Vegan Tiramisu Cupcakes with reishi mushroom boosted Superfood Coffee Latte from Naturya

Vegan Tiramisu Cupcakes

Prep Time: 30 min | Cook Time: 15-18 min | Serves: 10-12 cupcakes

Whether you'd like to find new ways to get your daily caffeine boost or simply love the taste of Tiramisu, but would like to try a healthier version of it - these cupcakes are guaranteed to tickle your fancy. 

Made with the NEW Coffee Superfood Latte, they burst with flavour, and contain gut-loving calcium & probiotics as well as reishi mushroom. Filled with our most-delicious, copper-rich smooth superfood Cashew & Hazelnut spread, these cupcakes are the perfect energy-boosting treat!


  • Cupcakes
  • 230g spelt flour
  • 2 tsp baking powder
  • 120g coconut sugar
  • pinch of salt
  • 2 tsp apple cider vinegar
  • 100ml coconut oil
  • 1 cup plant based milk
  • 1 tsp vanilla extract
  • Coffee soak
  • 1 tsp Coffee Superfood Latte
  • 3 tbsp hot water
  • Filling
  • Naturya smooth Cashew & Hazelnut spread
  • Topping
  • 60g vegan butter
  • 25g stevia
  • 1 tbsp Naturya Coffee Superfood Latte


In a bowl, mix the dry ingredients together, then add the apple cider vinegar, vanilla extract, melted coconut oil, and milk and mix again (add a little more milk if needed).

Spoon the batter into cupcake cases and pop them into the oven at 180°C fan for 15-18 minutes or until a skewers comes out clean.

Leave the cupcakes to cool.

In the meantime, make up the coffee soak by mixing the Coffee Superfood Latte and the water. 

Using a knife cut a small hole in the centre of the cupcakes and either brush or spoon over the coffee mixture to soak into the cupcake. 

Spoon in a teaspoon of the Superfood Cashew Spread.

Make the icing by beating the butter until softened and mixing it with powdered stevia along with the Superfood Latte.

Spoon the icing into a piping bag fitted with a star nozzle and pipe onto each cupcake.

Enjoy alongside coffee, hot chocolate or a warm glass of milk. The cupcakes can be stored in an airtight container in the fridge for a couple of days! 

Made using:

Cold Pressed Coconut Oil - 500ml Jar
Coconut Sugar - 250g Pouch
Cashew & Hazelnut Smooth Spread - 170g
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