Vegan Chocolate Cupcakes - the SECRET recipe with NO eggs or dairy! (2024)

FAQs

Do vegan cupcakes contain milk? ›

How to make vegan cupcakes in 1 bowl. In a measuring cup, combine soy milk (or another non-dairy milk) and apple cider vinegar. Set aside to curdle (this is vegan buttermilk). In a large bowl, whisk together flour, sugar, baking powder and salt.

Product Details

Frozen until delivery; please enjoy within a few days of receiving and keep refrigerated.

Flavor Differences

Regular cakes have more flavor than vegan and gluten-free alternatives, usually down to the ingredients used in preparing the cakes. Regularly use flours and dairy-based products that tend to bring the best flavors. But recent improvements in gluten-free and vegan baking have closed the flavor gap.

YOUR CAKE IS SINKING IN THE MIDDLE OR NOT RISING

You may not have used enough raising agents. I do recommend experimenting with double action baking powders. Otherwise try using 25 percent more chemical raising agents (baking soda or baking powder) if you're converting a recipe to gluten free.

If you're noticing gummy streaks in your cake that look uncooked it could be caused by a few things: Either there is too much moisture or fat in your mixture. Whenever I notice streaks whilst testing recipes, I find that I have added too much butter.

You used too much raising agent

This is probably the most common reason why vegan cakes sink in the middle. If you use too much baking soda and/or baking powder, your cake will rise too quickly in the oven, causing it to collapse and sink.

To put it simply, a vegan cake is a cake that doesn't contain any animal-derived ingredients, most notably eggs, milk, and other dairy products. In 'regular' cakes, eggs and dairy products are among the key ingredients used to create the sponge and icing, and often decorations, too.

Refrigerating cake is to be avoided unless absolutely necessary. The fridge more often than not does more harm than good. Vegan cakes are particularly good at being stored at room temperature for up to five days.

These cupcakes keep very well in a covered container at room temperature for 2-3 days or in the fridge for up to a week. They can also be frozen (frosted or unfrosted, but don't add any fresh strawberry decoration if you're freezing them) for up to 3 months.

Can you leave vegan cupcakes out? ›

This helps to avoid any clumps of cocoa powder in your batter or frosting and a clumpy frosting! Unfrosted cupcakes can be stored at room temperature for 2-3 days. However, once frosted, they should no longer be stored at room temperature.

In truth, vegan cakes might not even contain fewer calories than non-vegan ones. While they lack butter and other dairy products, it is not a given that they contain less saturated fats. In fact, some vegan substitutes for butter, like cocoa butter or coconut oil, can have similar amounts of saturated fats.

Is Betty Crocker cake mix vegan? Technically yes, although it is not explicitly marked as such. The mixture itself doesn't contain animal products but the box will tell you to add milk and eggs. However, it's super easy to veganize Betty Crocker cake mix.

Muffins never have frosting on them, so it's the quickest way to tell them apart from cupcakes. Then there's our red velvet cupcake, made with a cocoa and buttermilk sponge and topped with our signature cream cheese and lime juice frosting.

A basic vegan muffin recipe requires just 7 simple ingredients. You'll need flour, sugar, baking powder, salt, and egg replacement, non-dairy milk and oil. That's all!

To put it simply, a vegan cake is a cake that doesn't contain any animal-derived ingredients, most notably eggs, milk, and other dairy products. In 'regular' cakes, eggs and dairy products are among the key ingredients used to create the sponge and icing, and often decorations, too.