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Vegan (Egg Free/Dairy Free) Vanilla Cupcakes

July 3, 2013 by CJ [email protected] 15 Comments

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

Vanilla Vegan 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

Previous Post: « How to make a teapot cupcake topper
Next Post: How to Make Fondant Basketweave »

Reader Interactions

Comments

  1. Kathryn Roberts

    January 14, 2019 at 1:05 PM

    How does Almond Milk CURDLED, it has no Casein for the vinegar to react with.

    Reply
  2. Meera

    September 24, 2013 at 7:01 PM

    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

    Reply
  3. Meera

    September 13, 2013 at 2:41 PM

    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!

    Reply
  4. Diane

    August 14, 2013 at 3:45 PM

    @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,

    Reply
  5. Diane

    August 14, 2013 at 3:43 PM

    @Lyra tabino. Yes you can replace almond milk or rice milk with Soy!

    Reply
  6. lyra tabino

    August 13, 2013 at 12:37 AM

    Is it ok to replace the almond/rice milk to soya milk?

    Reply
  7. Kathy

    August 10, 2013 at 3:24 PM

    I think you should say how long to bake the cupcakes…. Also, the bot question should be before the Submit button.

    Reply
  8. Anna

    July 30, 2013 at 2:48 PM

    I made these yesterday for my little girl’s birthday – delicious!! Thanks!

    Reply
  9. tempgirl

    July 23, 2013 at 6:10 AM

    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

    Reply
  10. Catherine

    July 11, 2013 at 7:09 PM

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

    Reply
  11. Hailey

    July 11, 2013 at 1:09 AM

    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!

    Reply
  12. Diane

    July 5, 2013 at 4:02 PM

    @Lisa – I will be doing a recipe for vegan icing very soon 🙂

    Reply
  13. Diane

    July 5, 2013 at 4:01 PM

    @Evelyn – you can just use a vegan margarine or a vegan shortening as a substitute for coconut oil.

    Reply
  14. Evelyn

    July 3, 2013 at 9:24 PM

    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

    Reply
  15. Lisa

    July 3, 2013 at 3:10 PM

    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?

    Reply

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