Egg And Dairy Free Marbled Cupcakes Recipes

SO EASY EGG AND DAIRY FREE CUPCAKES

So Easy Egg and Dairy Free Cupcakes image

I searched high and low for a way to make a cake from a boxed mix so other preschool moms could easily use the recipe for class parties (my daughter has food allergies). The challenge - when using egg substitutes, the box mixes just don't rise well and tend to crumble apart. These actually hold their shape, have a nice flavor (very sweet!), and are so easy to make. If you don't like the flavor of banana, you can substitute 1/3rd cup of applesauce instead. They do better at holding together if they are refrigerated overnight before serving.

Provided by TheCookinMom

Categories Dessert

Time 25m

Yield 24 cupcakes

Number Of Ingredients 6

Ingredients

1 (18 ounce) box yellow cake mix (look carefully at allergen list)
1 1/3 cups water
1/3 cup vegetable oil
1 banana (ripe and mashed)
1 teaspoon baking powder
1 tablespoon vinegar

Steps:

Preheat the oven to 350.
Line 24 muffin cups with cupcake papers.
Using an electric mixer on low speed, blend the ingredients together (in order) until moistened (approximately 30 seconds) in a large bowl.
Scrape the sides of the bowl and blend on medium speed for another 2 minutes.
Pour the batter into the muffin cups.
Bake according to the directions on the box (this batter can, of course, be used for making cakes of different sizes, not just cupcakes).
Be careful not to overfill the cups. This recipe truly does make 24 cupcakes.
Cool in the pan on a wire rack for 15 minutes and then remove from the pan and allow to cool completely before frosting.
Frost with a purchased dairy and egg free frosting or make your own to use.
I find that they are less crumbly if you refrigerate them overnight before serving.

Nutrition Facts : Calories 123.3, Fat 5.5, SaturatedFat 0.8, Cholesterol 0.4, Sodium 155.5, Carbohydrate 17.8, Fiber 0.4, Sugar 9.8, Protein 1

MARBLE CAKE FOR VEGANS (EGGLESS AND DAIRY FREE)

Marble Cake for Vegans (Eggless and Dairy Free) image

I bought a new benchtop mixer and wanted to make something quick, easy but still special. I saw a recipe for an old favourite, the marble cake but as a vegan I needed to make some changes... So here it is for everyone else to enjoy! Frost as desired or simply sprinkle with icing sugar!

Provided by KristinV

Categories Dessert

Time 1h

Yield 1 medium cake

Number Of Ingredients 9

Ingredients

125 g vegan margarine
3/4 cup caster sugar
1 teaspoon vanilla extract
egg substitute (to equal 2 eggs as per instructions)
2 cups flour
4 teaspoons baking powder
3/4 cup soymilk
1 tablespoon cocoa (vegan friendly)
3 drops red food coloring (vegan friendly)

Steps:

Pre heat oven to 180C and grease a medium square or rectangle cake pan.
Cream margarine and caster sugar until light and fluffy.
Add vanilla extract followed by 1/2 the egg mixture. Beat until combined and add the rest of the egg mixture and combine well.
Combine flour and baking powder and add to the mixture, alternating with the soy milk to form a smooth batter.
Divide the mixture into three equal parts. Into one mix the cocoa, In the second mix through the red food colouring and leave the last plain.
Spoon the three mixtures into stripes in the cake pan and use a knife to lightly mix the stripes (don't mix too hard or you will lose the effect.
Place in the oven for 45-50 minutes or until cooked and golden.

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