Gooey Apple and Cinnamon Cupcakes

Sometimes you just need something that satisfies you.
Something that is sweet, tasty, and if possible, has that gooey, tasty sensation to it.
Something that, when you put in your mouth, reminds you of autumn, of your mum’s home baked apple cake,
of gardens and of late summer blooms.
Something that when you eat it, gives you that warm fuzzy feeling,
that peaceful feeling that everything is ok.

And what better way to give into this craving, than with these pretty much guilt free, goeey apple and cinnamon cupcakes?!
Low in sugar, fat, gluten free and vegan, and plenty of apples for your 5 a day. What’s not to like?

Of course I have added plenty of spice again:
cardamom and cinnamon to help you stabilize your blood sugars, to calm you and to nourish you, every little ‘gooey’ bite at a time.


Yield: 12

Gooey Apple & Cinnamon Cupcakes

Gooey Apple & Cinnamon Cupcakes

Delicious and gooey apple and cinnamon cupcakes, vegan & gluten free

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • 1/4 cup coconut oil
  • 1/4 oat milk ( or other plant milk of your choice)
  • 1 tsp apple cider vinnegar
  • 1 tsp lemon juice
  • 8 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 2 tsp ground cardamom
  • 1 pinch of salt
  • 1 and 1/2 cup ground almonds
  • 2 cups gluten free flour blend (I use Bob's red mill)
  • 2 heaped tsp gluten free baking powder
  • 1/4 tsp baking soda (bicarbonate soda)
  • 3 tbsp apple sauce home made or store bought
  • 3 medium size apples, diced and cored
  • 1 tbsp flax egg


  1. Preheat oven to 190 degrees celsius .
  2. Make the flax egg: add 1 tablespoon flaxseeds to a small bowl and add 3 tbsp warm water. Mix well. Put to one side.
  3. Melt the coconut oil in a saucepan.
  4. Once melted, mix the oil, the milk, the vinegar, maple syrup, vanilla, cinnamon, cardamom, salt, ground almonds and apple sauce together in a mixing bowl.
  5. Add the flax egg and mix well.
  6. Sift in the flour, baking powder and bicarbonate of soda.
  7. Mix well, adding a tiny splash more milk if it’s looking too dry.
  8. Add the apples and carefully stir in.
  9. Transfer the mixture between muffin cases in a muffin tin.
  10. Bake in the oven for 40 minutes until risen and an inserted skewer comes out clean.
  11. The cupcakes should still have a very soft and gooey consistency. I usually eat one fresh and warm (mhmmm, so good) and place the rest in the fridge, they will harden a bit more and keep for up to a week.


Dust off the Cupcakes with some icing sugar or top with a nice vegan frosting.

Nutrition Information



Serving Size

12 cupcakes

Amount Per Serving Calories 212Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 25mgSodium 19mgCarbohydrates 30gFiber 4gSugar 24gProtein 1g

Please note that nutrition information is based on averages and can therefor not always be accurate.

Cardamomy Nutty Choc Chip Cookies – vegan, gluten free – YUM!

Ok, I have to admit… I have an addiction… it’s a bad one, and I don’t think I’ll ever be able to stop:

I confess: I am addicted to cookies.
Yes, you heard right: C O O K I E S!
There’s just nothing better than sitting down in the afternoon,
after you’ve done most of your day’s work, making yourself a
big milky chai tea and dipping a fat big
choc chip cookie into it, while you sit back and R E L A X!

As I love incorportating herbs and spices into my foods for healing purposes,
and simply because it makes everything taste just so much better,
these little munchkins here (see recipe below)
are spiked with delicious cardamom and satisfying cinnamon goodness.

Get baking and enjoy!

Picture credit: SJ Baren

Weekly Recipe

Yield: 14

Cardamomy Nutty Choc Chip Cookies- vegan, gluten free

Cardamomy Nutty Choc Chip Cookies- vegan, gluten free

Delicious nutty cardamomy choc chip cookies

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 1 tsp ground cinnamon
  • 2 tsp ground cardamom
  • 2 cups glutenfree oat flour
  • 1/2 cup ground hazelnuts
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup brown sugar
  • 1/3 cup dairy free chocolate chips
  • 2 tsbp plant milk of your choice, I used oat milk
  • 3 tsbp plant oil, I used olive oil
  • 1 tsp vanilla extract


  1. Preheat oven to 180 C degrees.
  2. Combine all the dry ingredients plus spices in a bowl and mix well.
  3. Stir in the wet ingredients and form a dough. It'll probably be quite dry at first, so keep stirring (or kneeding with your hands) until a dough is formed. If the dough is too crumbly, add a little bit extra of the milk, until you have a nice smooth and sticky cookie dough consistency.
  4. Once the dough is nice and sticky, form dough balls. You should get about 12 - 14 cookies out of this mixture, or less if you form bigger cookies.
  5. Cover a baking tray with parchment paper and place the cookies with tray in the oven. Bake for about 20 min.
  6. The cookies will still seem a little soft when you take them out. Let them cool for a least 10 minutes on the tray before you touch them.
  7. Enjoy!

Nutrition Information

Amount Per Serving Trans Fat 0g

Please note that nutrition information is based on averages and can therefor not always be accurate.