Tasty Vegan Cupcakes

Tasty Vegan Cupcakes

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About this recipe: These little cupcakes taste amazing and are quick to make if you have any last minute vegan guests. You can experiment and substitute different milks, oils and extracts for different flavours. They are also great with icing made from cocoa powder, icing sugar and orange juice.


Serves: 18 

  • 1 tablespoon apple cider vinegar
  • 1 1/2 cups (355ml) almond milk
  • 2 cups (250g) plain flour
  • 1 cup (200g) white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) coconut oil, warmed until liquid
  • 1 1/4 teaspoons vanilla essence

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Preheat oven to 175 degrees C. Grease two 12 cup muffin tins or line with muffin cases.
  2. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled; about 5 minutes.
  3. In a large bowl whisk together the flour, sugar, baking powder, bicarbonate of soda and salt.
  4. In a separate bowl whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended.
  5. Spoon the batter into the prepared cups dividing evenly. Bake in the preheated oven until the tops spring back when lightly pressed; 15 to 20 minutes.
  6. Cool in the tins over a wire rack. When cool arrange the cupcakes on a serving platter. Cover with desired icing.

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