gluten free vegan ghost cupcakes
RECIPE TYPE: cupcakes & cakes
SERVES: 12-14
chocolate cupcakes
  • 1 1/4 cups Sarah's gluten free flour blend
  • 1/2 cup good quality cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup So Delicious unsweetened coconut milk
  • 1/2 cup water
  • 1 tablespoon white vinegar
  • 1 cup organic cane sugar
  • 1/3 cup sunflower seed oil
  • 1 teaspoon pure vanilla extract
vegan vanilla buttercream frosting
  • 1/2 cup organic non-hydrogenated shortening
  • 2 tablespoons Earth Balance vegan butter, softened
  • 3 cups organic powdered sugar, sifted
  • 2-3 tablespoons So Deliciouscoconut milk coffee creamer (regular or french vanilla)
  • 1 teaspoon pure vanilla extract
  • dairy free mini chocolate chips or chocolate candies
  1. Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners.
  2. Sift together flour blend, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In large mixing bowl, stir together coconut milk, water and vinegar, until slightly curdled. Add sugar, oil, and vanilla extract. Slowly whisk in flour mixture. Mix for 1 minute, until combined.
  4. Pour batter into prepared cupcake pan. Bake for 16-18 minutes, or until toothpick inserted in center of cupcake comes out clean. Place cupcakes on cooling rack and cool completely.
  5. To make buttercream, beat together shortening and vegan butter for 1 minute in large stand mixer. Add sifted powdered sugar, 2 tablespoons coffee creamer and vanilla. Beat for 2 minutes, until light and fluffy (add additional tablespoon coffee creamer if needed).
  6. Place buttercream in piping bag with large round tip. Pipe tall mound of frosting in center of cupcake, pulling tip away to create small peak. Add chocolate chips or candies for eyes.
Recipe by Sarah Bakes Gluten Free at