Vanilla Vegan Cupcakes in a Pinch

Vanilla Vegan Cupcakes in a Pinch

I just had a birthday and was saying how I’m not such a fan of cake. I got myself some vegan ice cream sandwiches from Sweet Annabelle’s. However, I ended up making some cupcakes, by request. I found this recipe and followed it pretty closely.

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Batter felt a bit gummy, but the texture turned out cake-like.
Ingredients
Dry Ingredients:
  • 1 1/4 cups all-purpose flour
  • 3/4 cup white sugar (I did slightly less)
  • 1 teaspoon baking soda
  • ½ teaspoon salt (I always do just a pinch)
Wet Ingredients:
  • cup non-dairy milk (I chose Almond/Coconut milk because that’s what was open)
  • cup canola oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons vanilla extract

I cooked the cakes for 15 minutes and they came out perfectly done. I made 10 instead of the full 12 by just adding more to each cup. I really didn’t need 12 cupcakes!

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I skipped the frosting the recipe called for because the person who requested these cakes wanted it to be like a short cake.

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Behold, Strawberry Shortcake. Cut the cake in half, added some homemade cashew cream, and plopped in a few strawberries for the picture. Right afterwards I added lots more berries!

A very easy vanilla cupcake recipe and has very basic ingredients you’re likely to have in the pantry now. So whip up some cupcakes for whatever event you’re celebrating 🙂

Published by Christina Frangione, MS, RD, CDN, RYT

Christina Frangione, MS, RD, CDN, RYT is a Registered Dietitian Nutritionist in Centerport, NY helping clients with eating disorders and disordered eating recover their relationship with food and their body. She utilizes a Health at Every Size® approach and supports Intuitive Eating and knows that while she is the food and nutrition expert, you are the expert of your body and life.

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