VEGAN VANILLA CUPCAKES

Fluffy, moist Vegan Vanilla Cupcakes – a classic dessert but healthier, these gluten-free cupcakes made with oat flour are easy to make and irresistibly delicious!

I know, I know. The cherry on top look is supposed to be for ice cream sundaes and milkshakes exclusively. But you gotta admit it kinda works here.

As much as I love ice cream, a fluffy vanilla cupcake swirly-topped with luscious vanilla frosting is so seriously good it deserves the most picture perfect of fruit toppings too. I would never utter something as wacky as “better than ice cream”, but it’s a fierce tie in my dessert heart.

INGREDIENTS
Wet Ingredients

• 1 (240g) cup non-dairy milk 
• 1/3 cup (70g) coconut oil OR 1/2 (130g) cup nut/seed butter*
• 2/3 cup (105g) coconut sugar
• 1 tbsp vanilla extract
• 1 tbsp apple cider vinegar

Dry Ingredients

• 2 cups (240g) oat flour
• 1/2 cup (60g) tapioca starch**
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• One batch cashew yogurt frosting OR see post above for more frosting options.

INSTRUCTIONS

1. Whisk together the wet ingredients.
2. In a large mixing bowl whisk together the dry ingredients.
3. Add the wet to the dry, and stir until well combined.
4. Divide batter into 12 cupcakes lined with paper liners or sprayed with oil. Fill each almost to the top.
5. ................

For full instruction please see : https://www.feastingonfruit.com

Share this post