Goddess of Cake

How to bake vegan cupcakes

This is How I Make Vegan Cupcakes

cupcake This is sort of my universal cupcake – recipe. It can be adjusted to any kind of ingredients, only your imagination is the limit…

This badge makes about 12 – 16 pieces. First, I always check I have the following ingredients available:

100 g vegetable margarine, or oil

3, 5 dl wheat flour

2 dl sugar

2 tsp baking powder

1/2  tsp baking soda

2 tsp egg replacer (this is optional, but it does make your cupcakes     fancier)

First I melt the margarine and set it aside to cool. Then I mix the dry ingredients in a bowl. At this stage, it is possible to add more dry ingredients, like

1 dl cocoa powder


1 dl grated coconut


1 dl crushed nuts

if I am adding dry ingredients, I would also add 1/2 tsp baking soda. At this stage I would also add any spices that I would like to have in my cupcakes.

Then I add stuff like  berries, fruits and also liquid, which could be juice, oat or soy milk or oat cream, anything that I happen to have at hand. Also soy yogurt or silken tofu can be used. The idea is that after I have added the liquid and the melted margarine / oil,  the cupcake dough should be runny like a very thick pancake mix. It is important to mix the dough as little as possible, since otherwise your cupcakes will become hard and chewy. This is because of the viscosity building qualities of the wheat protein, which also of course is the reason why wheat flour makes good bread.

Then I divide the cupcake mixture into muffin forms and bake it in the oven in 200 Celsius for about 10 – 20 minutes, or until the cupcakes are nicely done.

Nice combinations

grated coconut and whole lingonberries

cocoa powder and orange juice + zest

banana, crushed pineapple and pecan nuts

cocoa powder and whole black currants

chopped dark chocolate and lemon zest

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