Vegan Cupcakes

Name: Vegan Cupcakes
Prep time: 10 min
Cook time: 15 min
Yield: 18
Ingredients: 1 tablespoon apple cider vinegar; 1 1/2 cups almond milk; 2 cups all-purpose flour; 1 cup white sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup coconut oil, warmed until liquid; 1 1/4 teaspoons vanilla extract

⏱️ Ready in 25 min 🥄 Prep 10 min 🔥 Cook 15 min 👥 18 servings 👁️ 17 views

These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favorites. Unfortunately, this recipe doesn't rise well as a cake, but cupcakes are more fun anyway! These are great with a simple frosting of cocoa powder, powdered sugar and orange juice.

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🔗 Recipe adapted from AllRecipes

#Cake #Vegan #Under 1 Hour #Under 30 Minutes

📊 At a Glance

Prep 10 min

Cook 15 min

Serves 18

Difficulty Medium

🛒 Ingredients

1 tablespoon apple cider vinegar

1 1/2 cups almond milk

2 cups all-purpose flour

1 cup white sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup coconut oil, warmed until liquid

1 1/4 teaspoons vanilla extract

Nutrition Facts

Servings per recipe 18

Serving size 1 serving

Amount per serving

Calories 152

% Daily Value*

Total Fat 6.4g 8%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 167mg 7%

Total Carbohydrate 22.6g 8%

Dietary Fiber 0.5g 2%

Total Sugars 11.8g

Protein 1.5g 3%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat oven to 350 degrees F (175 degrees C).

Grease two 12 cup muffin pans or line with 18 paper baking cups.

Measure the apple cider vinegar into a 2 cup measuring cup.

Fill with almond milk to make 1 1/2 cups.

Let stand until curdled, about 5 minutes.

In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt.

In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla.

Pour the wet ingredients into the dry ingredients and stir just until blended.

Spoon the batter into the prepared cups, dividing evenly.

Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes.

Cool in the pan set over a wire rack.