Basic Vegan Cupcakes

Basic Vegan Cupcakes


310 people made this

These little cupcakes taste amazing and are quick to make if you have any last minute vegan guests. I sometimes tart them up with an icing made from cocoa powder, icing sugar and orange juice.


Serves: 18 

  • 1 tablespoon apple cider vinegar
  • 1 1/2 cups (750ml) almond milk
  • 2 cups (250g) plain flour
  • 1 cup (230g) white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 1/2 cup (125ml) coconut oil, warmed until liquid
  • 1 1/4 teaspoons vanilla essence

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Preheat oven to 180 degrees C. Grease two 12 cup muffin tins or line with muffin cases.
  2. 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.
  3. In a large bowl whisk together the flour, sugar, baking powder, bicarbonate of soda and salt.
  4. In a separate bowl whisk together the almond milk mixture, copha and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended.
  5. 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.
  6. Cool in the tins over a wire rack. When cool arrange the cupcakes on a serving platter. Cover with desired icing.


-You could use melted Copha instead of the Coconut Oil in this recipe. -You can also substitute the almond milk for other vegan milks e.g. soy or rice.

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Reviews (2)


For a first time effort the cupcakes turned out very nice 😁 - 12 Jul 2015


I just wanted to thank you for adding this recipe. I was in a real bind, not having enough butter for a surprise cupcake treat when I stumbled upon your recipe. It worked so well and it tastes really good. I only had copha and apple cider vinegar with honey but they worked a treat. Thanks again. - 27 Aug 2012

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