Easy and quick, these spiced apple and raisin vegan cupcakes are a real treat!
I’ve made this vegan apple cupcake recipe dozens, maybe even hundreds of times. It is totally delicious, super-easy to make, and completely free from eggs and dairy. It’s based on a cake recipe that I discovered while a student. At that time, limited funds and a lack of organisation meant I often wanted to bake something but had no eggs or butter on hand!
Vegan apple cupcakes – Ready in a jiffy!
Being able to bake delicious cupcakes from pantry or store-cupboard ingredients is incredibly handy. I sometimes call this ’emergency cake’ because you can throw it together in no time flat when people are already on their way over to your house!
There’s nothing like greeting guests with yummy, warm, home-made vegan apple cupcakes when they arrive. They will feel truly welcomed.
Not just for vegans!
I do like to have treats that my vegan friends can enjoy. However these are so yummy that everyone likes them! In fact, I wasn’t planning to share this recipe here, but after eating a spiced vegan apple cupcake, one of my friends begged me to publish it. How could I say no?
The cupcakes in the photos were baked in heart-shaped silicon moulds, as you can see. But it’s usually easier to just use standard cupcake liners instead.
Makes around 18 vegan apple cupcakes.
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📖 Recipe
Vegan spiced apple and raisin cupcakes
Ingredients
- 250 g plain flour
- 150 g caster sugar
- 1 medium apple, peeled, cored and chopped small
- 55 g raisins
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon allspice
- 75 ml sunflower oil
- 150-200 ml apple juice/water/non-dairy milk
- 1 tablespoon white vinegar
Instructions
- Preheat the oven to 180°C (350°F).
- Line a cupcake tin with paper or silicon liners.
- 250 g (2 cups) plain flour, 150 g (¾ cup) caster sugar, 1 medium apple, peeled, cored and chopped small, 55 g (⅜ cup) raisins, 1 tsp baking powder, 1 tsp bicarbonate of soda, 1 tsp cinnamon, 1 tsp ground ginger, ½ tsp allspice, 75 ml (⅓ cup) sunflower oil, 150-200 ml (⅝-1 cup) apple juice/water/non-dairy milk, 1 tbsp white vinegarMix all the ingredients except the vinegar, to give a stiff batter. Add the vinegar and mix well. The mixture should drop easily from the spoon so if necessary add a little more juice/water/non-dairy milk to achieve the right consistency.
- Spoon the mixture into the cupcake liners so they are around ⅔ full.
- Bake for 15-20 minutes at 180°C (350°F) until risen, golden, and a toothpick inserted into the centre of a cake comes out clean.
- Cool on wire racks before serving.
Notes
Nutrition
More delicious little cake recipes
If you like little cakes, you might also enjoy these blueberry and white chocolate chip cupcakes, these apricot almond blondie bites, or these little apple cakes, or these individual berry cheesecakes.
Or if it’s vegan cakes you’re after, how about vegan chocolate babka, or vegan carrot cake with orange frosting.
Louisa at Eat Your Veg and Anneli at Delicieux organise the Four Seasons Food challenge and the theme for January is ‘Virtuous Food‘. Given that these are free from eggs and dairy, and also contain fruit, I’d say they definitely qualify!
Lucy
Going to make a batch of these for the kids later, can’t wait to try them!
Helen
Thanks Lucy! I made some recently and they were so good – I’d forgotten how light and delicious they are!
Jibber JabberUK
I love recipes that are egg-free and you can whip a batch up quickly. It’s so handy to have a few of these types of tried and tested recipes. Thanks for linking up with Love Cake.
Louisa
Yummy. Loving the idea of attempting heart shaped cakes, shame they didn’t all work out as perfect as the pic! And vegan too, fab. Thanks so much for linking up to Four Seasons Food, Louisa