gluten free vegan vanilla cupcakes
RECIPE TYPE: cupcakes & cakes
SERVES: 12-14
vanilla cupcakes
  • 1 3/4 cups Sarah's gluten free flour blend*
  • 1 cup cane sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup unsweetened almond milk or coconut milk beverage
  • 1/2 cup water
  • 1/3 cup sunflower seed or grape seed oil
  • 1 tablespoon white vinegar
  • 1 1/2 teaspoons pure vanilla extract
vegan vanilla buttercream
  1. Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners.
  2. Whisk together flour blend, sugar, baking powder, baking soda, and salt in large mixing bowl. Set aside.
  3. In separate bowl, stir together coconut milk, water, oil, vinegar and vanilla. Slowly add to flour mixture, mixing until batter is smooth.
  4. Pour batter into prepared cupcake pan. Bake for 20-22 minutes, or until toothpick inserted in center comes out clean. Place cupcakes on cooling rack to cool completely.
  5. To make buttercream, beat together shortening and vegan butter for 1 minute. Add sifted powdered sugar, 2 tablespoons coconut milk and vanilla.
  6. Beat for an additional 2 minutes. Add another tablespoon or 2 of milk if needed. Beat buttercream until light and fluffy.
  7. Place in piping bag with large star tip and frost the cooled cupcakes. Best enjoyed within 1-2 days.
*For best results on texture and taste, be sure to make the lighter flour blend by replacing the 2 cups sweet white sorghum flour with white rice flour.
**I really like the Earth Balance organic whipped buttery spread. It has the best flavor/texture!
Recipe by Sarah Bakes Gluten Free at