These 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.
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.
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.
- 200 g self-raising flour
- 1½ tsp baking powder
- 200 g dairy-free margarine I use Pure Sunflower
- 200 g caster sugar
- ¼ tsp vanilla extract
- ⅛ 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.
- 110 ml almond milk or other plant-based milk
- 12 cupcake cases
Pre-heat your oven to 180ºC/160ºC fan. Place your cupcake cases into a muffin tin.
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.
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, 110ml almond milk) and beat until fully combined.
Evenly distribute the mixture between the 12 cupcake cases (I like to use a cupcake scoop for this).
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.
Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.
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
- Peanut-Free (contains almonds)
- Sulphur Dioxide & Sulphite-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.