Vegan Chocolate Cupcakes - the SECRET recipe with NO eggs or dairy! (2024)

FAQs

What are the ingredients in just desserts vegan chocolate cupcakes? ›

Ingredients: vegan granulated sugar, vegan powdered sugar, unbleached flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, floic acid), water, canola oil, soy milk (filtered water, soybeans, salt, natural flavor, gellan gum, sunflower lecithin, gellan gum, natural flavor), unsweetened ...

Izzie had trouble remembering the secret ingredient to her mother's cupcake recipe -- in fact, she needed a psychic to help her remember, if you recall. But now that she remembers what it is (coconut extract!), you should have trouble making the cupcakes yourself."

Vegan cupcakes are animal product and dairy free. This means they contain no egg, butter, or dairy products. However, they do contain ingredients that are familiar to the baker such as flour, sugar, baking powder, salt, oil, and vanilla.

DENSE RESULT

This can be caused by not using the right egg replacer. Over mixing batter is another reason which causes over development of the gluten and a dense result. If your oven isn't heated to the correct temperature before you put your cake in, it can cause it to not bake properly.

Simple Mills sells plant-based Vanilla and Chocolate cake mixes that can both be made vegan using a vegan egg substitute in the recipe. The mixes themselves are already gluten-free, dairy-free, non-GMO, and made with no harmful chemicals or preservatives.

Dense/Gummy Cupcakes: This is likely due to overmixing the batter and forming too much gluten. It could also be due to expired baking powder/baking soda which are needed for the cupcakes to rise and become soft and fluffy.

Vegan cakes tend to have a shorter shelf life than non-vegan ones. This isn't usually a problem as they are so scrummy they are eaten straight away! However, if you want to keep your cakes for a few days, unless the recipe says otherwise, store everything at room temperature.

You used too much raising agent

This is probably the most common reason why vegan cakes sink in the middle.

Behold "The Golden Phoenix." Hailed as the world's most expensive cupcake, the pricey dessert costs a whopping £645 ($1,000) at Dubai's Bloomsbury's Cupcakes. Served on a covered Villari 24-carat gold empire cake stand, the cupcake is adorned with edible gold and chocolate.

These delicious treats go by this name because of their size, which is small enough for a fairy to eat. However, a version of “butterfly cakes” is a design that has wings on top of the cupcakes. Similar to a butterfly or a fairy's wings!

Are lola cupcakes eggless? ›

Explore a delectable array of eggless and egg-free cakes, perfect for those with dietary preferences or restrictions. Our cakes are crafted with creativity and care, ensuring every bite is a taste of pure indulgence.

Most vegan cupcakes have the exact same shelf life as traditional cupcakes. So if you leave them at room temperature in an air tight container or wrapped in plastic wrap (not refrigerated), they should last a couple days at most until they start to become noticeably stale. Good luck!

Place them in a plastic storage bag or airtight container and simply keep them at room temperature. They will maintain their freshness as long as they don't lose moisture or are subjected to swings in temperature.

In recipes, milk is replaced by plant milk (almond milk, oat milk, rice milk, soy milk and other plant milks) which can be also found with chocolate, vanilla and other flavors, butter is replaced by vegetable margarine (preferably non-hydrogenated) or oil, cow yogurt and cream are replaced by their plant-based ...

Just Desserts is meeting the challenge of producing premium quality, delicious Vegan baked goods by using a combination of premium, nut-free, plant-based ingredients, featuring a rich, sweet oat milk base that contains fiber, protein, and iron.

Vegan cake is cake made without eggs, dairy butter or dairy milk. Each of these standard ingredients is easily replaced by plant-based substitutes, such as banana or flaxseed for eggs, non-trans fat margarine or oils for butters and plant milks for milk.