I’ll admit — I was suspicious. Vegan cupcakes? Without butter? Without eggs? What’s left — hope and flour? But then I tried Mary Berry’s plant-based version, and… I ate three before they cooled properly. They’re light, sweet, not too crumbly, and don’t taste like compromise. In fact, they’re the kind of cupcake you make for your dairy-free friend, then sneak extras for yourself while claiming it’s “just taste testing.”
These cupcakes are stupidly simple. No fancy vegan ingredients you have to order from a wellness shop with recycled hemp packaging. Just pantry stuff. The kind of recipe you can throw together in 30 minutes, including your tea break in the middle when you realise you forgot to preheat the oven. Again.
Why You’ll Love It
- No weird ingredients – Just coconut oil, almond milk, and basic cupboard bits.
- Ready in half an hour – No chilling, no stress, no drama.
- Fluffy but not dry – The vinegar + bicarb combo is magic.
- Takes well to toppings – Whack on frosting, jam, or just a dust of sugar.
- Freezer-friendly – Make a batch and freeze half for your future snack needs.
- Foolproof – Even my mate who once set fire to a salad managed these.
Ingredients
- 1 tablespoon apple cider vinegar
- 1½ cups almond milk (unsweetened)
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup coconut oil, melted
- 1¼ teaspoons vanilla extract
How to Make It
Curdle that milk (sounds worse than it is):
Pour the apple cider vinegar into a measuring jug, then top it up with almond milk to hit 1½ cups. Give it a stir and let it sit for about 5 minutes — it’ll look slightly weird, but that’s how you know it’s working.
Mix the dry bits:
In a big bowl, whisk together the flour, sugar, baking powder, bicarb, and salt. This is where I always remember I haven’t sifted anything. I never do. Just break up any clumps with a fork. It’s fine.
Stir the wet stuff separately:
In another bowl (or jug if you hate extra washing), mix your curdled milk, melted coconut oil, and vanilla. It should smell like someone’s baking cake in a tropical garden. Sort of.
Combine but don’t overdo it:
Pour the wet into the dry. Stir until it just comes together — no aggressive mixing. Lumps are okay. Overmixing makes tough cupcakes, and no one wants that.
Scoop and bake:
Preheat your oven to 350°F (175°C). Line a muffin tray with 12–18 cupcake liners — I usually get 15, but it’s a mystery every time. Fill each about ¾ full. Bake for 15–20 minutes, or until the tops spring back when you poke them.
Cool before frosting — if you can wait:
Let them sit in the tin for a bit, then cool fully on a rack. Or frost warm and embrace the melt. Either works.
Common Mistakes and How to Dodge Them
“Why are my cupcakes dense?”
You probably overmixed. Fold gently. Think soft thoughts.
“They stuck to the liners!”
Try greasing the liners next time, or use silicone cups. Or just eat the bits that stick. No shame.
“They taste too coconutty.”
Use refined coconut oil if you’re not into the tropical vibe. Virgin oil smells stronger.
“Mine didn’t rise.”
Check your baking powder isn’t older than your youngest niece. Old leavening = sad, flat cakes.
Storage and Reheating
Room temp:
Keep them in an airtight tin for 2–3 days. They’ll still be soft on day three.
Fridge:
Not necessary unless you’re in a heatwave or added a fancy frosting.
Freezer:
Wrap them up and freeze for up to 3 months. Defrost on the counter — takes about 30 mins.
To reheat:
- Microwave: 10–15 seconds, covered with a damp paper towel to stay moist.
- Oven: 350°F for 5 mins, wrapped in foil.
- Steamer: If you’re feeling extra — 2–3 mins gives bakery-level fluff.
Frequently Asked Questions
Can I use another milk instead of almond?
Absolutely. Oat, soy, cashew — any unsweetened plant milk will do.
Do I have to use coconut oil?
Nope! You can sub in any neutral oil (like sunflower or canola). Olive oil works too, but the flavour might peek through.
Can I add stuff to the batter?
Yes! Chocolate chips, blueberries, chopped nuts — just fold them in gently before scooping the batter.
Can I frost them?
YES. Use your favourite vegan buttercream or just a spoonful of jam and a berry. Or leave them plain and call them “breakfast muffins.”
Nutrition Facts (Per Serving):
Calories: 152
Fat: 6g
Carbs: 23g
Protein: 2g
Sugar: 12g
Sodium: 167mg
Try More Mary Berry Recipes:
Mary Berry Vegan Cupcakes
Description
Soft, lightly sweet vegan cupcakes made with almond milk and coconut oil — fluffy, fuss-free, and dangerously easy to eat warm from the tray.
Ingredients
Instructions
- Mix vinegar and milk, let sit 5 mins to curdle.
- Whisk flour, sugar, baking powder, soda, and salt in a bowl.
- In a separate bowl, mix milk mix, oil, and vanilla.
- Combine wet and dry gently. Don’t overmix.
- Scoop into lined muffin tray. Bake at 350°F for 15–20 mins.
- Cool before frosting — or don’t. No judgement.
Notes
- Don’t skip the vinegar — it helps them rise properly.
- Refined coconut oil = less coconut flavour.
- Add toppings like nuts or choc chips if you’re feeling fancy.
- Freeze extras for future sugar cravings.