Vegan Chai Cupcakes Recipes

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VEGAN CHAI LATTE CUPCAKES



Vegan Chai Latte Cupcakes image

I found this recipe when I was making a dessert for a group of people who had lots of food allergies. This recipe is egg, peanut, and milk free, and the non allergy people could not tell a difference. This really is an outstanding dessert to be made for people with food allergies, vegetarians, vegans, or people without food restrictions! Warning: Does contain soy and wheat.

Provided by Girly_Girl_Lori

Categories     Dessert

Time 1h

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 19

1 cup soymilk or 1 cup rice milk
4 black tea bags or 2 tablespoons loose black tea
1/4 cup canola oil
1/2 cup vanilla soy yogurt
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 pinch white pepper or 1 pinch ground black pepper
1/2 cup confectioners' sugar
2 tablespoons cocoa powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg or 1/4 teaspoon ground mace

Steps:

  • Preheat oven to 375 and line tin with cupcake liners.
  • In a small saucepan heat soymilk until it is almost boiling. Add tea bags, cover and remove from heat. Let sit for 10 minutes.When ready to use stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible.
  • In a large bowl wisk together oil, yogurt, sugar, vanilla and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and pepper into wet ingredients. Mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.
  • Make sure cupcakes are completely cooled before adding topping, or the sugar will melt and not look pretty or powdery.
  • To assemble, sift confectioners sugar over cooled cupcakes first, then mix cocoa, cinnamon, and nutmeg together and sift onto each cupcake. Enjoy!

Nutrition Facts : Calories 175, Fat 5.3, SaturatedFat 0.5, Sodium 150.3, Carbohydrate 30.3, Fiber 1.3, Sugar 17.6, Protein 2.6

VEGAN CHAI CUPCAKES



Vegan Chai Cupcakes image

Make and share this Vegan Chai Cupcakes recipe from Food.com.

Provided by Megannnnnnnn

Categories     Dessert

Time 35m

Yield 12 sweet cupcakes

Number Of Ingredients 20

1 cup soymilk
4 chai tea teabags
1/4 cup canola oil
1/2 cup plain soy yogurt
1/2 cup granulated sugar
1 teaspoon stevia
1 teaspoon vanilla extract
1 1/3 cups whole wheat flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 pinch white pepper
1/2 cup confectioners' sugar
2 tablespoons cocoa powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg or 1/4 teaspoon ground mace

Steps:

  • Preheat oven to 375°F and line tin with cupcake liners. In a small saucepan heat soymilk till almost boiling, add tea bags, cover and remove from heat. Let sit for 10 minutes.When ready to use stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible.
  • In a large bowl whisk together oil, yogurt, sugar, stevia, vanilla and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and pepper into wet ingredients. Mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.
  • Make sure cupcakes are completely cooled before adding topping, or the sugar will melt and not look pretty or powdery.
  • To assemble, sift confectioners sugar over cooled cupcakes first, then mix cocoa, cinnamon, and nutmeg together and sift onto each cupcake. Enjoy!

Nutrition Facts : Calories 153.5, Fat 5.4, SaturatedFat 0.5, Sodium 247.6, Carbohydrate 25.2, Fiber 2.6, Sugar 13.5, Protein 3

VANILLA CHAI CUPCAKES



Vanilla Chai Cupcakes image

Anybody who knows me knows that I have a soft spot for cupcakes and soy chai lattes, so combining these two creates my own piece of heaven. These cupcakes are moist, tender, and lightly spicy, thanks to the combination of ginger and cardamom. Go ahead and pair with a steaming hot chai latte . . . you won't overdo it.

Provided by Kim Barnouin

Categories     HarperCollins     Cupcake     Vegan     Bake     Spice     Cardamom     Cinnamon     Ginger     Nut

Yield Makes 18 cupcakes

Number Of Ingredients 14

1 cup almond milk
1 teaspoon vinegar
1/2 cup Earth Balance, at room temperature
1 1/2 cups sugar
1/2 cup vanilla soy yogurt
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Steps:

  • Preheat the oven to 350ºF. Line a cupcake pan with cupcake liners and set aside. In a small bowl or measuring cup, combine the almond milk and vinegar and let sit for 5 minutes. In a large bowl, combine the Earth Balance and sugar and beat with an electric mixer until creamy, about 2 minutes. Add in the yogurt and vanilla extract and mix on low until combined. In a medium bowl, mix together the flour, baking powder, baking soda, salt, cardamom, cinnamon, ginger, and nutmeg. Alternate adding the dry ingredients and the almond milk mixture to the creamed butter, mixing on low speed until everything is mixed together.
  • Pour the batter into the cupcake liners until each liner is about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool on a wire rack.

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