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I love a nice moist and fluffy cupcake. The icing has to be just as yummy! Any vegan cake item I have ever tried has been dense and a little dry. The cake overall does not taste bad. I just prefer moist and fluffy over dry and dense.
The reason it is dense is that it lacks eggs. I wanted to create a cupcake that didn’t use eggs, but still gave me the vegan cupcake I desired.
I am not a chef, but I don’t mind cooking or baking. I think this is why changing my diet to vegan has not been that difficult.
I stumbled across the Moist Vanilla Cupcake recipe from Life, Love, and Sugar. I did not use her frosting recipe because I already had a recipe that I liked. This recipe seemed perfect, so I just needed to adapt it to make it vegan-friendly.
Here are the ingredients that were switched out:
Sugar- I used coconut sugar. Coconut sugar is not as sweet as regular sugar, but it is still sweet enough to make this scrumptious cupcake. It also makes the cupcake look more light brown than vanilla.
Milk- I used unsweetened vanilla almond milk. You can use any non-dairy milk you like.
Eggs- My new favorite egg replacement is The Neat Egg! It works so well in baking recipes that require eggs.
Butter- The frosting called for butter, so of course I switched it out for vegan butter.
If you haven’t baked in a while and need some new muffin pans, I thought these pans were reasonable since you get two. They looked similar to my own.
If you love a moist and fluffy cupcake, you are in for a treat! They make at least 24 cupcakes, so you may need to adjust your measurements if you do not need that many.
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