Vegan Coconut & Lime Cupcakes

By Vaani Wadman - Sugar Plum Bakes -

Vegan coconut and lime cupcakes Vaani Wadman

As a cake maker I get requests for different variations of cake to suit all sorts of dietary requirements. Vegan cakes are becoming more and more popular and there are certainly plenty of vegan cake recipes out there. I find they can contain a lot of raising agent to compensate for the absence of eggs. Bicarbonate of soda is often used in vegan recipes and can leave a bitter after taste on the back of the palate, so balance is key to ensure all those lovely cake flavours can sing.

This recipe has the addition of coconut and lime. These are flavours that I love as they evoke such happy childhood memories of hot, summer holidays spent in Sri Lanka with family. When I was young, my beautiful grandmother used to make me and my sister the most delicious and refreshing lime juice cooler. So now whenever I cut a lime open, I inhale, smile and enjoy that moment of nostalgia.

So as you can see, baking comes from the heart for me and I really hope you enjoy this recipe. I’ve endeavoured to get a happy balance between the ingredients to create a moist and light vegan cupcake.


Makes 15 cupcakes


  • 210g organic plain flour, sieved

  • 200g unrefined caster sugar

  • 1tsp bicarbonate of soda

  • pinch of salt

  • 180ml organic coconut milk

  • 120ml sunflower oil

  • 1tbsp apple cider vinegar

  • 2tbsp freshly squeezed lime juice

  • 1tsp vanilla extract

  • Grated zest of 1 lime (unwaxed)

Dairy Free Frosting:

  • 175g dairy free margarine

  • 275g unrefined icing sugar, sieved

  • 2-3 tbsp organic coconut milk

  • 1tsp vanilla extract

  • Grated zest of 1 lime (unwaxed)


  • Preheat the oven to 180 C and line a cupcake tray with paper cases.

  • Combine the dry ingredients: flour, sugar, bicarbonate of soda and salt in a bowl and mix.

  • In another bowl, beat together the coconut milk, sunflower oil, cider vinegar, lime juice, vanilla extract and lime zest.

  • Make a well in the centre of the dry ingredients and pour in the wet mixture. Fold in the ingredients until just combined. Be careful not to over-mix.

  • Scoop the mixture into the cupcake cases – filling each one to about 2/3 full. Place the tray in the centre of the oven for 20 minutes or until cooked through. The tops of the cakes will be golden in colour and a skewer inserted into the cake will come out clean.

  • When cooked, transfer the tray to a cooling rack and allow the cakes to cool completely before adding the topping.

  • To make the dairy free-frosting. Whisk the dairy free margarine and icing sugar together until light and fluffy. Add 2-3 tablespoons of the coconut milk and vanilla extract to achieve a smooth and creamy consistency, then stir in the grated lime zest. If you would like to pipe the frosting onto the cup cakes, I recommend chilling the frosting to firm it up.

  • When ready, pipe on the frosting and eat immediately!

Vaani Wadman is the founder of Sugar Plum Bakes and specialises in creating bespoke cakes and biscuits for special occasions. As a former engineer she enjoyed the practical aspects of the work and the opportunities to travel. Now as a mum of two and the owner of her own business, Vaani is fuelled by creativity and a passion for creating delicious cakes and recipes using high quality ingredients. To read more about Vaani click here

For nutritious ingredients and healthy alternatives, take a look at the health food section in our natural health shop

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3 Comments on “Vegan Coconut & Lime Cupcakes”

  1. Oh boy these sound really good. look forward to giving these ago on the weekend. Thanks for sharing.


    1. Hi there, yes you can freeze them but only the cake part. The icing can’t be frozen and needs to be freshly prepared. The cup cakes can be frozen for up to 3 months but need to be well wrapped for the freezer. And when you defrost them, allow them to come to room temperature and eat within 24 hours.

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