- Prep Time: 15 mins
- Cook Time: 25 mins
- Yield: 12
- Diet: Vegan
Description
These vegan gluten free vanilla cupcakes are fluffy and moist and so delicious. No one will guess they are both vegan and gluten-free! Topped with a velvety vanilla frosting and sprinkles.
Ingredients
Cupcakes:
- 1 and 3/4 cups (238g) Gluten-Free All-Purpose Flour*
- 1 cup (200g) White Granulated Sugar
- 1 and 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup (240ml) Soy Milk (or other non-dairy milk)
- 1/2 cup (120ml) Canola Oil or Vegetable Oil
- 2 tsp Vanilla Extract
- 1 Tbsp Distilled White Vinegar
Frosting:
- 1/2 cup (112g) Vegan Butter
- 4 cups (480g) Powdered Sugar
- 2 tsp Vanilla Extract
- 2–3 Tbsp Soy Milk (or other non-dairy milk)
Decoration (Optional):
- Sprinkles
Notes
*Gluten free all-purpose flour – this should be a flour blend that is meant to replace regular flour in baking. You can really use any blend; we have tried a fair few and all have worked out great. One of our favorite blends though is Bob’s Red Mill All Purpose Baking Flour. The blend you have may contain xanthan gum or it may not, don’t worry about it either way. If your blend doesn’t contain it, there is no need to add it in.
*Make a layer cake: This recipe can adapt to three 6-inch cake layers (bake for 25 minutes) or two 7-inch cake layers (bake for 30 minutes). It can also be made as a single layer 9-inch cake (bake for 30-35 minutes).
*Storing and Freezing: Keep them covered at room temperature where they will stay good for 2-3 days or covered in the fridge where they will stay good for 5-7 days. They are also freezer friendly if you’d like to freeze them. They can be frozen either frosted or unfrosted.
Nutrition
- Serving Size: 1 cupcake (of 12)
- Calories: 438
- Sugar: 56.5g
- Sodium: 325mg
- Fat: 17.1g
- Saturated Fat: 2.7g
- Carbohydrates: 70.3g
- Fiber: 1.4g
- Protein: 2.4g