Home » Gluten Free Vegan Vanilla Cupcakes

Gluten Free Vegan Vanilla Cupcakes

| | byKat |105 Comments

These simple vegan vanilla cupcakes are the perfect mid-week treat: quick and easy to make, as well as ridiculously delicious. At the same time, they can easily be tweaked to be the centrepiece at any celebration. I’m sure these gluten free vegan cupcakes will become your favourite go-to cupcake recipe!

Gluten free vegan vanilla cupcakes in plain white cupcake liners on a blue plate. They are decorated with swirls of vegan vanilla frosting and colourful sprinkles. The cupcake in the front has had its cupcake liner partially removed.

It’s my birthday today. And if you asked me how old I am… give me a minute. Or two. My age seems to be something that I never remember – probably because I don’t find it all that important. But, if you’re wondering (and you probably aren’t): I’m 24.

I don’t feel 24. I remember thinking, when I was about 14, how adult and mature 24-year-olds appear. 10 years later, I’m still a student (PhD student, but a student all the same) at Oxford – and if there’s one thing about Oxford, with it’s old buildings and spires, hordes of students and tourists (and let’s not forget the squirrels)… it’s that it keeps you in a bubble. I’ve been in Oxford for 6 years now, first as an undergraduate and now as a postgraduate – and the bubble persists. 

It’s a bit different now at least, with the blogging – it forces me to poke my head out of the Oxford bubble and the Chemistry haze that I was in during undergraduate years, when even in sleep I couldn’t escape chemical reactions and molecular structures that were floating through my mind. Nowadays, I often fall asleep to the images of brownies and salted caramel, only to find myself dreaming about the science of baking powder vs baking soda.

But I think this feeling is shared by many of my generation – this feeling that adulting is hard and what does it mean to be an adult anyway? We’ll figure it out eventually, I’m sure. (Fingers crossed and knock on wood.)

Anyway, because it’s my birthday I thought these vegan vanilla cupcakes were the perfect thing to share with you today. (It’s mostly because there’s sprinkles and in my mind sprinkles = celebration.)

Gluten free vegan vanilla cupcakes in plain white cupcake liners on a blue plate. They are decorated with swirls of vegan vanilla frosting and colourful sprinkles.

We’ve been on something of a vegan baking adventure lately. haven’t we? First, with the decadently delicious vegan chocolate cake, and then with the chocolate overload that were these vegan chocolate cupcakes.

No chocolate today, surprisingly enough. Just the gentle flavour of vanilla. But that’s okay. It can’t always be all about a mountain of chocolate and salted caramel – sometimes, subtle and delicate is the way to go.

And these vegan vanilla cupcakes are all that and more. The vegan vanilla sponge is buttery and rich – even though it contains no butter or eggs. There is none of that annoying denseness that often accompanies vegan baking; instead the cupcakes are fluffy, light and moist with a wonderful golden colour (for which I’m not quite sure where it comes from – but hey, who’s complaining).

Gluten free vegan vanilla cupcakes in plain white cupcake liners on a blue plate. They are decorated with swirls of vegan vanilla frosting and colourful sprinkles. The cupcake in the front has had its cupcake liner partially removed and a bite has been take out of it, exposing its fluffy interior.

The frosting is simplicity itself, with only 3 ingredients: coconut cream, powdered sugar and vanilla paste. They are whipped into what is basically a fluffy cloud of sweet vanilla goodness and I could, quite honestly, eat this vegan frosting with a spoon.

Some colourful sprinkles finish off the vegan vanilla cupcakes – and doesn’t that burst of colour just bring a smile to your face?

I think we can all agree that this vegan cupcake recipe is the very definition of quick and easy. With only very simple ingredients (that you can easily get in pretty much any grocery store) and requiring less that 45 minutes, you can whip up these lovelies even in the middle of the week when a cupcake craving strikes.

But at the same time, they are fun and fancy enough for any party or celebration – by just changing the sprinkles and cupcake liners you use, they can be either a wedding centrepiece, or a  kids party treat.

So there you have it: simple gluten free vegan vanilla cupcakes, easily adaptable for all occasions, as well as quick and easy to make. What’s not to love?

Gluten free vegan vanilla cupcakes in plain white cupcake liners on a blue plate. They are decorated with swirls of vegan vanilla frosting and colourful sprinkles. The cupcake in the front has had its cupcake liner partially removed.

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Recommended products + tools

To make things easier for you, here are the products I’ve used and recommend for this recipe! So often, I get asked about what kind of gluten free flour I use or which kind of baking pans are best – and I know that the baking/cooking world can be overwhelming, what with the bazillion different products available out there. Well, no more.

The links below are affiliate links, which means I make a small commission for every purchase you make, at no additional cost to you. This allows me to fuel my – and your 😉 – chocolate addiction, so thank you for supporting The Loopy Whisk! (For more information, check out the Disclosure Policy.)

  • When it comes to gluten free flour blends, I recommend using one with a very simple ingredients list. I use a Lidl Brand “Just Free” (available in UK), that only contains rice, potato and maize flour. However, people have had excellent results using Bob’s Red Mill all purpose GF flour and 1-to-1 baking flour. Alternatively, you can mix our own blend from rice flour, potato flour and maize flour.
  • I get many questions about xanthan gum. This is a common ingredient in gluten free baking, acting like “glue” (the binding agent) in the absence of gluten. It gives your baked goods elasticity and flexibility, so that they don’t crumble away to nothing.
  • When it comes to the frosting, you can either use a high quality coconut milk with few/no additives to get the coconut cream… or just buy straight-up coconut cream, if you want to avoid the extra step of separating the cream from the milk.
  • You want your coconut cream frosting to be as fluffy as possible – I like to make it in my KitchenAid stand mixer, but a quality hand mixer will work just as well. I recommend the VonShef hand mixer, it works like a dream.

Gluten Free Vegan Vanilla Cupcakes (Gluten, Dairy & Egg Free)

These vegan vanilla cupcakes are the perfect mid-week treat: quick and easy to make, as well as ridiculously delicious. At the same time, they can easily be tweaked to be the centrepiece at any celebration – these gluten free vegan cupcakes are bound to become your favourite go-to cupcake recipe!
Print Rate
4.36 from 17 votes
Prep Time 15 mins
Cook/Bake Time 30 mins
Total Time 45 mins
Servings 12 cupcakes

Ingredients

For gluten free vegan vanilla cupcakes:

    DRY:

    • 2 2/3 cups (320 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
    • 1 1/4 cups (250 g) caster sugar (Note 1)
    • pinch of salt
    • 3/4 tsp xanthan gum
    • 2 tsp baking powder
    • 2 tsp baking soda

    WET:

    • 1/2 cup (120 mL) vegetable oil
    • 2 cups (480 mL) non-dairy milk (for instance coconut milk, rice milk or almond milk if not sensitive to nuts)
    • 1 tsp vanilla paste (or 2 tsp vanilla extract)

    For vegan vanilla frosting:

    • 2 1/2 cups (500 g) coconut cream (Note 2)
    • 4 1/2 cups (500 g) powdered sugar, sifted (Note 1)
    • 1 tsp vanilla paste (or 2 tsp vanilla extract)
    • sprinkles (optional)

    Instructions

    For gluten free vegan vanilla cupcakes:

    • Pre-heat the oven to 355 ºF (180 ºC) and line a cupcake baking tin with 12 cupcake liners.
      If you're uncertain about the quality of your cupcake liners, brush the inside with some vegetable oil for easier cupcake liner removal when eating.
    • Mix all dry ingredients together.
    • Mix the wet ingredients together, and add them to the dry ingredients. Stir well, until you get a smooth cupcake batter.
    • Transfer the cupcake batter into the cupcake liners, so that you fill each cupcake liner about 3/4 full. Bake in the pre-heated oven at 355 ºF (180 ºC) for about 30 - 35 minutes or until the tops are springy/bouncy to the touch and an inserted toothpick comes out clean.
      While the cupcakes are baking, prepare the vegan vanilla frosting.
    • Allow to cool.

    For vegan vanilla frosting:

    • In a stand mixer with a paddle attachment or using a hand mixer with the double beater attachment, beat the coconut cream until smooth and slightly increased in volume.
    • Add the powdered sugar. Gradually increase the mixer speed from low (at the beginning while the powdered sugar is being incorporated into the coconut cream) to high. Beat at high speed for about 5 - 10 minutes, or until the frosting is fluffy and increased in volume.
    • Add the vanilla paste and mix until evenly incorporated.

    Assembly:

    • Using a piping nozzle of choice (I've used this Wilton Round Decorating Tip No. 1A (affiliate link) – it's a favourite!), pipe the vegan vanilla frosting on top of the cooled cupcakes.
    • Decorate with sprinkles of choice, and enjoy!

    Storage:

    • The gluten free vegan vanilla cupcakes keep well in a closed container in a cool dry place for about 3 - 4 days.

    Notes

    Note 1: If you’re a vegan who’s concerned about bone char used in refining sugar, you can see a list of companies that don’t use bone-char filters on the PETA website.
    Note 2: You can get coconut cream by putting coconut milk (with a high coconut content and without too many stabilisers/preservatives) into the fridge for a few hours – without shaking! The coconut milk will separate into coconut cream (that you'll need in this recipe) and coconut water (which is great in smoothies).
    Tried this recipe?Mention @theloopywhisk or tag #theloopywhisk!


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    Gluten Free Vegan Vanilla Cupcakes {gluten, dairy, egg, nut & soy free, vegan} - These vegan vanilla cupcakes are the perfect mid-week treat: quick and easy to make, as well as ridiculously delicious. At the same time, they can easily be tweaked to be a wedding centrepiece or a kids party treat. These gluten free vegan cupcakes are bound to become your favourite go-to cupcake recipe! The perfect vegan dessert recipe. #vegan #vanilla #cupcakes #dessert #recipe

    Gluten Free Vegan Vanilla Cupcakes {gluten, dairy, egg, nut & soy free, vegan} - These vegan vanilla cupcakes are the perfect mid-week treat: quick and easy to make, as well as ridiculously delicious. At the same time, they can easily be tweaked to be a wedding centrepiece or a kids party treat. These gluten free vegan cupcakes are bound to become your favourite go-to cupcake recipe! The perfect vegan dessert recipe. #vegan #vanilla #cupcakes #dessert #recipe

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    105 thoughts on “Gluten Free Vegan Vanilla Cupcakes”

    1. I made these with bobs red mill 1:1 flour and followed the recipe exactly (using full fat coconut milk), unfortunately the turned out dense and are VERY bitter. I did some reading, tried the recipe again and this time used King Arthur 1:1 flour, only used 1/2 teaspoon baking soda (in hopes to reduce the bitter flavor) and added 1/4 cup carbonated water since there is no egg. WOW! They are light, fluffy, and delicious! Thanks for the starting recipe to work with!

      Reply
    2. Finally a gluten free vegan recipe that isnt crazy. They turned out fluffy and moist . i will remake for my sons birthfay. It made 12 cupcakes and 1 small heart ramekin so i will make him his own tiny cake too. Only thing is it stil had a slightly doughy taste ti it. I added extra vanilla so next time i will add more and maybe replace half oil with melted vegan butter. This recipe surprised me since it didnt have egg substiute in it. Thanks for a great recipe, hopefully i can tweek to get that vanilla flavor im looking for. What do you think could be the reason fornslight dought taste and it not being very sweet?

      Reply
      • Hi Rachel, I’m so glad you enjoyed the recipe! What you could try is add more sugar if you’d like them to be sweeter, and I’ve found that adding a few drops of almond extract works wonders with giving vegan cakes and cupcakes a “buttery” flavour. Hope this helps!

        Reply
    3. I wondered if you could help, I tried this recipe today and they were very dark on the outside and very light on the inside. Is it supposed to be like this or have I done something wrong?

      Reply
      • Hi Alyssa, it sounds like your oven might be running a bit hot, so that the cupcakes started browning too quickly. I’d recommend checking your oven temperature with an oven thermometer, just to see whether it’s correctly calibrated. Also, are you baking them in a dark cupcake/muffin pan, by any chance? Darker pans tend to result in greater caramelisation/browning compared to lighter-coloured pans.

        Reply
    4. I made these – twice. Both batches were awful with a breadlike doughy texture to them. I followed the recipe to the T. My kids were so disappointed. I really wanted this to work out

      Reply
      • Hi Ava, I’m so sorry you had trouble with the recipe. Did you use a GF flour blend that already contained xanthan gum and then added xanthan gum separately as well? If so, that could have been the cause of the “doughy” texture.

        Reply
    5. Can I use a flour blend that already has xantham gum in it?

      Also I’m wanting to make a cake, I know you have a cake recipe so what is the difference between these two? I’m worried about it being dry since so many gf baking is dry.

      Reply
      • Hi Aren, you can use a GF flour blend that already contains xanthan gum – no need to add any extra in that case. You can either use my vegan vanilla cake recipe or use the cupcake batter, just bake it in a cake tin. You’ll need to tweak the baking time in the latter case (test the doneness of the sponge by inserting a toothpick or skewer into the middle, when it comes out clean, the sponge is baked perfectly).

        Reply
      • Hi Felis! Yes, you should refrigerate the coconut cream for a few hours or preferably overnight, so any excess moisture can separate out – and then use only the thick cream part and discard any liquid.

        Reply
    6. Hello, What gluten-free flour blend do you prefer? Also, which dairy-free milk is best if I can’t use almond or soy? There are so many variables I want to make sure I get it right 🙂 Thanks!

      Reply
    7. Hello, the conversion from cups to grams seems not to be correct. Question: originally was it used with cup measurements?

      Reply
      • Hi Jaime, which conversion did you find wrong? Note that different volume measurement cups are not always correctly calibrated (for example, one of my “1 cup” cups measures 225mL, rather than the correct 240mL!), that the weight per cup will vary depending on how tightly you pack things like flour, and that different brands of things like coconut cream can have different densities and therefore different weight per cup.

        Reply
    8. So pleased with these! Having gluten free cupcakes which aren’t dry! Let alone being moist and eggless too! Thank you x

      Reply
    9. My daughter and I bake this cupcake yesterday. The cupcake ended up very dry. I used corn flour as substitute to xanthum gum because a friend advised that xanthum gum gives a sour taste which my daughter doesn’t like. The vanilla frosting was totally different to your recipe. It was so crumbly and dry and I had to add in some soya milk to moist it to make to a frost. However I could not pipe the frosting as it cannot flow out nicely. Hence I ended up to use a butter knife to spread the frosting on the cupcakes instead. I do like the smell of the vanilla frosting.
      Can you please advise me what has gone wrong. Also I have ended up with so much frosting left. What can I do with the remaining frosting? Would appreciate your comments and advice. Many thanks.

      Reply
      • Hi Joy! Sorry you had problems with the recipe.

        1) Cornflour isn’t a good substitute for xanthan gum, and can be the reason for your cupcakes being dry. Xanthan gum is tasteless and acts as a gluten substitute in gluten free baking (it doesn’t give bakes any extra flavour, and definitely doesn’t add any sour taste). It can be sometimes used also to thicken sauces, and in that specific application, it can be replaced with cornflour. BUT in gluten free baking, you can replace xanthan gum with cornflour.

        2) I’m really not sure why your frosting was crumbly and dry – unless you had a problem with the coconut cream to begin with. Before you started making the frosting, what was the texture of the coconut cream? Was it smooth and creamy or crumbly?

        3) If you have leftover frosting, you can use it in everything from simple cakes (for instance a single-layer sheet cake) or even to serve with some fresh fruit instead of whipped cream (if it’s not too sweet).

        Hope this helps!

        Reply
    10. I just made a batch of these using the King Arthur Flour Measure for Measure GF blend, and using 1 cup of apple cider in place of 1 cup of the dairy free milk. I ended up with enough batter for about 18 cupcakes. Mine were done after 15 minutes. Overall I am really happy with how most they are, will definitely be saving this for future use!

      Reply
      • It could be that your raising agents aren’t quite as active – maybe check the expiry dates. Otherwise, a squeeze of lemon juice mixed in with the wet ingredients gan give them an extra boost in the oven. 🙂 They can also be dense (and a bit oily/greasy) if you choose coconut milk as your non-dairy milk of choice – always go with a “lighter” milk such as almond, soy, rice or oat.

        Reply
    11. Hi, I just attempted to make this today and have really no experience with vegan/GF baking. They oozed out of my cupcake tin and all over the bottom of my oven! I used almond flour because that is all I could find in my grocery store and I was wondering if that could have been my problem?

      Reply
    12. Unfortunately, these did not taste really bad. We doubled the vanilla and all I can taste is the rising agents. 2 tsp of each baking powder and baking soda seems like a LOT. Is that typical of a gf or vegan baked good? Sad that we wasted expensive ingredients and this was a fail.

      Reply
      • Hi Jessica, sorry you had trouble with the recipe! I actually just made these cupcakes again a few days ago, and didn’t have the same problem at all! (And I know many others have made them without the raising agents leaving an after-taste.) The reason for an increased amount of raising agents is the absence of eggs, which typically give an added rise to the cupcakes. You could decrease the amount of baking powder and baking soda and add a splash of lemon juice – that could help! 🙂

        Reply
        • Amazing! I haven’t had a good cupcakes since I developed allergies 13 years ago! I loved these! Thanks for the recipe!!! I am allergic to corn so I used a White rice flour, brown rice flour, potato starch and tapioca flour blend and coconut milk and coconut oil. You made my day!

          Reply
    13. I made these today but they taste a lot like flour and I don’t taste the vanilla at all. Is this normal for GF cakes to be more on the flour tasting side or tasteless? I was kinda hoping for a better result, I’m not sure if I did anything wrong. I quadrupled the recipe as I was making a lot of cupcakes.

      Reply
      • Hi Mel! A lot depends on the specific flour blend you’re using. I prefer a simple one with only rice, potato and maize flour that doesn’t have a strong aftertaste. I recommend using a vanilla paste rather than extract or essence for a stronger (and more delicious) vanilla taste. Or, you can add in things like lemon or orange zest for extra flavour. 🙂

        Reply
    14. Hi you are so awesome I have a question do to my daughter’s autism we have now put her on a vegan diet so I have started revamping all my recipies is it possible to use my brown rice flour for the flour @ can I substitute cornstarch for xanthan gum tysvm God bless you

      Reply
      • Brown rice flour might work, but honestly I can’t say for certain – I would try it on a small batch. As for xanthan, I don’t recommend substituting it with cornstarch, as they have completely different roles and properties.

        Reply
    15. What about coconut allergies? My trying-to-go-vegan friend is deathly allergic to coconut, and it seems that every vegan cake and frosting recipe contains coconut in some form…

      Reply
      • Hi Lisa, I know it’s a huge problem. Coconut is my go-to because I love the taste and it’s once of the most “natural” solutions. Alternatives include vegan butters or margarines, cashew cream or even aquafaba whipped with powdered sugar if you’re looking for a softer, more marshmallow-like consistency. Or any combination of these.

        Reply
    16. I was so excited when I found this recipe; I am a fairly experienced home baker, but am new to gluten free and vegan cooking. Unfortunately I felt like some of the instructions were way out!
      Not sure what sized cake pans you used, but I had tonnes of batter for my standard 1/3 cup 12 hole cupcake pan; it easily made 18, and they were well and truly cooked by 20 mins.
      Also with the icing, I found the ratio of coconut cream to icing sugar to be way out. I weighed and measured my ingredients exactly, but I found it far too wet, and ended up adding over a kilo of sugar just to get it to a consistency that was barely usable. Even then other was so runny it still dripped down the sides of my cupcakes, more like a glaze, and nowhere near being piping consistency. I’m not sure what you call coconut cream in the US, here in Australia it comes in a tin and is a thick liquid, about the same consistency as regular Thickened cream. I beat it for so long expecting it might kind of whip to thicken, but no luck. Next time I would use maybe a 1/4 or less of what the recipe said.
      That said, the cupcakes were great, and lovely, moist texture compared to previous recipes I have tried! 😊

      Reply
      • Hi April, thank you so much for your detailed feedback! 🙂
        I know that across the world, cupcakes and cupcake tins vary vastly in size, so it could be that your cupcakes are simply smaller in size than the ones I used. That would also explain the shorted baking time.
        With the frosting, your coconut cream sounds significantly more liquid-y compared to the one I use (I’m in the UK). I always start with a can of coconut milk (high coconut % and not too many stabilisers/additives) that I leave in the fridge overnight. The coconut cream hat separates out is very thick and creamy. In that case, the frosting whips up beautifully and is very stable. I would definitely recommend this route rather than using the coconut cream from the tin. 🙂 Hope this helped!

        Reply
    17. These look great! I’m looking to make these for my nephew and I’ve just got a couple of questions. Can I use just one gluten free flour as opposed to a mix as my nephew is allergic to maize/corn so can’t use it, and would it make any difference (other than coconut flavour) to use coconut oil instead of vegetable oil? Thanks 🙂

      Reply
      • Hi Tash 🙂 It really depends on what sort of gluten free flour you use – something like 100% coconut flour might not give the best results. I would experiment a bit with the individual flours (or maybe mix them together) beforehand on a smaller quantity. If you use coconut oil, I would use a slightly reduced quantity (e.g. 3/4 of the veg oil volume/weight) as it tends to produce heavier/oilier results.

        Reply
    18. This recipe looks great! I was wondering if you have any experience using a paleo flour blend, and if that would work just as well. The blend I’ve used in the past is almond fl, coconut fl, and tapioca starch.

      Reply
      • Thank you Amanda! Unfortunately, I don’t have much experience with paleo flour blends – if I make a paleo bake, I usually mix my own “blend”. I think the one you describe should work, but I can guarantee it. If you give it a try, let me know how it turns out!

        Reply
    19. hello, these cupcakes look delicious! I’m Australian and never heard of “xanthan gum”, is there any substitutes for this ingredient I could use that will still work in recipe? I read online cornstarch or arrowroot? Thankyou

      Reply
      • Hi Emily! So, xanthan gum acts as a substitute for the gluten, giving baked goods more flexibility/elasticity and preventing them from being too crumbly. The most common substitute is guar gum, which has similar properties. I don’t know why they suggest cornstarch and arrowroot – these have completely different uses!

        Reply
    20. Hi!
      I was so excited to bake these for a friend who is vegan and gluten free. The cupcakes turned out great but the frosting came out the consistency that would go on hot cinnamon rolls. I made sure the coconut cream was cold and I didn’t go down to the liquid. I sifted powder sugar, and used vanilla extract not vanilla paste. I was very sad. I will try again, any pointers?

      Reply
      • Hi Leah! I’m super glad that you liked the cupcakes 🙂 Sorry to hear about the trouble you’re having with the frosting! I’m sure you did everything right – in my experience, the blame lies with the coconut milk you’re using. Sometimes, because of the stabilisers added to coconut milk, the coconut cream (even when solid/separated) contains significant amounts of water – and once you’ve added in the sugar, that draws it out and makes the frosting runny. So my best advice would be to try and find a different coconut milk brand…

        Reply
        • Hi there!

          I was wondering if I didn’t make this recipe GF, and used just regular unbleached flour, do I need to use the xanthan gum part of the recipe? I know it’s generally used for GF baking.

          Hopefully I hear back! Thank you

          Reply
    21. Hello, how many cans of coconut milk did you need to get 2 1/2 cups of coconut cream? Also, would a half recipe of frosting be able to cover the cupcakes if there was not so much on each one? (And as a third question, how long/ at what temperature would you bake mini versions of these?) Thank you so much!

      Reply
      • Hi Bronwyn! It depends on the type of coconut milk you use (the percentage of coconut can vary widely). I recommend using coconut milk with 50%+ of coconut, and I usually need 2 – 3 cans of such milk to get 2 1/2 cups of coconut cream.
        If you want to reduce the amount of frosting, half of the frosting should be fine. 🙂
        I would bake mini versions at the same temperature, just for a shorter period of time. Once they’ve risen and look golden brown on top, insert a toothpick – if it comes out clean, they’re done!

        Reply
    22. I tried making these today, and the texture is a bit gummy. Is that how they are supposed to be? I’ve not made any gluten free, vegan baked goods previously, so I’m unsure if I did something wrong or if that’s how it’s supposed to be.

      Reply
      • Hi Nicole, the texture shouldn’t be gummy. It could be because you’ve used too much xanthan gum. Have you checked whether your gluten free flour blend already contains xanthan? If it does, there’s no need to add more! Hope this helps 🙂

        Reply
    23. It’s my first time trying this recipe and my cupcakes exploded. Any suggestions as to why this happened? I’m new to the gluten free thing. Thanks!

      Reply
      • Hi Carla! When you say “exploded”, do you mean that the batter went everywhere, rather than forming a slight dome at the top? If that’s the case, it could be two things: (1) too much baking soda/powder – make sure your gluten free flour blend doesn’t already contain raising agents, and (2) the oven temperature is too low – often, ovens are incorrectly calibrated, and can be off by as much as 20-30 degrees! To check, you can use an oven thermometer. Hope this helps! 🙂

        Reply
    24. This is a fantastic recipe for pineapple upside-down cake! I just used it for the cake part, trying to GF/Veganize it. My husband has not liked a single GF item I have made–and the general population has. HE LIKED IT. I made 6 mini-bundt cakes (3″ diameter?) and a small loaf. I had batter left over–I think I could have made a regular sized loaf. I wish I could post a picture because they are GORGEOUS!

      Reply
      • What a wonderful idea, Mary, to use it for pineapple upside-down cakes! I’m so glad you (and your husband) loved the recipe, your comment made my day! 🙂

        Reply
    25. Hello, I will be making this tonight for my husband’s 24th birthday. I do not want to use vegetable oil, what would you recommend as a replacement? I was thinking apple sauce. (:

      Reply
      • Hi! I’ve never substituted oil with apple sauce, so I can’t be sure whether it works. If (melted and cooled) coconut oil is an option, it’s probably a “safer” choice. Hope it goes well, and happy birthday to you husband! 🙂

        Reply
    26. Hi! I am new to vegan cooking and was wondering:
      1) the coconut milk you mention first are the ones typically stored near the cows’ milk- ?
      2) the second coconut milk you mention (to make the coconut cream) is in the cans- ?
      Thanks!

      Reply
      • Yep, the 1st coconut milk is the one you typically get in a carton, much like almond or soy milk. The 2nd one is canned coconut milk, with a much higher coconut content (50%+).

        Reply
    27. Can you sub the Caster sugar with anything? Would maple syrup work? I am making these for some people with specific allergies and dietary restrictions. Coconut palm sugar is out. I also try to avoid white sugar when baking. Thanks!

      Reply
      • I was going to suggest coconut sugar, but I see that’s not an option either. The problem with maple syrup (or honey) is that they are liquid sweeteners and can make the cupcakes a bit denser. I would try it first with maple syrup on a slightly smaller quantity (e.g. 3 cupcakes) just to see what happens. If the cupcakes come out too dense, increase the amount of GF flour and baking powder slightly, to counteract the added liquid from the maple syrup. 🙂

        Reply
    28. Hi!

      This looks great! I’m trying to recreate a childhood cake of mine for my family. But I was wondering what brand of gf flour you used? They all work so differently.

      Reply
      • Hi Brytanny! I’m glad you like the recipe – I’ve made it with two different GF flour blends so far. I’m in the UK and I use either the Aldi “The Foodie Market” GF flour mix or Tesco’s Doves Farm plain GF flour. If you’re not in the UK, the first contains rice + potato + maize flour, the second rice + potato + maize + buckwheat + tapioca flour. So any GF flours that have a similar composition should work with no problems!

        Reply
    29. Thank you for the recipe, looking forward to making them. Thinking of leaving out the frosting but maybe putting in additional ingredients such as raisins, cranberries or dairy free chocolate chips into the batter. Have you tried this before? Just worried it might affect how the cake rises!

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      • Hi Veronica, I’ve never tried adding things like chocolate chips or cranberries to the batter, but it should work with no problems, so long as the add-ins aren’t wet (I don’t recommend adding chopped apples, for instance). Love your ideas, the flavours should work really well!

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      • Hi Daniella! I haven’t made this in cake form, but it should definitely work. I’ve never tried a dairy free Swiss meringue buttercream, but maybe give it a try with one of the vegan butter alternatives? I usually don’t recommend those because they are quite highly processed, but as a treat now and then they’re perfectly fine – and probably your best bet for making nice butter-free buttercream. 😉

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      • Hi Bernice! Glad you like the cupcakes 🙂 I use a store-bought GF flour blend, it contains rice, potato and maize flour. Unfortunately I don’t know the precise percentages of each… But I’ve made these cupcakes also with other (store-bought) blends, for instance one that contained rice, potato, maize, buckwheat and tapioca flour and they turned out just as delicious! Hope this helps 🙂

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      • Hi Naim! In my experience, using apple cider vinegar isn’t necessary, as the baking powder contains acidic ingredients that will also react with the baking soda. This, together with the heat-activation in the oven, is more than enough to produce moist, perfectly fluffy cupcakes.

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