Vegan, Gluten-Free Vanilla Cupcakes Recipe

Name: Vegan, Gluten-Free Vanilla Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups garbanzo-fava bean flour; 1 cup potato starch; 1/2 cup arrowroot; 1 tablespoon plus 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon xanthan gum; 2 teaspoons salt; 2/3 cup coconut oil; 1 1/3 cups agave nectar; 3/4 cup homemade applesauce or storebought unsweetened applesauce; 3 tablespoons pure vanilla extract; grated zest of 1 lemon; 1 cup hot water

Servings: persons

2 cups garbanzo-fava bean flour
1 cup potato starch
1/2 cup arrowroot
1 tablespoon plus 1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
2 teaspoons salt
2/3 cup coconut oil
1 1/3 cups agave nectar
3/4 cup homemade applesauce or storebought unsweetened applesauce
3 tablespoons pure vanilla extract
grated zest of 1 lemon
1 cup hot water

1
Preheat the oven to 325u00b0F. Line 2 standard 12-cup muffin tins with paper liners.
2
In a medium bowl, whisk together the flour, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and lemon zest to the dry ingredients and combine. Stir in the hot water and mix until the batter is smooth.
3
Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the cupcakes on the center rack for 22 minutes, rotating the tins 180 degrees after 15 minutes. The finished cupcakes will be golden brown and will bounce back when pressure is applied gently to the center.
4
Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely. Using a frosting knife, gently spread 1 tablespoon
5
over each cupcake. Store the cupcakes in an airtight container in the refrigerator for up to 3 days.

669

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups garbanzo-fava bean flour, 1 cup potato starch, 1/2 cup arrowroot, 1 tablespoon plus 1 1/2 teaspoons baking powder, and more.

Yes, Vegan, Gluten-Free Vanilla Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan, Gluten-Free Vanilla Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions