Vegan Fruit Pulp Chocolate Easter Cupcakes
Prep time
Cook time
Total time
Easy, vegan and full of fibre cake made with fruit pulp from our juices. Turn leftover into a delicious and healthy dessert.
Recipe type: Dessert
Cuisine: Vegan
Serves: 24
For the Cake:
  • 2 cups of plain flour
  • 1 cup of buckwheat flour (can use just plain)
  • 1 cup of coconut sugar
  • 1 tsp of salt
  • 2 tsp of baking soda
  • ½ cup of coconut oil
  • 1½ cups of warm luke water
  • 1 cup of fruit pulp
  • 2 small (or 1 large) very ripe bananas
  • 2 tsp of apple cider vinegar (ACV)
  • 2/4 cup of rice maple syrup (can sub with maple syrup or honey if not vegan)
For the Frosting:
  • 1 ripe avocado
  • 1 tbsp of cacao powder
  • ⅓ cup of rice malt syrup (can sub with maple syrup or honey if not vegan)
To decorate:
  • Grated coconut
  • Vegan chocolate covered almonds or chocolate egg
  1. First off, preheat your oven at 180ยบ C. In a large bowl, sift all the dry ingredients and reserve. In a smaller bowl, add the fruit pulp and bananas and mix. Then add the water, oil, rice syrup and ACV. Mix well until incorporated.
  2. Then mix wet ingredients to dry and mix well.
  3. In a cupcake pan (or 2 as it yields 2 batches), scoop the batter into the pan and place them in the oven for 15-20 minutes or until a toothpick comes out clean.
  4. Meanwhile, in a small bowl, place the avocado, cacao powder and rice syrup and mix well using a handheld mixer or use a food processor.
  5. Remove cupcakes from the oven and let it cool in a rack.
  6. When cupcakes are cool, spread a thin layer of frosting in all of them and then sprinkle the grated coconut over it.
  7. Top with the chocolate eggs/chocolate covered almonds.
  8. Serve!
Recipe by Eat Yourself Green at