Egg and Dairy Free Marbled Cupcakes
Indulge in the perfect blend of simplicity and elegance with these Egg and Dairy Free Marbled Cupcakes, a delightful vegan twist on a classic treat. Featuring rich cocoa swirls nestled within moist vanilla cake, these cupcakes are dairy-free, egg-free, and irresistibly fluffy thanks to plant-based ingredients like almond milk and apple cider vinegar. Crafted in just 35 minutes (including baking time), this recipe is perfect for anyone seeking a show-stopping dessert that's allergy-friendly without sacrificing flavor. Whether you're hosting a party or treating yourself, the mesmerizing marbled design ensures these vegan cupcakes are as eye-catching as they are delicious. Pair them with your favorite vegan frosting, or enjoy their natural charm straight out of the oven!
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Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Unsweetened almond milk (or any plant-based milk)
- 0.33 cups Vegetable oil
- 1 tablespoon Apple cider vinegar
- 1.5 teaspoons Vanilla extract
- 2 tablespoons Cocoa powder
- 2 tablespoons Water (warm)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
Step 2
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Step 3
In a separate bowl, whisk together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Step 4
Divide the batter into two bowls. In one bowl, mix the cocoa powder and warm water until smooth, then fold it into the batter to create the chocolate mixture. Leave the other bowl as the vanilla mixture.
Step 5
Spoon 1 tablespoon of vanilla batter into each cupcake liner, then 1 tablespoon of chocolate batter. Repeat, alternating between the two, until the liners are about 2/3 full.
Step 6
Using a toothpick or a skewer, gently swirl the batters together in each cupcake liner to create a marbled effect. Be careful not to overmix.
Step 7
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 8
Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Once completely cooled, enjoy as is or frost with your favorite vegan frosting!
Nutrition Facts
| Serving size | (715.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1899.0 |
| Total Fat 74.6g | 0% |
| Saturated Fat 10.9g | 0% |
| Polyunsaturated Fat 44.4g | |
| Cholesterol 0mg | 0% |
| Sodium 2069.3mg | 0% |
| Total Carbohydrate 298.3g | 0% |
| Dietary Fiber 9.6g | 0% |
| Total Sugars 151.4g | |
| Protein 21.6g | 0% |
| Vitamin D 100.0IU | 0% |
| Calcium 489.2mg | 0% |
| Iron 10.5mg | 0% |
| Potassium 529.3mg | 0% |
Source of Calories