Vegan Raspberry-Thyme-Cupcakes

...summery fruity with iChoc White Vanilla

Raspberries and thyme simply harmonise wonderfully. Whether in fruit spreads or fresh cocktails like the Raspberry Thyme Smash – the slightly tart berry and the aromatic herb from the Mediterranean south are a perfect choice for delicious summer creations. This is also the case in our vegan cupcakes, which have melt-in-the-mouth iChoc White Vanilla on board too. A dollop of cream on top and the 12 little treasures are quickly snacked on.


For 12 cupcakes

For the dough

  • 250 g flour
  • 100 g iChoc White Vanilla Chocolate
  • 12 fresh raspberries
  • 75 ml tasteless rapeseed oil
  • 1 tsp dried thyme
  • 50 g sugar
  • 75 ml raspberry syrup
  • 150 ml vanilla soy drink
  • 50 ml mineral water
  • 1/2 sachet baking powder

For the decoration

  • 12 fresh raspberries
  • 200 ml vegan whipped cream


  • Muffin baking tray
  • 12 12 paper muffin cases

How to make it

1. Melt the chocolate in a bain-marie and preheat the oven to 175 °C top / bottom heat.

2. Meanwhile, mix the flour, thyme, sugar and baking powder. Gradually stir in the still warm chocolate, soy drink, raspberry syrup and rapeseed oil until a creamy mixture is formed. Finally, add mineral water and whisk again briefly.

3. Line the muffin tray with paper cups and fill halfway with batter using a tablespoon. Insert a raspberry in the centre and fill with batter up to 3/4 of the tray.

4. Bake in the oven on the middle shelf for approx. 25 minutes. Then leave the cupcakes to cool in the switched-off oven with the oven door tilted.

5. Whip the vegan cream with a hand mixer until stiff. Pour into a piping bag with a nozzle of your choice and decorate the cupcakes with it. Finally, garnish each with a raspberry.

Scroll to Top