Sunday sweets – Vegan cupcakes

Posted on: July 5th, 2009 by admin No Comments

These days if you make treats for people and you’re not sure about their dietary requirements you need to play it safe right? People sometimes think vegan baking is not as tasty as the full buttery versions you might be used to, however some recipes are just pure delicious, this one is. Our version uses coconut and raspberries, but actually the recipe is great plain too, or with other fruits or vegan chocolate chips. White chocolate always goes great with raspberries, if you can find vegan choc go crazy.


Vegan raspberry coconut cup cakes

  • 1 1/3 c plain soy milk
  • 2 1/8 cups flour
  • 1 Tbsp apple cider vinegar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 c sugar
  • 1/2 cup vegetable oil (or grapeseed, canola or sunflower)
  • 1/3 c dessicated or flaked coconut (specially good if you toast it first)
  • 1/2 c fresh (or frozen) raspberries

Preheat the oven to 180ºC (350ºF). Grease a muffin tin or line with paper cupcake liners.

Place the apple cider vinegar and soy milk together in a bowl. Stir well and set aside (the mixture will curdle).

Mix together the flour, sugar, baking powder, baking soda and salt. In another bowl whisk together the soy milk mixture, oil and vanilla. Add the wet to the dry ingredients and beat until smooth. Add the coconut and raspberries last and mix gently.

Fill each muffin cup 1/2 full of batter. Bake for 15 to 20 minutes, until a tester comes out clean.

Let them cool on a wire rack. Like lots of our recipes you can interchange ingredients like raspberries and coconut, try adding and other fruits, nuts, chocolate, cocoa, spices, or other fav ingredients.

Recipe adapted from:  Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule, by Isa Chandra Moskowitz and Terry Hope Romero.

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