Plastic Challenge 2017
July 19, 2017 – 11:17 am | 4 Comments

What is the challenge?
June 2017 was officially the Marine Conservation Society’s  ‘Plastic Challenge’ month.
This is the third year of the challenge, which encourages people to pledge to cut down the amount of single-use plastics they …

Read the full story »

The Suma range of food and household products. Our products are sourced ethically, with the environment in mind.


Delicious vegetarian recipes created in our very own Suma canteen. Healthy meals, and a healthy amount of cakes too.


Environmental issues, sustainable business practices, climate change, recycling, green living and more.


New developments and activities at Suma, press releases, and updates we think you’ll be interested in.


Suma is the uk’s largest workers’ cooperative. We operate equal pay and are democratically run by our members.

Home » Baking, Brand, Desserts and Puddings, News, Recipes, Vegan

National Cupcake Week 2014 – Day 1 – Mocha Cupcakes

Submitted by on September 15, 2014 – 11:07 amOne Comment



To celebrate the ever-popular ‘cupcake’, to encourage baking at home, with family, sharing skills or to support your local bakery, we’ve been asking our readers to offer a delightful recipe for you to try at home. Here’s our first offering – Mocha Cupcakes, from The Vegan Cookie Fairy.

Makes 12 large

Prep time: 10 mins

Baking time: 25 mins



For the cakes:

150g self-raising flour

100g brown sugar

4 tbsp cocoa powder

1/2 tsp baking powder

250ml soy milk

1 tbsp soya yogurt

1 tsp apple cider vinegar

1 tsp vanilla extract

1 tsp almond extract (optional)

2 heaped tsp coffee granules mixed with a splash of hot water; or a shot of espresso

For the frosting:

250g vegan butter

750g confectioner’s sugar

3 tsp coffee extract


1. Pre-heat the oven to 180ºC. Unless you’re using silicone cupcake moulds, line or grease 12 cupcake moulds.

2. Pour the milk into a bowl or cup and add the apple cider vinegar to it. Set aside to curdle while you get on with the recipe.

3. Combine all the dry ingredients in a large mixing bowl. Fold in the extracts, coffee, curdled milk and soya yogurt. Bear it in mind that if you handle the batter too much, i.e. over-mix it, the batter will toughen and the cupcakes will turn out to be quite dense and heavy.

4. Pour into the greased cupcake tins and bake for 25 mins. Cool on a wire rack.

5. Now prepare the frosting: combine all the ingredients with an electric beater (easier and quicker than beating by hand, not to mention less messy). Refrigerate until the cupcakes are cooled, then decorate the cupcakes using a piping bag. I like using a medium star-shaped nozzle to create elegant swirls.

Print Friendly, PDF & Email

One Comment »

Leave a comment!

Add your comment below, or trackback from your own site. You can also subscribe to these comments via RSS.

Be nice. Keep it clean. Stay on topic. No spam.

You can use these tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar.