So it seems you’re all hungry for vegan cake recipes, (and I don’t blame you!) – my Vegan Victoria Sponge, Vegan Coffee & Walnut Cake and Vegan Carrot Cake are consistently amongst my most popular posts, with readers tagging me in their cake photos on instagram, asking me advice on Facebook, and tweeting their approval when they have tasted the finished product. Thanks so much – hearing from you and seeing your creations makes blogging worthwhile!
And because you like cake almost as much as I do, here’s a new recipe for some in incredibly light, moist and fluffy Vanilla Vegan Cupcakes. These taste every bit as good as they look – I know I say it a lot, but I promise no one will ever guess these are vegan. Just take them casually into the office or school cake sale and watch people’s faces when they find out they have just eaten a vegan cake….. mwahahaha!
As with most of my sponge cake recipes, I’ve used a combination of dairy-free yoghurt and dairy-free milk to replace the eggs. It sounds weird I know, and like it couldn’t possibly work, but trust me, it does!
And of course dairy-free margarine is a super-simple butter replacement both in the sponge and in the buttercream. I usually use either Stork block margarine (not the tubs, they aren’t vegan), or Tomor (a kosher block margarine), which is excellent and really buttery, but a little harder to find in supermarkets.
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You might like to take a look at my Vegan Cakes Recipe Index for lots more traditional British bakes made vegan!
Do send me pictures of your very own vanilla vegan cupcakes on:
to show me how you got on!
Vanilla Vegan Cupcakes: Equipment & Shopping List
You will need:
- 12-hole muffin tin
- Paper cupcake cases
- Food mixer or large bowl + spoon or spatula
- Piping bag and nozzle
- Dairy-free margarine
- Dairy-free yoghurt (I use plain soya)
- Dairy-free milk (I use oat or soya)
- Caster sugar
- Icing sugar
- Self-raising flour
- Bicarbonate of soda
- Vanilla extract
These light vanilla cupcakes are topped with a deliciously fluffy buttercream - the perfect vegan teatime treat.
- 150 g dairy-free margarine
- 225 g caster sugar
- 150 g dairy-free yoghurt (I used plain soya)
- 150 ml dairy-free milk (I use soya or oat)
- 2 tsp vanilla extract
- 300 g self-raising flour
- 1.5 tsp bicarbonate of soda
- 185 g dairy-free margarine
- 375 g icing sugar
- 1/2 tsp vanilla extract
- 1 tbsp dairy-free milk
Preheat the oven to 180ºC (fan) / 350ºF / Gas Mark 4. Prepare a 12-hole muffin tray by lining each hole with a paper muffin case.
In a food mixer or large bowl beat together the margarine and sugar until pale and fluffy, then beat in the yoghurt, milk and vanilla extract until smooth. Sift in the flour and bicarbonate of soda and fold in slowly until just combined.
Divide the mixture between the 12 cake cases, then bake for 15-18 minutes until an inserted skewer or knife comes out clean. Leave to cool on a wire rack, and if possible leave in an airtight container overnight to ice the following day.
In a food mixer or large bowl, beat together the margarine and icing sugar, add the vanilla extract and milk and beat again until pale and fluffy. If the buttercream is a little stiff, add a few drops more milk and beat again.
Pipe a generous swirl of buttercream on the top of each cupcake.
There are plenty of quick and easy vegan recipes in my new book, ‘Vegan in 15‘*. Hop over to Amazon for a look. Thanks for your support!
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I’m linking this vanilla vegan cupcake recipe with a number of blogging challenges: