Vegan White Cake Cupcakes

XxXxkittykat's Note:

Finally, a great white vegan cake!

• Total Time: 28 mins
• Prep Time: 8 mins
• Cook Time: 20 mins

Ingredients:

Yield: 16 cupcakes

• 1 1/2 cups flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup rice milk
• 2 tablespoons rice milk
• 2 teaspoons vanilla
• 1/4 cup oil
• 1 1/2 teaspoons Ener-G Egg Substitute
• 2 tablespoons water

Directions:

1. Preheat oven to 350°F.
2. In large bowl, mix together flour, sugar, baking powder, and salt.
3. Combine remaining ingredients (beat egg sub. + water first before adding), and add to flour mixture.
4. Beat for 2 minutes.
5. Pour into a lined cupcake pans and bake for 20 minutes or until tookpick comes out clean.
6. Frost with frosting and eat up!

Reviews

[subaruthie]

I made these as written. The batter was really wet, but they turned out beautifully! My husband thinks they need more sugar, but that's probably because I didn't frost them! I will try this recipe again as a layer cake with a raspberry filling and frosting.

[kokeshi doll]

I wanted to make a vegan coconut cake for my daughter's birthday, and decided to adapt this recipe. I made it twice instead of doubling it so I would be sure of the result. One recipe makes one 9 inch layer cake. For the liquid I used coconut milk, and for the oil I used coconut oil. Added 1/2 tsp. coconut extract. Made a filling using vegan sour cream, powdered sugar and coconut, then frosted the outside with vegan buttercream and covered it with shredded coconut . One of the best vegan cakes I've ever made. Everyone loved it and it had intense coconut flavor.

[Chef Joey Z.]

I made these yesterday but added some vanilla pudding to the inside and put chocolate icing on them, thus they became Boston Creme Cupcakes. I used my recipe 101337. I can't believe how delicate and light the cupcakes are. They almost melt in your mouth. I used spelt flour to make these, also raw cane sugar, sea salt, and oat and soy milk. I did use the egg substitute as well. I am going to make these again in the future and add different fillings and frostings, I think the possibilities are endless. Thanks for a great recipe.