Gluten Free Vegan Vanilla Cupcakes

Frosted cupcakes are always a hit at birthday parties, and these gluten free vegan vanilla cupcakes are no exception. They are light and tender, infused with vanilla flavour, and a great way to celebrate any occasion.

Vegan Birthday Cupcakes
AuthorThe Hearty BakerCategoryDifficultyBeginner

Frosted cupcakes are always a hit at birthday parties, and these gluten free vegan vanilla cupcakes are no exception. They are light and tender, infused with vanilla flavour, and a great way to celebrate any occasion.

Vegan Birthday Cupcakes
Yields1 Serving
Prep Time15 minsCook Time24 minsTotal Time39 mins
 1 cup non-dairy milk (e.g. soy milk or almond milk)
 1 tbsp apple cider vinegar
 1.50 cups gluten free flour (I like to use Bob's Red Mill 1:1)
 0.25 cup almond flour
 2 tsp baking powder
 0.50 tsp baking soda
 0.25 tsp salt
 0.75 cup sugar
 0.50 cup vegan margarine (I use the stick margarine)
 1 tbsp vanilla extract
 0.25 tsp vanilla extract (optional)
 1 recipe of your favourite frosting
1

Preheat oven to 350C. Line muffin tin with paper muffin liners.
In a small bowl or measuring cup, mix the non-dairy milk and apple cider vinegar together. Set aside for a few minutes to allow it to curdle.

2

In a medium bowl, mix together the gluten free flour, almond flour, baking powder, baking soda, and salt. Set aside.

3

In a large bowl cream the sugar and margarine together until light and fluffy. This takes about 3-5 minutes.

4

Add the vanilla and almond extract. Mix for about a minute.

5

Add the non-dairy/vinegar mixture to the large bowl. Mix for a few minutes until well incorporated.

6

Add the dry ingredients to the wet, and stir for about a minute or until just combined.

7

Divide the batter between the 12 muffin cups. Bake for about 22-25 minutes, or until golden on top.

8

Cool completely in muffin pan before removing and frost with your favourite frosting.

Ingredients

 1 cup non-dairy milk (e.g. soy milk or almond milk)
 1 tbsp apple cider vinegar
 1.50 cups gluten free flour (I like to use Bob's Red Mill 1:1)
 0.25 cup almond flour
 2 tsp baking powder
 0.50 tsp baking soda
 0.25 tsp salt
 0.75 cup sugar
 0.50 cup vegan margarine (I use the stick margarine)
 1 tbsp vanilla extract
 0.25 tsp vanilla extract (optional)
 1 recipe of your favourite frosting

Directions

1

Preheat oven to 350C. Line muffin tin with paper muffin liners.
In a small bowl or measuring cup, mix the non-dairy milk and apple cider vinegar together. Set aside for a few minutes to allow it to curdle.

2

In a medium bowl, mix together the gluten free flour, almond flour, baking powder, baking soda, and salt. Set aside.

3

In a large bowl cream the sugar and margarine together until light and fluffy. This takes about 3-5 minutes.

4

Add the vanilla and almond extract. Mix for about a minute.

5

Add the non-dairy/vinegar mixture to the large bowl. Mix for a few minutes until well incorporated.

6

Add the dry ingredients to the wet, and stir for about a minute or until just combined.

7

Divide the batter between the 12 muffin cups. Bake for about 22-25 minutes, or until golden on top.

8

Cool completely in muffin pan before removing and frost with your favourite frosting.

Gluten Free Vegan Vanilla Cupcakes

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