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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.

Ingredients

  • 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

Instructions

  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.

Enjoy!

Happy Caking!

Diane