Lucy's Friendly Foods

This recent cold snap has made me think of warming spices and anything comforting and cosy. Ginger is one such spice, and I’m always looking for a new twist to a cupcake. I quite like the addition of crystalized ginger pieces but the girls found them too hot and spicy, so next time I might leave them out.

Ginger Cupcakes (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)


makes 24

  • 2 cups oat milk
  • 1 tsp lemon juice
  • 2 1/2 cups of plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 1 1/2 cups soft brown sugar
  • 1/2 cup sunflower oil
  • 1/2 cup golden syrup
  • (optional) 1/4 cup crystallised ginger, finely diced

– Preheat the oven to 350 degrees

– Line 2 cupcake trays with liners

– Add the lemon to the oat milk and set aside

– Sieve the flour, ginger, bicarb and baking powder into a large bowl.

– Stir in the sugar.

– Add the oil and syrup to the oat milk and mix well.

– Pour into the flour mix and bring together to a smooth dough with no lumps of raw flour remaining.

– 2/3 rds fill each cupcake liner.

– Bake for about 20 minutes, until a knife comes out clean.

– Cool on a wire rack before icing with vanilla buttercream.


Vanilla Buttercream (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


enough to ice 24 cupcakes

  • 1/4 cup vegetable fat (such as Trex)
  • 3/4 cup dairy-free spread (such as Pure)
  • 3 cups icing sugar, sifted
  • 1/4 cup oat milk

– Whisk together the spread and vegetable fat.

– Add the icing sugar, 1/2 cup at a time with a splash of the oat milk, until fully combined and nice and fluffy.

– Pipe or spread onto the cupcakes.


5 Responses

  1. Beautiful cupcakes! I just finished posting about a Bundt cake with candied ginger. 🙂 My 2-year old loved the ginger topping, but his older brother didn’t. Will have to try your recipe! Thanks again. -Heddi

  2. I’ve just found this web site and I’m very excited by the recipe’s I’ve seen.
    I’m just wondering how well they work when replaced by wheat free flours? Would you advise adding some xantham gum too?
    Thank you x

    1. Thank you so much 🙂 I’m not sure about wheat free flours. I’ve not used them often, but have had success with doves farm versions. I reckon a touch of zantham gum would be a good idea to help bind the ingredients. Let me know how you get on if you give them a go 🙂

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