Baking with La Kai Veganry

Theresa Ron

What’s the best change you notice when Halloween🎃 is over and it's officially the holiday season. I just love it when I get to start decorating Christmas🎄 all around the house. And around here, we’ve made a few changes too!

We’re happy to announce we'll be doing a series on IGTV where you come bake and cook with us. Then next month, we'll be releasing our very first mini holiday cookbook🎉 to make November that much sweeter—no Halloween candy needed! Any questions? Fire away!

In today's episode of baking with #lakaiveganry we are baking pumpkin cupcakes from Nora Cooks >>>watch it here

You can find the recipe here:

Here is what used for this recipe:

  • 1 can of pumpkin from Thrive Market
  • 1/4 cup of unsweetened apple sauce from trader joes
  • 1 cup of a combination of coconut oil and majority grapeseed oil
  • 1 cup or 1 1/4 cups of wholesome sweeteners cane sugar
  • 2 cups of King Arthur's All Purpose Flour
  • 1 tablespoon baking powder 
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • tiny pinch of cloves
  • 1 teaspoon salt

    For the Frosting:
  • 2 sticks Unsalted Earth Balance Baking Butter
  • 1 cup of coconut powdered sugar
  • 1 cup of wholesome sweeteners powdered sugar
  • 4 tablespoons of Maple Syrup
  • No pecans for us since that is now on Dylan's NO list

These cupcakes were so fluffy and the maple frosting is a nice touch! Dylan & Michael approved!

🤍The purpose of these videos to show you how easy it to substitute ingredients with what you have in your pantry. Also, I'm a bit of a cookbook hoarder so I'm thinking about going through them and showing you how we can veganize a recipe and be allergy-friendly 😊 What do you guys think?💙

If you've made it this far, and you haven't watched this video yet...skip to minute mark ➡️5:19 for a laugh😆

**Also, these are not perfect. I made these on a whim for a family gathering so #dylanjamesyron would have safe treats to have**



  • Preheat the oven to 350 degrees F and spray the pan with coconut oil.
  • In a large bowl, whisk together the pumpkin, applesauce, coconut/grapeseed oil and sugar until smooth.
  • Now add the flour, baking powder, baking soda, spices and salt to the wet ingredients and mix with a large spoon until just combined.
  • Fill cupcake holder half full and bake for 20 minutes or until a toothpick comes out clean.
  • Let them cool in the pan for about 5 minutes, then transfer to a cooling rack.


  • In a large mixing bowl or stand mixer, add the vegan butter and mix the for a few minutes until creamy, then add 2 cups of powdered sugar and the syrup. Mix again until combined. Add more powdered sugar if needed, to taste, and to make the frosting thicker. 


  • Pipe frosting onto cupcakes using a piping bag or simply spread on each cupcake with a butter knife. Enjoy!