Vegan Vanilla Cupcakes

Erin Chapman

Photo: Erin Chapman

Not being able to eat eggs makes baking a lot of things challenging. I have a vegan chocolate cake recipe that is to die for, but I haven’t eaten vanilla cake in almost two years. I will post this later for you.

My mum was browsing online and sent me a link to the Food Network. She told me there were a lot of vegan recipes on there I could try. I came across one for Vanilla Cupcakes and was super excited! Normally I should be gluten free as well, but if I only eat a little bit I am okay.

I tried making these on the weekend and they turned out pretty damn tasty!

They were easy to do and I substituted coconut milk for the required almond milk. I baked them for twenty-five minutes and used paper liners. I didn’t want to wait and ate one hot out of the oven, not something I would normally do. It has an almost buttery after taste and are fluffy.

I didn’t try the icing recipe as I usually make my own and don’t like to mess around with other recipes. The next day, they were still good. I chose to freeze them without icing as they were quite good on their own. I only iced a few for the photo I took.

I would totally recommend these to anyone that eats vegan or simply has food allergies.


  1. Vanilla Cupcakes: Food Network, accessed February 18, 2018,
About Erin Chapman (35 Articles)
Erin is a writer and co-admin for the online vampire magazine Vamped. She is owner of Vampire Classifieds and Horror Classifieds. Her background is marketing and sales and has been in the industry for over 13 years. She lives in Vancouver, Canada. Due to food allergies, she has a very selective diet and group of foods she can eat.