Vegan & Refined Sugar Free Cupcakes & Cake Push Pops

Universal Vegan & Refined Sugar Free Cake Recipe

After my friend reached out about making the cupcakes & cake again for her son’s birthday, she added the request that all the cupcakes be sugar free as well as vegan. Now, I had a couple recipes for vegan cupcakes under my belt & had done a sugar free cake for him before [he’s 3 & always had sugar free cakes from me for his birthday!]… but all sugar free felt like a daunting task. Especially as it came to the frosting.

Vegan & Refined Sugar Free Cupcakes

Needless to say, I was eager to experiment & see what I could come up with. Some vegan and/or sugar free recipes I found online turned out to be… well, trash. Which wasn’t easy to handle. I don’t know if you know, but quality sugar free & dairy free alternatives aren’t cheap! 😉 With anything that had to be thrown away, my heart broke for the _______________ I felt like I wasted.

Finally, I realized I had my own vegan & gluten free chocolate cake recipe I had already shared here. If I could just edit it away from chocolate, to give myself some flavor range, and make it officially sugar free, I’d be in business!!


After a little more investigating, I also found a sugar alternative converter that was actually super helpful!!! Did you know if you’re using maple syrup, you’re supposed to add a 1/4 tsp more baking soda AND bake at 25 degrees lower temp?!!!! Game changer knowing that!

Now, we were in business!!!

**Apologies for not having a ton of pictures. I was so set on getting the recipes right, I wasn’t trying to stop for the photo ops!


Vegan & Refined Sugar Free Vanilla Cake Recipe [1 dz cupcakes]

1 1/3 c. Flour [I recommend Bob’s Red Mill Gluten Free Baking or All Purpose Flour, if you need to make them gluten free as well! ;)]
3/4 tsp. Baking Soda
1/2 tsp. Baking Powder
1/2 tsp. Pink Himalayan Salt
1 TB. Corn Starch


1 c. Non-Dairy Milk***
1 tsp. Apple Cider Vinegar [regular vinegar works, if you don’t have apple cider vinegar!]
6 packs Monkfruit in the Raw
1/3 c. Avocado Oil
2 tsp. Vanilla
2 tsp. The Maple Guild Vanilla Bean Maple Syrup
Mix dry ingredients in one bowl, wet in another. Then mix together. Bake at 350 for 15 to 20 minutes, or until toothpick comes out clean.


***After trying Ripple plant based milk, I wasn’t a fan in the first recipes. However, I figured out this plant based alternative does turn to an alternative “buttermilk” with 1 TB. vinegar. Put vinegar in measuring cup first, then add milk to 1 cup line. Let sit for one minute. This changed my feeling about this 100%!!! Especially for making German Chocolate cupcakes!

If you want to use strictly maple syrup, like I did for additional flavors, this would be the changes:

+1/4 tsp. Baking Soda
+ 3 TB. flour

1/3 c. + 2 tsp. Maple Syrup 
Bake at 325, not 350


Vegan & Refined Sugar Free Spice Cake
Additional dry ingredients:
1/2 tsp. Ginger
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Ground Cloves
1/4 tsp. Cardamom

Additional wet ingredients:
I did all maple syrup here, as instructed above
+1/4 tsp. Baking Soda
+ 3 TB. flour

1/3 c. + 2 tsp. Maple Syrup 
Bake at 325, not 350

Vegan & Refined Sugar Free Spice Cupcakes

Vegan & Refined Sugar Free Rosemary Citrus Olive Oil Cake
Additional dry ingredients:
Added additional flour, roughly 1/3 c.
2 tsp. Fresh Rosemary, finely chopped

Additional wet ingredients:
Maple Syrup swap
IN PLACE OF MILK, I swapped juice of one orange [roughly 1/4 c.] & water to equal 1 cup
1 TB. Orange Zest

Bake at the lower temp because of the maple swap!
Vegan & Refined Sugar Free Rosemary Citrus Olive Oil Cupcakes

Vegan & Refined Sugar Free German Chocolate Cake
Additional dry ingredients:
3/4 c. Cocoa [or Cacao] Powder

Additional wet ingredients:
**Buttermilk in place of milk [1 TB. vinegar + to 1 c. line Ripple plant based milk]
Maple Syrup swap

Bake at the lower temp because of the maple swap!

Vegan & Refined Sugar Free German Chocolate Cupcakes


As for the frosting, I did a few things… especially because I was interested trying different sweeteners. Might still tweak a little more in the future… but this is a great base to start with!

Cream Cheese Frosting

1 box Earth Balance Soy Free Butter
1 container Vegan Cream Cheese
1 bag Swerve Confectioners Sugar
1 tsp. Vanilla Extract

Refined Sugar Free Frosting Ingredients

This was the ideal base to start from with what I tried. Alternative vegan cream cheeses I recommend are from Kite Hill & Miyoko’s Kitchen, if you can find it.


Alternatively, I did an Almond Butter Frosting when I didn’t like one of the sweeteners I had experimented with. Some of the alternative sweeteners out there are way too sweet, which I didn’t know could happen. To cut the sweetness, I added Justin’s Maple Almond Butter, as it was still refined sugar free. In a full batch of frosting, I added 3 of these individual sized pouches.

Almond Butter Vegan & Refined Sugar Free Frosting

German Chocolate Frosting

1 c. Dates, soaked in water to soften
1/4 c. EVOO or Avocado Oil
1 tsp. Vanilla Extract
1 tsp. Maple Syrup
1/4 tsp. Pink Himalayan Salt

Mix dates, water they’re soaked in, oil, vanilla, maple syrup & salt in Magic Bullet or similar blender. Fold in pecan pieces & shredded coconut to desired consistency.

VEgan & Refined Sugar Free German Chocolate Cupcakes

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