Vegan and dairy-free baking can be tricky, particularly as butter and eggs make up the majority of a traditional cake mix - however, it is still possible to make delicious vegan cupcakes without using any animal products.Everyone is sure to enjoy these amazing vegan-friendly fairy cakes recipes, including a delicious marbled chocolate and vanilla cupcake, a plain vegan vanilla cupcake and a vegan peanut butter and banana cupcakes recipe. Top with dairy-free frosting, or with a simple icing that combines icing sugar with water and/or dairy-free milk.Chocolate and Vanilla Vegan Cupcakes RecipeThis takes 35 minutes in total, which is 15 minutes of prep time and 20 minutes of cooking time. Eat within 2 days, storing them in an airtight container.The recipe uses ‘flax egg’ in place of regular egg - to make this, simply mix 1 tbsp ground flax with 3 tbsp water. Mix thoroughly, then set it aside for 5 minutes before using.Ingredients:190g all-purpose flour95g sugar80ml vegetable oil180ml plant-based milk1 tsp vanilla extract1 flax egg1 tsp baking powder1/2 tsp bicarbonate of soda1/2 tsp apple cider vinegar1/2 tsp salt1/4 cup cocoaMethod:Preheat the oven to 175-degrees CelciusMix together the apple cider vinegar with the plant milk and set aside for 5 minutesIn a bowl, mix the flour, baking powder, bicarb of soda and salt togetherIn a large bowl, combine the oil and sugar, stirring in the plant milk and vinegar mix - along with the flax egg and vanillaAdd the dry ingredients into the wet mixture, stirring until the mix is smooth and free of lumpsTransfer 1/3 to 1/2 of the mixture into a separate bowl, adding the cocoa powder and a touch more vegan milk if neededLine the cupcake tin with cupcake casesTo make marbled cupcakes, spoon some of the vanilla mixtures into the bottom of each case, then a layer of chocolate, finishing with a final spoon of vanilla on top - fill the cupcake cases 3/4 of the way upWith a toothpick, gently swirl the two colours togetherBake for 20-25 minutes, or until a toothpick or skewer inserted into the middle comes out cleanHow to Make Vegan Vanilla CupcakesIt is easy to adapt the above vegan fairy cake recipe to make vegan vanilla cupcakes - simply do not follow steps 6, 8 and 9.Peanut Butter and Banana Vegan Fairy Cakes RecipeEgg-free mayonnaise can be found in most supermarkets and is a great substitute for butter in traditional cake recipes. This recipe makes 16 cupcakes and takes 25 minutes of prep time and 20 minutes of cooking time. The cakes should be stored in an airtight container and eaten within 2 days.Ingredients:240g self-raising flour140g golden caster sugar1 tsp bicarbonate of soda240g egg-free mayonnaise2-3 small, ripe bananas - mashed1 tsp vanilla extract25g vegan chocolate chipsFor the icing:80g vegan margarine, room temperature250g icing sugar25ml plant-based milk, like almond2 tbsp smooth peanut butterMethod:Preheat the oven to 170-degrees CIn a large bowl, combine the flour, sugar, and bicarbonate of soda with a pinch of saltIn another bowl, mix the bananas, vanilla and mayonnaise, pouring this mixture into the dry ingredientsStir until the mix has just come together - do not over-mix the batter or the cupcakes won’t be light and fluffyLine a cupcake tin with cupcake cases, and spoon the mixture in - baking for 20 minutesPull the cupcakes out of the oven, then immediately sprinkle the chocolate chips on top. The chocolate will melt then reset, forming a crunchy chocolate layer on each of the cupcakesTo make the icing, use an electric mixer to combine the sugar and margarine, adding the milk on a slow setting - before finishing off with 3 minutes at a high speed. Stir in the peanut butter, then spread or pipe onto the cooled cupcakes.
Vegan and dairy-free baking can be tricky, particularly as butter and eggs make up the majority of a traditional cake mix - however, it is still possible to make delicious vegan cupcakes without using any animal products.
