Sunday, November 23, 2014

Eggless Vanilla Cupcakes With Flaxseeds, Without Yogurt And Condense Milk

Good news everyone. I am happy to share that post of Sprouts Paratha is featured in Indus Ladies Kids' Lunch Box Recipes Ebook. There are 100 recipes in the book be it- sandwiches, parathas, pasta or healthy substitutes . You can download this ebook free of cost, here is the link

It’s always overwhelming to be appreciated or to see your blog’s recipes being published on another platforms-isn't it? And when such accomplishments happens a sweet celebration is a must.  This time it is Eggless Vanilla Cupcakes With Flaxseeds. Yum!!

Before I move ahead do take a look at my other eggless bakes:
Eggless Almond Chocolate Cake (without condensed milk and yogurt)

Today’s recipe is more royal and rich, more elegant and classy. It happened 2 weeks back when I laid my eyes on this square cupcake moulds  and these liners from wilton- oh it was an instant love. If you like new shapes and designs then buying these moulds is a good idea- a great alternative to old round cupcakes. Next, I used flaxseeds as eggs substitutes in this recipe and oh my god (very loudly) why dint I do that before.

Flax seeds are economical, easy, quick and very healthy. Those of you who are vegans, vegetarians or just don’t like the egg smell in the cakes then you have to try and use flaxseeds meal. If you want to know more about it read How to make flaxseeds as egg replacer in the bakes and how to include flaxseeds in the Indian diet.

3/4 Cup - All purpose flour/Maida
3/4 Cup - Milk
1 tablespoon - Flax Seed Meal (see notes)
3/4 cup - Sugar
1/4 teaspoon - Baking soda
1/2 teaspoon - Baking Powder
1/8 teaspoon - Salt
1 tablespoon - Oil
2 teaspoons - Vanilla Extract

Mix one tablespoons of flax seeds powder with 3 tablespoons of water. Let it stand for 10 minutes. The mixture will become thick paste.
Preheat the oven at 180C and line the cupcake moulds with cupcake liners.
Mix all the dry ingredients together- all purpose flour, baking powder, baking soda and salt.
In a larger bowl, mix the oil, sugar, flax seed-water mixture and vanilla extract. Mix for 5-8 minutes.
Slowly sieve the dry ingredients mixture with the wet mixture and beat alternating the milk. 
Fill the cupcakes liner with the batter and bake till 35-40 minutes or till toothpick inserted in the center comes out clean.
Let the pan sit on the rack for 10 minutes and let the cake cool down completely before frosting.

Flaxseed is commonly known as Alsi (Gujrati, Hindi Punjabi), Jawas (Marathi), Tishi (Bengali) and Agasi (Kannada).
I buy the milled ones- but do check the label, you must buy good quality ones. I use this organic Linwoods Organic Flax
If you want square moulds in India you can buy from here.

Serving suggestions:
Just dust some icing sugar and serve plain.


  1. lovely cupcakes. I have tried muffins using flaxseed powder and they do turn out super soft and yummy. Love the photos.

  2. Soft & lovely cupcakes.......................looks awesome.

  3. These vanilla cupcakes looks really soft and yummy..

  4. Super soft tasty and healthy cup cakes.

  5. I don't like eggy smell too, will make it one fine day for sure.

  6. they look so beautifully baked,yummy!!


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