Vegan White Cake Cupcakes
- Ready In:
- 28mins
- Ingredients:
- 10
- Yields:
-
16 cupcakes
ingredients
- 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
- Preheat oven to 350°F.
- In large bowl, mix together flour, sugar, baking powder, and salt.
- Combine remaining ingredients (beat egg sub. + water first before adding), and add to flour mixture.
- Beat for 2 minutes.
- Pour into a lined cupcake pans and bake for 20 minutes or until tookpick comes out clean.
- Frost with frosting and eat up!
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Reviews
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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.
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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.
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good recipe, although not too much flavour-I figured there needed to be a bit more sugar in it, perhaps half a cup? Although i doo have a sweet tooth so it might be just me. anyway, i doubled the recipe and used cows milk and 2 egg whites (for lack of ingredients!) and got 17 large cupcakes since i like mine on the big side... but they were gorgeous as well as moist and i topped them off with buttercream frosting. thanks!
RECIPE SUBMITTED BY
A pre-med student who loves to cook and bake!