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Dairy and egg-free vanilla cupcakes recipe

Dairy and egg-free vanilla cupcakes recipe

191 ratings

These allergy friendly vanilla cupcakes are irresistibly cute and what’s more they’re made completely without dairy or egg – making them the perfect little treat. See method

  • Serves 12
  • 10 mins to prepare, plus 30 mins for icing, 25 mins for cooking and 20 mins for cooling
  • 209 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 100g (3 1/2oz) self-raising flour
  • 50g (2oz) caster sugar
  • ½ tsp baking powder
  • 100ml (3 1/2fl oz) soya milk
  • 2 tbsp sunflower oil
  • 1/2 tsp lemon juice
  • 1½ tsp vanilla extract

For the icing

  • 200g icing sugar
  • 4 tbsp soya milk
  • 2 tsp vanilla extract
  • drop of food colouring
  • sprinkles, for decoration
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    3g 5%
  • Saturates

    0g 2%
  • Sugars

    35g 39%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 46.2g Protein 1.6g Fibre 0.4g


  1. Preheat the oven to gas 4, 180°C, fan 160°C.
  2. Place cupcake cases into the hollows of a 12-cup bun tin. Measure out the flour, sugar and baking powder into a bowl.
  3. In a separate bowl, measure out the soya milk and the oil, then stir in the lemon juice and vanilla extract. Tip the soya milk mix into the dry ingredients and whisk quickly until everything is combined. Quickly distribute the mixture evenly across the cake cases. Bake for 25 minutes until slightly browned. (An inserted skewer should come out clean.) Cool on a wire rack.
  4. To make the icing, stir the icing sugar, soya milk, vanilla extract and food colouring together until you have a thick, smooth liquid. Drop a heaped teaspoonful on the top of each cake, allow to spread out fully. Decorate while still wet with sprinkles or sweets as desired. Allow to set.

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