The easiest vanilla cupcake recipe you’ll ever need! These cupcakes are easy to make and are extremely light and fluffy without any crazy ingredients. Not only are these cupcakes delicious, they’re Gluten Free, made without adding any oil, or adding any refined sugar…go ahead and indulge. You’re welcome!
What's the best non dairy milk to use?
I use Silk Almond Milk for EVERYTHING - I've never liked any other milk to be honest. Any plant based milk will work well with this recipe, even homemade :) Just be sure not to use those sweetened or flavored non-dairy milks, because it will change the sweetness and flavor of the cupcake.
How do I make sure the cake is soft and moist?
Typically, cake is moist because of the oil/butter, but since we're not using any of that I had to be creative on what would be the best substitute. I first tried applesauce, but the cake became too dense and almost rubbery, then I tried pureed avocado and it was slightly better, but then I tried non dairy yogurt and it was absolutely PERFECT.
The other important thing to remember is baking time. DO NOT OVERBAKE. Remember, it still slightly bakes in the pan even after you remove it from the oven. I baked mine at 350º for 25 minutes and it was perfectly done.
What's the best gluten free flour to use?
For this cake, I personally prefer measure for measure baking flour. I've tried other flours, but the measure for measure baking flour gave me the most perfect cake each time. I ONLY use King Arthur's GF Baking flour.
What frosting should I use?
I've tried a few different frostings with this recipe, here are some of my favorites:
Aquafaba WFPB Frosting
1 cup aquafaba (chickpea water)
1 cup agave or maple syrup
1/2 tsp cream of tartar
1 1/2 - 2 tsp vanilla extract
-In a large bowl, combine aquafaba and cream of tartar and whisk on high for 10 minutes with a hand mixer - until soft peaks form. -Add in agave and vanilla extract and whisk on high for another 10 minutes until stiff peaks form.
-Cool in the fridge until ready to frost
Coconut Cream Frosting
1 can refrigerated coconut cream
1 cup maple syrup or agave
2 tsp vanilla extract
-Scoop out the top of the coconut cream (not the liquid) and transfer to a bowl, add the maple syrup or agave, and extract - whip using a stand mixer until you've reached a creamy, frosting like texture (about 5 minutes).
This is DEFINITELY my go-to frosting for almost everything and I HIGHLY recommend this frosting.
Want more dessert recipes? Check out some of these yummy Vegan desserts you'll LOVE!
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3 tbsp dairy free yogurt
1 cup agave/maple syrup
1 cup almond milk
1.5 tsp vinegar (white or apple cider)
2 tsp vanilla bean paste
1.5 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1.5 cups gluten free baking flour
Preheat the oven to 350º and line a cupcake pan with liners
Start by curdling your milk - add 1.5 tsp vinegar to 1 cup almond milk. Mix and set aside
Combine all your dry ingredients and set aside
In a large pitcher, mix in all your wet ingredients including the curdled milk.
Slowly incorporate the mix into the wet ingredients and mix on low with a hand mixer, gradually increasing the speed - make sure not to overmix.
Using an ice scream scoop, add 1 scoop of batter to each cupcake liner (I scooped up 1.5 scoops).
Bake in the oven for 25-27 minutes