• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Baker Gatherer

Sweet Fusion

  • Home
  • About
  • Recipes
    • Recipes
    • Top 6 Kiwi Biscuit Recipes
    • 4 Easy Foodie Gift Ideas
    • Little Explorer Birthday Inspiration
  • Kitchen
    • Baking 101
    • Conversions
  • Living
    • Food
    • Events
    • Travel
    • Giveaway
  • Press & PR
  • Contact

Vegan Vanilla Cupcake

August 15, 2015 By Dane McGregor Leave a Comment

If you’re looking for a moist cupcake that ticks by being dairy-free and egg-free, then look no further. I consider myself quite a traditionalist when it comes to baking and ingredients, however my daughter is dairy-free and quite often have her asking me “does that have dairy in it?”. Much to her disappointment the majority of my baking always does, so I occasionally like to take the time and make these cupcakes for her. Always a winner!

Using the recipe below is also a great base for a soft vegan cupcake. You can get as creative as you like by added other flavours or fresh fruit. I also like to use a flavoured soy yogurt when making these cupcakes (berry being the favourite), giving a light fruity hint.

Print
Vegan Vanilla Cupcake
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 
Ingredients
Cupcake
  • 180 g Plain Flour
  • ½ Teaspoon Baking Soda
  • ¾ Teaspoon Baking Powder
  • 150 g Caster Sugar
  • 75 ml Oil
  • ½ Teaspoon Vanilla Extract
  • 250 g Soy Yoghurt
  • 1 Teaspoon Cider Vinegar
Buttercream
  • 330 g Icing Sugar
  • 100 g Soy Spread
  • ½ Teaspoon Vanilla Extract
Instructions
  1. Flick oven onto 180°C bake or 170°C Fan and fill cupcake tray with 12 paper cases.

  2. For the cupcakes, blend together the sugar, oil and vanilla in to a free-stand mixer for about 3 minutes. Add yogurt and vinegar and beat for another 2 minutes.

  3. Sift in the dry ingredients along with a pinch of salt, beat until combined.

  4. Fill paper cases about two-thirds full and bake for about 16-20 minutes or until cake springs back when touched. Leave cupcakes out to cool while we move onto the icing.

  5. Beat soy spread in free-standing mixer for 2-3 minutes, scraping sides down occasionally. Sift in icing sugar, beating for another 2-3 minutes. 

  6. Add Vanilla and then beat on high for another 5 minutes.

  7. Once the cupcakes are cool pipe a swirl of icing on top and decorate as desired. Since I like to use berry soy yogurt, I like to add fresh berries to mine. Enjoy!


Flashback!

Below is the first and only photo taken of this recipe when it was shared for the first time in August 2015 (the month the Baker Gatherer website was born). So I wanted to reshoot this recipe, giving it the appreciation it deserved. Not saying that the photo shot back in 2015 was bad, but I simply wanted to give a little more attention to a recipe that is such a staple. Happy baking!

Other Posts you may like

Cookie Dough Cupcake
Chocolate Strawberry and Champagne Cupcake
Afghan Cupcake
Lemon Meringue Cupcake
Tweet
Pin4
Share90
94 Shares

Filed Under: Cupcakes

Previous Post: « Apple Pie and Custard Cream Cupcake
Next Post: Salted Caramel Pretzel Blondie »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar


WELCOME TO BAKER GATHERER, THE LONE JOURNEY IN SEARCH OF SWEET FUSION

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • YouTube

are you on Instagram?

Sundays are for Sconuts, a fusion of both a scone Sundays are for Sconuts, a fusion of both a scone and a donut.

Coated in cinnamon sugar and filled with jam and cream, this is how the weekend should end…

 I’ll share a link in my profile.
AD - Do these ToffeePops look store bought? This AD - Do these ToffeePops look store bought? 

This just in, I made all of these ones myself. Also, If you saw on the telly, @griffinsbiscuits featured on an episode of TVNZ 2’s Snack Masters, where the iconic ToffeePops took centre stage for the food gurus to recreate this kiwi classic. 

Griffins challenged me to try making them from the comfort of my own home too, consider it ‘Snack Masters at Home - Dane Edition’. Obviously I accepted the challenge to recreate their ToffeePops here at home and I’m pretty impressed with how they turned out.

Now if you have a craving for ToffeePops, it’s also good to know their perfectly proportioned bikkies are still kiwi made and smothered in 5 roll refined and Rainforest alliance certified chocolate. Now that’s worth all that toffee goodness!

How much do you love ToffeePops?

#ToffeePops #SnackMastersNZ
Question: “Hey Dane, why do you always share cac Question: “Hey Dane, why do you always share cactus photos?”

Answer: “Um, I love a good cactus, don’t you? Also, perhaps they’re a lot like my own personality, prickly, dry and awkward. Ok, have fun with that!”
Happy Easter. Who else is eating their weight in h Happy Easter. Who else is eating their weight in hot cross buns?
Follow Baker Gatherer

keeping up with the jones

Would you like me to let you know when I share new recipes and content? You can subscribe below.

Loading

something sweet at random

Copyright © 2022 · Baker Gatherer