Tasty Vegan Cupcakes

    (374)
    30 mins

    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.


    283 people made this

    Ingredients
    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

    Directions
    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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    Reviews and ratings
    Global ratings:
    (374)

    Reviews in English (299)

    by
    301

    YUM!!! This recipe is amazing!!! I am an avid baker and love, love, love cupcakes! My tried and true cupcake recipe had previously been a variation of the Magnolia vanilla cupcake recipe, but since my boyfriend's daughter is now a vegan, I needed to find something to bake for her birthday. All I can say is WOW! The texture was great, moist, dense enough (but not too dense), with a faint coconut aroma (due to the coconut oil). My boyfriend actually said these were the best cupcakes I'd ever made and has now been officially converted to a cupcake lover. I served these with a confectioner's sugar "quick frosting": a 1 lb. box of confectioner's sugar, 1/4 c. orange juice (or an orange reduction using vegan butter & agave syrup for a little more flavor), about a 1/2 tbsp. of orange zest, and 1 tsp of bourbon vanilla. I've already made this recipe twice (in two weeks) and will continue to use it, even for my non-vegan friends and family.  -  12 Feb 2009  (Review from Allrecipes US | Canada)

    by
    182

    These were great! I didn't have almond milk but is subsituted soy milk and added 1/4 teaspoon of almond extract. I just used vegetable oil. I made icing with vegan butter, powder milk, and vanilla extract.  -  12 Jan 2009  (Review from Allrecipes US | Canada)

    by
    139

    I was very impressed with this recipe. I was having a guest to dinner who is lactose intolerant, so I needed a milk-free dessert. These were very easy to make and taste very similar to regular cupcakes. I used rice milk and canola oil because that is what I had on hand, and I curdled the milk with lemon juice b/c my guest couldn't eat vinegar, and the cupcakes were great! This is a keeper!  -  01 Jun 2008  (Review from Allrecipes US | Canada)

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