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Thursday, 07 May 2015 15:06

Vegan, Gluten-Free Cupcakes

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Vegan Gluten Free Cupcakes Vegan Gluten Free Cupcakes Fab Food For Life
When you are on a vegan and/or gluten free diet, desserts are not easy to come by. Especially GOOD desserts. Most desserts taste like cardboard or leave you with a weird aftertaste. I love to eat, so when I eat, I want to enjoy every bite. It is very important to me. I have friends and family members who can’t eat certain foods and because of that need, I have created this recipe, a vegan and gluten free cupcake or cake recipe with a delicious frosting.

  • Ingredients:
    Cupcake/Cake Recipe
    1.5 cups gluten free all purpose flour Bob's Red Mill is my favorite brand.
    1 cup organic cane sugar1 tsp xantham gum Bob's Red Mill is my favorite brand.
    1 tsp baking soda
    1 tsp salt
    1 cup unsweetened almond milk coconut milk, hemp milk, hazelnut milk, soy milk work fine as well
    3/4 cup oil walnut, palm, or sunflower
    1 tbsp apple cider vinegar Braggs is my favorite brand.
    1 tsp pure vanilla extract
    Frosting Recipe
    1 cup vegan shortening I use Spectrum or if soy is not an issue, Crisco.
    3 cups confectionary sugar4-5 tsp unsweetened almond milk coconut milk, hemp milk, hazelnut milk, soy milk work fine as well
    1 tsp pure vanilla extract

    Put all dry ingredients in a mixing bowl. Use a wire whisk and sift to remove any lumps. If you are using a stand mixer, turn it on low while you are mixing your wet ingredients. If not, let stand. Mix wet ingredients in a pourable bowl, one with a spout works best. I use my largest measuring cup. Slowly pour wet into dry. Mix until light and fluffy, about 4-5 minutes. For cupcakes, line a 12-count regular size cupcake pan and fill 2/3 - 3/4 full. For a cake, line two cake pans with cooking spray and then cut circles of parchment paper to fit bottom. Spray parchment and fill pans evenly. Bake at 350 degrees for 12-15 minutes for cupcakes and 18-20 minutes for cakes, or until toothpick inserted in the center comes out clean.

    1. In a stand mixer or mixing bowl, place all your ingredients. Turn the mixer on lowest setting and let it mix. If too dry, add liquid, by the teaspoon full. Wait until fully incorporated before adding more. You can always add more, but you can't remove it. The consistency you are looking for is to stick to the beaters and not fall off. Scoop into a large, plastic, freezer zipper-type bag. Cut the end off and decorate your cupcakes. For a cake, frosting with an off-set spatula.

    2. Serves: 12
    3. Cuisine: American (general)
    4. Cooking method: Bake
    5. Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
    6. Just right for...: Great for kids, Elegant evenings, Crowds/parties, Comfort food, Picnics, Thanksgiving, Lunchboxes/on-the-go, Holiday Sweets & Treats, Easter Favorites, 4th of July, Halloween Treats
    7. Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
    8. Active/prep time: 0-15 minutes
    9. Total time (inc active/prep): 30-45 minutes

      You can use any flavor extract in place of the vanilla extract. Extract flavors that work well:

      • lemon (use 1 tsp lemon zest, too)
      • almond
      • mint
      • coconut (use coconut milk, too)
      • rum (real or extract)

      • vegan, gluten free chocolate chips
      • coconut flakes
      • fresh fruit (blueberries, strawberries, raspberries, blackberries, pineapple, apple, pear, mango, etc.)

      Use 1 cup coffee in place of milk and add 1/4 cup cocoa powder.


      Increase confectionary sugar to 4 cups, add 1/2 cup cocoa powder, and a pinch of salt.


      • vegan, gluten free sprinkles
      • coconut flakes
      • lemon wedge
      • mint leaf
      • mini vegan, gluten free chocolate bits
      • chopped nuts
      • organic, fresh, edible flowers (carnations, roses, orchids)
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