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Recipes | August 25, 2016 | By



  • 1 scoop of vegan protein of your choice (e.g. pea protein or almond flour)
  • 1 cup non-dairy milk
  • 1 tsp apple cider vinegar
  • 2 Tbsp cocoa powder
  • 1/3 cup coconut blossom sugar (regular sugar will work too)
  • 1 tsp pure vanilla extract
  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Vegan margarine (e.g. Cardin)

For the frosting

  • Le-Coquin Signature whipped cream
  • 1 Tbsp Pure vanilla extract
  • Cocoa powder


  • Preheat oven to 160 degrees Celsius.
  • Line a muffin tray / cupcake holder with vegan margarine.
  • Add milk and vinegar to measuring cup and set aside.
  • In a mixing bowl add sugar and vanilla extract, set aside.
  • Sift the following dry ingredients together in a mixing bowl: 1 scoop protein powder, 1 cup of flour, baking soda, baking powder, salt, and then remaining 1/2 cup flour.
  • Sift the dry ingredients over the coconut sugar and vanilla extract, alternating with the milk mixture. Mix / blend until very well incorporated.
  • Divide the mixture among cupcake holders, making sure not to overfill the holders (fill up ¾ of each holder).
  • Bake at 160C for 20-25 minutes, or until a toothpick inserted into the center comes out clean. You will see slight golden brown colour.
  • Let cool completely.
  • In the meantime, prepare the frosting: Mix the Le Coquin Signature Whipped Cream with the pure vanilla extract.
  • Once cupcakes are cooled, frost the cupcakes and top with cocoa powder.
  • powder.


Recipe adapted from: Le Coquin