This recipe is both vegan and gluten free to accommodate several diet restrictions in one go.
Ingredients
- 250 g (1 3/4 cup) gluten free flour blend
- 7 g (1 tsp) baking powder
- 3.5 g (1/2 tsp) baking soda
- 3.5 g (1/2 tsp) salt
- 10 g (1 tsp) xanthan gum
- 235 g (1 cup) vegan millk
- 15 g (1 tbs) vinegar
- 15 g (1 tbs) vanilla extract
- 5 g (1 tsp) rose water (optional)
- 65 g (1/3 cup) oil
- 200 g (1 cup) sugar
Steps
- Preheat oven to 350 °F. Line a 12-mold cupcake tin with cupcake liners.
- Sift together flour, baking powder, baking soda, salt, and xanthan gum.
- Stir together vegan milk and vinegar and let sit one minute to curdle.
- Add oil, vanilla extract, and rose water.
- Add the flour mixture. Beat at least 1 minute until smooth and thickened.
- Divide evenly in the cupcake liners. Bake 20 minutes.
- Cool in pan.
Ice with a vegan icing.
id="Cupcakes---Vegan,-Gluten-Free_Chocolate-Cupcakes---Vegan,-Gluten-Free">
Variation: Chocolate Cupcakes - Vegan, Gluten Free
Steps
- Use half the amount of vanilla extract and omit the rose water.
- Substitute 60 g (1/2 cup) cocoa powder for an equal amount of the flour blend.