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.
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 serving the Long Island, New York City, and New York State areas 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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