Vegan Cupcakes
So how do you make great vegan cupcakes without dairy? Read on! It's actually possible to make moist and delicious cupcakes without any dairy at all.
It's also possible to use healthier ingredients without sacrificeing taste. For example, when preparing a vegan cupcake recipe, most people don't realize that they will need an alternative to white sugar - which is not vegan!
I tend to use a combination of Turbinado and Agave Nectar.
To replace white flour, which is just empty calories, I have found a great organic pastry flour by Arrowhead Mills that works very well in these cupcakes, and in fact in most vegan baking recipes.
You'll notice too, that I have not replaced dairy milk with soy milk. This is because processed soy, such as the kind found in soy milk can actually cause some health issues. I recommend using almond milk or coconut milk.
The coconut milk is definitely yummier because it has a lot more fat in it and will give your cupcakes a richer flavor, but it will also notably raise the calorie count. Not that you really care about calories when you're making cupcakes - right?!
Vegan Chocolate Cupcakes
Makes 12 cupcakes
You'll need:
Muffin pan lined with paper or foil liners
1 cup organic whole wheat pastry flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup organic Turbinado sugar
1/2 cup organic agave nectar
1 cup almond milk or coconut milk
1 tsp organic apple cider vinegar
1/3 cup safflower oil
1 1/2 tsp alcohol-free vanilla extract
Preheat oven to 350°. and line your muffin pan with the liners. In a large bowl combine flour, cocoa powder, baking soda, baking powder, and salt. Add the vinegar to the almond milk and stir briskly. Put it aside for a few minutes until it curdles. In the meantime whisk together agave nectar, turbinado, safflower oil and vanilla, then mix them in with the milk and vinegar.
Add the wet indredients to the dry, and beat until the mixture is smooth. Pour the mixture into the liners until each is about 3/4 full. Bake for 20-24 minutes. Remove from the oven and let cool for about 15 minutes. Top with vegan buttercream frosting or vegan chocolate frosting.
To make batter pouring smoother and easier, move your batter into a measuring cup!
If you are looking for more great vegan cupcake recipes, be sure to check Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule
Click here to return to the Easy Vegan Recipes page.
Click here to return to the Vegan Baking page.
Click here to return to the Busy-Vegan homepage.
Click here to return to the top of the Vegan Cupcakes page.
