Mocha spiced cupcakes and Maple Syrup Buttercream!!

I learned how to make roses icing, thanks to the videos on the internet!! I’m so happy and they make my cupcaks look a ton more professional. I’m so making this at our next gathering party!

Makes 12 cupcakes

Time to make the cupcakes: around 40 minutes plus baking time, an additional 25 minutes

Time to make the icing: around 15 minutes

Ingredients for the cupcakes:

  • 2 tbsp. flaxseed meal
  • ½ tsp. vanilla extract
  • 1 cup all purpose flour
  • 1 cup whole wheat pastry flour
  • 1 tsp. sugar
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. cinnamon
  • 1/8 tsp. ground cloves
  • 1/3 cup non-dairy chocolate chips
  • 2 cups of freshly made coffee
  • 2 tbsp. unsweetened cocoa powder
  • ½ cup maple sugar
  • ½ cup vegan butter

Ingredients for the buttercream:

  • 1 cup of vegan butter (or margarine)
  • 4 cups (yes!!!) of powdered sugar (sucre glace)
  • 4 tsp of maple syrup


  1. Start by making 2 cups of coffee.
  2. Heat the oven to 350F.
  3. While it’s brewing, combine the dry ingredients: all purpose flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon, ground cloves.
  4. In another bowl, combin the hot coffee, cacao powder, maple syrup, vanilla.
  5. Add the wet ingredients to the dry ingredients. Do not overmix.
  6. Fold in the chocolate chips.
  7. I suggest to lightly oil the muffin tin instead of using cupcake cups.
  8. Separate the batter into a muffin tin (12).
  9. Put in the oven for 25 minutes.
  10. Remove when a toothpick comes out clean. Let cool completely before icing.

To make the icing:

  1. In a large bowl, mix the margarine until fluffy. Use a hand-mixer or stand mixer.
  2. Slowly add in the 4 cups of powedered sugar until light and fluffy. The mixture will double in size, or more. Be patient 🙂
  3. Add the maple syrup, one teaspoon at the time, for a total of 4. Don’t put in too much because it will liqufy your buttercream.
  4. It is now ready to use.

I suggest this tutorial to learn how to make roses:

Here are some pictures of the cupcakes I made!


Maple syrup vegan buttercream icing

Vegan Mocha Cupcakes with Rose Detail Maple Syrup Buttercream

Vegan Mocha Cupcakes with Rose Detail Maple Syrup Buttercream 




Raw Chocolate Cashew “Cheesecake”

This raw vegan chocolate cheesecake is rich and sweet. Yet, the silken texture of the cake contrasts beautifully with the crunchy cashew base.

Enough for 8-10 people.


1 cup pecans
¼ cup + 2 Tablespoons raw cocoa powder
3 Tablespoons maple syrup
1 teaspoon vanilla extract
1 pinch sea salt
2 cups raw cashews
¼ cup + 2 Tablespoons almond butter
½ cup coconut oil, melted
½ cup maple syrup
½ cup cocoa powder
½ cup water
½ teaspoon salt
 cup coconut oil, melted
1 teaspoon vanilla
¼  cup maple syrup
¼ cup cocoa powder


1. Blend the pecans in a mixer. Don’t overblend or it will turn into a paste. You should get a flour like texture. You can also roughly chop by hand to get a crunchy texture for your crust!

2. Put all the ingredients of crust (1st part of ingredients) and scoop the mixture into a 9 inches spring-form pan. Press using your hands.

3. Blend until smooth the raw cashews, maple syrup, water and salt. Add cocoa, almond butter, coconut oil to the mixture and blend again. Scrape down the side. You can also transfer the mixture to a big bowl and mix it using a spatula. You should get something similar to a dough.

4. Spoon the filling unto the crust and even it out with the spatula.

5. Now put it in the freezer for at least two hours!! I left it overnight… 🙂

6. It’s time for the icing! Now you can skip this if you aren’t into super sweet dessert but it does add a shiny look to your impressive raw dessert. Microwave the coconut oil until melted and add in the chocolate sauce ingredients. Pour it on the cake (still in the spring-form pan).

7. Wait a few minutes for the sauce to set and carefully run a knife at the edges, carefully remove from the pan, and enjoy!

Raw vegan chocolate cheesecake

Raw vegan chocolate cheesecake

Adapted from