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.
4.34 from 12 votes

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!

Course Dessert
Cuisine Dairy Free, Gluten Free, Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 cupcakes


For gluten free vegan vanilla cupcakes:


  • 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


  • 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)


For gluten free vegan vanilla cupcakes:

  1. 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.

  2. Mix all dry ingredients together.

  3. Mix the wet ingredients together, and add them to the dry ingredients. Stir well, until you get a smooth cupcake batter.

  4. 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.

  5. Allow to cool.

For vegan vanilla frosting:

  1. 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.

  2. 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.

  3. Add the vanilla paste and mix until evenly incorporated.


  1. 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.

  2. Decorate with sprinkles of choice, and enjoy!


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

Recipe 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).