Name: Simple Gluten Free Vanilla Cupcakes (Nut Free)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: vegan
Ingredients: 1 cup + 1/4 cup canned lite coconut milk (310ml)*; 2/3 cup plain coconut yogurt (155g); 1 tbsp vanilla extract (15ml); 1.5 tsp miso paste, optional (8g); 1 cup + 3 tbsp fine oat flour (140g); 2/3 cup + 2 tbsp white rice flour (120g); 1/4 cup potato starch (30g); 3/4 cup organic cane sugar (150g)***; 2 tsp baking powder (10g); 1/2 tsp baking soda (4g); 1 batch of cashew buttercream frosting, chocolate frosting, coconut cream yogurt frosting or coconut whip cream frosting

Description

These Simple Dairy Free + Gluten Free Vanilla Cupcakes are light, soft and perfectly sweetened. Just 10 Ingredients and 1-bowl required! (Vegan, nut free & oil free)

Ingredients

Units Scale

1 cup + 1/4 cup canned lite coconut milk (310ml)*
2/3 cup plain coconut yogurt (155g)
1 tbsp vanilla extract (15ml)
1.5 tsp miso paste, optional (8g)
1 cup + 3 tbsp fine oat flour (140g)
2/3 cup + 2 tbsp white rice flour (120g)
1/4 cup potato starch (30g)
3/4 cup organic cane sugar (150g)***
2 tsp baking powder (10g)
1/2 tsp baking soda (4g)
1 batch of cashew buttercream frosting, chocolate frosting, coconut cream yogurt frosting or coconut whip cream frosting

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Instructions

Pre-heat oven to 350 F (180 C). Line a cupcake tray with 12 parchment liners.
Into a mixing bowl, add in the coconut milk, coconut yogurt, miso paste and vanilla extract and whisk together.
Add in the cane sugar, white rice flour, oat flour, potato starch and salt. Then sift in the baking soda and baking powder and mix until just combined.
Divide the batter between 12 cupcake cups, filling them 3/4 of the way full. Then bake at 350 for 25-30 minutes or until springy to the tough and toothpick inserted in the centre is clean.
Remove from the oven and let them sit in the pan for 2-3 minutes. Then transfer them onto a wire rack and allow them to cool completely before frosting. Enjoy!

Notes

*Be sure to use a coconut yogurt that has been fermented and contains bacteria to ensure it’s acidic enough to react with the baking soda. If unsure, add in 1 tsp of apple cider vinegar.
Helpful Equipment: cupcake tray, cupcake liners, mixing bowl, spatula, whisk, piping bags, Wilton 2D piping tip
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) without frosting.
Recipe adapted from my Vegan Gluten Free Vanilla Cupcakes & Fluffy Gluten Free Vegan Banana Muffins

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: dessert
Method: baking
Cuisine: vegan, gluten free, north american