How many servings does this recipe make?

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

What ingredients do I need for Vickys Vanilla Cupcakes, Gluten, Dairy, Egg & Soy-Free?

You need 13 ingredients. The key ingredients include: 230 grams Gram / chickpea flour, 140 grams potato starch (not flour), 60 grams arrowroot / cornstarch, 1 tsp xanthan gum, and more.

Is Vickys Vanilla Cupcakes, Gluten, Dairy, Egg & Soy-Free suitable as baking & desserts?

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

How do I store leftover Vickys Vanilla Cupcakes, Gluten, Dairy, Egg & Soy-Free?

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.

Vickys Vanilla Cupcakes, Gluten, Dairy, Egg & Soy-F

Name: Vickys Vanilla Cupcakes, Gluten, Dairy, Egg & Soy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 230 grams Gram / chickpea flour; 140 grams potato starch (not flour); 60 grams arrowroot / cornstarch; 1 tsp xanthan gum; 1/2 tsp baking soda / bicarb of soda; 1 tbsp + 2 tsp gluten-free baking powder; 2 tsp salt; 150 ml olive or coconut oil; 300 ml agave nectar; 175 ml applesauce; 1 1/2 tsp vanilla extract; 225 ml hot water; 1 grated zest of 1 whole lemon

Bake this irresistible Vickys Vanilla Cupcakes, Gluten, Dairy, Egg & Soy-Free at home. Made with flour, starch, arrowroot and xanthan. Easy step-by-step…

This Vickys Vanilla Cupcakes, Gluten, Dairy, Egg & Soy-Free relies on simple, everyday ingredients such as grams gram / chickpea flour, grams arrowroot / cornstarch, xanthan gum and baking soda / bicarb of soda. It comes together quickly and makes 4 servings, at about 656 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Vickys Vanilla Cupcakes, Gluten, Dairy, Egg & Soy-Free delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

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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Vickys Vanilla Cupcakes, Gluten, Dairy, Egg & Soy-Free

Tips for the best results

Variations & substitutions

My Personal Notes

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Frequently Asked Questions