Let me start this little post off by saying, I am not a vegan. I am, however, all for people following their own path, journey, whatever you want to call is….as long as it leads to cake.
Life is all about choices, and I feel that just because you or your body have decided that you are going to adopt different eating habits, you should be without happy nuggets of yumminess from time to time.
Cake has this amazing way of showing that everything in life should be equal opportunity for all. It shows no bias to gender, age, dietary requirements…..anything. By tweaking a few ingredients slightly, they can be enjoyed by everyone…….well….except for Carrot Cake….I feel that it is a rather pompous judgemental cake, but that is a story for another day.
So, let’s get into the these cupcakes.
My lovely Blue Haired Friend is Vegan, and when I told her I wanted to give these a bash, I picked her brain for a while! There are so many options when you go into the Plant Based Vegan community, I had no idea where to start. For something relatively simple in concept, the execution was going to be rather difficult…..you have very Oil heavy options, you can use an egg substitute or even make a flaxseed egg (this is not an option at the moment…its not a happy looking ingredient)
So….My quick and Easy Vanilla Coconut Vegan cupcakes where born….lets get into it:
For the Sponge you will need:
As Always…..to get started turn your oven all the way up to full heat. This helps your cakes get a nice even rise. This is especially important for these cupcakes as it encourages the lemon and baking powder to create a lot of air.
Whilst your oven is heating, sieve your flour, sugar, baking powder and salt into a big bowl.
Once you have sieved everything, give it a good mix to combine all the dried ingredients.
In a separate bowl or jug, whisk together your lemon juice, oil, plant based milk and vanilla extract. This will look very odd and like it is about to curdle.
Now your wet mixture is ready to go, make a well in the middle of your flour mixture and poor in your wet ingredients.
Now you have a big puddle, whisk the puddle slowly at first to gradually bring your mixtures together.
Once everything has started to make friends, whisk like crazy to make as much air as you can. This will help the cakes rise.
Now you are all ready with your very wet looking mixture, spoon the mixture into your selected cake cases. To get a good sized cupcake, make sure that you fill these up to about 2/3rds of the way. This stops any escaping mixture, but gives you a descent sized cake.
Doing this you should give you 16 cupcakes.
When you are ready, drop you oven down to 180C and bake them for 20-25 minutes. As there is so much sugar in these, they can catch super easily, so check them after 20 minutes to make sure they have are all playing fair.
Leave these to cool in the tray for 15-20 minutes to make sure they are set perfectly. After that, they can be popped out of the tray and transferred to a drying rack.
Now they are cooled…..it’s time for frosting….yaaaay!!
Your will need:
110g Coconut Oil, 500g Icing Sugar, 3 tbsp of Plant Based Milk, 1 1/2 tsp Vanilla Extract.
This part of the recipe is the best…..bung everything in a large bowl and mix like crazy….this is it!
All you need to do now is spread them over your cupcakes and and enjoy.
If you can manage not to eat them all in once, they will last in the fridge for 2-3 days. If they start to go stale, just crumble them down, mix them with some more coconut icing and make them into cupcake truffles.
I love these cupcakes with Tea and Coffee. If you are so inclined the they are also great with a little rum cocktail.
They are made even better by the icing as it reminds me of Coconut Ice…sooooo sweet and yummy.
I hope you all enjoyed this little Vegan Baking Adventure in The House of Lotz. I am thinking of making these equal opertunites baking sessions a new feature on here, so if there is anything you would like to see specifically, please let me know.
Have a greta weekend everyone.
Hugs and love xXx