Vegan Gingerbread Cupcakes

Vegan Gingerbread Cupcakes
Yields 14
A delicious and super soft cupcakes with a subtle taste of holiday spices.
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
  1. 1 1/2 cup plant based milk, I used Oat
  2. 1 cup Cane Sugar
  3. 2/3 cup vegetable Oil
  4. 1 1/2 tbsp Apple Cider Vinegar
  5. 1 tsp Vanilla Extract
  6. 2 1/4 cups Flour
  7. 1/3 cup unsweetened Cocoa Powder
  8. 1 1/2 tsp Baking Powder
  9. 1 1/2 tsp Baking Soda
  10. 2 tsp ground Cinnamon
  11. 1 tsp ground Ginger
  12. 1 tsp ground Cloves
  13. 1/2 tsp ground Allspice
  14. 1 tsp Salt
  1. Preheat the oven at 180ºC (360ºF). Line muffin pan with cupcake liners and set aside.
  2. Add the plant milk, sugar, oil, vinegar, and vanilla into a large mixing bowl and beat on low speed until combined.
  3. In a another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, spices and salt until no clumps remain.
  4. Gradually add the dry flour mixture to the wet ingredients and beat just until smooth.
  5. Bake for about 20 - 25 minutes, or until a toothpick inserted into the center should also come out clean. Cool the cakes on a cooling rack.
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