Family food: Vegan Raspberry & Almond Gluten Free Muffins

What would life be without the occasional cake? The Stem & Glory chefs have created some delicious vegan cakes, which retain the Stem & Glory healthy twist by throwing fresh fruit in at every opportunity. The beauty of most vegan cakes is that they are actually simpler than non-vegan cakes; mix the wet ingredients, mix the dry ingredients, then mix the two together and voila! And this recipe has the benefit of being gluten free too. Read the recipe from Louise Palmer Masterton, founder of Stem & Glory, then why not make your first foray into vegan baking?

Vegan Raspberry & Almond Gluten Free Muffins

At Stem & Glory we’re not only plant-based, we cook gluten-free too, as everyone deserves to be able to enjoy cake!

Makes 12 large muffins


  • 2 cups Gluten free flour
  • 2 cups Ground almonds
  • 2 tsp Baking powder (gluten free)
  • 2 tsp Bicarbonate of soda
  • 1 x Apple, grated
  • 1 x Lemon (juice and zest)
  • ¾ cup Maple syrup
  • 3 tbsp Coconut oil
  • ½ cup Sunflower oil
  • ¾ cup Rice milk
  • 1 tbsp Apple cider vinegar
  • 1 cup Frozen raspberries
  • ¼ cup Flaked almonds (for garnish)


  1. Mix dry ingredients in a bowl (except flaked almonds)
  2. Place the wet ingredients, including the apple (but excluding frozen raspberries) into a food processor and blend
  3. Mix the wet and dry ingredients together, then fold in raspberries whilst still frozen
  4. Pour evenly into 12 muffin cases
  5. Sprinkle with the flaked almonds and bake for 20-25 minutes at 150°C


Louise Palmer-Masterton is founder of multiple award-winning restaurants Stem & Glory; hip and trendy but accessible plant-based restaurants, serving delicious gourmet vegan food from locally sourced ingredients. Stem & Glory also offers click-and-collect and local delivery in London and Cambridge.  In addition, Stem & Glory offers a range of ready meals, finish at home pizzas, and recipe kits available for delivery across the UK. 

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