Vegan Vanilla Cupcakes

Friends / Clients that have special requirements just makes my day much more exciting. I had to create a dairy free, nut free and egg free cake. How the *!#% can you replace egg πŸ₯š in cakes??! There are actually plenty of substitutes, but you need to have a little play around with them and add a bit more rather than just relying on one replacement. That’s how I see it and so far been right. It’s more like chemistry and experimenting in my lab πŸ”¬ than baking 😜

So for these cupcakes I had to focus on making sure the batter will rise enough and still taste fluffy.

Ingredients:

  • 1/3 cup of sunflower oil
  • 1 tsbn apple cider vinegar
  • 1/2 cup of water
  • 1 tsbn vanilla
  • 1 cup of plain flour
  • 1/2 cup self-raising flour
  • 1 tspn bicarb of soda
  • 1/2-3/4 cup of granulated white sugar
  • 2 tbsn applesauce
  • 1/2 cup oat milk

Method

  1. In a large bowl, mix together the oil, water, vinegar and vanilla.
  2. In a separate bowl measure the dry ingredients.
  3. Slowly add the dry ingredients into the wet mix, preferably still beating at the same time.
  4. Add the applesauce and oat milk(can be almond milk or any dairyfree substitute).
  5. The consistency should be quite thick, you might need add a tbsn or 2 more of self-raising flour if not as in the picture below.
  6. Fill up your cupcake cases to 2/3 or in a 9″ cake tin. Bake in the oven for 30 mins at 170*C.

For the icing I would use Coconut Whipped Cream as I did for the cake, as I’m not a fan of fake ‘buttercream’ made from vegetable shortenening.

This is the final outcome πŸ‘‡πŸΌ


Fluffy like a scone πŸ˜‹

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