Vegan Fairy Cakes Recipe
Delicate, fluffy, and absolutely delightful, these Vegan Fairy Cakes are perfect for any occasion. Light in texture and bursting with customizable flavors, they’re ideal for those following a plant-based lifestyle. With options for decoration and serving suggestions, you can create a treat that’s uniquely yours.
Equipment Needed
Oven
12-hole cake tray
Food blender
Small mixing bowl
Large mixing vessel
Wooden stick or sharp knife
Spoon
Airtight container
Ingredients
For the Cakes
100 g dairy-free margarine
150 g caster sugar
100 g plain dairy-free yogurt
100 ml unsweetened dairy-free milk
1 tsp vanilla extract
150 g self-raising flour
1 tsp bicarbonate of soda
For the Decoration
100 g icing sugar
4–5 tsp water
Vegan-friendly edible sprinkles
Instructions
Preparing the Cakes
Preheat the Oven: Set the oven to 170°C (325°F) and line a 12-hole cake tray with paper wrappers.
Cream the Butter and Sugar: Blend the margarine and caster sugar in a food blender until light and fluffy, about 4–5 minutes.
Mix Wet Ingredients: In a small bowl, combine the dairy-free milk, yogurt, and vanilla extract.
Combine Wet and Dry Ingredients: Add the self-raising flour and bicarbonate of soda to the large mixing vessel. Gradually mix in the wet ingredients until a smooth batter forms. Avoid overmixing.
Fill the Tray: Evenly distribute the batter across the 12 cake liners. Tap the tray gently on a flat surface to release any air bubbles.
Bake: Bake for 14–17 minutes, or until a wooden stick or knife inserted into the center comes out clean.
Cool: Let the cakes cool completely. Store them overnight in an airtight container before decorating.
Making the Icing
Mix the icing sugar and water in a small bowl until a thick, smooth paste forms.
Decorating the Cakes
Spoon the icing over the top of each cake.
Sprinkle with vegan-friendly edible sprinkles.
Unique Topping Ideas
Lemon Bars: Add a dollop of lemon curd made with fresh lemon juice and maple syrup.
Raspberry Rhapsody: Spread vegan-friendly raspberry jam for a fruity finish.
Pistachio Cardamom: Top with cardamom-spiced buttercream and crushed pistachios.
Orange Blossoms: Dust with dried orange powder or orange buttercream.
Crunchy Nuts: Sprinkle chopped almonds, pecans, or hazelnuts for extra texture.
Serving Suggestions
Pair with herbal teas like rosehip, peppermint, or chamomile for a relaxing treat.
Serve alongside a hot cup of vegan coffee or tea.
Complement with fresh fruit slices for a vibrant presentation.
Tips for Success
Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth batter.
Choose the Right Flour: Opt for high-quality self-raising flour or try a gluten-free alternative.
Avoid Overmixing: Gently mix to maintain a light texture.
Sugar Alternatives: Experiment with coconut sugar or date sugar for unique flavors.
Storage Information
Fridge: Store in an airtight container for up to 7–10 days.
Freezer: Freeze cakes for long-term storage; they’re perfect for meal prep or lunchboxes.
Nutritional Information
Serving Size: 1 cupcake
Yields: 12 servings
Calories: 195 kcal
Carbohydrates: 31 g
Protein: 2 g
Fat: 7 g
Sugar: 21 g
Fiber: 1 g
Sodium: 179 mg
Iron: 1 mg
FAQs
- What makes fairy cakes different from cupcakes?
Fairy cakes are lighter, smaller, and have a more delicate texture compared to traditional cupcakes. - Can I customize the flavor?
Yes! Add almond extract, lemon zest, or cocoa powder for a twist. - How can I decorate them differently?
Try fresh berries, mini candies, piped icing, or edible glitter for a personalized touch.