Vegan Almond cupcakes are just as delicious as you’d imagine. If you are an almond lover, this recipe is for you!
Cupcakes are always the perfect sweet treat for any occasion, but these are the kind of vegan cupcakes that you actually can’t go without!
Their marzipan taste transports you to a world of unicorns and world peace...
🧁 Spoiler alert, there won’t be world peace when these run out, so make sure you multiply the recipe if there are more than six eaters!!
If you love these dairy-free almond cupcakes, make sure you check out my Liqueur Cupcakes or Vegan Pecan Pie.
🥘 Ingredients
When I veganised this cupcake recipe I decided to use aquafaba (Chickpea brine) rather than flax eggs for the egg substitute, but you could use any substitute that you prefer.
I used plain water rather than vegan milk. I often don’t feel like making my preferred milk and just use water instead. My cakes, cupcakes, etc always come out moist and hold their shape.
Ingredients for the cupcakes:
- Cake flour - You can use Gluten free flour 🙂
- Castor Sugar
- Baking Powder
- Salt
- Aquafaba
- Vegan milk/ water
- Sunflower oil
- Almond essence
- Almond sprinkles
- Extra flour to coat the sprinkles
Ingredients for the vegan Glacé Icing:
- Icing sugar
- Hot water
- Almond essence
🔪 Instructions
Follow these steps to make delicious easy almond cupcakes:
- Preheat your oven to 180°C (350°F)
- Mix all the dry ingredients together
- Whisk all the wet ingredients
- Pour the wet ingredients into the dry and whisk until smooth
- Fill 6 cupcake cups to ⅔ full
- Bake in a preheated oven at 180°C (350°F) for 25 minutes, or until a toothpick inserted in the middle comes out clean.
💭 Top tip
- Don’t over mix the batter! Only whisk until the ingredients are just combined.
- Fill the muffin liners only ⅔ full. These rise quite a bit!
- Use a toothpick inserted in the middle of the almond cupcakes to ensure that they have cooked through.
- These can burn quickly, so keep an eye on them. Nobody wants dried out cupcakes...
- If the icing is too thick, simply add more water.
- If it is too runny, add more icing sugar!
📖 Variations
- You can use gluten free flour - they might not rise as well though (that was my okayish experience… Can you tell I’m not a fan?)
- If you want to make a vegan almond cake, just double the recipe! Keep the cooking time the same.
- This was a vanilla cupcake recipe, so use whichever essence you prefer!
Enjoy!! Please let me know your thoughts of my Vegan Almond Cupcakes by leaving a rating and comment below! Follow along on Instagram and Tag @Veganise.Life on Instagram and hashtag it #Veganiselife
📖 Recipe
Vegan Almond Cupcakes
Ingredients
Dry Ingredients
- 1 cup Cake flour
- ⅓ cup (80ml) Castor sugar
- 7 ml Baking powder
- 2 ml Salt
- 2 Tbsp (30ml) Almond sprinkles Chopped up almonds work too 😊
Wet Ingredients
- ¼ cup (60ml) Aquafaba (Chickpea brine)
- 100 ml Water
- ¼ cup (60ml) Oil I used Sunflower
- ⅔ Tbsp (10ml) Almond essence
Glacé Icing
- 1 cup Icing sugar
- 25 ml Hot water
- ½ tsp (2,5 ml) Almond essence
Instructions
- Sift the flour, castor sugar, baking powder,and salt together.
- Whisk the aquafaba, water, oil and almond essence.
- Pour the wet ingredients into the dry ingredients and whisk until smooth.
- Fill 6 cupcake cups to ⅔ full.
- Bake in a preheated oven at 180°C (350°F) for 25 minutes. Leave to cool.
Glacé Icing
- Mix the icing sugar, water and almond essence together. It should be a spreadable consistency*
- Ice the tops of the cupcakes.
- Decorate with more almond sprinkles 😀
Notes
- Don’t over mix the batter! Only whisk until the ingredients are just combined.
- Fill the muffin liners only ⅔ full. These rise quite a bit!
- Use a toothpick inserted in the middle of the almond cupcakes to ensure that they have cooked through.
- These can burn quickly, so keep an eye on them. Nobody wants dried out cupcakes...
- If the icing is too thick, simply add more water.
- If it is too runny, add more icing sugar!
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