Vegan Gluten-Free Gingerbread Caramel Cupcakes
Soft, spiced vegan cupcakes with a hidden caramel center and fluffy oat cream frosting. Warm gingerbread flavors from cinnamon, ginger, and mixed spice, balanced with coconut sugar and applesauce for moisture. The chia seed gel replaces eggs while oat whipping cream provides a dairy-free topping. Topped with mini gingerbread cookies and sprinkles. Perfect for afternoon tea, dessert gatherings, or gifting. This version combines whole-food binders and plant-based ingredients without sacrificing the tender crumb and indulgent caramel surprise that makes gingerbread special.
Ingredients
- 2 tbsp ground chia seeds
- 6 tbsp water
- 7 oz applesauce
- ⅝ cups coconut yogurt, thick
- 4 tbsp almond butter, smooth runny
- 4 tbsp olive oil
- ½ cups coconut sugar
- 1 tsp apple cider vinegar
- 1 tsp vanilla essence
- 2 ¼ cups all-purpose flour, or gluten-free
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp mixed spice, or allspice
- 1 tsp baking powder
- ½ tsp baking soda
- salt, pinch
- 12 tsp coconut salted caramel sauce
- 1 ¾ cups oat whipping cream, 1 tin, chilled overnightcoconut whipping cream1:1vegan dairy-free
Richer, more coconut flavor
- 12 mini gingerbread cookies, for topping
- sprinkles, for topping(optional)
Instructions
- 1
Chill oat whipping cream tin overnight.
- 2
Preheat oven to 160 degrees fan/350°F. Line cupcake tray with 12 cases.
- 3
Whisk ground chia seeds with water. Stir and let sit 5 minutes to gel.
- 4
Combine applesauce, yogurt, almond butter, olive oil, coconut sugar, apple cider vinegar, vanilla, and chia gel in large bowl. Whisk until smooth.
- 5
Sift flour, cinnamon, ginger, mixed spice, baking powder, and baking soda. Fold into wet mixture with salt until thick and smooth.
- 6
Scoop batter into cupcake cases, filling three-quarters full.
- 7
Bake until risen, golden, and skewer inserted comes out clean.
- 8
Cool in tray briefly, then transfer to wire rack until completely cool.
- 9
Beat chilled oat whipping cream until fluffy. Transfer to piping bag with star nozzle.
- 10
Core center of each cupcake. Spoon in caramel sauce and replace cake top.
- 11
Pipe whipped cream on top. Decorate with gingerbread cookie and sprinkles.
Tips
Ensure chia gel fully hydrates (5 minutes minimum) before mixing into batter for even moisture distribution and proper rise.
Chill oat cream overnight and whip immediately before use for maximum volume and fluff; room temperature cream won't hold peaks.
Core cupcakes gently to avoid breaking sides; a small paring knife or apple corer works better than a spoon.
Good to Know
Unfrosted cupcakes: airtight container, room temperature 2 days. Frosted cupcakes: sealed container, refrigerated 3-5 days. Best served at room temperature.
Unfrosted, unfilled cupcakes freeze wrapped well for 1 month. Thaw at room temperature before decorating. Prepare chia gel and dry ingredients separately up to 1 day ahead.
Room temperature with frosted side up. Serve with tea or coffee. Individual cupcakes good for gatherings or gifting in boxes.
Common Mistakes
Do not skip chia gel hydration time to avoid dense, gummy cupcakes.
Do not omit overnight oat cream chilling to avoid thin, flat frosting.
Do not overmix batter after adding flour to avoid tough, dense crumb.
Do not underbake to avoid raw center; skewer test is essential in vegan bakes.
Substitutions
Dairy-Free Swaps
Richer, more coconut flavor
Vegan Options
General Alternatives
Adds gluten for slightly more structure
FAQ
Can I make these without a mixer for the frosting?
Yes, use a whisk and beat vigorously for 5-7 minutes by hand, though electric mixing is faster and creates more volume. Handheld beaters are ideal if you lack a stand mixer.
What if I don't have oat whipping cream?
Coconut whipping cream is the best substitute (same amount). Aquafaba (chickpea liquid) whipped with oil works but yields less stable frosting. Vegan butter buttercream is a backup.
How long can I keep frosted cupcakes, and can I freeze them?
Frosted cupcakes keep 3-5 days refrigerated in a sealed container; best eaten at room temperature. Freeze unfrosted cupcakes up to 1 month. Freeze decorated cupcakes 2 weeks maximum (frosting may weep on thaw).