These are made with Reishi, a mushroom long revered in Taoist herbalism and valued there for centuries as a tonic herb. Reishi is traditionally used to support overall vitality. With such a range of traditional uses, Reishi might well be spoken of as the World’s Greatest Mushroom.
Cupcake Recipe1/2 cup oat milk 2 teaspoons apple cider vinegar 3/4 cup gluten free all purpose flour 3/4 cup coconut sugar 1/2 cup raw cacao powder 2 tablespoons Reishi 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup coconut oil, melted 1/3 cup unsweetened applesauce 2 teaspoons pure vanilla extract |
Frosting Recipe1 cup coconut cream 5 strawberries (room temperature) 2 tablespoons agave nectar 1 teaspoon vanilla extract 1/2 cup cashews (soaked + rinsed) + Pine Pollen for dusting *I usually soak my nuts anywhere from 2–8 hours, but if you’re in a pinch you can soak them in warm water for 30 minutes to 1 hour. |
MethodPreheat the oven to 350 degrees. First, combine the oat milk and apple cider vinegar. Let that sit a few minutes. In a large mixing bowl, whisk together the flour, sugar, cacao powder, Reishi, baking powder, baking soda and salt until well combined. To the bowl with the mixed dry ingredients, add the oil, applesauce, vanilla and milk/vinegar mixture. Stir well with a large spoon or spatula until smooth and well combined. The batter shouldn’t be too thick — you can always add a little more oat milk to thin it out. Fill your cupcake liners only half full. Do not overfill, or the cupcakes will rise out of the liners and spill over. Bake for 18–22 minutes, or until a toothpick inserted comes out mostly clean. While those are baking, make the frosting. You want the strawberries at room temperature so they don’t coagulate the cream. First blend the cream, strawberries, agave and vanilla. You might see a little separation of the cream, but be sure not to over-blend — about 30 seconds. Then add the cashews and blend on high for a minute or more to whip everything together until smooth and creamy. Refrigerate for an hour until the consistency firms up, then it’s ready to use. Once the cacao cupcakes are cool, use a spoon to layer on the frosting. With a fine mesh sieve, dust each cupcake with Pine Pollen for a beautiful golden garnish. Enjoy! |
Frequently Asked Questions
What does Reishi taste like in baking?
Reishi is naturally bitter and earthy, which is why it pairs so well with raw cacao and coconut sugar — the chocolate rounds out the bitterness and you’re left with a deep, grounded flavor.
Why is Reishi so revered in Taoist herbalism?
It has been valued there for centuries as a tonic herb, held in unusually high regard among traditional Chinese herbs — which is why it still turns up in everything from teas to cupcakes.
Can I use Pine Pollen instead of Reishi?
They’re used differently here. Reishi goes into the batter for flavor and depth; Pine Pollen is dusted on top as a golden garnish. You can use both, as this recipe does.
Are these cupcakes gluten free and dairy free?
Yes — the recipe uses gluten free all purpose flour, oat milk and coconut cream.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
