Can cake be vegan? What about if you were to put that cake in a cup? Could that be vegan? 

My dearest friends who want to eat some vegan cupcakes..... you're in luck! Because with a little bit of intuition and desire.... ANYTHING can be vegan! 

That's right. Literally anything. Vegan bacon? Yes. Vegan baby-back ribs? That too(check out THIS recipe).

 

The point here is that the question of "can [insert your preferred baked good here] be vegan?" is almost as normal for vegans to hear as "where do you get your protein?" 

Below, I've included 3 awesome cupcake recipes that are my go-to's for creating delicious cakes and cupcakes. 

 

 

 

#1. Vanilla Strawberry Cupcakes, by Loving It Vegan

The first recipe is a simple one that does the most for emphasizing individual flavor. I feel like there's a wide-spread misconception that vegan baked goods are gunna be really bland and really starchy. This recipe is great because not only is the flavor the perfect sweet/soft/fruity that I'm looking for in a fruit-focused cake, but it's also the perfect texture. Light, fluffy, and full in the cake........ smooth and rich in the cream. Give this one a try!

#2. German Chocolate Cupcakes, by Produce on Parade

One of my favorite all time cake varieties is German Chocolate cake. It's the perfect addition of savory to your delectable sweet treat. Caramel was one of those candies I always looked forward to as a kid. You know... the chewy circle with the cream in the middle? 

Unfortunately, those specific candies are off the table now for me as a vegan. That doesn't mean I can't enjoy caramel at all, however. 

This recipe is delicious, easy, and not so far over the sugar-line that it has to wait until cheat day. 

Notes: If not filling the the cupcakes, cut the frosting recipe in half. Adapted from PetitChef. 

Ingredients

• Batter
• 1 1/2 cups all-purpose flour
• 1 cup vegan sugar
• heaping 1/4 cup unsweetened cocoa powder
• 1 tsp. baking soda
• 1/2 tsp. kosher salt
• 1/3 cup coconut oil, melted (unrefined or refined)
• 1 tsp. vanilla extract
• 1 tsp. white vinegar
• 1 cup room-temperature coffee (or water)
• Frosting
• 1 1/3 cups soy or coconut milk
• 1 1/4 cups vegan sugar
• 1 tsp. vanilla extract 
• 1 tsp. coconut extract (optional)
• 1/3 cup cornstarch
• 1/4 cup cold water
• 2 cups shredded coconut
• 1 cup pecans, chopped finely 

Instructions:

Cupcakes

In a large mixing bowl, whisk together the flour through to and including the salt. In a small mixing bowl or blender, whisk together the remaining, wet batter ingredients. 

Slowing stir the wet ingredients into the dry ingredients until the batter is smooth and shiny. 

Preheat the oven to 350 F and arrange a cupcake pan with 12 cupcake liners. Evenly distribute the batter into the liners. Don't worry if they seem a bit full, they won't expand too much I promise! Bake at 350 F for about 25 minutes until fragrant and the tops bounce back when lightly pressed. 

Remove from pan and allow to rest on a wire cooling rack. 

Frosting

While the cupcakes bake, in a medium saucepan over medium high combine the milk, sugar, and vanilla. Heat until almost boiling, whisking frequently. 

Meanwhile, in a small bowl, whisk together the cold water and cornstarch. Slowly whisk the cornstarch liquid into the milk and sugar mixture. Continue to whisk until very thick and difficult to stir. 

Remove from heat and stir in the coconut and pecans. Allow to cool for about 30 minutes before spreading onto the cupcakes. 

To Fill With Frosting

If you want to add a bit of awesomeness to these cupcakes, feel free to stuff them with the frosting! If you've never done it before, never fear, it's super easy. Here's how. With photos to boot!

When the cupcakes have cooled, cut a square into the top of the cupcake down to the bottom with a paring knife.Wiggle out the square with the knife blade and fill the hole with frosting. Cut off the top of the square and push it back into place, covering the frosting cave. Then, spread more frosting all over the top of the cupcake. Voila! Eat the little bits of leftover cake.

 

Link to the original recipe: https://www.produceonparade.com/produce-on-parade/german-chocolate-cupcakes

 

#3. Peanut Butter Banana Pancakes Being that my favorite all-time protein shake combo is banana peanut butter, I figured this would be a solid cupcake combo as well.  Boy was I right! This recipe is perfectly creamy while still adding that girth to the banana flavor that I personally crave.  VEGAN PEANUT BUTTER & BANANA CUPCAKES Author: Charley Cook Time: 15 minutes Total Time: 15 minutes INGREDIENTS 1/2 cup almond yoghurt  3 Tbsp Pic’s Peanut butter  1 ripe banana  4 tbsp agave  2 tbsp gluten free flour  1/2 oat flour  1/2 cup ground almonds  2 tsp baking powder 1/3 tsp bicarb  Pinch of salt  Frosting: 125g vanilla coconut yoghurt  Tbsp Agave nectar  INSTRUCTIONS Preheat your oven to 180c and line a cupcake tray with cases.  In a bowl, combine the agave, mashed banana, peanut butter and almond yoghurt and mix everything together.  Add all of the dry ingredients and fold these into the mixture until everything is well combined.  Transfer the batter into your cupcake cases and pop these into the oven to bake for around 14 minutes. Allow to cool on a wire wrack.  Once your cakes are cooled, mix together the coconut yoghurt and agave nectar and spread a dollop of this on top of each of the cakes. Decorate with toppings of choice and enjoy! NUTRITION Serving Size: 8 cakes Here's the link to the original article: http://charleyshealth.co.uk/2018/vegan-peanut-butter-banana-cupcakes/