Vegan Fairy Cakes
Bite-sized vegan fairy cakes with icing and sprinkles. Perfect for kid's birthday parties.
Ingredients
- 140 ml Unsweetened soy milk (1/2 cup + 1 tablespoon)
- ½ Teaspoon Apple cider vinegar (or white vinegar)
- 115 g Self-raising flour (¾ cup + 1 tablespoon)
- ¼ Teaspoon Baking soda
- 90 g Caster sugar (½ cup)
- 3 Tablespoons Vegetable oil
- 2 Teaspoons Vanilla extract
For the icing:
- 130 g Icing sugar (1 cup)
- 2 Tablespoons Water or dairy-free milk
To top:
- Vegan sprinkles of choice
Instructions
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Preheat your oven to 180°C/350°F (160°C/325°F if you're using a fan or convection oven). Line a cupcake tray with 12 fairy cake liners.
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In a small bowl or mug, mix the soy milk and the vinegar together. Set aside for 5 minutes. This will act as vegan buttermilk.
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In a medium-sized bowl, mix together the flour, baking soda and sugar.
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Add the buttermilk to the bowl along with the vegetable oil and vanilla extract. Mix well until you have a smooth cake batter.
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Divide the batter equally between your cases and bake for 12-15 minutes, or until a toothpick through the centre comes out clean. Don't wait for them to turn golden brown as they will be overdone.
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Transfer the cakes to a wire rack to cool completely.
For the icing:
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Mix the icing sugar and water or vegan milk together in a bowl. If you want the icing to be runnier, add more water. For thicker icing, add more icing sugar.
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Using the back of a teaspoon, carefully spread a small amount of icing onto each fairy cake. Top with sprinkles.
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Let the cakes sit at room temperature until the icing has hardened then enjoy!
Recipe Video
Recipe Notes
- Store in an airtight container at room temperature for up to 5 days.