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Strawberry, chocolate and cream cupcakes

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 9


Dry cupcake ingredients

Wet cupcake ingredients

  • 1 cup strawberries, leaves removed and chopped
  • ¼ cup light-tasting vegetable oil, such as sunflower or rapeseed
  • ¼ cup plant-based milk, such as almond, soy or coconut
  • Dash of vinegar
  • Dash of vanilla extract

Strawberry chia jam (optional)


  • 2 cup raw cashews, soaked in water for at least 4 hours
  • 2 cups canned coconut cream
  • 1 tsp agar agar powder
  • any light-coloured sweetener, such as rice malt syrup or maple syrup, to taste
  • Handful of strawberries, sliced thinly


  • Preheat oven to 180C. Line a cupcake tray.
  • Sift all of the dry cupcake ingredients in a large bowl.
  • Puree the strawberries with a whizz stick or food processor. Add all wet cupcake ingredients to a medium bowl and mix until combined.
  • Add the wet ingredients to the dry ingredients and mix until combined. Divide mixture into cupcake liners.
  • Bake cupcakes for 20-25 minutes or until a skewer can be inserted into one and comes out clean. Remove cupcakes from the oven and cool.
  • Optional: for the chia jam, puree the strawberries with a whizz stick or food processor. Mix in the chia seeds and set aside. When the jam has thickened, add a dollop of chia jam on each cupcake.
  • For the frosting, drain the cashews and blend in a high-powered blender with the cream and agar until smooth.
  • Add frosting to a saucepan, bring to a gentle simmer, remove then refrigerate. (This step is to activate the agar agar.)
  • When the frosting has firmed up, remove from the fridge and blend again.
  • When the cupcakes have entirely cooled down, add the frosting into a piping bag with a star nozzle and pipe onto cupcakes. Decorate with sliced strawberries and enjoy!