Best Vegan Cupcake Recipe UK for Delicious Treats

If you’re on the hunt for the best vegan cupcake recipe in the UK, you’ve come to the right place! These cupcakes are moist, fluffy, and packed with flavour, perfect for anyone craving a sweet treat without any animal products.

Whether you’re vegan, lactose intolerant, or just looking to try something new, this recipe is incredibly easy to follow and uses ingredients readily available in UK supermarkets. From classic vanilla to a rich chocolate version, these cupcakes will satisfy your baking desires and impress friends and family alike.

Vegan baking can sometimes feel intimidating, but this recipe proves it doesn’t have to be. Using simple substitutions like plant-based milk and flax eggs, you’ll achieve cupcakes that are just as delicious as traditional ones—if not better!

Plus, they are perfect for birthdays, afternoon teas, or any celebration where you want to offer a delightful, compassionate dessert option.

Why You’ll Love This Recipe

This vegan cupcake recipe is a game changer for several reasons. First, it’s incredibly versatile, allowing you to customise flavours and toppings to your liking.

The texture is wonderfully soft and moist thanks to the use of natural plant-based ingredients.

Secondly, it’s allergy-friendly, being free from eggs, dairy, and refined sugars if you opt for natural sweeteners. This makes it suitable for a wide range of dietary needs and preferences.

Finally, it’s made with ingredients you can easily find across the UK, so no specialty stores required!

Ingredients

• 200g self-raising flour
• 150g caster sugar (or coconut sugar for a refined sugar-free option)
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/4 tsp salt
• 240ml plant-based milk (almond, oat, or soy work well)
• 80ml vegetable oil (sunflower or light olive oil)
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract

Equipment

• Muffin tin with 12 cupcake liners
• Mixing bowls
• Whisk or electric mixer
• Measuring spoons and cups
• Sieve for flour
• Cooling rack

Instructions

1. Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Line a muffin tin with cupcake liners.
2. Sift together the self-raising flour, baking powder, bicarbonate of soda, and salt into a large mixing bowl. This ensures your cupcakes will be light and airy.
3. In a separate bowl, whisk the caster sugar and plant-based milk together until the sugar dissolves. Add the vegetable oil, apple cider vinegar, and vanilla extract, mixing well.
4. Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon. Be careful not to over-mix; the batter should be smooth but slightly lumpy.
5. Divide the batter evenly between the 12 cupcake liners, filling them about 2/3 full to allow room for rising.
6. Bake in the preheated oven for 18-22 minutes. Check doneness by inserting a toothpick into the centre of a cupcake; it should come out clean.
7. Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely before decorating.

Tips & Variations

For chocolate lovers, add 2 tablespoons of cocoa powder to the dry ingredients and reduce the flour by the same amount. You can also fold in 50g of vegan chocolate chips for an extra indulgence.

Want to make these cupcakes nut-free? Simply swap almond or oat milk for rice or coconut milk, ensuring no cross-contamination if allergies are severe.

For a seasonal twist, try adding a teaspoon of ground cinnamon or mixed spice to the batter. Lemon zest can also brighten the flavour beautifully.

If you prefer a gluten-free version, substitute the self-raising flour with a gluten-free baking mix, but be aware the texture might be slightly different.

For frosting, a simple vegan buttercream made with plant-based margarine and icing sugar is a classic choice. Alternatively, try whipped coconut cream with a splash of vanilla extract for a lighter option.

Nutrition Facts

Serving Suggestions

Serve your vegan cupcakes with a generous swirl of vegan buttercream or coconut whipped cream. For an extra special touch, sprinkle with edible flowers, vegan sprinkles, or chopped nuts.

These cupcakes pair beautifully with a cup of English Breakfast tea or a fresh fruit smoothie for a delightful afternoon treat.

For a fun party idea, try stacking cupcakes into a tower or decorating with themed toppers for any occasion.

Conclusion

These vegan cupcakes prove that plant-based baking can be both delicious and accessible. With simple ingredients and straightforward steps, anyone can whip up a batch of fluffy, tasty cupcakes that everyone will enjoy, regardless of dietary preference.

Whether you’re baking for a special event or just a weekend treat, this recipe is a reliable, crowd-pleasing option. Don’t hesitate to experiment with flavours and toppings to make it your own.

And if you loved this, why not check out our Magic Dough Recipe for another vegan baking adventure, or try the delightful Jamaican Minced Beef Recipes for a hearty main course? For something sweet and festive, the Manny Randazzo King Cake Recipe is a must-try!

Happy baking, and enjoy your delicious vegan cupcakes!

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