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Vegan Gluten-free Cupcakes

Shockingly delicious gluten-free, vegan cupcakes made by Emily Joy, Outpost's food ambassador.
  Canola oil 1⁄3 Cup (5.33 tbs)
  Non dairy milk 1 Cup (16 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Vanilla extract 2 Teaspoon
  Almond extract 1⁄4 Teaspoon
  Tapioca flour 1⁄4 Cup (4 tbs)
  Flax meal 2 Tablespoon
  Garbanzo flour 1⁄4 Cup (4 tbs)
  Rice flour 1⁄2 Cup (8 tbs)
  Corn flour 1⁄3 Cup (5.33 tbs)
  Baking soda 1⁄2 Teaspoon
  Baking powder 1 Teaspoon
  Salt 1 Pinch

1. Preheat the oven to 350 degrees.
2. In a large bowl, put together canola oil, non dairy milk, sugar, vanilla extract and almond extract; using a whisk mix it well.
3. Add the tapioca flour and flax meal; mix for 1 minute using a stand mixer.
4. Remove the bowl from the mixer and mix with a wired whisk.
5. Add garbanzo flour, rice flour and corn flour.
6. Add baking soda, baking powder and a pinch of salt.
7. Take the bowl back to the stand mixer and blend for 3-4 minutes.
8. Line a muffin tray with paper cups and fill each cup with batter just over 3/4th.

9. Bake the cup cakes in preheated oven for 20-23 minutes.

10. Serve Vegan Gluten-free Cupcakes for a delicious and healthy snack.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
23 Minutes
Ready In: 
33 Minutes

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