#veganbaking

vegan-vanilla-cupcakes: The classic cupcake, perfected without a single egg or dairy. 🧁☁️ These cupcakes are impossibly light, fluffy, and bursting with real vanilla bean flavor, topped with a cloud of the creamiest, dreamiest buttercream you'll ever taste. Perfect for birthdays, celebrations, or just because.

Metadata

Servings: 12 perfect cupcakes

Prep Time: 20 minutes

Cook Time: 18-20 minutes

Cool Time: 1 hour (completely)

Difficulty: Easy 🧁

Estimated Calories: ~400 calories per cupcake (with frosting, estimate)

Ingredients

For the Vegan Vanilla Cupcakes:

1 ½ cups (188g) all-purpose flour, spooned & leveled

1 cup (200g) granulated sugar

1 tsp baking soda

½ tsp salt

1 cup (240ml) unsweetened plant-based milk (soy or oat work best)

½ cup (120ml) neutral oil (vegetable, canola, or light olive oil)

2 tbsp white or apple cider vinegar

1 tbsp pure vanilla extract or the seeds from 1 vanilla bean pod

For the Vegan Vanilla Buttercream:

1 cup (2 sticks / 226g) vegan butter, softened (use a stick butter like Miyoko's or Earth Balance Buttery Sticks)

3 cups (360g) powdered sugar, sifted

2 tbsp plant-based milk

1 tbsp pure vanilla extract or the seeds from 1 vanilla bean pod

A pinch of salt

How to Prepare

Make the Cupcakes:

Preheat & Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Whisk Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt.

Combine Wet Ingredients: In a separate jug or bowl, whisk together the plant milk, oil, vinegar, and vanilla.

Make the Batter: Pour the wet ingredients into the dry ingredients. Whisk until just combined and smooth. Do not overmix. A few small lumps are okay.

Fill & Bake: Divide the batter evenly between the 12 liners (each should be about ⅔ full). Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool Completely: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting. This is crucial!

Make the Buttercream:

Cream Butter: In a large bowl, use an electric mixer to beat the softened vegan butter and pinch of salt on medium speed until completely smooth and creamy (about 2 minutes).

Add Sugar: Gradually add the sifted powdered sugar, one cup at a time, with the mixer on low. Increase to high speed and beat for 2 minutes until fluffy.

Thin & Flavor: Add the vanilla and 1 tablespoon of plant milk. Beat on high for another 2-3 minutes, until light and fluffy. If the frosting is too thick, add the remaining milk, 1 teaspoon at a time. If it's too thin, add a little more powdered sugar.

This Vegan Orange Olive Oil Cake is bursting with citrus flavor and moist texture, thanks to the combination of fresh orange juice and olive oil. It's a delightful treat that's perfect for any occasion, whether you're serving it for dessert or enjoying a slice with your afternoon tea.

Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/2 teaspoon baking soda. 1/2 teaspoon baking powder. 1/4 teaspoon salt. Zest of 2 oranges. 1/2 cup fresh orange juice. 1/2 cup extra virgin olive oil. 1/2 cup unsweetened applesauce. 1 teaspoon vanilla extract. Powdered sugar, for dusting optional.

Instructions: Preheat the oven to 350F 175C. Grease and flour a 9-inch round cake pan. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and orange zest. In a separate bowl, mix the orange juice, olive oil, applesauce, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

Prep Time: 15 minutes

Cook Time: 35 minutes

Enjoy the tasty, moist vegan carrot cake with a smooth cashew macadamia frosting on top. Carrots, nuts, and spices all work well together in this recipe, which makes it a great treat for any event.

Ingredients: 2 cups grated carrots. 1 cup all-purpose flour. 1/2 cup almond flour. 1/2 cup coconut sugar. 1/2 cup chopped walnuts. 1/2 cup raisins. 1 tsp baking powder. 1/2 tsp baking soda. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/2 tsp salt. 1/2 cup unsweetened applesauce. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/4 cup plant-based milk. 1 cup cashews, soaked overnight. 1/2 cup macadamia nuts. 1/4 cup maple syrup. 1/4 cup coconut cream. 1 tsp lemon juice.

Instructions: Set the oven to 350F 175C and heat it up. Grate the carrots and mix them with the all-purpose flour, almond flour, coconut sugar, chopped walnuts, raisins, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. Melt the coconut oil in a different bowl and mix the applesauce, vanilla extract, and plant-based milk together with a whisk. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Put the batter into a 9-inch round cake pan that has been greased. Put it in the oven and bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Get the frosting ready while the cake is baking. Soak cashews, macadamia nuts, maple syrup, coconut cream, and lemon juice, then blend them all together in a food processor until the mixture is smooth and creamy. Spread the frosting over the top of the cake after it has cooled. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 35 minutes

Try this recipe for these tahini chocolate chip cookies for the softest, chewiest vegan cookies you’ve ever eaten.

https://consciously-vegan.com/dairy-free-chocolate-chip-cookies/