Ginger-Orange Vegan Cupcakes You Can Eat For Breakfast

Photo by Jesse Lane Lee

These cupcakes are moist and sweet, with a warming ginger and zesty orange. They're topped with a smooth frosting made from Medjool dates and sprinkled with orange zest for color and extra zing.

Instead of refined sugar, these cupcakes are sweetened with iron-rich blackstrap molasses and low-GI coconut sugar.

Ginger-Orange Cupcakes

Makes 9 cupcakes


  • 2 tablespoons ground chia seeds, 6 tablespoons water
  • 2¼ cups spelt flour
  • ½ cup coconut sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon Himalayan rock salt
  • 1½ teaspoons dried ginger
  • ½ teaspoon cinnamon
  • ¾ cup blackstrap molasses
  • ⅓ cup coconut oil, melted
  • ½ cup almond milk
  • ½ teaspoon vanilla
  • Spiced Date Icing (recipe below)
  • 2 tablespoons orange zest


1. Preheat oven to 350°F and line a muffin pan with paper or silicone liners.

2. Mix ground chia seeds and add water. Set aside to for 5 minutes to make chia eggs.

3. Mix flour, sugar, baking soda, salt, ginger, and cinnamon together in a large bowl.

4. In a small bowl, mix molasses, melted coconut oil, almond milk, chia eggs, and vanilla.

5. Add the wet mixture to the dry mixture and mix until incorporated.

6. Spoon mixture into muffin liners until ¾ full and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

7. Let cool for 30 minutes and ice with Spiced Date Icing (see recipe below) and sprinkle with orange zest.

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Spiced Date Icing


  • 1 cup Medjool dates, pitted
  • ¼ cup maple syrup
  • ½ cup water
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ginger
  • 2 tablespoons orange zest
  • ⅛ teaspoon Himalayan pink salt


Place all ingredients in a food processor or blender and process until smooth.

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