Vegan cupcakes

    25 min

    These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favourites. These are great with a simple frosting of cocoa powder, icing sugar and orange juice.

    182 people made this

    Makes: 18 cupcakes

    • 1 tablespoon apple cider vinegar
    • 330ml almond milk
    • 250g plain flour
    • 200g caster sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 120ml melted coconut oil
    • 1 1/4 teaspoons vanilla extract

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 180 C / Gas 4. Line two muffin tins with 18 paper cases.
    2. Pour the apple cider vinegar into a measuring jug. Fill with almond milk to make 350ml. Let stand until curdled, about 5 minutes.
    3. In a large bowl, combine the flour, sugar, baking powder, bicarb and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the mixture into the prepared cases, dividing evenly.
    4. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin set over a wire rack. When cool, arrange the cupcakes on a serving platter. Ice with your favourite icing, if liked.


    Vegan cupcakes
    Vegan cupcakes

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    Reviews in English (325)


    Great recipe, I baked it as an apricot upside down cake in a 7 inch tin (160 degrees fan oven) - I had to adjust the cooking time to 40 mins but it came out really nice. Moist and sweet. I'll be using this recipe in future, I think it was as good as an egg and dairy sponge, the fruit added more moisture though.  -  29 Jul 2017


    Delicious and easy, Batter tastes like ice cream. I made 80 mini cupcakes using this recipe, oven adjusted to 160c fan @ 12 minutes.  -  24 Feb 2017


    YUM!!! This recipe is amazing!!! I am an avid baker and love, love, love cupcakes! My tried and true cupcake recipe had previously been a variation of the Magnolia vanilla cupcake recipe, but since my boyfriend's daughter is now a vegan, I needed to find something to bake for her birthday. All I can say is WOW! The texture was great, moist, dense enough (but not too dense), with a faint coconut aroma (due to the coconut oil). My boyfriend actually said these were the best cupcakes I'd ever made and has now been officially converted to a cupcake lover. I served these with a confectioner's sugar "quick frosting": a 1 lb. box of confectioner's sugar, 1/4 c. orange juice (or an orange reduction using vegan butter & agave syrup for a little more flavor), about a 1/2 tbsp. of orange zest, and 1 tsp of bourbon vanilla. I've already made this recipe twice (in two weeks) and will continue to use it, even for my non-vegan friends and family.  -  12 Feb 2009  (Review from Allrecipes US | Canada)