Friday, September 27, 2013

gluten free vegan pumpkin spice cupcakes


My friends, the time has come for the overflow of pumpkin recipes on Sarah Bakes Gluten Free Treats. Are you ready? I've been in my kitchen testing recipe after recipe. During this process, I've realized that I have a serious problem. I can't get enough pumpkin goodies in my life. I hope you don't mind as I begin sharing all of my recent pumpkin creations with you!

I helped throw my dear friend Melissa's baby shower and other than making the decorations, I insisted on bringing the cupcakes. Being that my pantry is stocked with pumpkin puree, there was only one logical cupcake choice. Pumpkin spice. Boy, these cupcakes did not disappoint! So light and fluffy, topped with a luscious vegan cinnamon buttercream. Is there another reason to celebrate soon? Because I need an excuse to make these gluten free vegan pumpkin spice cupcakes again!


gluten free vegan pumpkin spice cupcakes

makes 12 cupcakes

  • 1 1/2 cups Sarah's gluten free flour blend
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup pumpkin puree
  • 1/2 cup So Delicious Dairy Free unsweetened coconut milk
  • 1/3 cup sunflower seed oil (or mild flavor oil)
  • 1/2 cup organic brown sugar
  • 1/4 cup organic cane sugar
  • 3 tablespoons pure maple syrup
  • 1 teaspoons pure vanilla extract

vegan cinnamon buttercream
  • 1/2 cup Earth Balance vegan butter, cold
  • 4 tablespoons organic non-hydrogenated shortening
  • 3 1/2 cups organic powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 2-3 tablespoons So Delicious coconut milk coffee creamer
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon

Preheat oven to 350 degrees. Prepare cupcake pan by lining with paper liners. Sift together flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. Set aside. In large mixing bowl, combine the pumpkin puree, coconut milk, oil, brown sugar, sugar, maple syrup and vanilla. Mix until well blended. Add the flour mixture and stir for 1 minute. Evenly divide the cupcake batter into the prepared cupcake pan. Bake for 17-19 minutes or until toothpick inserted in center comes out clean.  Cool in pans for 5 minutes, then invert onto cooling rack to cool completely.

To make buttercream, beat together the vegan butter with the shortening for 1 minute in large bowl of standing mixer. Add the sifted powdered sugar, maple syrup, 2 tablespoons coffee creamer and vanilla.  Beat for an additional 2 minutes. Add another tablespoon of coconut creamer if needed. Beat the buttercream until light and fluffy, about 2 minutes. Place buttercream in pastry bag with large star tip and pipe onto cooled cupcakes.

I made little heart cupcake toppers, to go with our "baby love" theme for the shower. 
sweet and simple.

this little man is already a blessing.
he is going to be loved by many!

beautiful day celebrating our beautiful friend. 
can't wait to meet your precious baby boy, Melissa!

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9 comments:

  1. These look delicious! I have a couple of questions -
    1. Would avocado oil work in place of the sunflower seed oil?
    2. Would the coconut milk work in place of the coffee creamer? If not, can you recommend anything else to substitute? I don't drink coffee and don't want to waste an entire bottle of the creamer.
    Thanks!

    ReplyDelete
    Replies
    1. I don't drink coffee either but use the creamer whenever a recipe calls for half and half so you could always use it say in an Indian dish ;)

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  2. Could this icing be used to frost a cake? Is it stable enough for that?

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  3. perfect! I was just on the search for a good vegan gluten free pumpkin spice cake recipe!

    I'm supposed to make one for a friends birthday next weekend.. any tips for turning this recipe into a layer cake? I assume I could just double it to make a two-layer round 8 or 9 inch cake?

    ReplyDelete
    Replies
    1. I've made it in a double layer cake and it worked great! Double the recipe and divide batter between 2 8-inch cake pans. Bake for 25 minutes or until toothpick inserted in center comes out clean. Double the frosting too and frost the cooled cake layers. Enjoy!

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  4. mmmmm...fav pumpkin recipe! Can't wait to try it!

    ReplyDelete
  5. I have 4 boxes of Maple Grove Farms All-Purpose Baking Mix that are expiring. Do you think I could use that instead of your flour blend? It contains baking soda and xantham gum.

    ReplyDelete
  6. My daughter is almost 2 yr.old &has food allergies to eggs,dairy,gluten &nuts...This recipe was so tasty without the icing,she asked for " More Cake".&my husband couldnt stop eating them. :-) Perfect for the Holiday !

    ReplyDelete

thanks for the love!