Vegan (Egg Free/Dairy Free) Vanilla Cupcakes

With many allergies now a days, or wanting a nice treat that can feed a vegetarian, I often get asked to make an eggless and dairy-less dessert. This recipe is very simple and versatile.

Anyone can enjoy this simple vegan vanilla cupcake recipe. Give it a try! This recipe will make 18 cupcakes.

Vegan Vanilla Cupcakes

Serving Size: 53g

Calories per serving: 153kcal

Fat per serving: 6g

Vegan Vanilla Cupcakes

Just because you are a vegan does not mean you do not deserve to eat cupcakes.

This recipe is perfect for any vegan because it is both egg and dairy free.


  • 1 1/2 tbsp. apple vinegar
  • 2 tsp vanilla extract
  • 1/2 cup of coconut oil (softened)
  • 1 1/2 cups of almond milk (or rice milk)
  • 2 cups of all purpose flour
  • 1 cup of sugar
  • 2 tsp baking powder
  • 1 tsp baking soda


  1. Preheat oven to 350 degrees F. Line muffin tins with 18 paper liners.
  2. Pour almond milk (or rice milk) in a measuring cup and add the apple vinegar. Set aside to let it curdle for a couple of minutes.
  3. In a large bowl combine the flour, sugar, baking powder, baking soda and whisk all together. Place bowl aside.
  4. In a separate bowl, mix together the warmed coconut oil, almond milk/ apple cider mixture and vanilla extract. Then add it to the dry ingredients and beat batter until fluffy.
  5. Evenly spoon batter into 18 cupcake liners.


Happy Caking!



  1. Hi Diane,

    Some other questions:
    1. Almond milk comes in many brands and flavours – any particular brand to use? Also is original flavour ok? Or should it be vanilla flavour?
    2. How do you soften coconut oil? I did in the microwave, is this correct? Also when you mix the oil and milk together it curdled …is this normal?
    3. When I baked these, i noticed that once they were cool the cupcake stuck to the liners..any suggestions what I could be doing wrong? Should they be baked longer? I did 17mins…

    Thank you!!

    4. When

  2. Hi Diane,
    Just wondering if you are able to comment on the texture of this cupcake? Soft and moist? Dense?

    Also is it possible to use this recipe for a cake? Would it rise? Can it be doubled?

    Thanks so much!

  3. @Kathy – Thanks we will get that added! The time should be 15-17 minutes. As for the bot questions and the submit button, that is a website feature, but I can bring that up with the website manager. Thanks,

  4. fyi. u must use a vegan sugar. regular sugar is not vegan, they use charred animal bones to bleach it. Florida Crystals makes a vegan sugar. Good luck

  5. Can you please do a tutorial on how to make the flower toppers! I always try and they end up looking non edible! Thanks!

  6. THANK YOU! I’ve been hoping you’d post a vegan recipe! I’ve referred to your blog for a long time, but recently changed to a vegan diet. I’m excited to try this recipe!

  7. Hello, thank´s for the recipe,looks delicious, but I have a question ¿Do i need the coconut oil? because in my Country, i can´t get it. ¿Can i replace the coconut oil for other kind of oil?
    Thank you

  8. I have a great vegan chocolate cupcake recipe but always wanted a vanilla one too. Thanks for that! Do you have a vegan icing recipe as well?


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