GF Vegan Vanilla Cupcakes Recipe

This gluten free vegan vanilla cupcakes recipe could not be any simpler and easier to make. It only requires 8 ingredients, and there’s nothing complicated in the ingredients list or the instructions. I’ve opted to share a simple vanilla recipe so they can be easily customised to whatever flavour you want, with the simple addition of extracts or zest and flavour drops. So, this recipe can be made as is, or as a base for something as extravagant as you want.  

You May Also Like: Vegan Chocolate Cupcakes Recipe

I’ve made this recipe as a full 8-inch cake before, but never adjusted it to cupcakes prior to making this recipe, and I actually prefer the dish as cupcakes than a full cake. They cook beautifully, and pop out of silicone cupcake cases* so easily that they look completely clean.  

Nutritional Information  

Each cupcake, without frosting, contains 2.3g of protein and 1g of fibre.  

Substitutions  

As I mentioned in the intro, you can make these cupcakes whatever flavour you want by adding extracts, flavour drops and zests, I think these cupcakes would be delicious with some citrus added to them. But you can also customise them with the yoghurt of choice, if you want to make them another fruit flavour, you can switch up the yoghurt to add another hint of that, like strawberry or cherry etc.  

And you can make these with wheat flour if you aren’t GF, but if you aren’t using gluten free flour, you may not need to add the dairy free milk, so assess the batter then add the milk a tbsp at a time rather than the full three at once.  

How to Store and Does it Keep?

Store these cupcakes in an airtight container, somewhere cool and they’ll stay fresh for 5 days.

GF Vegan Vanilla Cupcakes Recipe 

Easy sweet allergy friendly vegan vanilla cupcakes recipe with just 8 ingredients.   

This recipe is gluten free, dairy free and vegan. It can be nut and/ or soy free depending on your choice of dairy alternatives.  

Print

GF Vegan Vanilla Cupcakes Recipe

Easy sweet allergy friendly vegan vanilla cupcakes recipe with just 8 ingredients.

Course Dessert, Snack

Cuisine American

Keyword Vegan Vanilla Cupcakes Recipe

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 10 Cupcakes

Calories 249 kcal

Ingredients

• 125 g vegan margarine
• 125 g golden caster sugar
• 250 g GF self-raising flour
• 3 tsp baking powder
• Pinch salt
• 250 ml tub vanilla vegan yogurt
• 3 tbsp non-dairy milk I used vanilla soya
• 1 tsp vanilla extract optional

Instructions

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Line a cupcake tray with 10 silicone cases.
2. In a saucepan, melt the margarine and sugar until both have melted. Leave to cool.
3. Sieve the flour and baking powder into a bowl and add salt. Pour the margarine/sugar mixture, yoghurt and vanilla extract to the flour mix. Mix well until you get a soft dropping consistency. Add the non-dairy milk a tbsp at a time until you reach the required consistency.
4. Spoon cake mix into the cases until about 80% full and bake for 25 minutes or until risen and golden. Test by inserting a toothpick into the centre of each cake. If it comes out clean, the cake is cooked. If not, return to the oven for another few minutes.
5. Place the cakes in their cases on a cooling rack – then allow to cool more before adding filling or icing.

Serve and enjoy!

Recipe Notes

•    3.5 cups icing sugar
•    1 cup vegan butter
•   0.25 tsp salt
•   1 tsp vanilla extract

• Add the powdered sugar, vegan butter, salt and vanilla extract to the bowl of a stand mixer and starting at slow speed, gradually increase speed until thick and smooth.
• If your consistency is too thick, add a little non-dairy milk a drop at a time, and if it’s too thin, add ¼ to ½ cup more powdered sugar.

Would you keep these cupcakes vanilla or make them another flavour?  

Until tomorrow, 

Sophie 

1