Classic Vegan Cupcakes

I found this recipe on and was so happy when out of the oven came a batch of lovely, light and airy vanilla cupcakes.  Amazing!  Finally, a vegan vanilla sponge that is not rock hard, I just had to share.

Ingredients – makes 18 cupcakes 

Preheat the oven to 180 degrees

Line 2 muffin tins with 18 cases.

1 tablespoon of white wine vinegar

330 ml almond milk

250 grams plain flour

200 grams caster sugar

2 tsp baking powder

Half a teaspoon bicarbonate of soda

Half a teaspoon of salt.

120 ml of melted coconut oil

1 tsp vanilla extract


Add the milk and vinegar together and leave to curdle.

Mix all the dry ingredients together.

Add the oil and vanilla extract to the milk and mix together.

Add the wet ingredients to the dry ingredients and whisk until just blended.

Divide into 18 cupcake cases and bake in the oven for 20 minutes or until they spring back when pressed.  I find you get best results when they are baked in a single layer at the top of the oven, if it is big enough.

Don’t wait for them to go brown as they stay a light colour once cooked.  Leave to cool, ice first if required or just devour.

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