Gluten Free Vegan Vanilla Cupcakes (Gluten, Dairy & Egg Free)

These vegan vanilla cupcakes are the perfect mid-week treat: quick and easy to make, as well as ridiculously delicious. At the same time, they can easily be tweaked to be the centrepiece at any celebration – these gluten free vegan cupcakes are bound to become your favourite go-to cupcake recipe!
 Course Dessert
 Cuisine Dairy Free, Gluten Free, Vegan
 Prep Time 15 minutes
 Cook Time 30 minutes
 Total Time 45 minutes
 Servings 12 cupcakes
 Author Kat | The Loopy Whisk


For gluten free vegan vanilla cupcakes:


  • 2 2/3 cups (320 g) gluten free flour
  • 1 1/4 cups (250 g) caster sugar (Note 1)
  • pinch of salt
  • 3/4 tsp xanthan gum
  • 2 tsp baking powder
  • 2 tsp baking soda


  • 1/2 cup (120 mL) vegetable oil
  • 2 cups (480 mL) non-dairy milk (for instance coconut milk, rice milk or almond milk if not sensitive to nuts)
  • 1 tsp vanilla paste (or 2 tsp vanilla extract)

For vegan vanilla frosting:

  • 2 1/2 cups (500 g) coconut cream (Note 2)
  • 4 1/2 cups (500 g) powdered sugar, sifted (Note 1)
  • 1 tsp vanilla paste (or 2 tsp vanilla extract)
  • sprinkles (optional)


For gluten free vegan vanilla cupcakes:

  1. Pre-heat the oven to 355 ºF (180 ºC) and line a cupcake baking tin with 12 cupcake liners.
    If you’re uncertain about the quality of your cupcake liners, brush the inside with some vegetable oil for easier cupcake liner removal when eating.
  2. Mix all dry ingredients together.
  3. Mix the wet ingredients together, and add them to the dry ingredients. Stir well, until you get a smooth cupcake batter.

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