Vegan Vanilla Cakelet Recipe | Delicious & Tasty

1 Mins read
Vegan Vanilla Cakelet Recipe

Indulge in the delightful world of vegan baking with these scrumptious Vegan Vanilla Cakelets. These miniature cakes are not only visually appealing but also bursting with the classic flavor of vanilla. Whether you’re a seasoned vegan baker or just beginning to explore plant-based desserts, this recipe is sure to become a favorite.

This Recipe is free from :

  • Wheat
  • Peanuts
  • tree nuts
  • dairy
  • casein
  • soy
  • egg
  • sesame
  • fish
  • shellfish

Ingredients: For Vegan Vanilla Cakelet Recipe

  1. plain flour/ Maida , all-purpose flour – 1 and 1/2 cups
  2. fine sugar – 4 TBSP
  3. baking powder – 2 TSP
  4. baking soda/ sodium bicarbonate – 1 TSP
  5. sweetened condensed coconut milk – 1 tin
  6. vegan butter melted / vegetable oil – ¾ cup
  7. vanilla essence – 1 TBSP
  8. water – 1 cup

How to Make Homemade Vegan Vanilla Cakelet Recipe Step-by-Step Instructions

  1. Grease cakelet pan with vegetable oil or vegan butter.
  2. In a mixing bowl, assemble all the dry ingredients – all-purpose flour, sugar, baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform.
  3. Preheat the oven at about 150 c/300F.
  4. Add in the coconut condensed milk, melted butter or vegetable oil, vanilla essence and water to the flour mixture. Beat with an electric hand mixer, stand mixer, whisk or spoon just until the mixture is uniform and smooth and there are no lumps. This shouldn’t take more than a minute with an electric hand mixer/beater. Be careful not to over beat as this tends to stiffen the batter which might lead to a less softer cake.
  5.  To make the cake more moist add 1 TBSP of very hot water at this point and again mix just for a minute.
  6. Pour the batter into the prepared cake pan and bake for 25 to 30 or until a skewer or toothpick comes out clean.
  7. After the cakelet are done, allow it to rest in their tins for 3 to 4 minutes and then invert it on to a cooling rack.

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