together all of your wet ingredients. Add in the dry ingredients and mix until smooth.

  3. Place about 1 & 1/2 tablespoons of the mixture into each cupcake holder and place in the oven to bake for about 25-30 minutes or test if the cupcakes are ready by inserting a thin knife into the center and if it comes out clean your cupcakes are ready.

  4. Once your cupcakes are ready, start with the sauce.

  5. Melt the coconut oil in a pot mixing in the sugar and jam. Add the coconut cream and bring to boil.

  6. Remove from heat and stir in the vanilla essence.

  7. Using a toothpick, pierce the top of your cupcakes with a couple of holes. Pour the sauce evenly on top and serve the cupcakes warm with some dairy-free cream🌱🌱🌱

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