Vegan cupcakes with banana & peanut butter

A piece of cake sitting on top of a table Vegan Baking Recipes

Preparation and cooking time

  • Prep:25 mins
  • Cook:20 mins
  • Easy
  • Makes 16

Employ some clever tricks to achieve a dairy-free bake. Egg-free mayonnaise, almond milk and margarine are the secrets to these vegan cupcakes

Nutrient Unit
kcal 295
fat 14g
saturates 3g
carbs 40g
sugars 28g
fibre 1g
protein 2g
salt 0.7g


  • 240g self-raising flour
  • 140g golden caster sugar
  • 1 tsp bicarbonate of soda
  • 240g egg-free mayonnaise
  • 2 large or 3 small ripe bananas , mashed
  • 1 tsp vanilla extract
  • 25g vegan dark chocolate chip
Vegan cherry & almond brownies

For the icing

  • 80g vegan margarine
  • 250g icing sugar
  • 25ml vegan milk (we used almond milk)
  • 2 tbsp smooth peanut butter


  • STEP 1

Heat oven to 170C/150C fan/gas 3½. Line muffin tins with 16 cases. In a bowl, combine the flour, sugar, ½ tsp salt and bicarbonate of soda. In a second bowl or a jug, mix the mayonnaise, mashed bananas and vanilla extract. Pour the wet ingredients into the dry and mix with a spoon until just combined (don’t overmix or your cupcakes will be heavy). Spoon the mixture into the cases and bake for 20 mins.

  • STEP 2
Vegan chocolate cake

When the cupcakes come out of the oven, sprinkle the chocolate chips over – they will melt and then harden again, so don’t touch them.

  • STEP 3

For the icing, combine the vegan margarine and icing sugar in an electric mixer, then add the vegan milk and continue to mix on a slow speed until completely combined. Turn the mixer up and combine for a further 3 mins. Finally, stir in the peanut butter. Pipe or simply spread the icing on top of the cakes. Store in an airtight container and eat within 2 days.

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