Vegan chocolate marble cupcakes recipe
These light 'n' fluffy vegan cupcakes marble vanilla and chocolate sponges together to make a simple yet impressive swirl effect. Topped with a dairy-free cream cheese icing, they're great for a birthday or with a cup of tea.
See method- Makes 12
- Takes 25 mins plus cooling
- 235 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 150ml unsweetened almond milk-alternative
- 2 tsp lemon juice
- 80g dairy-free spread or butter-alternative, melted and cooled to room temperature
- 100g caster sugar
- 1 tsp vanilla extract
- 130g plain flour
- 2 tsp baking powder
- 2 tbsp cocoa powder
For the icing
- 80g dairy-free spread
- 80g dairy-free cream cheese-alternative
- 1 tsp vanilla extract
For the icing
- 120g icing sugar
Each serving contains
- Energy
- 980kJ 235.0kcal
- Fat
- 13g
- Saturates
- 8g
- Salt
- 0.2g
- Sugars
- 18g
of the Reference intake
Carbohydrate 27.1gProtein 1.9gFibre 1.4g
Method
- Heat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole fairy cake tin with cupcake cases. Stir the almond milk-alternative and lemon juice together in a small bowl, then set aside for 5 minutes.
- Whisk the spread or butter-alternative and sugar together in a mixing bowl until well combined, then stir in the vanilla extract. Mix the flour and baking powder together in a separate bowl, then stir into the wet mixture until just combined.
- Split the mixture between two bowls, then fold the cocoa powder into one bowl with a spatula until completely combined. Spoon ½ tbsp of the mixtures into the cupcake cases, alternating between the bowls until all is used up, then drag a cocktail stick or the tip of a knife through to swirl the two colours together. Bake for 15-17 minutes, until they spring back to the touch and a knife inserted into the centre comes out clean. Leave to cool completely in the tin.
- To make the icing, whisk the ingredients together with an electric handheld whisk until well combined and just holding its shape, then pipe swirls onto the cooled cupcakes using a piping bag fitted with a star nozzle.
- Tip: The cupcakes will keep, covered, for up to 3 days in the fridge
- See more Vegan baking recipes
