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Vegan strawberry cupcakes

Juicy strawberry cupcakes with no oil and sugar.
Servings 12 cupcakes


  • 200 g flour
  • 10 g baking powder
  • 40 g almond meal
  • 150 g zucchini
  • 200 g almond milk
  • 15 g almond butter
  • 40 g maple syrup
  • 1 teaspoon vanilla extract
  • 90 g frozen strawberries you can also use fresh strawberries


  • In a bowl mix flour, baking powder and almond meal.
  • Put zucchini and almond milk in a blender and blend until smooth and add to bowl.
  • Add maple syrup, almond butter and vanilla extract and mix.
  • Add chopped strawberries and gently mix in.
  • Put mixture into cupcake molds and bake on 180°C for 25 minutes.