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Moist Gluten Free & Vegan Vanilla Cupcakes
Course
Dessert
Cuisine
American
Keyword
gluten free egg free cupcakes, gluten free vanilla cupcakes, gluten free vegan vanilla cupcakes
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
10
Calories
228
kcal
Author
Tessa the Domestic Diva
Ingredients
1/3
cup
brown rice flour
1/3
cup
sorghum flour
1/3
cup
rice flour
1/3
cup
tapioca starch
1/2
teaspoon
guar gum
2
teaspoons
baking powder
1/2
teaspoon
baking soda
1/2
teaspoon
sea salt
Wet:
2/3
cup
organic cane sugar
1/2
cup
non-dairy milk
I use So Delicious Unsweetened Coconut
1/2
cup
applesauce
OR 2 eggs
1/2
cup
avocado oil
or light olive oil
1
tablespoon
vanilla extract
Instructions
Preheat oven to 350 degrees, and prepare 10-12 muffin tins (liners or grease, up to you!)
In a mixing bowl, whisk together all the dry ingredients (the first 8).
In a liquid measuring cup, measure out the remaining ingredients and whisk together.
Mix the dry and wet ingredients together to fully incorporate.
Pour the batter into the prepared muffin tins, about 2/3 fulls.
Bake for about 18-22 minutes, until the tops are just set.
Remove from the oven, cool completely and frost!
Nutrition
Calories:
228
kcal
|
Carbohydrates:
31
g
|
Protein:
1
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Sodium:
173
mg
|
Potassium:
122
mg
|
Fiber:
1
g
|
Sugar:
15
g
|
Vitamin C:
1
mg
|
Calcium:
40
mg
|
Iron:
1
mg