Caramel Banana Cupcakes


Continuing with my Dinner Party theme, I thought I would skip the other recipes and go to the best part… Dessert! Here is what I served:

Banana Caramel Cupcakes and

Almond Butter and Jelly Cookie Sandwich

I wasn’t planning on making cupcakes, but when I saw these:

It was love at first sight…

Seriously, aren’t they just the best things you ever saw? No? Don’t feel the same way about ridiculously cute cupcake liners as I do? Weird…

Both dessert recipes I served were good duh, but for today I am going to share with you the cupcake recipe! (Because I know you are just dying for it, right?) 😉

Ok, maybe I need to build the climax and get you excited about them first. These aren’t just any cupcakes. They are oil free, wheat free, refined dairy free and vegan. What is better, is you can’t even tell. They are that good.

What I am most pleased with is the icing. It is by far, the best icing I have ever tasted! Most icings are made with either processed vegan products (vegan cream cheese) or they have a large amount of coconut oil. I wanted something that was unrefined, held its shape and tasted amazing. This is it my friends… try it, you will not be let down!

Now for the cupcake. Finding a oil free, sugar free and vegan cupcake or muffin recipe is tricky. Actually, I couldn’t find one! I pretty much “winged it” with these and… they turned out perfectly. This isn’t your traditional tasteless, airy white flour cupcake. So if you want that… go somewhere else! 😉 These have tons of flavor with chunks of gooey bananas. The spelt flour is nutty and doesn’t leave you feeling like you have just eaten glue white flour. Sweet and nutty from the bananas and spelt flour; moist and with a mellow tartness from the cashew sour cream. The cashew sour cream is the secret special ingredient in both the cupcake and the icing!

All those little pockets of air creates a fluffy, sponge texture.

By letting the cashew cream ferment a little bit, it gets thicker and much more fluffy without adding oils, agar agar or anything else!

Easiest and best tasting frosting…


10 (or to taste) large medjool dates soaked in warm water for 4 hours

1 1/2 c cashew sour cream

1 t vanilla powder (or extract)

pinch of salt (optional)

Blend the medjool dates in a blender with just enough water to get it going (you want it to be as thick as possible) until there are no more chunks. Put this in a food processor with the cashew sour cream and other ingredients. Blend until smooth. Put icing in a pastry bag or sandwich bag and place in the fridge until ready to use (at least 2 hours).


Oil free, vegan, refined sugar free, wheat free cupcake… yes please!

Cupcake recipe: (about 14 cupcakes)

½ c cashew sour cream

1 ¾ c spelt flour

½ c plus 1 T maple syrup

½ c mashed bananas

2 t apple cider vinegar

½ t cinnamon

1 t vanilla

1 t baking soda

3/4 t baking powder

1/2 t salt

Add all your dry ingredients into a bowl and whisk together. Next add all of you wet ingredients into another bowl and stir until completely combined. Add your wet ingredients to your dry and stir just until incorporated (do not over-mix)!

Spoon batter 2/3 of the way into muffin tins and bake at 350 F for 25-30 minutes or until a toothpick inserted comes out almost clean. They will be soft out of the oven and harden as they cool.

I served my cupcakes with salted candied walnuts and a banana chip!


Submitted to Wellness Weekend at Diets Dessert and Dogs, Potluck Party at LifeologiaAllergy Free Lunchbox Love, Allergy Free Wednesdays and Slightly Indulgent Tuesdays.


  1. OMG! I thought I was the only one to have thought about using cashew cream in a cupcake, I was actually being VERY secretive about my new ingredient! I’m making grain free ones tomorrow all being well! These look awesome!

  2. I can’t ferment it for the SCD because kefir is not necessarily a safe food for all on the diet. BUT I have thought about something else, she says secretively 🙂 Cider vinegar and baking soda are also in the equation. How many people have seen this? I was seriously considering patenting the idea! No – not really!

    • The only reason I ferment it is for the texture, it gets thicker and more fluffy and is perfect for icing. I don’t think using cashew cream is much of a secret… sorry! 😀

  3. Wow, that looks like one delicious (and healthy) cupcake! I gotta pin this for later…

  4. Oh my gosh these look so good! I too use cashew creams in frostings! So much better than the sickly sweet stuff made from icing sugar!

  5. Can I have 3 of these cupcakes right now?! I wasn’t hungry until I saw these! Thank you so much for sharing your great recipe on Allergy-Free Wednesdays. Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).

    Be Well!

  6. Made these today, June 11th, 2012. They came out great!
    New vegan, delighted that I can taste batter without worrying about raw egg.
    These were light, moist, and delicious.

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