More Vegan Cupcakes Recipe

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More Vegan Cupcakes
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Ingredients:

Directions:

  1. Preheat the oven to 350º. Line muffin tin with paper cupcake liners, Set aside.
  2. Mix together the soy milk and apple cider vinegar in a small bowl. Stir well and set aside for about five minutes (the mixture will curdle).
  3. In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soy milk mixture, oil, vanilla, and almond extract. Add the wet to the dry ingredients and whisk together until all of the large lumps are gone. Fold in the 1/4 of finely ground almonds.
  4. Fill each muffin cup about 2/3rds full. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.
  5. Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 226.67 Kcal (949 kJ)
Calories from fat 100.85 Kcal
% Daily Value*
Total Fat 11.21g 17%
Sodium 553.45mg 23%
Potassium 207.56mg 4%
Total Carbs 28.85g 10%
Sugars 11.71g 47%
Dietary Fiber 2.05g 8%
Protein 3.01g 6%
Vitamin C 0.4mg 1%
Iron 1.2mg 7%
Calcium 112.7mg 11%
Amount Per 100 g
Calories 333.34 Kcal (1396 kJ)
Calories from fat 148.3 Kcal
% Daily Value*
Total Fat 16.48g 17%
Sodium 813.88mg 23%
Potassium 305.24mg 4%
Total Carbs 42.43g 10%
Sugars 17.22g 47%
Dietary Fiber 3.02g 8%
Protein 4.43g 6%
Vitamin C 0.6mg 1%
Iron 1.7mg 7%
Calcium 165.7mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.1
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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