What you need:

Vanilla and rose water sponge:

  • 1 ½ cups of self raising flour
  • ¼ tsp salt
  • ¾ cup caster sugar
  • ¾ cup soya milk
  • 1 tsp vanilla essence
  • 1 tsp rose water
  • ¼ cup vegetable oil (NOT OLIVE!)
  • 3 tbsp apple sauce or 1/2 mashed banana or egg replacer powder for 1 egg or 2 tbsp ground flax seeds mixed with 3 tbsp water


  • ½ cup Trex (vegetable fat!)
  • ½ cup margarine
  • 3 ½ cups icing sugar
  • 1 tsp vanilla essence
  • 2 tbsp vegan custard powder (Birds pot custard powder is fine)
  • UP TO ¼ cup soya milk

Rhubarb curd recipe HERE

What you do:

1.Make vegan rhubarb curd and leave to cool for at least 2 hrs in the fridge.  

2. Pre heat the oven to 180oC.

3.Mix together the dry ingredients.

4.Mix together the wet ingredients and add to the dry ingredients.

5.Pour into cake cases and cook for about 10-15 min until they are golden and springy to the touch.

6.Leave to cool COMPLETELY!

7.Cream together the Trex and the margarine

8.Add in the icing sugar, flavourings, custard powder and a little soya milk and blend (adding more soya milk as needed until you get a nice smooth texture).

9. Using an apple corer, remove the middle of each cupcake and replace with 1 tsp rhubarb curd.

7.Spoon the icing into an icing bag and cover your cakes in a spiral pattern.

8.Top with a fresh strawberry and enjoy!