Skip to content

Flora Recipes

Vegan Orange and Ginger Cupcakes

  • Prep Time 15min
  • Cook Time 15min

These easy-to-bake zesty orange and ginger cupcakes are a tasty snack or dessert with a surprisingly fiery twist that you can mix together in no time. Prefer a chocolatey treat? Satisfy your cravings by swapping 25g of flour for cocoa powder in the cupcake mix and decorate with chocolate flakes, mmm.


  1. Preheat oven to 180° C, 160° C fan, Gas mark 4.
  2. Place soya milk and 1 tablespoon of the orange juice in a mixing bowl and set aside for 5 minutes.
  3. Sieve the flour, add the orange zest with the other cake ingredients and mix until well blended, light and fluffy, adding 1 tablespoon of the orange juice if needed.
  4. Divide the mixture between a cupcake tray lined with 12 paper cases and bake in preheated oven for 15-20 minutes until well risen and golden.
  5. Transfer to a wire rack to cool.
  6. Meanwhile to make the icing, beat together the Flora Dairy Free, icing sugar and 1-2 tablespoons of orange juice until well mixed.
  7. Spoon into a piping bag with a large star nozzle and when the cakes have completely cooled, decorate with swirls of orange icing and slices of ginger.


  • 50 ml soya milk zest and juice of 1 orange
  • 75 g Flora Dairy Free
  • 125 g golden caster sugar
  • 125 g self-raising flour
  • 1/2 level teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 2 pieces stem ginger in syrup
  • drained and finely chopped 75 g Flora Dairy Free
  • 225 g icing sugar
  • sliced stem ginger in syrup, optional, to decorate

Related Articles