Vegan Gingerbread Cupcakes


  • 3 oz., 75 g or 1/2 c. raisins or currants
  • 3 oz., 75 g or 1/2 c. pitted dates, chopped
  • 3/4 pt., 435 ml or 1 3/4 c. water
  • 9 oz., 250 g or 3/4 c. sweetener (half maple syrup and half molasses)
  • 1 tsp. salt
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 10 oz., 300 g or 2 c. whole wheat pastry flour
  • 1 1/2 tsp. baking powder


  1. In a small saucepan, combine raisins, dates, water and sweetener, bring to a boil and simmer until fruit is softened. Cool.
  2. Sift dry ingredients together, adding back the bran. Stir wet ingredients into dry and stir until well mixed.
  3. Spoon into lined cupcake tins and bake at 350 degrees for about 20 minutes.
Browse Cook(s): Susanne Kirlew
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.