I know what you’re thinking TOMATO SOUP IN A CAKE??? But, just trust me ok. This is based on a 1950’s recipe, that I’ve update for a more modern palate , which results in a super moist, bright orange cake/loaf that tastes similar to Carrot …
These Dairy Free Cupcakes are so light and fluffy that nobody would guess that they’re eggless and dairy free! They can also be made Gluten-Free just by changing the flour to the Free-From option of your choice.
Dairy Free Cupcakes
- 210 g self-raising flour
- 150 g granulated sugar
- 75 ml vegetable oil
- 250 ml warm water
- 1 tbsp baking powder
- ¼ tsp salt
- 1 tbsp vanilla extract
- 250 g icing sugar
- 120 g sunflower butter (I used 'Pure' brand)
- 1 tsp vanilla extract
- gel based food colouring
- Preheat oven 180°C.
- Line a muffin tray with 12 cupcake cases.
- In a large bowl mix together the flour, sugar, baking powder and salt.
- Pour vegetable oil into a jug, add the warm water and vanilla extract, then whisk together.
- A quarter at a time our the wet ingredients into the dry, whilst whisking until all combined and you have a smooth batter.
- Now pour the batter into a disposable piping bag, snip off the end and use that to fill each cupcake case until half full (you’ll find this technique a lot easier & less messy, than using an ice-cream scoop or spoon).
- Bake for about 18-20 minutes, or until a cocktail stick poked in one comes out clean.
- Remove from the oven and remove from tray, then place on cooling rack to cool completely.
- Meanwhile, in a bowl whisk together the icing sugar, butter and vanilla extract until combined. Then add in a few drops of your chosen food colouring and whisk until smooth.
- Fill a disposable piping bag, with tip of your choice already in (I used a Wilton 1M tip to get the 'Rose' swirl effect), with the butter cream and pipe on to your cupcakes.
Increasingly, we’re hearing about people who have made drastic changes to their diets, for instance becoming lactose-intolerant, but they still love to eat those pastry treats. So for them, here is a vegan alternative to Portuguese custard tarts, that is also lactose free and an …
This Vegan Biscoff Cake is moist, fluffy and perfectly rich. It’s easy to make, it only has 4 Ingredients (2 of which are Biscoff!), and is perfect for when you’re craving something sweet!
- 350 g Lotus Biscoff Biscuit
- 2¼ tsp Baking Powder
- 350 ml Almond Milk
- Lotus Biscoff Spread
- Preheat oven 180°C.
- Prepare an 8” square baking pan, by lining with baking paper.
- In a food processor grind the Biscoff biscuits into fine crumbs.
- Microwave the almond milk for 1-2 minutes, until warm.
- In a bowl mix together the crumbs, baking powder and the milk.
- Whisk the ingredients until you have smooth-ish batter.
- Pour the batter into the lined baking pan.
- Place in the oven and bake for 25-35 minutes, or until a toothpickcan be inserted in the middle comes out clean.
- Remove from the pan and move to a cooling rack.
- Once cool, top with Lotus Biscoff Spread and smooth out.
- Cut into 9 pieces and serve.