it’s always a good day to have cupcakes, am i right?! these are the easiest vanilla cupcakes you will ever come across. they’re made with almond flour and totally delicious. Perfect Vegan and Gluten-free Vanilla Cupcakes should be on your weekend baking lineup!
i adore a good cupcake, but then again, who doesn’t?! this is my first vegan vanilla cupcake recipe on the blog and it’s long overdue! perfect for birthdays or just any day celebrating life.
the base is simple with minimal ingredients but yummy flavors and then as far as the frosting goes, i just used a healthier store bought vanilla flavor- the brand is Simple Mills.
you can use any frosting you want on top and decoration options are endless. chocolate chips and chocolate frosting were my second choice!
once i looked into the pantry, i saw about 1/4 cup rainbow sprinkles left and ya know, they’re just fun and brighten the day. i love anything funfetti!
you could absolutely add sprinkles to the batter, but i kept the cupcakes plain this time around.
you could also add in chocolate chips, pecans, walnuts and more- getting creative is fun!
almond flour has a higher fat content than all-purpose flour and a totally different texture, so sub at your own risk with other flours lol.
my version is naturally sweetened with maple syrup, which makes the texture so soft and fluffy. i do prefer maple syrup in my cupcakes as opposed to cane sugar, but i suppose it depends on the recipe.
more of my recipes with almond flour in them!
what all do you need for this recipe?
- almond flour
- flax meal
- baking powder
- almond butter
- maple syrup
- vanilla extract
- apple cider vinegar
- almond milk
are you going to make Perfect Vegan and Gluten-free Vanilla Cupcakes
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
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Perfect Vegan and Gluten-free Vanilla CupcakesCourse: Cupcakes, DessertsDifficulty: Easy
makes 7 medium-large cupcakes and the batter is a thicker one!
2 cups almond flour
1/4 cup flax meal
1 tsp baking powder
1/3 cup runny almond butter – used Trader Joe’s
1/3 cup maple syrup
1 tbsp vanilla extract
1/2 tbsp apple cider vinegar
1/2 cup unsweetened almond milk
- vanilla frosting for topping
- preheat the oven to 350 degrees.
- mix the dry ingredients in a bowl first and then add in the wet ones. stir until a thick batter forms.
- add the batter to parchment paper muffin cups and fill them all the way to the top- should be able to make 7.
- bake at 350 degrees for 23-25 minutes and then let the cupcakes cool completely. this is SUPER important so they hold their shape. frost and then enjoy!