I baked two batches of cupcakes at 180˚C but both collapsed in the middle. I guessed I must have used a little extra baking soda in the first batch so I used lesser amount of baking soda and baking powder in the second batch. The cakes rose nicely for first few minutes (I watched through the glass door of the oven without opening it) and then collapsed in the middle finally resulting in hard on the outside, sticky in the inside mess.  Recipe: Adapted from an eggless cake recipe.    Ingredients: 1 cup butter; 1 cup granulated sugar; 1 cup flour; ¼ cup milk; ½ teaspoon vanilla essence; 2 teaspoons cocoa; ¼ teaspoon baking powder; ½ teaspoon baking soda. Process: I cream the butter and sugar together and then add milk and vanilla essence. I then mix dry ingredients and fold them lightly in the batter. Then bake them in cupcake moulds at 180˚C (356°F).   
Do not look for all these functions in one off-the-shelf ingredient.  For the smoky taste and bacon texture, try various brands (there are differences in taste and texture) and cuts (as in, HOW you cut it) of smoked tofu. Dulse seaweed is also often recommended as a bacon substitute (but can taste too fishy).  Where hot saturated fat is needed, you will need to add that separately at the right time - or separately fry the abovementioned ingredients with excess butter/oil (getting some smoky flavor infusion) and add them with (or before) that excess oil. Butter or ghee/clarified butter (probably preferrable due to heat tolerance) are chemically closer (mostly saturated fat) to bacon fat than an oil. 