*This post may contain affiliate links. Please see my disclosure for more details!*

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

Vegan Vanilla Cupcakes!

Delicious and Tasty Vegan Vanilla Cupcakes!
Print Pin Rate
Category: Vegan
Type: Cupcakes
Keyword: Vanilla, Vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Decorating Time: 10 minutes
Total Time: 30 minutes
Servings: 12 Cupcakes
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

  • Preheat your oven to 180C/160C Fan, and get 12 Cupcake Cases ready!
  • In a large bowl, whisk together your Flour and Sugar.
  • Pour in your Milk, Vanilla, Oil and Vinegar, and mix till smooth. 
  • Try not to over mix, but make sure the lumps are gone. 
  • Split between the 12 cases (it will be quite runny), but stick with the 12 cases!
  • Bake in the oven for about 20-22 minutes, or until baked through. 
  • Leave to cool fully!

For the Buttercream

  • Beat your Dairy Free Butter until smooth (it won't take long at all due to it being Dairy Free)
  • Add in your Icing Sugar and Vanilla and beat again until fluffy and Buttercream like! 
  • Pipe onto your Cupcakes how you please, and sprinkle with your favourite sprinkles! 


  • 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. 


Find my other Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission.


  1. Alex on September 26, 2021 at 2:24 pm

    5 stars
    Tried with Doves Farm GF SelfRaising flour and it worked! This is awesome!

  2. Jen D on September 11, 2021 at 9:36 am

    Turned out well with a nice light texture but a bit too sweet for my taste. Could I reduce the sugar in the sponge mix without it turning into a disaster? I was thinking of reducing the sugar by a third. What do you think. Would I need to add more flour?

  3. Reanna on September 2, 2021 at 8:24 am

    Making these for my little ones 1st birthday as she has FPIES to egg! Need them as fluffy as poss would you recommend using the actual whisk attachment of my Kenwood mixer? Or the paddle type one I would usually use?? Thank you!

    • Jane's Patisserie on September 2, 2021 at 4:13 pm

      You do NOT need a mixer for the sponge, it is best done by hand. Mixers can easily overmix and aren’t always the best decision!

  4. Zoe Holder on August 31, 2021 at 10:22 pm

    Hi Jane,

    Traditionally cupcakes contain butter, sugar, flour and eggs. I’ve noted your comments about the egg substitute and the replacements you’ve used for this.

    Why is there no butter/baking spread in the sponge recipe? Just curious as to why it is left out and not replaced with a vegan substitute.

    I’m going to have a go at making them tomorrow ☺️

    • Jane's Patisserie on September 1, 2021 at 10:52 am

      The recipe is as it is because you don’t need the eggs/butter for this recipe. It works perfectly as it is!

  5. Hannah on August 27, 2021 at 3:00 pm

    4 stars
    Hi, I made these a few days ago and after a couple of days in a cake tin, loads of oil has started leaking out of the icing and the cakes have ended up sitting in a puddle of oil which isn’t very appetising. Is there a reason why this may have happened? I used the violite butter as recommended in the recipe. Thanks 😀

  6. Hannah on August 19, 2021 at 10:43 pm

    Hey! Looking to do this recipe for my friends wedding cupcakes. Do these freeze well? Planning on baking more than 3 days ahead of the wedding (got a 3 tier to make and 100 cupcakes!!)

  7. Becky on July 20, 2021 at 2:02 pm

    5 stars
    Can I ask, do you think you could use rice flour in this recipe? 😀 <3 My friend is coeliacs

  8. Lynette on May 22, 2021 at 10:57 pm

    Hi Jane! I was just wondering if you could turn these into lemon cupcakes by replacing the vanilla extract with lemon extract? And maybe adding some lemon zest into the buttercream? Thanks!

  9. J on May 5, 2021 at 5:21 pm

    Would a spot of food colouring in the buttercream work or would it make it too slack?..


    • Jane's Patisserie on May 5, 2021 at 7:43 pm

      It would work as long as it was a super strong gel colouring so you don’t need to add much x

  10. Mandy on April 27, 2021 at 11:58 am

    Hi Jane, I use your recipes a lot so thank you for them.
    Quick question for you. I notice a lot of other vegan cake recipes say to mix the vinegar with the plant based milk and to set aside to curdle but you don’t mention this. Is there any difference in the two methods? Are results the same?
    Thanks for your help. Mandy

    • Jane's Patisserie on May 6, 2021 at 1:27 pm

      Hey!! Ahh you are so welcome, my method just doesn’t require you to do this that’s all!xx

  11. Katie on March 5, 2021 at 9:40 pm

    5 stars
    Absolutely love this recipe they come out amazingly, and everyone loves the finished bake!!

    If I was use this recipe for a tiered cake, would you say the amount of ingredients would equate to one tier?

    Thank you X

  12. Efrah on February 6, 2021 at 12:56 pm

    can you use balsamic vinegar

    • Jane's Patisserie on February 6, 2021 at 3:50 pm

      No, you need a white vinegar such as the white wine or apple cider x

  13. Rebecca on February 4, 2021 at 1:38 pm

    Hi Jane, tried the recipe out, tastes yummy, is it common for them to be a bit doughy when they first come out of the oven x

    • Jane's Patisserie on February 4, 2021 at 6:25 pm

      Did they soften and become normal after cooling? It may be that they hadn’t finished baking quite so needed to cool first if so!

  14. Efrah Hassan on February 2, 2021 at 2:40 pm

    can you leave out the white wine vinegar in the vanilla cupcakes

    • Jane's Patisserie on February 2, 2021 at 6:53 pm

      No, you need a white vinegar or alternative for the recipe to work!!

    • Av on August 3, 2021 at 12:05 am

      Hi Jane,
      I loved this recipe the cupcakes were perfect!
      If I wanted to make chocolate vegan cupcakes how much cocoa powder would I need to add? Xx

    • Jane's Patisserie on August 3, 2021 at 10:23 am

      Have a look at my chocolate orange ones, and remove the orange!

  15. Rebecca on February 2, 2021 at 10:45 am

    Could you make this recipe and replace the dairy free milk with normal dairy milk to just make egg free cupcakes? (Don’t have to be vegan just egg free)

    • Jane's Patisserie on February 2, 2021 at 1:49 pm

      Yes, but you would need to use whole milk x

    • Tracy on May 30, 2021 at 1:02 pm

      Can I adapt this recipe to make Chocolate egg free cupcakes please? They don’t need to be vegan.

    • Jane's Patisserie on June 2, 2021 at 9:31 am

      I would use the chocolate orange ones I have posted, but use whole milk in place of the almond milk (and leave out the orange!)

  16. Jo on December 15, 2020 at 1:28 am

    Hi I have a gas oven instead of electric, would I still be able to make these and would I need to change timing?


    • Jane's Patisserie on December 15, 2020 at 9:42 am

      I’m afraid I don’t bake with gas ovens but I would assume its just the equivalent temperature!

  17. Yumna on November 20, 2020 at 11:11 pm

    Hi, is there an alternative to white wine vinegar please? Is normal vinegar ok to use?

    • Jane's Patisserie on November 21, 2020 at 10:51 am

      You need a form of white vinegar preferably. I have not tried it, but apparently lemon works as well but I can’t guarantee that x

  18. Lauren on November 11, 2020 at 4:53 pm

    5 stars
    Been struggling with vegan baking but this was the first light sponge cake recipe I’ve done that’s worked! Cakes were beautiful and soft and delicious, thanks so much:)

    I didn’t have any vegan milk to hand but just blitzed water, some oats and a drop of oil in a food processer, sieved it and used that, worked great and was really quick (and cheap!). Should have the viscosity of rich whole milk. Good trick if you don’t have any vegan milk to hand!

    Think I had been overmixing similar recipes slightly and realised my ancient gas oven was running cool. Thanks again for the tips – off to crack your vegan Victoria sponge recipe next, then I’ll be unstoppable!!

  19. SS on October 25, 2020 at 9:18 pm

    4 stars
    I tried these for the first time today along with your vegan choc chip cookies (they are amazing!) The cupcakes had a great rise and the icing is delicious. However the cake has a really weird oily after taste. I only put it 75ml as stated in the recipe. Just wondered if there was a substitute oil or if there is a reason you can’t use the dairy free spread?
    Thank you

    • Jane's Patisserie on October 26, 2020 at 9:34 am

      This recipe is just the same base as my other vegan cakes and I find the oil method works best by far – what type of oil did you use? It may be best to swap to a different type as some are more flavourful than others!

  20. Eva on October 14, 2020 at 6:45 pm

    What vegan spread would be best to use in these? thanks x

    • Jane's Patisserie on October 14, 2020 at 6:56 pm

      I use stork block now (the one in foil, not the tub) as it’s naturally vegan!

    • Georgia on November 28, 2020 at 10:49 am

      Flora Plant is amazing. It’s as stable as butter you would never know the difference

  21. Fatema on October 2, 2020 at 11:43 am

    Hi Jane.
    How do i convert this recipe to vegan chocolate cupcake recipe please?

    • Jane's Patisserie on October 2, 2020 at 12:12 pm

      Have a look at my vegan chocolate orange cupcakes, but leave out the orange x

  22. Raji Dattani on September 24, 2020 at 11:50 pm

    Hello! I am planning on making a vegan vanilla two tier cake this weekend instead of cupcakes. This recipe looks great; is there anything you would recommend I change so I can make a regular 8 / 9 inch cake instead of cupcakes? Thank you so much! X

    • Jane's Patisserie on September 25, 2020 at 5:27 pm

      Have a look at my vegan Victoria sponge which is a two layer 8″ x

    • Susan Lawless on October 15, 2020 at 10:56 pm

      Love using this recipe, I sometimes swapp the vanilla essence with lemon, with a vanilla buttercream with candied citrus. X

  23. Amara on September 12, 2020 at 12:35 am

    Hi Jane, I know you’ve said not to add any extra liquid to the buttercream, but would it have any effect if I added a drop of flavouring oil? Thanks

    • Jane's Patisserie on September 12, 2020 at 10:50 am

      Flavouring oil is fine as it should be very very little x

  24. Kay on September 4, 2020 at 10:46 am


    This is my preferred vegan recipe – best out of all i have tried. However i find after a little bit of chewing the texture becomes gummy/doughy no matter how long i cook them for. Is this normal/ expected as they are vegan or am i doing something wrong?

    Any response will be appreciated x

    • Jane's Patisserie on September 4, 2020 at 2:41 pm

      Ah yay! Okay so genuinely I have never had the doughy texture, but I always use the same vegan ingredients if that makes sense. It could maybe be from different milk for example, or maybe over mixing if the baking doesn’t change it? xx

  25. Katie on August 14, 2020 at 7:01 pm


    I’ve been looking for a recipe to bake a birthday cake for my friends daughter who is allergic to egg – they aren’t vegan though, would I be able to use “normal” milk for the recipe or would this change the taste/consistency – should I go with a dairy free alternative regardless? Thank you!

    • Jane's Patisserie on August 14, 2020 at 8:49 pm

      Hey! So in theory it would work fine if you use full-fat milk, but it for sure works with the almond/soy milk, so if in doubt just stick to vegan! X

  26. Marta on July 8, 2020 at 3:25 pm

    5 stars
    Once made this recipe many times and they always turn out perfect! No one would say they are vegan! Amazing 🥰

  27. Sanchez on July 6, 2020 at 12:52 pm

    Hello, just made these, they taste great and we’re super easy but they are very doughy in the middle. I mixed by hand and didn’t mix much, any advice?

    • Jane's Patisserie on July 6, 2020 at 1:37 pm

      This could be a few things – what vegan milk did you use? It does typically happens because of over-mixing but potentially also the temperature in the oven was wrong? x

    • Sanchez Patel on July 6, 2020 at 2:51 pm

      Ahh I see, I used regular semi skimmed milk, would that be why they were doughy? Xx

    • Jane's Patisserie on July 6, 2020 at 2:56 pm

      Yes, it could be – If swapping to dairy milk, you need to use full fat! But ideally, dairy-free milk is used! x

  28. Samantha on June 19, 2020 at 6:28 pm

    Hi Jane will this recipe work with GF flour thanks

    • Jane's Patisserie on June 19, 2020 at 7:25 pm

      I haven’t tried my vegan cakes GF yet, but theoretically it should!

  29. Kayleigh on April 22, 2020 at 2:55 pm

    These look delicious! Dying to try them out. Just wondered if you knew if the recipe would be affected if I sub the veg oil for coconut oil instead?

    • Jane's Patisserie on April 22, 2020 at 4:24 pm

      I haven’t tried this – but I don’t see why melted coconut oil wouldn’t work!

  30. Laura Teagle on February 1, 2020 at 3:13 pm

    I love the recipe but am finding they are coming out very doughy- can you advise as to what over whisking would be?? I have been using an electric mixer and am starting to think I should have whisked by hand!!

    • Jane's Patisserie on February 1, 2020 at 9:56 pm

      Yeah you only need to do it by hand as mentioned in the post! Definitely over mixed!

  31. Andy on November 5, 2019 at 8:15 am

    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!

    • Jane's Patisserie on November 5, 2019 at 9:42 am

      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!

  32. Jean on January 20, 2019 at 3:22 pm

    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 💗

  33. Mrs Revell on January 5, 2019 at 7:24 pm

    How much baking powder?

    • Jane's Patisserie on January 5, 2019 at 7:47 pm

      Sorry, that was an error – no Baking Powder!

  34. Tasnim on January 4, 2019 at 7:30 pm

    5 stars
    could you use apple cider vinegar instead of white wine vinegar

    • Jane's Patisserie on January 4, 2019 at 8:58 pm

      I haven’t tried it personally, but I don’t see why not! x

    • Debbie Scott on May 1, 2021 at 7:12 pm

      5 stars
      Just made these using gluten free flour and they were perfect, I put some custard powder in like you do in your GF cupcakes.
      Thanks for the recipe, amazing as usual like all your recipes. X

  35. Sara on January 2, 2019 at 1:23 pm

    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

  36. Liz Bradley on January 2, 2019 at 9:15 am

    Could you make them gluten free by using gluten free flour and xantham

    • Jane's Patisserie on January 2, 2019 at 10:59 am

      I have never tried myself, but I would say give it a go!

    • Em on November 14, 2019 at 11:04 pm

      I have just made 2 batches gluten free with xanthan gum and they turned out great!

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.