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
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
- Preheat oven to 350 degrees F. Line muffin tins with 18 paper liners.
- 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.
- In a large bowl combine the flour, sugar, baking powder, baking soda and whisk all together. Place bowl aside.
- 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.
- Evenly spoon batter into 18 cupcake liners.
How does Almond Milk CURDLED, it has no Casein for the vinegar to react with.
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…
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!
@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,
@Lyra tabino. Yes you can replace almond milk or rice milk with Soy!
Is it ok to replace the almond/rice milk to soya milk?
I think you should say how long to bake the cupcakes…. Also, the bot question should be before the Submit button.
I made these yesterday for my little girl’s birthday – delicious!! Thanks!
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
Can you please do a tutorial on how to make the flower toppers! I always try and they end up looking non edible! Thanks!
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!
@Lisa – I will be doing a recipe for vegan icing very soon 🙂
@Evelyn – you can just use a vegan margarine or a vegan shortening as a substitute for coconut oil.
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?
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?