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+ servings

Vegan Vanilla cupcakes

mildlyindian
dessert perfect vegan, vanilla cake. Dairy free, nut free and eggless recipe perfect to celebrate any occasion.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine Autumn, Baby toddler food, International, Vegan, Vegetarian
Servings 12 cupcakes

Equipment

  • mixing bowls and spoons.
  • Muffin tin

Ingredients
  

  • 1 3/4 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup soy milk
  • 1 tsp lemon juice
  • 1 cup unrefined sugar
  • 1/3 cup cooking oil I used sunflower oil
  • 1/2 tsp vanilla extract

for Butter frosting

  • 1/2 cup vegan butter
  • 2 cup icing sugar
  • 1/2 tsp vanilla extract

Instructions
 

  • Preheat the oven at 180 degrees.
  • Line a muffin tray and dust with a bit of flour.
  • Into a mixing bowl, add the soy milk and the lemonjuice. Mix weel and set aside for 2-3 minutes to create a vegan buttermilk texture.
  • To this add the sugar, vanilla extract and oil and whisk together.
  • Sift in the flour, salt, baking powder and baking soda.
  • Fold the dry ingredients into the wet mix gently.
    vegan vanilla cupcake batter
  • Scoop the batter into the muffin tray lined till it is about half way filled.
  • Tap the tray a couple of times to release any airbubbles.
  • Bake at 180 degree for about 15 minutes.
  • Check with a skewer to see if it comes out clean. If not give it another 5 minutes in the oven.
  • Remove from the oven and cool to room temperature.
  • Remove from the muffin tray and enjoy the cupcake.
    vegan vanilla cupcake recipe.
Keyword eggless cakes
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