Vegan Very Vanilla Cupcakes

I am so excited to share this beautiful recipe for vegan, gluten free, soy free cupcakes!

They are the most perfect serving sized cakes evers. Let's face it, who ever thought up "cup" sized cakes were genius!

~Cupcakes are my speciality~

And truly, these cupcakes are everything I thought they could be: moist, delicate, very vanilla!

They are no-fail and truly delicious. The note that I would add is, if you don't have all of these flours to make the cupcakes and want it to be simple - no fear. Just use 2 cups of Bob's Red Mill Vanilla Cake Mix and add to it (from my below recipe): baking powder, milled flax, dairy-free milk, pure vanilla extract, vegan butter, cider vinegar, and Ener-G egg replacer (perfect replacement!).

About the photography (I will explain), I thought I would share with you these cupcakes in the nude. Why? I wanted to expose to you the uncut "cupcakeness" of the cupcakes so that you could truly see their texture and their pillowed perfection (muah!)

Need a recipe for frosting? 
Simple...see my recipe for Vanilla Frosting or Coconut Frosting

This is truly my greatest, and most delicious cupcake recipe ~ We add the frills ....yes!

To come up with the best texture and flavor I do whatever it takes - no cutting corners :)



1 1/3 cup Bob's Red Mill (BRM) sorghum flour
1/3 cup BRM potato starch (not potato flour)
1/3 cup BRM tapioca starch
1 cup cane sugar or agave nectar
1 tbsp milled flax
1 tsp guar gum
1/2 tsp sea salt
1 tsp baking powder
1 tsp baking soda
1 cup vanilla rice milk, mildly warmed
2 Ener-G egg replacer "eggs" or 1/4 cup vanilla coconut yogurt
1/2 cup vegan soy-free butter
1 tbsp pure vanilla extract
1 tsp apple cider vinegar


Preheat your oven to 350 degrees Fahrenheit.

Prepare a 12-cupcake baking pan with cupcake liners.

In a large mixing bowl, mix together the flours well with the guar gum, milled flax, baking powder, baking soda, salt, and sugar. If you are using the BRM vanilla cake mix, add only the dry ingredients necessary (as referenced above) to a mixing bowl with the cake mix.

In a separate medium sized mixing bowl, mix the melted butter, egg replacer (or yogurt), rice milk, vanilla extract, and apple cider vinegar.

Add the bowl of liquid ingredients, to the bowl of dry ingredients and mix well.

Carefully spoon and evenly distribute cupcake batter into each liner until 3/4 full (more or less).

Place in the oven to bake for 18 to 20 minutes, and remove promptly.

Allow cupcakes to fully cool before topping with your favorite frosting.

1 comment:

Nicole H. said...

These look very moist and delicious. everything on this blog looks good and delicious!!

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