gluten free vegan pumpkin spice latte cupcakes
RECIPE TYPE: cupcakes & cakes
caramel sauce
  • 1 cup So Delicious Dairy Free culinary coconut milk, full fat*
  • 1/2 cup brown sugar
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 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 So Delicious Dairy Free unsweetened coconut milk
  • 2 teaspoons instant espresso powder
  • 3/4 cup pumpkin puree
  • 1/3 cup sunflower seed or grape seed oil
  • 1/2 cup brown sugar
  • 1/4 cup cane sugar
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 container So Delicious Dairy Free Cocowhip whipped topping or whipped coconut cream
  1. To make caramel sauce, stir together coconut cream, brown sugar and maple syrup in medium saucepan. Cook over medium-low heat and bring to low boil. Continue to boil on low for 25-30 minutes, stirring with rubber spatula every 3-5 minutes to keep from burning. When thickened, remove from heat and stir in vanilla. Pour into glass jar to cool completely.
  2. 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.
  3. In large mixing bowl, dissolve espresso powder in coconut milk. Add pumpkin puree, oil, brown sugar, sugar, maple syrup and vanilla. Mix until well blended. Add flour mixture and stir for 1 minute.
  4. Divide cupcake batter evenly into 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.
  5. To frost cupcakes, place Cocowhip whipped topping in piping bag with large star tip. Quickly pipe onto cupcakes and drizzle with cooled caramel. Serve immediately or store cupcakes in refrigerator until ready to serve.
  6. Store remaining caramel in glass jar with lid. Keeps in refrigerator for 3-4 weeks.
*If you are unable to find the So Delicious culinary coconut milk, simply use 1 cup canned full fat coconut milk.
Recipe by Sarah Bakes Gluten Free at