Allergy Mums / Support for families with allergies

publication date: Jun 25, 2015

Vegan Peach and Mango Cupcakes

Vegan Peach and Mango Cupcakes


Is it a cupcake or is it a muffin? I dunno know. But it's lovely, moist and packed with fruit. The Mango is pureed so forms part of the liquid content and gives these cupcakes their lovely light orange colour. The peach is chopped up and gently mixed into the batter at the end.  These are very delicate; and really lovely. We topped them with a mix of oats, brown sugar and margarine but if you're in the mood do top them with a gentle vanilla buttercream.


Free from: dairy, egg, soya and nuts

Contains: gluten



1 ½ cup self-rising flour

1 cup caster sugar

3 ripe peaches – blanched and chopped up

1 ripe mango – pureed

1 small ripe banana mashed

¼ cup KoKo or Rice milk

1 tsp baking soda

1 tsp vanilla paste or extract

1 tsp apple cider vinegar

6 tbsp. melted Pure Sunflower Margarine or any non-dairy margarine or, if you must, flavourless oil.


¼ cup soft brown sugar

½ cup oats

1 ½ tbsp. Pure sunflower margarine



Preheat oven to 170°C or 340°F

Line your muffin tin so you are ready to go.

Make the topping so you are ready to sprinkle it on top.

Mix the brown sugar, oats and margarine together in a small bowl. Frankly – I use my fingers as it’s just easier.

Now to the cupcakes…

Start with the peaches. In a small bowl cover them with boiling water. Leave for about 5 minutes, then grab a knife and stab one. The skin should be easy to peel off. Chop into small chunks - as you can see mine are various shapes and sizes.

Peel and chop the flesh off of your mango. Puree until smooth. I had about a cup of puree.

Mix the flour, sugar and baking soda together.

Add in the pureed mango, mashed banana, Koko milk, vinegar, vanilla and melted margarine. Mix to incorporate.

Vegan Peach and Mango Cupcake Batter

With a wooden spoon fold in the chopped peaches carefully.

Vegan Peach and Mango Batter

Fill the cupcake holders to about ¾ full and sprinkle the brown sugar/oat mixture on top.


Bake for about 20 minutes, or until a toothpick comes out clean.


Cool in the tin for 10 minutes, then onto a wire rack.


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