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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

Vegan Vanilla Cupcakes!

Delicious and Tasty Vegan Vanilla Cupcakes!
4.75 from 4 votes
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

Ingredients

Cupcakes

  • 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

Buttercream

  • 150 g Dairy Free Spread
  • 350 g Icing Sugar
  • 1 tsp Vanilla Extract
  • Sprinkles

Instructions

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! 

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%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

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

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

37 Comments

  • SS
    October 25, 2020 at 9:18 pm

    4 stars
    Hi,
    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

    Reply
    • Jane's Patisserie
      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!

  • Eva
    October 14, 2020 at 6:45 pm

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

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

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

  • Fatema
    October 2, 2020 at 11:43 am

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

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

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

  • Raji Dattani
    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

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

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

    • Susan Lawless
      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

  • Amara
    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

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

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

  • Kay
    September 4, 2020 at 10:46 am

    Hi,

    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

    Reply
    • Jane's Patisserie
      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

  • Katie
    August 14, 2020 at 7:01 pm

    Hi,

    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!

    Reply
    • Jane's Patisserie
      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

  • Marta
    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 🥰

    Reply
  • Sanchez
    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?

    Reply
    • Jane's Patisserie
      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
      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
      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

  • Samantha
    June 19, 2020 at 6:28 pm

    Hi Jane will this recipe work with GF flour thanks

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

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

  • Kayleigh
    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?

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

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

  • Laura Teagle
    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!!

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

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

  • Andy
    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!

    Reply
    • Jane's Patisserie
      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!

  • Jean
    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 💗

    Reply
  • Mrs Revell
    January 5, 2019 at 7:24 pm

    How much baking powder?

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

      Sorry, that was an error – no Baking Powder!

  • Tasnim
    January 4, 2019 at 7:30 pm

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

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

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

  • Sara
    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

    Reply
  • Liz Bradley
    January 2, 2019 at 9:15 am

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

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

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

    • Em
      November 14, 2019 at 11:04 pm

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

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