gluten free vegan dirty chai cupcakes
RECIPE TYPE: cupcakes & cakes
chai spice blend
  • 3 1/2 teaspoons ground cinnamon
  • 3 teaspoons ground ginger
  • 2 teaspoons ground cardamom
  • 1 1/2 teaspoons ground clove
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
dirty chai cupcakes
  • 1 3/4 cups, plus 2 tablespoons Sarah's gluten free flour blend
  • 3 teaspoons chai spice blend (see below)
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup warm water
  • 1 1/2 teaspoons instant espresso powder
  • 1/2 cup So Delicious Dairy Free unsweetened coconut milk or almond milk
  • 1/3 cup grape seed or sunflower seed oil (or mild flavor oil)
  • 1 tablespoon white vinegar
  • 3/4 cup cane sugar
  • 1/4 cup brown sugar
  • 1 teaspoon pure vanilla extract
espresso buttercream
  • 2 tablespoons So Delicious Dairy Free unsweetened coconut milk or almond milk
  • 2 teaspoons instant espresso powder
  • 6 tablespoons Earth Balancevegan butter, softened
  • 6 tablespoons non-hydrogenated shortening
  • 2 1/2 cups powdered cane sugar
  • 1 teaspoon pure vanilla extract
  1. To make chai spice blend, place all spices in small bowl and whisk to combine. Makes about 1/4 cup. Store in airtight container and set aside.
  2. Preheat oven to 350 degrees. Prepare cupcake pans by lining with paper liners.
  3. Sift together flour, chai spice blend, baking powder, baking soda and salt.
  4. In large mixing bowl, mix together warm water and espresso, until dissolved. Stir in coconut milk, oil, vinegar, sugar, brown sugar and vanilla. Add flour mixture and mix until well combined.
  5. Evenly divide cupcake batter into prepared cupcake pan. Bake for 16-18 minutes or until toothpick inserted in center comes out clean.
  6. Cool cupcakes in pans for 5 minutes, then invert onto cooling rack to cool completely.
  7. While cupcakes are baking, start espresso buttercream. Mix together coconut milk and espresso powder, until dissolved.
  8. Cream together vegan butter and shortening in bowl of stand mixer, 1-2 minutes. Add powdered sugar, espresso mixture and vanilla. Beat for 3-4 minutes until creamy (add additional coconut milk if needed).
  9. Place frosting into piping bag with large star tip and pipe onto cooled cupcakes. Top with sprinkling of chai spice mixture.
Recipe by Sarah Bakes Gluten Free at