Eye-Catching Vanilla Vegan Cupcakes

Just like mac and cheese or peanut butter and jelly, vanilla and chocolate are seemingly made for each other. While the great debate has always focused on which flavour trumps, we say mix ‘em together for the best of both worlds. 


What makes these adorable cakes even greater is that they’re fully customisable in terms of colour. Choose whichever Super Latte powder you’re vibing with for a colour pop that reflects your creative kindred spirit. The subtle hints of latte will only enhance the central vanilla flavour. Or pipe on the super latte coloured buttercream and watch as worlds collide in this dynamic duo. Be sure to lick the beaters and bowl clean, after all, this step if half the fun!



Vanilla Cupcakes

  • 1 3/4 cups gluten free self rising flour
  • 1 cup cane sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup unsweetened almond milk or coconut milk 
  • 1/2 cup water
  • 1/3 cup sunflower seed oil
  • 1 tablespoon white vinegar
  • 1 1/2 teaspoons pure vanilla extract
  • 2 tsp knowrish well latte powder (depending on color you like)

Vegan Vanilla Buttercream

  • 1/2 cup Nuttelex Butter (vegan butter)
  • 2 1/2 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 2 tsp knowrish well latte powder (depending on color you like)


  1. Preheat the oven to 180 C. degrees. 
  2. Line cupcake pans with paper cupcake liners.
  3. Whisk together flour blend, sugar, baking powder, baking soda, and salt in a large mixing bowl. Set aside.
  4. In a separate bowl, stir together coconut milk, water, oil, vinegar and vanilla. Slowly add to flour mixture, mixing until batter is smooth add in the Knowrish well powder you chose.
  5. Pour batter into the prepared cupcake pan. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Place cupcakes on the cooling rack to cool completely.
  6. To make buttercream, vegan butter for 1 minute. Add sifted powdered sugar, 2 teaspoons Knowrish Well powder and vanilla .
  7. Beat for an additional 2 minutes. Add another tablespoon or 2 of milk if needed. Beat buttercream until light and fluffy.
  8. Place in a piping bag with a large star tip and frost the cooled cupcakes. Best enjoyed within 1-2 days.


Please do tag us in your pics so we can see these babies in action @KnowrishWell #KnowrishWell. We cannot wait to see what colour you’ve chosen! Xx

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