Dairy free // Egg free // Vegan

Now that the school year has started,

there's a demand for wholesome, delicious lunchbox snacks,

and one of the most popular items in our house are cupcakes.

But rather than being loaded up with white sugar, refined white flour,

butter, cow milk and eggs, 

this version uses stoneground wholewheat flour,

a modest amount of raw sugar,

plant milks, fruit oils & vinegar as a raising agent. 

They are moist, always reliable,

and can be quickly changed to other flavours with the addition

of coconut, grated orange zest, poppy seeds or ground nuts.

Sometimes they get topped with a small dollop of icing,

sometimes not,

but whichever version, 

they never seem to last till the end of the week in our house!

Vanilla Cupcakes with Raw Sugar Icing