Gluten Free Cupcakes Made for Plant-Based Living
Discover the perfect recipe for gluten free cupcakes! Fluffy, moist, and plant-based, these treats are ideal for any occasion and easy to customize.
Ingredients
Gluten-Free Flours: Almond Flour, Oat Flour, Coconut Flour
- Almond Flour: Adds moisture a subtle nutty flavor, and a soft crumb texture.
- Oat Flour: Light and fluffy it helps create structure without the heaviness. Make sure it’s certified gluten-free if you're baking for someone with sensitivities.
- Coconut Flour: Highly absorbent and perfect for balancing moisture in plant-based ingredients. Use sparingly as even a small amount can make a big difference.
- Pro Tip: For best results combine these flours or use a pre-mixed gluten-free flour blend tailored for baking.
Egg Substitutes: Flax Eggs, Chia Eggs, Applesauce
- Flax Eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water let it sit for 5 minutes, and you’ve got a great binder for your batter.
- Chia Eggs: Similar to flax eggs use chia seeds for a slightly thicker texture.
- Applesauce: Adds natural sweetness and moisture perfect for cupcakes that stay soft and tender.
- Pro Tip: Combine applesauce with flax or chia eggs for the ultimate egg-free combination.
Dairy-Free Alternatives: Plant-Based Milk and Butter
- Plant-Based Milk: Almond milk oat milk, or soy milk work perfectly in cupcake recipes, ensuring a smooth batter and subtle flavor.
- Vegan Butter: Opt for high-quality plant-based butter or use coconut oil for a naturally rich taste.
- Pro Tip: Add a teaspoon of vinegar apple cider or white to your plant-based milk to create a buttermilk-like effect for extra fluffy cupcakes.
Natural Sweeteners: Coconut Sugar, Maple Syrup
- Coconut Sugar: Adds a deep caramel-like sweetness and pairs wonderfully with gluten-free flours.
- Maple Syrup: Perfect for keeping your cupcakes moist and adding a rich natural sweetness.
Instructions
Preparing Your Gluten-Free Flour Blend
- Combine 40% whole-grain flours (like oat or brown rice flour) for structure.
- Add 60% starches (like tapioca, potato, or arrowroot) to ensure lightness.
- Include a binding agent, such as xanthan gum or psyllium husk, to mimic gluten’s elasticity (1 tsp per cup of flour).
- Pro Tip: Sift the flour blend to eliminate clumps and create a smoother batter.
Tips for Achieving a Fluffy, Moist Cupcake Texture
- Don’t overmix: Overmixing can make the batter dense. Stir gently until just combined.
- Add moisture: Incorporate ingredients like unsweetened applesauce, mashed bananas, or vegan yogurt to keep your cupcakes soft and tender.
- Create buttermilk: Mix 1 tsp of vinegar (apple cider or white) into your plant-based milk and let it sit for 5 minutes before adding it to the batter. This acid-base reaction helps with leavening.
- Let the batter rest: Allowing the batter to sit for 10–15 minutes before baking helps hydrate the gluten-free flours, resulting in a better texture.
Common Mistakes to Avoid When Baking Gluten-Free and Vegan
- Skipping the binder: Gluten-free flours lack elasticity, so skipping xanthan gum, psyllium husk, or a similar ingredient can lead to crumbling.
- Using too much liquid: Gluten-free batters are more sensitive to liquid ratios, so measure carefully to prevent soggy or dense cupcakes.
- Not greasing your pan: Gluten-free batters can stick more than traditional ones. Use parchment liners or lightly oil your cupcake pan for easy release.
- Opening the oven door too soon: Resist the urge to peek! Sudden temperature changes can cause cupcakes to collapse.
- Pro Tip: Always test for doneness by inserting a toothpick into the center—it should come out clean or with just a few crumbs.
Notes
Nutrition Information (Per Serving)
- Calories: 180 kcal
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 2g
- Sugar: 12g
- Protein: 3g
- Sodium: 150mg