Vegan Vanilla Cupcakes

These vegan vanilla cupcakes are easy to make and taste delicious. No one would guess that they’re egg and dairy-free.

Skip to the recipe

These all in one vegan vanilla cupcakes are easy to make and taste delicious. No one would guess that they're egg and dairy-free.

One question I get asked quite a lot is whether I have a good egg-free cake recipe on here.

I’ve made dairy-free cakes in the past but egg-free has always eluded me. Eggs are just such a huge part of cake baking!

I decided it was time I finally knuckled down and figured out how to make a delicious egg-free vanilla cake and I figured that seeing as getting rid of the eggs from the recipe is trickier than dropping the dairy I might as well remove that too and make these cakes fully vegan.

These cupcakes are perfect topped with my vegan vanilla buttercream or if you fancy something chocolatey with them then try my delicious vegan chocolate buttercream.

These all in one vegan vanilla cupcakes are easy to make and taste delicious. No one would guess that they're egg and dairy-free.

There’s lots of suggestions online for vegan egg replacers to use in cake and I tried them all (sooooo much cake to test!) with varying degrees of success.

The one I found had the best results for me was replacing the eggs with a mix of ground chia seeds and almond milk (if you need these to be nut-free then any other plant based milk would work well too). I decided to use white chia seeds which I found online. This is purely for aesthetic purposes as using black chia seeds left little dark flecks in the mixture. However, if you can only find black chia seeds then the method and flavour are exactly the same. You can also replace the chia seeds with flax seeds too.

The main purpose of eggs in baking it to help the cakes rise and to hold everything together. However, they also add to the flavour in a way that chia seeds and almond milk can’t quite replace. To add a little more flavour to these cakes I’ve used a small amount of almond extract in the mix in addition to the vanilla extract.

These all in one vegan vanilla cupcakes are easy to make and taste delicious. No one would guess that they're egg and dairy-free.

vegan vanilla cupcakes-2
5 from 1 vote
Print

Vegan Vanilla Cupcakes

These vegan vanilla cupcakes are easy to make and taste delicious. No one would guess that they're egg and dairy-free.

Active Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 cupcakes
Calories 199 kcal

Ingredients

  • 200 g self-raising flour
  • tsp baking powder
  • 200 g dairy-free margarine I use Pure Sunflower
  • 200 g caster sugar
  • ¼ tsp vanilla extract
  • tsp almond extract
  • 3 tbsp white chia seeds I use white chia seeds for aesthetic purposes. You can also use black chia seeds or flax seeds if you prefer but your cupcakes will look a little speckled.
  • 140 ml almond milk or other plant-based milk

Extras

  • 12 cupcake cases

Instructions

  1. Pre-heat your oven to 180ºC/160ºC fan. Place your cupcake cases into a muffin tin.

  2. Grind the chia seeds (3 tbsp) to a fine powder. I prefer to use a spice grinder but you can also use a pestle and mortar.

  3. Put all of the ingredients into a large bowl (ground chia seeds, 200g self-raising flour, 1½ tsp baking powder, 200g dairy-free margarine, 200g caster sugar, ¼ tsp vanilla extract, ⅛ tsp almond extract, 140ml almond milk) and beat until fully combined. 

  4. Evenly distribute the mixture between the 12 cupcake cases (I like to use a cupcake scoop for this). 

  5. Bake for 20 minutes until a skewer inserted in the centre comes out clean. Once cooked, leave the cupcakes to cool in their tin for 10 minutes and then move them to a wire rack to cool fully before decorating.

Recipe Notes

Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.

Nutrition Facts
Vegan Vanilla Cupcakes
Amount Per Serving
Calories 199 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Sodium 102mg 4%
Potassium 92mg 3%
Total Carbohydrates 25g 8%
Dietary Fiber 1g 4%
Sugars 13g
Protein 2g 4%
Vitamin A 10.5%
Calcium 5.9%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.

These all in one vegan vanilla cupcakes are easy to make and taste delicious. No one would guess that they're egg and dairy-free.

Free From/Suitable For…

The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.

  • Suitable for Vegetarians and Vegans
  • Egg-Free
  • Dairy-Free
  • Peanut-Free (contains almonds)
  • Sesame-Free
  • Soya-Free
  • Sulphur Dioxide & Sulphite-Free
  • Lupin-Free

These cupcakes can be made tree nut-free by leaving out the almond extract and switching the almond milk for another dairy-free alternative.

These all in one vegan vanilla cupcakes are easy to make and taste delicious. No one would guess that they're egg and dairy-free.

SaveSave

9 Comments:

  1. They look fab Charlotte – you’d never know that they didn’t contain eggs lookig at them. I’m quite a traditional baker too so the thought of making a vegan cake / cupcake sends me into a cold sweat! lol 😉 Great tip about using the white chia seeds, will definitely have to try.
    Angela x

    • Eggs are definitely harder to get rid of dairy. I think vegan baking is one of those things that seems scary at first but as you do it more and more it because much easier to figure out how to adapt a recipe to get it to work.

  2. I’ve never tried to make cakes without eggs. Maybe this recipe is my first start xD
    Also, I’d like to add my nutella on them. It will be awesome!!!

    • Charlotte Oates

      Ooh I love the sound of Nutella on top. Is yours a homemade vegan version? What recipe do you use?

      • Hi Charlotte,

        Mine is always with eggs. My recipe is really simple and easy because I love the fast recipe xD. Normally, the ingredients are baking powder, vanilla extract, eggs, and other stuffs to make the cupcakes having different tastes. Aww, your question makes me want to write my own recipe right now xD

  3. Delicious, you’re right they don’t look vegan at all….going to give this recipe a go

  4. Ooh well done Mrs! Good old ground chia seeds! Definitely my go to egg replacer, although they work best stirred into the flour before being added to the other ingredients. Agree about the colours… White is great for pale sponges & dark for chocolate ones.

    • Charlotte Oates

      Thanks Midge. I was surprised at how different the cakes looked switching from dark chia to white. They just look more like traditional vanilla cakes.

      Thanks for the tip about mixing the chia into the flour first. I’ll have to give that a try. What difference does it make to the cake by doing that?

Leave a Reply

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