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!
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
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.
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.
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.
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.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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.
Once completely cooled, enjoy as is or frost with your favorite vegan frosting!
Nutrition Facts
Calories |
1899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 44.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2069 mg | 90% | |
| Total Carbohydrate | 298.3 g | 108% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 151.4 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 489 mg | 38% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 529 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
