Vegan Vanilla Cupcakes!

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Delicious and Tasty Vegan Vanilla Cupcakes!

So, it’s the new year, and I am starting it out with a VEGAN recipe. That’s right, Vegan. Don’t freak out or anything, but January is famous for being ‘Veganuary’ so I thought this would be a better time to post this, and I’ve made so many vegan cupcakes to try and find one I like the best, it took a little time.

This beauty of a recipe is based off of Loving it Vegans recipe, and it’s just so good! I did change a few little bits here and there as I’m in the UK, so our ingredients are different, and just to suit what I preferred basically! Either way, you can do a lot of experimentation if you prefer, but baking without egg is difficult!

I’ve always managed to do Dairy Free because you can buy really good Dairy Free spreads in the supermarket, which work well in cake! Such as with my Gluten & Dairy Free Chocolate Cake, it can be utterly delicious. The thing I have always struggled with, is getting the egg replacement correct.

It took me a good while to research into it all, which is why it’s taken so long to post. I am not vegan myself, so it’s not something I know a lot about, but after some requests I thought I would post a couple of recipes here and there to help out! A lot of egg replacers consist of Apple Sauce, or Banana etc which I find a bit too faffy, and personally I can’t eat Banana anyway.

There are so many different vegan variations of cupcakes out there that you will manage to find what suits you, but this is definitely my favourite so far. It’s the only one I have found, that is actually tasty enough and has a good texture! If you do over mix the mixture however, it can go a little rubbery so be careful about that!

I often have Almond Milk Hot Chocolates at home, because I love them, which is why I used it for these as well. You can easily swap to Soya milk for example, or even Oat Milk, but I would be wary of Coconut Milk as it often has thickening agents in so is less ‘milk’ like. The taste doesn’t come through that much, but I still use the 2tsp of Vanilla Extract so you get a lovely flavour.

For the Buttercream, I used Vitalite Spread, and it’s my favourite one to use! I used it on my Gluten & Dairy Free Chocolate Cake as well, and it’s been a big hit amongst my readers. There are quite a few others available, so it’s whatever you want to use in reality, but I know people will ask for which I used!

For the rest of the ingredients, you have to do the standard thing and check yourself whether and ingredient contains dairy or not if you have an allergy, but I can’t do that for you. Trust me, people have asked, but as I have readers all over the world, I have to say to double check everything first before buying!

I hope you love this recipe, and happy Veganuary! x

5 from 2 votes
Vegan Vanilla Cupcakes!
Prep Time
10 mins
Cook Time
20 mins
Decorating Time
10 mins
Total Time
30 mins

Delicious and Tasty Vegan Vanilla Cupcakes!

Course: Vegan
Cuisine: Cupcakes
Keyword: Vanilla, Vegan
Servings: 12 Cupcakes
Calories: 380 kcal
Author: Jane's Patisserie
  • 225 g Self Raising Flour
  • 200 g Caster Sugar
  • 250 ml Almond/Soy/Dairy Free Milk
  • 2 tsps Vanilla Extract
  • 75 ml Vegetable Oil
  • 1 tbsp White Wine Vinegar
  • 150 g Dairy Free Spread
  • 350 g Icing Sugar
  • 1 tsp Vanilla Extract
  • Sprinkles
For the Cupcakes
  1. Preheat your oven to 180C/160C Fan, and get 12 Cupcake Cases ready!

  2. In a large bowl, whisk together your Flour and Sugar.

  3. Pour in your Milk, Vanilla, Oil and Vinegar, and mix till smooth. 

  4. Try not to over mix, but make sure the lumps are gone. 

  5. Split between the 12 cases (it will be quite runny), but stick with the 12 cases!

  6. Bake in the oven for about 20-22 minutes, or until baked through. 

  7. Leave to cool fully!

For the Buttercream
  1. Beat your Dairy Free Butter until smooth (it won't take long at all due to it being Dairy Free)

  2. Add in your Icing Sugar and Vanilla and beat again until fluffy and Buttercream like! 

  3. Pipe onto your Cupcakes how you please, and sprinkle with your favourite sprinkles! 

Recipe Notes
  • This recipe is based on Loving It Vegans recipe with a few changes!
  • The cupcakes don't brown much at all, so don't worry if they look a little anaemic! 
  • You can substitute the Oil for Extra Virgin Olive Oil!
  • The Buttercream will still be quite slack due to it being Dairy Free, so it doesn't hold perfectly - don't add any extra liquid!
  • These will last 2-3 days once made, at room temperature. 
Nutrition Facts
Vegan Vanilla Cupcakes!
Amount Per Serving
Calories 380 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 109mg5%
Potassium 65mg2%
Carbohydrates 60g20%
Sugar 45g50%
Protein 2g4%
Vitamin A 475IU10%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


Find my other Recipes on my Recipes Page!

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J x

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  1. Hi, I’ve tried these a couple of times & the cakes seem a little doughy/wet, I’ve made a couple of batches & tried them in the oven a bit longer thinking they may have been under baked but they just go hard on the top & still feel a little doughy inside. Is this normal for this recipe? Or anything you can suggest to improve?
    The flavour is great though!

    1. Genuinely I have never experienced that with these – I have with other vegan cakes though. They are an extremely soft cake, and don’t require much mixing, so maybe they’re over mixed? Alternatively – what oven do you use? It might be that your oven is too hot so it’s not baking correctly!

  2. 5 stars
    Made these today and finished with your chocolate frosting from one of your other recipes and topped with flakes. Delicious ….. love your recipes 💗

  3. Thank you! Trying out Veganuary s a challenge, my mate is giving up smoking for 30 days and I had to find something to match how uncomfortable she will be, I am already so scared to fail as I am such a cheese and cake lover! Thank you again will make this at my first moment of weakness

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