Vegan Classic Fairy Cakes
Delightfully light and utterly charming, these Vegan Classic Fairy Cakes are the perfect treat for any occasion. Crafted with simple plant-based ingredients, including almond milk, apple cider vinegar for a homemade vegan "buttermilk," and topped with a tangy lemon glaze, they’re as flavorful as they are adorable. These dairy-free and egg-free fairy cakes are irresistibly soft and moist, thanks to sunflower oil, while a sprinkle of colorful vegan sprinkles adds a touch of whimsy. Ready in just 35 minutes, this recipe combines classic baking techniques with vegan-friendly innovations to create a sweet indulgence everyone will enjoy. Perfect for birthdays, tea parties, or an afternoon pick-me-up, these mini delights are a must-try for fans of cruelty-free desserts.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 150 grams all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 100 grams granulated sugar
- 150 milliliters unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 60 milliliters sunflower oil
- 0.25 teaspoons salt
- 100 grams vegan powdered sugar
- 1.5 tablespoons lemon juice
- 2 tablespoons vegan sprinkles
Instructions
Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper cupcake liners.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
In a small bowl, combine the almond milk and apple cider vinegar. Allow this mixture to sit for about 5 minutes to create a vegan 'buttermilk'.
Add the vanilla extract and sunflower oil to the vegan 'buttermilk' mixture and stir well.
Pour the wet ingredients into the bowl of dry ingredients, stirring until just combined. Be careful not to overmix.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Remove the cakes from the oven and allow them to cool in the tray for 5 minutes, then transfer them to a wire rack to cool completely.
To prepare the icing, sift the vegan powdered sugar into a small bowl. Gradually stir in the lemon juice until a smooth, spreadable consistency is achieved.
Once the cakes are completely cool, spread the lemon icing over each one and top with a sprinkle of vegan sprinkles.
Let the fairy cakes set for about 10 minutes before serving.
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 37.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2046 mg | 89% | |
| Total Carbohydrate | 335.9 g | 122% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 213.3 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 307 mg | 24% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 201 mg | 4% | |
*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.
