Vegan and dairy-free baking can be tricky, particularly as butter and eggs make up the majority of a traditional cake mix - however, it is still possible to make delicious vegan cupcakes without using any animal products.
Everyone is sure to enjoy these amazing vegan-friendly fairy cakes recipes, including a delicious marbled chocolate and vanilla cupcake, a plain vegan vanilla cupcake and a vegan peanut butter and banana cupcakes recipe. Top with dairy-free frosting, or with a simple icing that combines icing sugar with water and/or dairy-free milk.
Chocolate and Vanilla Vegan Cupcakes Recipe
This takes 35 minutes in total, which is 15 minutes of prep time and 20 minutes of cooking time. Eat within 2 days, storing them in an airtight container.
The recipe uses 'flax egg' in place of regular egg - to make this, simply mix 1 tbsp ground flax with 3 tbsp water. Mix thoroughly, then set it aside for 5 minutes before using.
190g all-purpose flour
80ml vegetable oil
180ml plant-based milk
1 tsp vanilla extract
1 flax egg
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp apple cider vinegar
1/2 tsp salt
1/4 cup cocoa
Preheat the oven to 175-degrees Celcius
Mix together the apple cider vinegar with the plant milk and set aside for 5 minutes
In a bowl, mix the flour, baking powder, bicarb of soda and salt together
In a large bowl, combine the oil and sugar, stirring in the plant milk and vinegar mix - along with the flax egg and vanilla
Add the dry ingredients into the wet mixture, stirring until the mix is smooth and free of lumps
Transfer 1/3 to 1/2 of the mixture into a separate bowl, adding the cocoa powder and a touch more vegan milk if needed
Line the cupcake tin with cupcake cases
To make marbled cupcakes, spoon some of the vanilla mixtures into the bottom of each case, then a layer of chocolate, finishing with a final spoon of vanilla on top - fill the cupcake cases 3/4 of the way up
With a toothpick, gently swirl the two colours together
Bake for 20-25 minutes, or until a toothpick or skewer inserted into the middle comes out clean
How to Make Vegan Vanilla Cupcakes
It is easy to adapt the above vegan fairy cake recipe to make vegan vanilla cupcakes - simply do not follow steps 6, 8 and 9.
Peanut Butter and Banana Vegan Fairy Cakes Recipe
Egg-free mayonnaise can be found in most supermarkets and is a great substitute for butter in traditional cake recipes. This recipe makes 16 cupcakes and takes 25 minutes of prep time and 20 minutes of cooking time. The cakes should be stored in an airtight container and eaten within 2 days.
240g self-raising flour
140g golden caster sugar
1 tsp bicarbonate of soda
240g egg-free mayonnaise
2-3 small, ripe bananas - mashed
1 tsp vanilla extract
25g vegan chocolate chips
For the icing:
80g vegan margarine, room temperature
250g icing sugar
25ml plant-based milk, like almond
2 tbsp smooth peanut butter
Preheat the oven to 170-degrees C
In a large bowl, combine the flour, sugar, and bicarbonate of soda with a pinch of salt
In another bowl, mix the bananas, vanilla and mayonnaise, pouring this mixture into the dry ingredients
Stir until the mix has just come together - do not over-mix the batter or the cupcakes won't be light and fluffy
Line a cupcake tin with cupcake cases, and spoon the mixture in - baking for 20 minutes
Pull the cupcakes out of the oven, then immediately sprinkle the chocolate chips on top. The chocolate will melt then reset, forming a crunchy chocolate layer on each of the cupcakes
To make the icing, use an electric mixer to combine the sugar and margarine, adding the milk on a slow setting - before finishing off with 3 minutes at a high speed. Stir in the peanut butter, then spread or pipe onto the cooled cupcakes.
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