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    The Best Vegan Cupcake Recipe & DIY Rainbow Cupcake Stand

    The Best Vegan Cupcake Recipe & DIY Rainbow Cupcake Stand

    My babies are 5 and 2!

     

    Three late nights and one full day (with helper as pictured below!), but the cupcake stand turned out alright 🙌😅🌈 

     

    We recently celebrated Lake turning 5 and Banks turning 2 with a rainbow themed party, I googled every possible avenue and search word humanly available, but no one (NO! ONE!) sold cupcake structures shaped as a rainbow. 

     

    Business opportunity, people! 😜

     

    Tanya Maher's Vegan Gluten Free Dairy Free Rainbow Cupcake Recipe

     

    I was highly conscious of the fact that parties weren’t an option for many of you for some time so I held off posting the cupcake recipe, but the requests kept coming...

     

    Sooooo, here you are.

     

    Tanya Maher's Vegan Gluten Free Dairy Free Rainbow Cupcake Recipe 

     

    Vegan Cupcakes

    (yields 12)

     

    For the dry ingredients

    1.5 Cups (180g) GF Plain Flour

    3/4 Cup Raw or Demerara Sugar

    1.5 teaspoon Baking Powder

    1/2 teaspoon Baking Soda

    1/2 teaspoon Himalayan Salt

     

    For the wet ingredients

    1 Cup (240g) Full Fat Coconut Milk from can*

    1 tablespoon Vanilla Extract

    1 teaspoon apple cider vinegar

     

    *Ensure the can has been kept at room temperature and shaken really well. If you open the can and coconut milk is still separated into clear and creamy parts, then transfer the lot into a blender and blend to combine.

     

    METHOD

    -Preheat the oven to 180C.

    -Whisk all of the dry ingredients in a large mixing bowl, making sure to smooth out any lumps. In a separate bowl, whisk all of the wet ingredients.

    -Slowly pour the wet ingredients over the dry while whisking gently or stirring briskly. When the mixture is smooth, scoop it evenly among 12 muffin cases. Better to fill with less and slowly add spoonfuls at a time, than to overfill some cases and not others. You will notice that each case looks only about half full, but don’t be tempted to overfill it, because the cupcakes will rise A LOT! In fact, this mixture was enough for me to fill 14 muffin cases, since I was restricted by height and really couldn’t have  it rise above the muffin case or it wasn’t going to fit into my rainbow sculpture.

    -Bake for 13-14 minutes. I ended up having to bake 7 x 12 muffin trays for the rainbow to be complete and set the timer for 13 minutes each time which was perfect for my oven. Just make sure they are golden on top.

     

    Tanya Maher's Vegan Gluten Free Dairy Free Rainbow Cupcake Recipe

     

    Vegan Icing

     

    1/2 Cup Icing Sugar

    2 tablespoons Cashew Cream*

    1 teaspoon Lemon Juice

    2-4 drops natural Food Colour

    Optional: Hot Water**

     

    *To make cashew cream, I soak 1 cup of cashews in hot water for 1 hour or in cold water overnight, rinse them and blend with 3/4 cup of filtered water until creamy.

    **Only add if your icing is too thick after mixing really well and only add 1 teaspoon of hot water at a time.

     

    -I made 5 different colours for my rainbow, so I used this recipe 5 times within separate bowls, the only variant was the food colour. I mixed everything using a spoon and got a beautiful thick glaze. 

    -Once the cupcakes were completely cooled, I then poured a small spoonful at a time over each cupcake. Use the back of your spoon to glide the glaze over the top of the cupcake to cover it completely. Leave to set for 2-3 hours.

     

     

    I also thought I’d post the step by step pictures of the sculpture incase it inspires you to make something similar with your kids. Lake had the time of her life helping me paint it and if she was a bit older, I would’ve had her manning the PVA and the glue gun too. 

    Tanya Maher's DIY Rainbow Cupcake Stand + Vegan Gluten Free Cupcake Recipe

     

    Tanya Maher's DIY Rainbow Cupcake Stand + Vegan Gluten Free Cupcake Recipe

     

    Tanya Maher's DIY Rainbow Cupcake Stand + Vegan Gluten Free Cupcake Recipe

     

    Tanya Maher's DIY Rainbow Cupcake Stand + Vegan Gluten Free Cupcake Recipe

     

    Tanya Maher's DIY Rainbow Cupcake Stand + Vegan Gluten Free Cupcake Recipe

     

    Tanya Maher's DIY Rainbow Cupcake Stand + Vegan Gluten Free Cupcake Recipe

     

    Tanya Maher's DIY Rainbow Cupcake Stand + Vegan Gluten Free Cupcake Recipe

     

    Tanya Maher's DIY Rainbow Cupcake Stand + Vegan Gluten Free Cupcake Recipe

     

    Tanya Maher's DIY Rainbow Cupcake Stand + Vegan Gluten Free Cupcake Recipe

     

    Tanya Maher's DIY Rainbow Cupcake Stand + Vegan Gluten Free Cupcake Recipe

     

    Rainbow themed kids party 

     

    Tanya Maher's DIY Rainbow Cupcake Stand + Vegan Gluten Free Cupcake Recipe

     

    Tanya Maher's Vegan Gluten Free Dairy Free Rainbow Cupcake Recipe 

     

    NURTURED - 10 MOST POPULAR RECIPES

    free vegan gluten free dairy free kids recipes

    Want to try some simple and scrumptious plant-based gluten-free recipes, which families all around the world are cooking today? 

     

    I pulled 2 most popular recipes from each of the eBooks in the ‘Nurtured - Plant based recipes for kids’ series and now 10 divine recipes can be yours totally FREE!

     

    Just tell me where to send them for free instant access now:

     

    10 FREE RECIPES >>

    Nurtured vegan kids recipes free

     

    10 FREE RECIPES >>

     

    NURTURED - PLANT BASED RECIPES FOR KIDS

    nurtured_vegan plant based_kids recipes_by tanya maher

    A few of you have recently written to me asking whether I could discount the NURTURED eBook bundle (was £67.50/$85.50) any further so you could make nourishing meals for your family during lockdown, so I’ve been thinking hard about how best to do this and I reckon I got it!!

    Pay what you can.
     

    £15 ($18.50)      £27 ($33)      £39 ($48)
     

    And if you can’t afford anything at all right now, but would love to make delicious nurturing meals for your family to keep them well, download my FREE eBook ‘Nurtured - 10 Most Popular’, which is a little pdf full of your favourite recipes from the entire #NurturedBooks series!

    Welcome to my tasty collection of plant-based recipes, which my kids and their little friends have enjoyed over the years.

     

    This isn't a guide on going vegan. 

    The eBooks aren't designed to change anyone's diet or views.

    What you get is simply my very best plant-based recipes that are loved by my entire family.

    They are easy to make, many include step-by-step images, all are mega delicious without any animal foods or processed ingredients and I developed them using ingredients available from a supermarket.

     

     

     

    Nurtured 'Birthday Cakes' eBook contains 17 incredible dairy/egg/refined sugar/gluten free recipes with pictures! The ingredients aren't complicated and pretty much all of them are available from your local supermarket. Many of the frostings are raw living as well as vegan and some cakes even have hidden veggies inside.
    Check out some of the recipe examples from this eBook:

     

     

    Nurtured 'Family Meals' eBook contains 23 nutritious dairy/egg/refined sugar/gluten free recipes with pictures! The ingredients aren't complicated and all of them are available from your local supermarket. No more individual meals for every family member! These recipes will be loved by all.
    Check out some of the recipe examples from this eBook:

     

    Nurtured 'Shakes & Ice Creams' eBook contains 30 insane dairy/egg/refined sugar/gluten free recipes with pictures! The ingredients aren't complicated and pretty much all of them are available from your local supermarket. No cooking is required for any of the recipes here, as they all happen to be raw as well as vegan.
    Check out some of the recipe examples from this eBook:

     

    Nurtured 'Vegan Breakfasts' eBook contains 22 divine dairy/egg/refined sugar/gluten free recipes with pictures! The ingredients aren't complicated and all of them are available from your local supermarket. Even the savoury breakfasts found here got the thumbs up from some of the pickiest eaters!
    Check out a selection of recipe examples from this eBook:

     

    Nurtured 'Dips & Party Foods' eBook contains 25 exciting dairy/egg/refined sugar/gluten free recipes with pictures! The ingredients aren't complicated and almost all of them are available from your local supermarket. You're in for the most satisfied crowd at the next party you host!
    Check out a selection of recipe examples from this eBook:

     

    We all want our children to be healthy. We all dream of getting extra veggies and nutritional goodness into them without having to beg and bribe. We all deserve a meal-time, which results in empty plates and compliments.

    And I believe it’s possible with the recipes within the 'Nurtured' eBooks.

     

    They just happen to be healthful, refined sugar free, gluten free and plant-based :)

     

     


    "Tanya leads the way in vegan food and by the look of her healthy gorgeous children she knows how to create delicious recipes children will eat"

    Natasha Corrett, Cookbook Author & Creator of Recipe Community MumsKnowBest.com

     

     

    “Tanya makes delicious food filled with nutrients that nurture your wellbeing”

    Novak Djokovic, Professional Tennis Champion

     

     

    “As a huge fan of plant based eating and a big fan of Tanya, I’m more than excited about this book. Introducing kids to plant based food can seem overwhelming but Tanya’s recipes are delicious, nutritious, uncomplicated and bright and colourful. Perfect for parents and kids wanting to go more plant based.”

    Fearne Cotton, Author, Broadcaster & Happy Place Founder

     

     

    “If you're looking for recipe inspiration that the whole family will love, Tanya's recipes are the perfect place to start - they're simple, tasty, and completely dairy and gluten free! They are also super healthy and full of nutrients. I love finding great ways to use food as medicine and what better way to start our kids young on this philosophy also!”

    Laurentine ten Bosch & James Colquhoun, Founders of FoodMatters.com

     

     

    “My children have attended all of Tanya's kids parties and I can testify that her birthday cakes are utterly DELICIOUS, for kids and adults alike! They taste as good as they look.”

    Caroline Scott, Publisher, Baby & Little London Magazines

     

     

    MY KIDS' JOINT PARTY + CHOCOLATE & STRAWBERRY CAKE RECIPE

    vegan gluten free dairy free chocolate strawberry cake

    On January 13th my firstborn turned 4. 

    On January 17th my baby turned 1. 

    On January 19th we threw them a joint birthday party with a [party] animal theme. 

    Meanwhile I was working at all hours after both kids were in bed to complete my eBooks ‘Nurtured - plant based recipes for kids’.

    January was nuts. 

    lake banks maher kids vegan party

    That party though!!

    Lake said it was the best day of her life. And we’re pretty sure it was too! 

    We hired a bouncy castle for Lakey’s gang, a soft play area for Banksy’s baby crew and incredibly it all fit inside The Living Room of My Chelsea/Tanya’s!!

     

    bouncy castle at My Chelsea Hotel _ kids vegan party for Banks and Lake Maher

     

    The entire buffet spread was 100% vegan and nut-free and the sweets were also gluten-free and refined-sugar-free in addition to that. 

    We ordered all the savoury yummies from My Chelsea and I did all the baking.

    Lake’s grown up cake was Chocolate with Strawberry Frosting and Banksy’s baby cake was Carob with Apricot Frosting, because a). I wanted them to match and b). there’s no stimulants or caffeine in carob.

    Here’s our plant based menu...

     

    From My Chelsea Hotel:

    Vegan Pizzas

    Vegan Pasties

    Vegan Sausage Rolls

    Vegan Nuggets

    Hummus + crudités + pita breads

    Beetroot falafels

     

    From ‘Nurtured - plant based recipes for kids’ eBooks:

    Creamy Pea Dip (Dips & Party Foods eBook)

    Blueberry Ice Lollies (Shakes & Ice Creams eBook)

    Breakfast Popsicles (Shakes & Ice Creams eBook)

    Banana Cake Bites (Dips & Party Foods eBook)

    Baked Doughnuts (Dips & Party Foods eBook)

    Chocolate Cake & Strawberry Frosting (Birthday Cakes eBook) 

    Carob Cake & Apricot Frosting (Birthday Cakes eBook)

     

    lake and banks maher joint vegan birthday party 

      

    Lake specifically requested a Chocolate and Strawberry Cake, so that’s exactly what she got.

    The end result went down an absolute treat and was very popular among all the parents as well as the kiddos.

    It’s also a great staple cake recipe to keep handy and any one of your favourite frostings will go amazingly here, so have fun with it!

     

    Aaaaand if you're looking for the perfect recipe to bake on the upcoming Love Day (Valentine's Day is this Friday people!!), then you've just found it...

     

    VEGAN CHOCOLATE CAKE & STRAWBERRY FROSTING 

     Vegan gluten free chocolate cake with strawberry icing

    For the cake:

    (This recipe is enough for two 7-inch cakes just like you see in my pictures. Or you can make two slim 9-inch cakes instead.)

     

    3 cups (440g) GF self-raising flour

    3/4 cup (65g) cacao powder

    2 tsp baking soda

    1 tsp Himalayan pink salt

    1 1/2 cup (420g) agave nectar

    1 cup (200g) coconut milk from tin

    1 cup (200g) light olive oil

    2 tbsp apple cider vinegar

    2 tbsp ground flaxseed

    1 tbsp vanilla extract

     

    For the icing:

    2 cups (250g) ground xylitol

    1/3 cup (70g) vegan butter or a non-dairy spread

    280g jar of sugar-free strawberry jam

    3/4 block (150g) creamed coconut or 1/2 cup coconut butter

    optional: 2-8 tbsp coconut flour

      

     METHOD

    1. Preheat your oven to 200°C/180°C Fan/390°F/gas mark 6. Grease two 7 inch (18cm) removable base cake tins with some olive oil.
    2. Place the flour, cacao powder, baking soda and salt in a large bowl and whisk together to combine.
    3. In a separate bowl, whisk the coconut milk with agave, olive oil, vinegar, vanilla and ground flax.
    4. Pour the wet mixture into the dry and whisk again to combine, but don’t over-do it. Distribute among the two greased tins in equal amounts, tap tins on a hard surface for the mixture to even out and let them sit for 5-10 minutes at room temperature.
    5. Place inside the hot oven and bake for 25 minutes. Cakes are ready when a sharp knife comes out clean or with a few crumbs stuck to it, just make sure not to overcook - this recipe is better gooey than too dry. Let the cakes cool entirely before getting started on the icing.
    6. You can grind xylitol in your blender, simply blend on high until powdered and wait for 2-3 minutes for the dust to settle before opening the lid. Place all of the icing ingredients, except the coconut flour, into a food processor and process until smooth (You may need to open the lid and scrape everything down from the sides of the jug).
    7. If you are making a Victoria sandwich-style cake, the cakes will need to be levelled off before they will stack neatly (only if the cakes haven’t sunk in the middle. If they’ve sunk, leave untouched). To do this, use a sharp knife to slice off the top of both cakes where they have over-risen. Then place a scoop of frosting onto the bottom cake and smooth out to the edges giving a generous layer of filling. Flip the second cake over and place on top. Pour the rest of the frosting on top of that if your icing is thick and spreadable but not runny. If it is too runny, add 1-2 tablespoons coconut flour to thicken it up and process to combine. Continue adding more coconut flour until the desired texture for icing your cakes has been achieved, careful not to over-do it as the coconut flour has a drying effect. Spread a generous amount of icing all over the top of the cake and take your time to carefully spread it towards the sides and then down the sides to completely cover the cake. If you like the exposed look of my cake, scrape off the icing from the sides as you are turning the cake on its stand. Decorate to your liking.

     

    vegan gluten free chocolate strawberry cake 

     If you think this recipe is pretty special, I have many many more in my new eBook series 'Nurtured - plant based recipes for kids'.

    And the Launch Special 'Buy 2 eBooks, Get all 5!' is still on... check it out:

    tanyasliving.com/pages/nurtured-plant-based-recipes-for-kids

     

     

     

    Money & Peanut Butter | Vegan Chocolate Cake

    Money & Peanut Butter | Vegan Chocolate Cake

    While this sweet little 3 year old was expecting a baby brother for her birthday, he was gracious enough to leave 13th January especially to her and arrived a couple of days later.

     

    It was the first year Lake truly looked forward to her birthday, learned about making a wish, picked her own outfit (and matched it with a hair ribbon) and even ordered her very own cake flavour…

     

    She specifically asked for ‘Money & Peanut Butter’.

     

    Money is Chocolate 😜because when she was 1 and 1/2, I let her try a dairy free chocolate coin and because ‘money’ was much easier to say than ‘chocolate’, that’s what it’s been ever since 🤣.

     

    The cake is gluten free, dairy free, refined sugar free and baked, the icing is a raw, dairy free, refined sugar free ganache type.

     

    The icing remains moist, shiny and creamy for days. The cake itself is super soft, a little crumbly and fudgey. It is equally indulgent to feed an adult as it is healthy'ish to feed a child of mine :)

     

    Lake's Money & Peanut Butter Cake

    the best vegan chocolate peanut butter cake

     

    For the cake

    225g Brown rice flour or another Gluten free flour

    320g Coconut palm sugar

    250ml Hot water (1 cup)

    130g Peanut butter

    90g Extra virgin coconut oil, melted

    50g Cacao powder

    1 tsp Bicarbonate of soda

    1 tsp Himalayan salt

     

    For the icing

    40g Peanut butter

    40g Hot water

    80g Maple syrup

    65g Extra virgin coconut oil, melted

    2 Tbsp Cacao powder

    1/3 tsp Himalayan salt

     

    METHOD

     

    -You will  need a 20cm/8in round springform cake tine or a standard rectangular loaf pan which you will line with tin foil.

    -Preheat the oven to 180°C/160°C Fan/350°F/gas mark 4.

    -Place a baking sheet under your cake tin if using a springform round tin (note it needs to be a good leakproof one as the batter is runny) or line the entire rectangular loaf pan with tin foil.

    -Mix the sugar and hot water in a food processor or a blender, add the remaining ingredients and blend again till smooth. Pour into the prepared tin and bake for 35 minutes. Do check at the 30 minute mark to see if the cake is done and the knife comes out clean. This cake is fudgy so it’s better a little wet than too dry, don’t over-do it and remove from the oven to cool.

    -Once the cake has completely cooled down in its tin, remove it and start on the icing. I bake the cake the day before to make sure it is entirely cooled but you can speed up this step by holding it in a fridge for an hour after cooling a little on a wire rack.

    -Place all the icing ingredients into a blender and blend till smooth. Pour generously all over the middle of the cake, then using the back of a spoon carefully spread the icing to the edges to let it drip a little off the top. Do this last step slowly and space out the drips no closer than an inch apart.

    Lake Maher 3rd birthday cake vegan chocolate peanut butter