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Vegan Gluten Free Cupcake Recipe

Delicious vegan, gluten free cupcakes from the cookbook, Vegan Beans from Around The World.

Vegan Gluten Free Cupcake Recipe. Mmm.. anyone need some cupcakes? These are vegan and gluten free!

Recently I helped organize a health fair at my children’s elementary school. Our focus was to show the school’s families and the surrounding community how fun and simple it can be to add more health to our daily lives by having physical activity stations and vendors to showcase their businesses.  A suggestion by a school staff member was to invite a home-based baker and cake decorator.  Naturally, I just looked at her in an odd sort of way.  My defense was that we were supposed to be encouraging healthy habits and that this event was not a wedding or party planning event.  She went on to explain that this baker also had vegetarian and gluten-free options.  In the end, she did not showcase at our event since I was not the only one wondering how cupcakes were going to fit in as a healthy option for a “healthy lifestyle.”  You know, the lifestyle we were trying to encourage at the health fair.

So where am I going with this? It is birthday week and yes, we do deserve to have a fun day that includes a cake and maybe ice cream.  But I am fully aware that some people do live healthy, fulfilling lives as vegetarians and vegans.  I respect this and thought it would be great to share this Vegan Gluten Free Cupcake Recipe I recently tried from a book I had reviewed called Vegan Beans from Around The World

Vegan Gluten Free Cupcake Recipe. Mmm.. anyone need some cupcakes? These are vegan and gluten free!

 

I personally am not vegan, but I do eat a plant-based diet and love that my family embraces my Meatless Mondays by enjoying plant-based meals that day.  My kids are truly hard to sell when it comes to substituting the “sweeter” side of life’s indulgences so I was pleasantly surprised when they praised this cupcake.  I try my cooking and baking the same way I try coffee, which is without anything added to it.  So we tried this cupcake without the icing first.  My son said it was like a muffin, which means, it really did not need icing (if you so desire).

 

Vegan Gluten Free Cupcake Recipe. Mmm.. anyone need some cupcakes? These are vegan and gluten free!

I opted to go with icing I bought at my local Whole Foods Market bakery.  I chose this because I know they color their icing with foods such as spinach and beets but in case you are looking, here is one recipe for chocolate icing I found on a quick search.  It is a vegan imitation to butter cream icing and here is an additional recipe that is a cream cheese flavor.

Vegan Gluten Free Cupcake Recipe. Mmm.. anyone need some cupcakes? These are vegan and gluten free! Vegan Gluten Free Cupcake Recipe. Mmm.. anyone need some cupcakes? These are vegan and gluten free!

Although this is a sweet treat, these cupcakes provide fiber and protein, too!  Please let me know if you are going to try them, and check back in to let me know how they turned out.  Enjoy your upcoming celebration!

 

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Vegan Gluten Free Cupcake Recipe

Ingredients
  • 12 standard – cupcake liners
  • 2 3/4 cup – flour, gluten free
  • 1/2 teaspoon – salt
  • 3/4 cup – cocoa powder, unsweetened
  • 1 3/4 cup – sugar
  • 1 1/2 teaspoon – baking powder
  • 2 teaspoon – baking soda
  • 2 tablespoon – flaxseed, ground
  • 1/4 cup – water
  • 2 teaspoon – vanilla extract
  • 1/2 cup – coconut oil
  • 1 cup – soy milk
  • 1 cup – water
Directions
  1. Preheat oven to 350 degrees. Place cupcake liners into a muffin pan.
  2. Mix ground flax with 1/4 cup of water and allow to sit while gathering and mixing other ingredients.
  3. Sift flour (we used chickpea (gram) flour), salt, cocoa, sugar, baking powder and baking soda in a large bowl.
  4. In a separate smaller bowl, mix together flax eggs (the water and flax that has been sitting), vanilla, oil, milk (we used almond milk) and boiling water.
  5. Mix wet ingredients into dry ingredients. Pour an even amount into each cupcake liner.
  6. Bake on middle rack for 20-25 minutes and check for doneness by inserting a toothpick into a cupcake, looking for minimal residue, which will indicate that they are finished baking. The tops should be firm when they are done, too.
  7. Allow to cool before icing.
This recipe makes 12 regular-sized cupcakes. *We opted to go with icing bought at a local Whole Foods Market bakery.   We chose this because they color their icing with foods such as spinach and beets but in case you are looking, here is one recipe for chocolate icing found on a quick search.  It is a vegan imitation to butter cream icing and here is an additional recipe that is a cream cheese flavor.

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9 Comments

Ruchi

Sounds awesome and delicious. Could you please recommend options / settings for convection microwave baking for this receipe? Thank You!

Reply
jackie-2

Hi Ruchi,

Although I don’t own a convection microwave, it is my understanding (through a search online) that you would use the same settings. Does your convection microwave have a setting for the temperature I used here? If so, I would use that. But, even before doing this, check your user manual or online on the manufacturers website. That should be your first route as should be the important fact that you would need the proper baking tools to use inside your convection microwave.

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hi i love to get your winning rcipee from earhfare.you got the picture but not the rcipee.also could you find me the healthy rcipee winners from earthfare as i think they have deleted them by accident.i been trying for days and hours.could you also tell me if you ever come across apple cake or slice low fat that actually you can taste the alpple and cinnomomn as i love that combo.i once tasted a biscuit stuffed with apple chunks it was delicious love a rcipee for that.please could you email me the winnimg rcipees from eatrthfare as well as yours i love healthy and winning.oh yes my email ismany thanks if you can as you are one of the winners and they promised to publish.

Reply
Kate

Made these with my kids. They were delicious and really light. I used a cup of dark brown sugar and found they were fine without being too sweet like normal cupcakes. I didn’t even bother with icing!

Reply
anieszka

Hi!
I would love to try some of the stuff you post but it is really difficult since you use cups as a measurement. If you post our recipes in grams as well more people would benefit from this.

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