Your New Favourite Way to Take Apple Cider Vinegar

Your New Favourite Way to Take Apple Cider Vinegar

Apple cider vinegar has a long and diverse history of use in many cultures, ranging from salad dressing to tonics to ayurveda, and has recently regained popularity among the wellness community for its natural tart flavor and potential benefits as part of a balanced daily diet or wellness regimen.

Apple Cider Vinegar: The New Honibe® Gummy

Honibe® makes no claims about any specific health or medicinal benefits of Apple Cider Vinegar Gummie Bees contain no medicinal ingredients and Honibe® encourages all consumers to consult with their physician or dietary expert to discuss any questions or concerns about Apple Cider Vinegar Gummie Bees or adding apple cider vinegar to your regular diet. While health claims of apple cider vinegar abound, only a few are backed by scientific research.

Apple Cider Vinegar Launch Honibe

Honibe’s ACV Gummie Bees contain 500mg of apple cider vinegar per gummy, made with ‘The Mother’. They are vegetarian friendly, gelatin free, contain no unwanted additives, and made with pure Canadian honey. Our ACV Gummie Bees are the best way to take apple cider vinegar in a delicious natural apple + raspberry flavour.


Pumpkin Cupcakes made with Apple Cider Vinegar

Fall is here and chilly weather is getting us excited to start baking again! We found the perfect recipe for you to use apple cider vinegar in your baking this Fall. Try these delicious pumpkin cupcakes made with Apple Cider Vinegar! 

Pumpkin cakes made with ACV

Cupcake Ingredients

Dry Ingredients
  • 1 1/4 cup flour
  • 1/3 cup sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp ginger
  • dash of salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda

Wet Ingredients

  • 1 cup pumpkin
  • 1/3 cup dairy free milk
  • 2 tbsp cashew butter or almond butter
  • 1/2 tsp Apple Cider Vinegar
  • 1/2 tsp vanilla


To make the cupcakes, combine all of the dry ingredients in a large bowl and mix them well. Combine all of the wet ingredients together in a separate bowl and mix those well also. Add in the dry ingredients to the wet. Line your muffin pan and fill each cup 3/4 of the way with the batter. Bake for 25 minutes at 350*F. This recipe makes nine cupcakes.

Frosting Ingredients

  • 2 1/2 cups powdered sugar
  • 1/2 cup coconut oil
  • 4 tbsp pumpkin
  • 1/2 tsp Apple Cider Vinegar
  • 1/2 tbsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice


Start by using a hand mixer to beat the coconut oil. Then add in the pumpkin, Bragg Apple Cider Vinegar, vanilla, cinnamon, nutmeg, and allspice. Finally add the powdered sugar. Only add about 1/2 cup of sugar at a time and mix it really well with the hand mixer each time. Once you have combined all of the ingredients, place the frosting in the fridge for at least 30-40 minutes to cool and harden. Once the frosting has become more firm, take it out of the fridge and place it in a piping bag.

Make sure to give the cupcakes plenty of time to cool off before icing them. If they are too warm, the icing will fall apart on top of the cupcakes. Store the cupcakes in the fridge.


Recipe and Image Source: Dimova, Gaby. "Pumpkin Cupcakes with Bragg Apple Cider Vinegar". Veggie World Recipes. This recipe is sponsored by Bragg.




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