![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLSo43san6yvuQFIw_QsdDDyI7FAw7lde4CELcAeoMM0qH2Iga0P65KITgTGpv2kDUJx9rX_iHZe3XzRpzl7Bn5sTpXYslU_1tCKRsg_LojjY4TvcFonSNv4lvCWD2EuER2QiDbAHyUX-A/s320/Nut+and+Honey+Vegan+Cup+Cake_5.jpg)
Once in a year, my family will eat vegetarian food for 10 days, (Not a vegan but almost a like, it’s a Chinese vegetarian that base on the Buddhist believe. We won’t eat animal product (include dairy products) plus some of the vegetable (onion, garlic, and etc.). So, I have to find some bake goods, which don’t use egg or butter (actually, my family don’t strict to the rule and the dairy products are welcome, ^ ^. But some of my friends are very strict). I got the idea of this cup cake from my friend (Koy), who told me about the banana cake that she made by using coconut milk.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTaMI520PhVJ1qnQ0hUNXPxwi-FgUwIXUe_HffOcsGRJm8eXG8AcOSsgKn9x1yrFwW_c0RljVlew7st8O5Fmi3KLi8sBUxPTf8e5VDoKwBPnVv7uLkVb8-ClV1P5_awxiIuNtpovv-d1wJ/s320/Nut+and+Honey+Vegan+Cup+Cake_7.jpg)
I use honey and soft brown sugar (with can’t be use in macrobiotic recipe), which I think they will make the texture of the cake moist and soft. But the first trial was a not good enough, the cake flour made the cake too soft and too moist.
So the second time, I changed the cake flour into all purpose flour. The all purpose flour give the cake more structure, and I’m happy with the result now.
Vegetarian Honey & Nut Cup Cakes
Makes 6 cup cakes
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAkHtvfctCnqd8AnNIn_BwIxqmRsx_UXyc9JyOucOXvfvi6d_3DizFCg06BzdLB9bbI9oxB6_lbuX6Xy5JJaYIy9Wx9fixz-bMva8WNfJerxYepLyIKDbH71gnHm0JycmhAhgX8HhVRtNT/s320/Nut+and+Honey+Vegan+Cup+Cake_4.jpg)
100g | All purpose flour |
½ tsp | Baking powder |
| A dash of salt |
60g | Brown sugar |
4 tbsp | Honey |
½ cup | Coconut milk |
½ cup | Vegetable oil |
85 g | Nut (I use pecan), lightly toasted |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_O6Sb2tIolgnOR3puVnWNYEe7B09bQn26Te1-TjamkF7WoBa2daz879DdRViAdYTWLPzgB_zO3c1PUQJ771VCWmHcTvE9WTZobYdMp2WgbrehSokO0ZzfbMJ5lkC6uXNDJdWp9hDt1O1x/s320/Nut+and+Honey+Vegan+Cup+Cake_1.jpg)
1. Preheat the oven to 180°C. Prepare the paper cups. Sift the measured flour, baking powder and salt together into a bowl and set aside.
2 Beat the honey and brown sugar together until combine.
3 Pour the coconut milk into the sugar mixture and beat to combine.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTEaaTTRfNf6mq4wL4ej6CFFDQcsxqX1P2pW3uQ_2ql46eI7gI6AjaekgiNuSECT6isGWzNvzkpPuUqo97Eb2Oy-xhVLbflFC95KqLLSKH-m_idH7mDCfTGkU6JU7CF-Oi7fv1fVWMXSQq/s320/Nut+and+Honey+Vegan+Cup+Cake_2.jpg)
4 Pour the vegetable oil into the sugar mixture (slowly) and beat to combine.
5 Add half of the dry ingredients and beat for 2 minutes until the mixture is thickened.
6 Add the last of the dry ingredients and nut, and mix well. Spoon batters into paper cup, bake for 25-30 minutes, or until the toothpick insert in the center comes out clean.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjY-i_ndxZa9wg1VbmAKj_RSQw9F4CSg1d67JBq7Q0By7dzGg_crmmWtoStUU03Mm0te3LuBhu2PTzqWrF5LRtG51kpjq7xsWWjjECM5JFNvO9yArfUkViL6VVrmr0Ri__gpd9lAtk749/s320/Nut+and+Honey+Vegan+Cup+Cake_3.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmFWjwNbELzm9jVVy9C_IRUN4ZDJOBPVtpLcmBk35PCLGOb4rdN5sMkiSzIbfbxIcKxfkPfTSaC7sk1oUhFkp0Pe987u0kczcDdT15qujue6RXQ_sDg9sNiJGICbSmMCh8LNwp2rqfsh3Q/s320/Nut+and+Honey+Vegan+Cup+Cake_6.jpg)
Vegetarian Honey & Nut Cup Cakes
On a break and waiting to get home to try this pretty cupcake!
ReplyDeleteAha, now I know why my eggless cake is too soft and crumbly! I always thought it was due to the lack of egg white to provide strength... I will try to use the AP flour in future.
ReplyDeleteI hope you have more vegetarian cake recipe to share. I love eggless recipe but it is sooo difficult to come by!
Regards
cookie