I made all the deserts for my daughters 30th birthday BBQ yesterday and made these as well as strawberry ones for the grandkids with allergies.
If you dont want to use the frosting, just sift a little ucing sugar on top or leave them plain

These cake were delicious and didn't taste vegan .
Recipe by Nora Cook

Make 12 muffin size cakes or 18 cupcake size

Ingredients​

​

• 1 1/2 cups 375mls oat milk (or use another non-dairy milk)
• 1 teaspoon lemon juice
• 2 3/4 cups cake flour ( see below)
• 1 1/2 cups white sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 cup melted vegan butter
• 1 tablespoon vanilla extract

Instructions​

• Preheat the oven to 180 degrees C or 160 C fan-forced. Line a 12-cup muffin pan with patty cases
• Combine the oat milk and lemon juice in a measuring cup or bowl, give a little stir and set aside for a few minutes
• In a large bowl, whisk together the flour, sugar, baking powder and salt until combined.
• Now pour in the milk/lemon mixture, melted vegan butter and vanilla. Whisk until well combined. There may be a few small lumps, but you don't want any large lumps in the batter.
• Fill the patty cases 3/4 full and bake for 20 - 22 minutes, or until a toothpick comes out clean. Carefully transfer the cupcakes to a cooling rack
• Cool completely, then pipe on Vegan buttercream frosting or another frosting of your choosing. Decorate with sprinkles or leave plain
• Store cupcakes on the counter, covered for up to 4 days (they stay moist!). They also freeze perfectly for up to 3 months, with or without frosting.

Funfetti cupcakes – Add 1/2-3/4 cup sprinkles to the batter, folding them in at the end.

FROSTING

• 1 cup vegan butter, softened to room temperature
• 3 cups  icing sugar
• 2-3 tablespoons non-dairy milk
• 1 teaspoon vanilla extract or essence

Instructions​

• In a bowl and using an electric hand mixer, beat the butter until smooth, about 2 minutes.
• Gradually add the icing sugar, about a cup at a time, and mix starting on low speed gradually increasing to medium, until all the icing sugar is mixed in.
• Add 2 tablespoons of milk and vanilla and beat on medium speed for 2 minutes, until everything is well combined. Scrape the bowl as needed.
• If the frosting seems too thick, you can add more milk, 1 tablespoon at a time. If the frosting is too thin and runny, simply add more icing sugar
• Pipe onto cupcakes,or spread on.

Note:

1. If you don't have cake flour then make your own by
Take one cup of plain flour Remove two tablespoons, and then add two tablespoons of corn flour to plain flour. Sift together before using.

2. You can make the frosting up to 2 days in advance. Store in the refrigerator until ready to use, then bring it to room temperature before using. It can also be frozen for up to 3 months.
This is the cake flour I use

 

[Vella Gonzaga]

Another recipe was added to my weekend cooking list! Thanks for sharing! @Suzanne rose

 

[Irene Anthony]

It's my daughter's birthday this weekend and this recipe came just in time - thank you

 

[Suzanne rose]

It's my daughter's birthday this weekend and this recipe came just in time - thank you

I have also added a strawberry vegan cupcake and they are also so good.
The frosting is really nice as well

I'm making this one for my granddaughter's birthday next month but will double the recipe as I want a tall cake and do it as a confetti cake

I'm making chocolate vegan cakes today

 

[Liz49]

I made all the deserts for my daughters 30th birthday BBQ yesterday and made these as well as strawberry ones for the grandkids with allergies.

These cake were delicious and didn't taste vegan .

Make 12 muffin size cakes or 18 cupcake size

View attachment 28398

Ingredients​

​

• 1 1/2 cups 375mls oat milk (or use another non-dairy milk)
• 1 teaspoon lemon juice
• 2 3/4 cups cake flour ( see below)
• 1 1/2 cups white sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 cup melted vegan butter
• 1 tablespoon vanilla extract

Instructions​

• Preheat the oven to 180 degrees C or 160 C fan-forced. Line a 12-cup muffin pan with patty cases
• Combine the oat milk and lemon juice in a measuring cup or bowl, give a little stir and set aside for a few minutes
• In a large bowl, whisk together the flour, sugar, baking powder and salt until combined.
• Now pour in the milk/lemon mixture, melted vegan butter and vanilla. Whisk until well combined. There may be a few small lumps, but you don't want any large lumps in the batter.
• Fill the patty cases 3/4 full and bake for 20 - 22 minutes, or until a toothpick comes out clean. Carefully transfer the cupcakes to a cooling rack
• Cool completely, then pipe on Vegan buttercream frosting or another frosting of your choosing. Decorate with sprinkles or leave plain
• Store cupcakes on the counter, covered for up to 4 days (they stay moist!). They also freeze perfectly for up to 3 months, with or without frosting.

Funfetti cupcakes – Add 1/2-3/4 cup sprinkles to the batter, folding them in at the end.

FROSTING

• 1 cup vegan butter, softened to room temperature
• 3 cups  icing sugar
• 2-3 tablespoons non-dairy milk
• 1 teaspoon vanilla extract or essence

Instructions​

• In a bowl and using an electric hand mixer, beat the butter until smooth, about 2 minutes.
• Gradually add the icing sugar, about a cup at a time, and mix starting on low speed gradually increasing to medium, until all the icing sugar is mixed in.
• Add 2 tablespoons of milk and vanilla and beat on medium speed for 2 minutes, until everything is well combined. Scrape the bowl as needed.
• If the frosting seems too thick, you can add more milk, 1 tablespoon at a time. If the frosting is too thin and runny, simply add more icing sugar
• Pipe onto cupcakes,or spread on.

Note:

1. If you don't have cake flour then make your own by
Take one cup of plain flour Remove two tablespoons, and then add two tablespoons of corn flour to plain flour. Sift together before using.

2. You can make the frosting up to 2 days in advance. Store in the refrigerator until ready to use, then bring it to room temperature before using. It can also be frozen for up to 3 months.
This is the cake flour I use
View attachment 28476

Nothing healthy about this one. I have no issues for people wanting to be vegan but this a sugar bomb and like all the other "health sweet treats" it goes toward the rise in blood glucose and eventually diabetes if you eat a lot of it. Personally I would not touch it. The flour is highly processed. Lots of sugar. No idea what vegan butter is made of. Most of the milk alternatives cost a whole lot more to produce than cows milk. Not healthy

 

[Suzanne rose]

Nothing healthy about this one. I have no issues for people wanting to be vegan but this a sugar bomb and like all the other "health sweet treats" it goes toward the rise in blood glucose and eventually diabetes if you eat a lot of it. Personally I would not touch it. The flour is highly processed. Lots of sugar. No idea what vegan butter is made of. Most of the milk alternatives cost a whole lot more to produce than cows milk. Not healthy

1 1/2 cups of sugar isn't much as a special treat.

Firstly I didn't say it was healthy , I said it was vegan . It's for those who can't have normal butter or milk.

Secondly My grandkids have dairy allergies and I make these for birthdays

Thirdly They don't choose to be vegan !!

And lastly RELAX !!

 

[Leenie]

Nothing healthy about this one. I have no issues for people wanting to be vegan but this a sugar bomb and like all the other "health sweet treats" it goes toward the rise in blood glucose and eventually diabetes if you eat a lot of it. Personally I would not touch it. The flour is highly processed. Lots of sugar. No idea what vegan butter is made of. Most of the milk alternatives cost a whole lot more to produce than cows milk. Not healthy

 

[Leenie]

put less sugar in recipe ,that shouldn’t make a lot of difference as for oat milk it is healthy ,it also helps keep your cholesterol lower. Don’t knock it.l

 

[Suzanne rose]

put less sugar in recipe ,that shouldn’t make a lot of difference as for oat milk it is healthy ,it also helps keep your cholesterol lower. Don’t knock it.l

I use oatmilk in muffins as well

 

[Leenie]

I use oatmilk in muffins as well

You are onto a good thing here Suzanne Rose . Keep your recipes coming .

 

[Lesle]

I made all the deserts for my daughters 30th birthday BBQ yesterday and made these as well as strawberry ones for the grandkids with allergies.

These cake were delicious and didn't taste vegan .

Make 12 muffin size cakes or 18 cupcake size

View attachment 28398

Ingredients​

​

• 1 1/2 cups 375mls oat milk (or use another non-dairy milk)
• 1 teaspoon lemon juice
• 2 3/4 cups cake flour ( see below)
• 1 1/2 cups white sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 cup melted vegan butter
• 1 tablespoon vanilla extract

Instructions​

• Preheat the oven to 180 degrees C or 160 C fan-forced. Line a 12-cup muffin pan with patty cases
• Combine the oat milk and lemon juice in a measuring cup or bowl, give a little stir and set aside for a few minutes
• In a large bowl, whisk together the flour, sugar, baking powder and salt until combined.
• Now pour in the milk/lemon mixture, melted vegan butter and vanilla. Whisk until well combined. There may be a few small lumps, but you don't want any large lumps in the batter.
• Fill the patty cases 3/4 full and bake for 20 - 22 minutes, or until a toothpick comes out clean. Carefully transfer the cupcakes to a cooling rack
• Cool completely, then pipe on Vegan buttercream frosting or another frosting of your choosing. Decorate with sprinkles or leave plain
• Store cupcakes on the counter, covered for up to 4 days (they stay moist!). They also freeze perfectly for up to 3 months, with or without frosting.

Funfetti cupcakes – Add 1/2-3/4 cup sprinkles to the batter, folding them in at the end.

FROSTING

• 1 cup vegan butter, softened to room temperature
• 3 cups  icing sugar
• 2-3 tablespoons non-dairy milk
• 1 teaspoon vanilla extract or essence

Instructions​

• In a bowl and using an electric hand mixer, beat the butter until smooth, about 2 minutes.
• Gradually add the icing sugar, about a cup at a time, and mix starting on low speed gradually increasing to medium, until all the icing sugar is mixed in.
• Add 2 tablespoons of milk and vanilla and beat on medium speed for 2 minutes, until everything is well combined. Scrape the bowl as needed.
• If the frosting seems too thick, you can add more milk, 1 tablespoon at a time. If the frosting is too thin and runny, simply add more icing sugar
• Pipe onto cupcakes,or spread on.

Note:

1. If you don't have cake flour then make your own by
Take one cup of plain flour Remove two tablespoons, and then add two tablespoons of corn flour to plain flour. Sift together before using.

2. You can make the frosting up to 2 days in advance. Store in the refrigerator until ready to use, then bring it to room temperature before using. It can also be frozen for up to 3 months.
This is the cake flour I use
View attachment 28476

I’ve seen this on the shelf but never ever really looked at it, I just presume it was bread flour, I never knew you could buy cake/biscuits flour, all these years, I’m going to go out and buy some and see if it makes a difference to my biscuits

 

[Suzanne rose]

I’ve seen this on the shelf but never ever really looked at it, I just presume it was bread flour, I never knew you could buy cake/biscuits flour, all these years, I’m going to go out and buy some and see if it makes a difference to my biscuits

There are different flours in this brand there is bread n pizza plain flour both white and wholemeal.
Also cake and biscuit flour and cake, sponge and steamed bun flour
I use mostly the bread and pizza flour and cake and biscuit flour.
It's a really good quality flour. Both Coles and woolworths
I always have at least 3 boxes in the cupboard

 

[Leenie]

Thanks for the update on the flours, I usually buy plain flour and add the rising for SR flour.lessin the cupboard.

 

[Suzanne rose]

Thanks for the update on the flours, I usually buy plain flour and add the rising for SR flour.lessin the cupboard.

You won't look back

 

[52KID]

I little off post here, but I rarely click the links for the recipes because I don't know what they're going to be. It could be like a lucky dip with a nice suprise at the end, but I'd prefer to know what the recipe is going to be instead of just a teaser. Just my opinion. Thanks for the willingness to share recipes even if I don't look too often

 

[Suzanne rose]

I little off post here, but I rarely click the links for the recipes because I don't know what they're going to be. It could be like a lucky dip with a nice suprise at the end, but I'd prefer to know what the recipe is going to be instead of just a teaser. Just my opinion. Thanks for the willingness to share recipes even if I don't look too often

I'm A little confused as I have posted the whole recipe as well as pictures

 

[Suzanne rose]

I little off post here, but I rarely click the links for the recipes because I don't know what they're going to be. It could be like a lucky dip with a nice suprise at the end, but I'd prefer to know what the recipe is going to be instead of just a teaser. Just my opinion. Thanks for the willingness to share recipes even if I don't look too often

Are you looking at the beginning of the post where the whole recipe is

 

[kaza60]

Another recipe was added to my weekend cooking list! Thanks for sharing! @Suzanne rose

There is too much sugar in this recipe, don't you think which make this a Not to Healthy Recipe

 

[Suzanne rose]

There is too much sugar in this recipe, don't you think which make this a Not to Healthy Recipe

Who said it's healthy , no one said it's healthy

Most cupcake recipes have between 3/4 to 1 cup of sugar to 1 cup of flour. This recipe has nearly 3 cups of flour and 1 1/2 cups of sugar to equals 1/2 cup sugar to 1 cup flour so actually less than alot of normal recipes

 

[Irene Anthony]

Thank you Suzanne rose for all your recipes