Dairy Free Cupcakes - Easy Vegan Fairy Cakes
An easy recipe for dairy free cupcakes, lightly flavoured with vanilla. These happily vegan cupcakes are sweet enough to eat just as they are or top them with lashings of icing and pretty sprinkles!
Prep Time 15 minutes
Cook Time 20 minutes
- 200 ml soya milk
- 20 ml cider vinegar
- 200 g self raising flour
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/4 tsp salt
- 200 g caster sugar
- 80 ml rape seed oil
- 2 tsp vanilla extract
Preheat oven to 180C/350F.
Line a 12 hole muffin tin with paper cases.
Stir the cider vinegar into the soya milk and leave to stand for 10 minutes until curdled.
Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl.
Stir in the caster sugar.
Add the vanilla and oil to the milk mixture and whisk together.
Pour the liquid into the dry ingredients and fold together gently until combined.
Pour batter evenly into the 12 cake cases and bake in the preheated oven for 15 - 20 minutes until risen and golden brown.
Leave to cool on a wire rack.
Store in an airtight tin. They will keep well for 3- 4 days.
These cakes are suitable for freezing.
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
Calories: 195kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 84mg | Potassium: 51mg | Fiber: 1g | Sugar: 17g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg