These are a delicious treat for when you get those sweet tooth cravings.

Makes 12 cupcakes

Dry Ingredients
250g self-raising flour
150g caster sugar
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt
1 tsp vanilla essence

Wet Ingredients
Buttermilk: – 175ml plant-based milk – 4 tsp apple cider vinegar
25ml pineapple juice
80ml sunflower oil

12 thin slices of pineapple to go at the bottom of each individual cupcake or you can simply use pineapple pieces in the cake (1 cup)


  1. Pre-heat oven to 180C/360F
  2. Using a 12 hold cupcake baking tray, spray with oil
  3. Combine the buttermilk ingredients together and leave to one side for minimum 10 minutes until it has curdled
  4. Mix all the dry ingredients together
  5. Add both dry & wet ingredients together (including the oil and pineapple juice) into a smooth batter
  6. Lay your pineapple sliced to the bottom of the cupcake tray
  7. Top with cake mixture
  8. Bake for 20 minutes or until cooked (check with a toothpick of knife by putting it through one of the cupcakes and if it comes out clean, the cake is ready – if not, leave for another 5 minutes)
  9. Serve with some vegan ice-cream or whipped plant-based milk on the side

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