need help with vegan cupcake recipe please!
I made cupcakes from a vegan cupcake recipe today, actually they call it diabetic. It is based on wacky cake. I had a problem - the cupcakes are very moist but heavy-like, and the tops separate very easily from the bottom, and the bottoms are prone to falling apart.
Now, the recipe used cake flour ( I used cake/pastry flour) and called for 1/4 cugar + 1/2 liquid sugar substitute, but I just used 1/2 cup sugar. The recipe calls for 1/2 cup vegetable oil, I used olive oil.
So without having to try this recipe many more times, I was wondering if anyone could tell me offhand what caused the problem - the type of flour (I have seen other wacky cake recipes use all purpose?) - the olive oil (should I use canola or sunflower?).
They looked so perfect when they came out, it is a shame!
Thanks in advance for your help!
There's a vegan egg substitute for baking, I think. (At least there was one years ago when I worked for a natural foods store.) I've never used it, but I know people who swore by it. I seem to recall it was based on xanthan gum?, but my memory could be faulty. I think the brand was EnerG. Anyone know the product I'm remembering?
Thanks for all the great recipes, ideas, etc. I ended up using two reliable sources of the wacky cake recipe (the oil/vinegar thing) as a kind of combination new recipe, and it came out very well! I now have my own version of wacky cake cupcakes that I can count on! If anyone is interested in the exact recipe that worked for me, I can post it.
This vegan recipe makes amazing cupcakes or a layer cake. The texture is moist and rich without being heavy. The cake is actually best after sitting for a day.
8 oz semi-sweet chocolate
3 c. flour
1 1⁄2 c. sugar
2 t baking soda
1 t. salt
2 c. water
2/3 c. vegetable oil
2 T. white vinegar
2 t. vanilla extract
Melt chocolate in microwave, stirring once or twice during heating. Cool slightly. Stir together dry ingredients. Add melted chocolate and remaining ingredients. Beat on medium speed until thoroughly blended. Pour into prepared pans or cupcake cups. Bake 30-35 minutes layer cake or 20 - 25 minutes for cupcakes or until a toothpick comes out clean. Cool for 15 minutes, then turn out onto wire racks to cool completely. Frost as desired.
I'm not sure what your vegan/wacky cupcake recipe is like, but the vegan chocolate cake in Joy makes great cupcakes. It's very much like a recipe I grew up making, known as pan cake because it was mixed right in the cake pan, except it leaves out the egg. I can post the recipe if you want.
i've made perfectly wonderful vegan cupcakes before - you can have wonderful texture and flavor without dairy. to answer your specific question, i recommend posting your question to the forum at post punk kitchen: http://www.postpunkkitchen.com/forum/index.php . you could also buy this book: http://www.theppk.com/vegancupcakes.html
actually, it's copyrighted, so i'm unable to post the recipe, but luckily someone else has!
"fauxstess" cupcakes (like ding dongs!)
from "vegan with a vengeance:" http://tinyurl.com/ylr34o
i'd also check out these recipes:
chai latte cupcakes
tips on vegan baking
Not in my experience... I live in Los Angeles and have vegan friends. I've sampled their baked goods as well as vegan cakes from local bakeries. Every cake I've tried has been terrible.
However, if you want to eat cake and keep a vegan diet there are lots of other recipes to try. Perhaps one would meet your personal criteria. If you don't need the cake to be vegan, you only need it to be non-dairy or egg free, you'll find many other better options online. Non-dairy will be better than egg free.