GF Vegan Apple Chickpea Cupcakes With Maple Vegan Buttercream

January 11, 2022
Sometimes I just crave a nice cupcake but as I moved back to the village it is not an easy task to hunt down a single cupcake (there's none in a 20 km radius). Even if I find them in the city (a 40 km drive), they are most likely non-vegan and not even gluten-free. So what are the options for me? No cupcake? That's never an option. So i decided to make my own. Then I realized there's not enough gluten-free flour at home. Will I drive 20 km only to get gluten-free flour? You guessed it: no! Mainly because I don't have a driving license and having only 3 buses a day doesn't help me. It's beautiful to live in a rural area but it has its own challenges.

So this delicious cake was made without any flour, only using chickpeas, apple and flax seeds to hold it together. Surprisingly well!

The vegan buttercream will last for 2 weeks in the fridge stored in an air tight container and can be used on top of any kind of cake, muffin or even your breakfast cinnamon buns!
chickpea cupcakes on a teal plate

GF Vegan Apple Chickpea Cupcakes With Maple Vegan Buttercream

Recipe Type: Allergen Free Sweets
utensils YIELDS
herb graphic for recipe card
  • 1/2 cup vegan butter
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 2 tbsp maple syrup
  • 1 tsp anise powder
  • 1 can (about 200g) canned chickpeas, drained & rinsed
  • 2 flax eggs
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 2 small apple grated through a fine grater
  • 1/2 tsp ground anise
  • optional natural food coloring
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1. Preheat oven to 180°C.

2. Drain and rinse chickpeas and process them until smooth in a blender or food processor. Spoon the purée into a bowl and add the flax egg (1 tbs ground flaxseed mixed with 2 tbs water to replace 1 egg), sugar, baking powder, cinnamon, cloves, apple and anise, stirring until fully combined. The mixture will be runny, but don’t worry this is normal.

3. Pour the batter into silicon muffin forms and bake for 50 minutes or until a skewer inserted into the center comes out clean.

4. Remove from the oven and let cool completely before adding frosting.

5. For the buttercream:

In a large bowl, cream the vegan butter together for 2–3 minutes.
Add 3 cups of powdered sugar. Beat together.
Add vanilla, maple syrup, anise powder and remaining cup of powdered sugar. Beat together again.

If too thick, add a tiny bit of vegan milk, if too thick add more sugar or starch.

I used black carrot powder to color my buttercream, if you’d love to have something colorful, you can also mix in food coloring at the final step.

Also by Imola: GF Vegan Cheese Tteokbokki 

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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