Vegan Bakewell Tart Cupcakes

The only thing better than cake, is cake with a good cause, and that’s exactly the case with these bakewell tart cupcakes courtesy of Ms Cupcake,  who opened the UK’s first entirely vegan bakery in Brixton in 2011. She has kindly teamed up Marie Curie this June to support their Blooming Great Tea Party with all proceeds raised helping Marie Curie provide vital care and support for people living with a terminal illness and their families. Click the link to get involved and enjoy some of these delicious plant-based treats yourself.


  • 200ml soya or almond milk
  • 20ml cider vinegar
  • 180g self-raising flour
  • 20g ground almonds
  • 200g caster sugar
  • ¼ tsp salt ¼
  • tsp bicarbonate of soda
  • ¼ tsp baking powder
  • 80ml vegetable oil
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract

For decoration

  • Raspberry jam
  • Toasted almond flakes
  • Glacé or fresh cherries
  • Almond icing (see below)

For Almond icing 

  • 600g of icing sugar
  • 90g of vegetable fat (i.e. Trex)
  • 90g dairy free margarine
  • 20-30ml soya or almond milk
  • 1 tsp vanilla extract
  • 1 tsp almond extract (or more to taste)


Mix the soya milk and vinegar together and leave to sit for 10 minutes.

Preheat oven to 180°C/350°F/Gas Mark 4.  Line your muffin tray with muffin cases.

In a bowl mix by hand the dry ingredients until fully combined.  Add to the bowl the soya milk mixture, oil, vanilla and extract. Using a metal spoon quickly mix together until just combined (about 10 seconds). The mixture should still be a bit lumpy, so be careful to not over-mix! Tap the bowl onto the work surface to halt the raising agents from working too quickly (you will see the bubbles pop.) Using an ice-cream scoop or a spoon, evenly place the batter into the lined muffin tray and tap the filled muffin tray on the work surface to pop the bubbles again.

Place in the oven and bake for about 15 minutes. Cool on a wire rack in the muffin tray for 10 minutes and then remove cupcakes from the muffin tray and finish cooling them on the wire rack until room temperature.

Once your cupcakes are cooled, spread a big dollop of jam on top of the cupcake and then pipe your almond buttercream on top to hide the jam below.  Decorate using toasted almond flakes and top it all off with either a fresh or glace cherry.

Almond icing 
Using an electric mixer (or a handheld mixer), whip together the margarine, vegetable fat and vanilla until creamy (about 1 minute).  Add half of the icing sugar and continue mixing (slowly at first and then bringing up to speed).  Mix until combined.  Add the rest of the icing sugar and mix while dripping in the soya or almond milk until it is a smooth consistency.  If the icing is too firm, then add a bit more milk and mix again.

Ms Cupcake’s top tip for vegan baking

When substituting out eggs, there is no ‘one size fits all’ approach. It greatly depends on two things, the structure you are trying to achieve and the type of bake. For instance, ground flaxseeds are generally the best egg replacement for Brownies. On the other hand, we would recommend puréed fruit as the go-to for loaf cakes and muffins. Ultimately, it is best to experiment and find what works best for you.