Friday Foodies! Best. Vegan. Cupcakes. Ever.

My friend, Sarah, found this recipe for vegan cupcakes, and they are just the best ever.  Moist, lovely and scrumptious – have a go!

Vegan cupcakes
Makes 24

1 3/4 cup plain flour
1 cup sugar
1 tsp baking powder
1 tsp bicarbonate soda
1/2 tsp salt
1/2 cup veg oil
1 cup soy/almond milk
1 tbsp white vinegar
2 tbsp vanilla

Cake topping
Vegan butter
Icing sugar
Rose water (optional for flavour)

Cook at 180 for 15-18 minutes

Friday Foodies – Vegan Chocolate Brownies

Vegan Brownies

Recipe by: SANDYWIFEY31S

 AllRecipes

 

Ready in 30 mins
Picture by: tahoegirl
These are very gooey, which is a good thing in my book. However, if you want your brownies a little more solid you’ll need to cook them longer than the recommended time. Great for people with egg or dairy allergies. Feel free to add your own additions like hazelnuts, walnuts or sunflower seeds.

Ingredients

Serves: 16
  • 250g plain flour
  • 350g demerara sugar
  • 65g plain cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 250ml water
  • 250ml vegetable oil
  • 1 tsp vanilla extract

Preparation method

Prep: 5 mins |Cook: 20 mins | Extra time: 5 mins

1. Preheat the oven to 180 C / Gas mark 4.
2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 23x33cm (9×13 in) baking tin.
3. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.