Name: Vegan Gluten-Free Vanilla Cupcakes
Prep time: 25 min
Cook time: 20 min
Yield: 12 cupcakes
Cuisine: Dairy-free
Ingredients: 3/4 cup white rice flour; 1/2 cup sorghum flour; 1⁄4 cup tapioca starch; 1⁄4 cup arrowroot flour; 1 teaspoon xanthan gum; 1 teaspoon baking powder; 1⁄2 teaspoon baking soda; 1⁄2 teaspoon salt; 1⁄2 cup coconut milk ((drinkable type in tetra pack, not in can)); 1⁄2 cup water; 1 tablespoon white vinegar; 1 cup white sugar; 1/3 cup sunflower oil ((or safflower, canola)); 1 tablespoon vanilla extract

Vegan Gluten-Free Vanilla Cupcakes

Fluffy cupcakes with a perfect texture. People would never guess that these cupcakes are gluten-free, dairy-free and egg-free.

CourseDesserts, Snack
CuisineDairy-free, Egg-free, Fish-free, Gluten-free, Mustard-free, Peanut-free, Seafood-free, Sesame Seed-free, soy-free, Sulphite-free, Top 8 Allergen-free, Tree Nut-free, Wheat-free
Ingredient/MethodFreezer Friendly, Kid Friendly, Vegan, Vegetarian

Servings	Prep Time
12cupcakes	25minutes

Cook Time

20minutes

Servings	Prep Time
12cupcakes	25minutes

Cook Time

20minutes

Ingredients

3/4cup white rice flour
1/2cup sorghum flour
1⁄4cup tapioca starch
1⁄4cup arrowroot flour
1teaspoon xanthan gum
1teaspoon baking powder
1⁄2teaspoon baking soda
1⁄2teaspoon salt
1⁄2cup coconut milk(drinkable type in tetra pack, not in can)
1⁄2cup water
1tablespoon white vinegar
1cup white sugar
1/3cup sunflower oil(or safflower, canola)
1tablespoon vanilla extract

Instructions

Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners.
Sift together flour blend, baking powder, baking soda, and salt. Set aside.
In large mixing bowl, stir together the coconut milk, water and vinegar. Allow to sit for 1 minute to curdle.
Add the sugar, oil, and vanilla extract to the milk mixture. Slowly whisk in the flour mixture. Beat for 1 minute. The batter will become smooth and start to thicken.
Use ice cream scoop to pour batter into prepared cupcake pan.
Bake for 20-25 minutes, or until toothpick inserted in center of cupcake comes out clean. Place cupcakes on cooling rack and cool completely.

Recipe Notes

Tapioca starch and arrowroot can be substituted with potato starch or cornstarch.

Use an all purpose gluten-free flour blend, by replacing the white rice flour, sorghum flour, tapioca starch and arrowroot with 1 and 3/4 cup of gf flour.