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Vegan Vanilla Cupcakes
January 8, 2021
: 9
: 10 min
: 22 min
: 32 min
: Easy
These vegan vanilla cupcakes are super easy to make! Healthy alternative to refined sugar muffins. Great for toddlers 12 months old+ and the whole family. For babies under 12 months old you have the option to use date paste or half a banana instead of maple syrup.
Ingredients
- 150 ml plant milk (we use oat)
- 1 tbsp apple cider vinegar
- 90ml avocado oil or vegetable oil
- 4 tbsp maple syrup (alternative for babies under 12 months old you can use date paste or half a banana)
- 2 tbsp flaxseed meal (or chia seeds)
- 1 tbsp vanilla extract
- 190 grams spelt flour
- 50 grams self-raising flour
- 1 1/2 tsp baking powder
Directions
-
Step 1
Preheat the oven to 175°C/330°F/155 fan/gas mark 3 and prepare your cupcake tray using paper or silicone liners in each hole. -
Step 2
Make ‘buttermilk’ by adding plant milk and apple cider vinegar into a cup and set aside for 10 minutes. -
Step 3
Make ‘flax-egg’ (or chia-egg) by adding 2 tablespoons of flaxseed meal (or chia seeds) into a cup and 3 tablespoons of water and set aside for 10 minutes. -
Step 4
In a bowl after 10 minutes add all wet ingredients until combined, then fold through dry ingredients until a cake batter is made. -
Step 5
Pour batter into each cupcake holder and place into oven for approx 20-25 minutes until cook through. -
Step 6
Store in airtight container for 3 days or 5 days in fridge, also freezer friendly up to 3 months.
