You can make this beginner level right at home and no one will even know it’s vegan! It’s made with easy to find ingredients. Even my non-vegan friends love this recipe!
My goal when making vegan desserts is, to keep them as close to the original recipe as possible. As a new vegan, we try to create a recipe that tastes similar to nonvegan food, or at least looks similar.
Vegan cakes, vegan muffins, or vegan cupcakes are very close in looks and in tastes to the dairy bakery. One can not find any difference.
These recipes can be used for making vegan cakes and vegan cupcakes also with slight changes. You can use any plant-based milk for baking but I prefer almond milk or cashew milk. Plus I use coconut oil, some people use olive or sunflower oil too.
To bake vegan muffins you will need –
All purposes flour – 1 cup (200ml)
Plant based milk – 1/2 cup (I used almond)
Coconut oil – 1/3rd cup
Sugar – 3/4th cup
Baking powder- 1tsp
Baking soda 1/2tsp
Essence- any few drops
Vinegar – 1tsp / lemon 1tsp (optional)
First of all mix flour, baking powder, baking soda and sugar, and sieve 2-3 times. In this way, baking powder and soda mix properly.
Now take a baking pot and brush it with oil. Sprinkle flour on the pot properly that it goes into every corner. Preheat the oven for 180 degrees for 5 minutes.
While the oven is preheating, put oil and milk slowly and start mixing. Don’t put whole milk together do it slowly. If the batter is still tight then add some water. In the last add a few drops of essence and vinegar and mix.You can add food color too.
The batter should not be too rainy nor should it be too thick.
Empty this batter in muffin moulds.
Now bake the this on 180 degrees for 20-25 minutes or until it turns brown. After minutes check with a toothpick from the center whether it’s done or not. If it’s sticking on the toothpick then keep for more 5 minutes.
Let it cool down for a while then empty in a plate and serve.