Irish Whiskey Cup Cakes with Probiotic Frosting , Vegan, Gluten-Free

Irish Whiskey Cup Cakes with Probiotic Frosting , Vegan, Gluten-Free

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Prep Time: 10 minutes




  • 3/4 cup sorghum flour
  • 3/4 cup almond flour
  • 1/4 cup potato starch
  • 3/4  cup coconut sugar
  • 1/2 teaspoon salt
  • 1 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon cloves
  • 1 tablespoon coconut oil
  • 1 tablespoon vanilla
  • 1 tablespoon lemon juice
  • 1/3 cup whiskey
  • 3/4 cup nut milk
  • one flax egg (3 tablespoon of water with one tablespoon of flax meal)\
  • 1 cup of raisins soaked in whiskey and Baileys Irish Cream




  • 1 large avocado, mashed
  • 1/4 cup unsweetened coconut vanilla yogurt
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 teaspoon powdered spirulina
  • 1/2 cup powdered sugar
  • pinch of salt



(If the frosting needs thickening, slowly add potato starch)


Soak the raisins overnight in mostly whiskey (make sure the are covered) with one ounce of Baileys Irish Cream. Store them in the fridge.

Preheat the oven to 350 degrees.

1) Make the flax meal egg in a small bowl, set aside.

2) In a large bowl, whisk together all the dry cake ingredients.

3) In a small bowl, mix the coconut oil, vanilla and whiskey. Add this to the dry ingredients.

4) Mix in the flax egg, nut milk, lemon juice, and then add the raisins.

5) Fill cup cake holders with the batter, place them in the oven for 25 minutes.

6) In a mixing bowl, blend all the ingredients for the frosting in order listed.

7) Take the cup cakes out and let them cool.

8) Top the cup cakes with the frosting, I like to garnish them with a dusting of my vegan toffee for the gold effect!

green frosting