Description
Vegan cupcakes with fluffy swirls of maple or vegan cream cheese frosting are delicious, nut free, and gluten free, but you would never know it! This allergy-friendly cake recipe is perfect for holiday gatherings.
Ingredients
Units
Scale
Vegan Cupcakes
- 1 1/2 teaspoons apple cider vinegar
- 3/4 cup non dairy milk (at room temp or warmed)
- 1 3/4 cups oat flour or gluten free flour, sifted (not a 1:1 blend – see notes)
- 2/3 cup sugar substitute or fine sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut oil or vegan butter, liquid ( any neutral oil may be used)
- 1 teaspoon vanilla extract
- Frostings
- Coconut cream whipped frosting with 1/4 cup maple syrup, 1/2 teaspoon cinnamon, and 2 -3 Tablespoons powdered sugar or sugar substitute added
- Maple cashew cream cheese frosting
Instructions
- Preheat oven to 350° F. Line one 12 cup muffin pan.
- Combine the apple cider vinegar with 3/4 cup milk. Stir and set aside. Let stand until curdled, about 5 minutes.
- In a large bowl, whisk or sift together the oat flour, sugar, baking powder, baking soda, and salt.
- Next, gently warm the almond milk/apple cider for about 30-45 seconds. Just long enough so that the butter or coconut oil is warm but doesn’t harden when mixed. Skip this step if using oil.
- Combine the oil and vanilla with the almond milk mixture. Pour the wet ingredients into the dry ingredients, and stir until they are just combined. Spoon the batter into the muffin cups, filling 3/4 of the way full.
- Bake in the preheated oven for 18- 22 minutes. Set the muffin pan on a wire rack, and let cool completely.
- Once cool, decorate with a frosting of choice. To create fluffy swirls of frosting, use a pastry bag with a star tip. For a touch of glitter, sprinkle some raw sugar on top!
Notes
- If using gluten free all purpose flour, check for doneness at 18 minutes. To avoid heavy, dense cake, use flour that has NO xanthan or guar gum (most 1:1 gluten free blends have it).
- The color of the cupcake batter will vary depending on the type of flour used.
- Prep Time: 15
- Cook Time: 20
- Category: desserts
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake without frosting
- Calories: 195
- Sugar: 11.3 g
- Sodium: 155.1 mg
- Fat: 9.3 g
- Saturated Fat: 6.3 g
- Carbohydrates: 25.1 g
- Fiber: 1.3 g
- Protein: 3.1 g
- Cholesterol: 0 mg
