gluten free vegan vanilla cupcakes with chocolate frosting
RECIPE TYPE: cupcakes
SERVES: 12-14
vanilla cupcakes
  • 1 3/4 cups Sarah’s gluten free flour blend
  • 1 1/4 cups organic cane sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup unsweetened vanilla almond milk
  • 1/2 cup water
  • 1/3 cup avocado oil or grape seed oil
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
chocolate frosting
  • 1/2 cup dairy free butter, softened {my favorite is Miyoko’s}
  • 1/4 cup non-hydrogenated shorting
  • 1/2 cup cocoa powder
  • 2 cups powdered cane sugar, sifted
  • 3-4 tablespoons unsweetened almond milk
  • 1/2 teaspoon pure vanilla extract
  • pinch sea salt
  • rainbow sprinkles {optional}
  1. Preheat oven to 350 degrees. Line cupcake pan with paper cupcake liners. Set aside.
  2. In large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  3. Stir together almond milk, water, oil, vinegar and vanilla in separate mixing bowl. Pour over flour mixture and whisk until batter is smooth.
  4. Divide batter evenly into prepared cupcake pan. Bake cupcakes 21-23 minutes, until golden brown and baked through. Place on cooling rack to cool completely.
  5. To make chocolate frosting, cream together dairy free butter, shortening and cocoa powder in bowl of stand mixer, until smooth. Add powdered sugar, almond milk, vanilla and salt. Beat until creamy, 1-2 minutes.
  6. Place chocolate frosting in pastry bag with large star tip. Pipe onto cupcakes. Decorate with rainbow sprinkles {optional}
Recipe by Sarah Bakes Gluten Free at