My daughter’s second birthday party was this weekend.
I had planned on eating cupcakes every day for an entire week, but there weren’t any left after the party! Well, that’s my fault, isn’t it? I shouldn’t have made them so incredibly yummy! Oh, and did I mention they are vegan? YES!!!
I fell in love with the art of baking four years ago and almost immediately started making custom cakes on demand. My most popular recipe in the shop was also my personal favorite.
Unfortunately, when I became vegan, that same recipe became a no-no for me. I searched for alternate vegan recipes online, but none of them tasted like the recipe I’d been using for years. It didn’t take me long to decide to tweak mine. Who says I need chia seeds and avocados to make vegan cakes? Not me!
The easiest ingredients to replace were the milk and butter. The eggs, however, were a bit trickier. Originally, I omitted them. But I noticed that the cake, though delicious, fell apart easily. I learned that the hard way at my mother-in-law’s 60th birthday party. The cake split near the middle and the front piece fell over! Oops…
Now, if you’re making cupcakes, you can afford to omit the egg substitutes, only because it doesn’t really matter if they fall apart. However, if you’re making a cake, the best option is chickpea water.
Wait. Whaaaaaat? You read that right. Chickpea water. I was skeptical at first too. Chickpeas? In cake? Ew. But beat them for a few minutes and they look just like whipping cream! Add sugar and vanilla and they no longer taste like chickpeas. I promise!
Now doesn’t that look like whipping cream?? We vegans are little tricksters! Step into our trap…
I like to mix all the dry ingredients first and then add the wet ones, which is why I listed the ingredients in that order. If you use chickpea water instead of applesauce, you’ll have to mix that separately before adding it to the batter. Once properly mixed together, the cake batter is nice and thick, which is perfect for mess-free scooping. All you need is a spoon!
I do the opposite with the icing. Wet ingredients first and icing sugar last. Makes a creamier icing. I also get to control how much icing sugar to add (sometimes, I add more, other times, less). I do a lot of taste tests as I go along to get the perfect result.
Make sure the cupcakes are fully cooled before icing them. They shouldn’t feel warm at all. Otherwise, the icing will melt and you’ll be left with a mess, albeit a delicious one!
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Once the oven timer goes off, poke a cupcake with a skewer to make sure they are ready. The skewer should come out clean. I have a convection oven and 18 minutes is my magical number. You may, however, need a few extra minutes or a couple less. Keep an eye on your cupcakes so they don’t burn!
When baked for the right amount of time, they are perfectly moist and almost melt in your mouth. Top them with icing and you’ll believe you’re eating a little piece of Heaven!
You’re done! Enjoy your cupcakes!
Don’t these cupcakes look cute AND delicious?! I love shocking people with my vegan recipes. The words vegan and delicious do indeed go together like rama lamma lamma ka dinga da dinga dong! 😉
Ready to make your own? Print the recipe below!
Vegan and delicious most definitely go hand in hand with this incredibly rich vegan cupcake recipe! Make a dessert that the entire family with love without milk or eggs.
- 2 1/4 cups Flour
- 1 1/2 cups Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Vanilla Extract
- 1 cup Vegan Margarine
- 1 1/2 cups Soya Milk , can substitute with almond or coconut milk
- 1/3 cup Whipped Chickpea Water , can substitute with 1/2 cup apple sauce
- For chocolate cupcakes add 1/2 cup cocoa
- 1 cup Vegan Margarine , or vegan butter
- 4 cups Icing Sugar
- 1 tsp Vanilla Extract
- 1-2 tbsp Soya Milk , can substitute with water, coconut milk or almond milk
- For chocolate icing, add 2/3 cups cocoa
Preheat oven to 325 degrees Fahrenheit and two muffin tins (24 cupcakes) with cupcake cups.
In a large bowl, add the dry ingredients and mix them together until fully combined.
Add wet ingredients to the dry ingredients one by one, mixing after each addition.
Once mixed, separate the batter into cupcake cups. Fill the cups two thirds of the way to the top.
Pop muffin pans in the oven and bake for 18-20 minutes or just until a toothpick comes out clean. If you are doing mini cupcakes, bake them for 10-12 minutes.
In a large bowl, whip the vegan margarine until it is smooth.
Add the icing sugar to the margarine little by little taste testing it frequently until it is sweet enough for your liking.
Add the vanilla and Soya milk as desired.
Once the icing has thickened, spoon it into a piping bag and decorate the cooled cupcakes.
Can’t make them now? Pin this image to save it for later!