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Vegan Vanilla Almond Cupcakes

I experimented a bit with this recipe—how does vanilla and almond taste together? Apparently, fantastic!
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Dessert
Keyword: Cake
Servings: 6


  • 1/2 cup vegetable oil
  • ¾ cup sugar
  • 2 "eggs" I prefer Ener-g egg-replacer, but you can use apple sauce, a banana or a flax seed mixture
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon almond extract
  • 1 cup Blue Diamond Almond Breeze® almond milk I used the Vanilla flavour, but you could use original instead
  • 1 teaspoon baking power
  • 1 3/4 cup all-purpose flour
  • 1/2 teaspoon salt


  • Preheat oven to 350 degrees F
  • Mix your vegan "eggs" in a small mixing bowl
  • Add oil, almond milk, extracts and sugar to the "eggs"
  • Mix flour, baking powder and salt in a large bowl
  • Add liquid mixture to the large bowl
  • Divide the mixture in to 12 cupcake moulds or a muffin pan
  • Bake the cupcakes for 18 to 20 minutes in an oven, or about 15 to 18 minutes in a convection oven
  • Use a toothpick to test the cupcakes. The toothpick should come out clean.
  • Let the cupcakes cool on a rack before icing