Vegan vanilla cupcakes

 

If you're looking for a simple vegan vanilla cupcake recipe without any whacky egg substitutes, this is the recipe for you! This recipe makes light and fluffy sponges that can also be used on full size cakes if you'd like. They're a little softer than non-vegan cakes but still hold their shape pretty well and are super tasty. 

This recipe uses lemon juice but don't worry, you can't taste this at all when it's cooked. I think some sciency magic happens with the lemon juice and the oat milk to make the mixture stick together in a similar way to how an egg would but don't quote me on that.

You can decorate these however you like (if at all). In the past, we've added fondant in fun shapes and also made them into butterfly buns! 

This made 9 large cupcakes, and took around 30 minutes to make.

Ingredients

• 190g plain flour
• 150g caster sugar
• 2 TSP baking powder
• Pinch of salt
• 110g vegetable oil or melted butter
• 160ml oat milk (or other milk alternative)
• 2 TSP vanilla extract
• 1 TSBP lemon

Method

1. Preheat the oven to 180°C
2. In a large mixing bowl, sift the flour, sugar, baking powder and salt
3. In a second bowl, add the oat milk, vegetable oil, vanilla extract and lemon juice
4. Add the wet ingredients to the dry ones and stir with a spatula to combine
5. Fill a cupcake tray with cupcake cases and spoon an equal amount of mixture into each one (we found around 2 tablespoons was the right amount to make 9 cupcakes!)
6. Bake for around 15 minutes until the tops are golden brown and a skewer comes out clean if you skewer the cakes in the centre
7. Leave to cool to decorate or try one straight away!