Healthy Vanilla Cupcakes – Dairy-Free Oil-Free, Plant-Based


This is another recipe from my mom I’ve adapted.  I’ve loved this recipe since I was a little girl.  One of my favourite childhood memories include this cake.  In the summertime we would take our plastic cups, go for a walk and pick wild strawberries.  Marching proudly home with the fruits of our labour to help mom make this vanilla cake recipe with our wild strawberries.  Topped with a dollop of whipped cream…. so good. 
I’ve adapted the ingredient amounts to make twelve cupcakes, 2 – six inch cakes or one – thirteen inch cake.  Her recipe oil in it, which I have removed, making the cake slightly denser but equally delicious.  I’ve also reduced the sugar, as the amount of icing that I pile on top makes for a better balance of sweetness.   The flavour using vanilla bean seeds adds another dimension of flavour.

Vanilla Cupcake Recipe

  • Servings: 12 cupcakes or 2- 6inch rounds
  • Difficulty: easy
  • Print

Did you know that the hotter your oven the more pronounced the bump on your cupcakes will be?  I like to keep my oven temperature between 320°-330° to keep my cupcakes with a slightly less of a hump.  It also prevents cracked top cupcakes.

Oven Temperature: 320° F    


  • 1 3/4 cup whole wheat white flour
  • 1  3/4 tsp Baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp sea salt
  • 2 tsp egg replacer powder
  • 2/3 cup cane sugar
  • 1/4 cup unsweetened apple sauce
  • 1/4 cup coconut manna
  • 1 cup almond milk (room temp)
  • 1 tsp lemon juice or vinegar
  • 1 1/2 tsp vanilla (I add 1 tsp vanilla and seeds from 1 vanilla bean pod)
  • Vanilla Buttercream icing 
  • Food colouring of your choice

DSC_5002Pre-heat oven to 330°.  Sift the dry ingredients until thoroughly combinedDSC_7366Set asideWhip the butter with the paddle attachment until smooth.  Add the sugar.Continue whipping the sugar and butter until smooth and fluffy.  About 3-4 minutes on medium high-speed in a stand mixer.  You will know it is ready if you rub the butter and sugar between your fingers and cannot feel sugar grit.

To keep the butter fluffy the milk need to be room temperature.  Add them one at a time with the stand mixer set on low. Once the eggs are combined whip on med-high until frothy and combined with the sugar and butter.
DSC_5007Add the wet ingredients to the stand mixer blend until combinedDSC_5008Add flour and let the mixer run until the flour is just incorporated.   This prevents the gluten from toughening the cupcake once baked.DSC_5009Once the batter is mixed.  Use a spatula to scrape down the sides mix in.
DSC_7430Fill the cupcake liners to 3/4 full and place in the oven for 19-22 minutes until slightly golden edges. Remove from the oven and let cool for 2-3 minutes and then place on a baking rack until cool.DSC_5014This batter is the same batter I use for my Vanilla cake batter.  If I am making a three layer cake I use three six-inch cake pans that are buttered and floured.  I use a scale to measure the batter in each pan to make sure that they have the same amount in each.  This ensures even baking and that they will all be finished at the same time.



I saved a couple for my sweetheart.

Boxed up and ready to be delivered.

3 thoughts on “Healthy Vanilla Cupcakes – Dairy-Free Oil-Free, Plant-Based

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