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

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

Servings: persons

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

1
Preheat your oven to gas 3 /170C / 325F and line 2 x 12 hole muffin trays with paper cupcake cases
2
In a bowl, mix together the flour, starches, xanthan gum, salt, baking powder and baking soda
3
Add the oil, agave, applesauce, vanilla, zest and hot water and stir until the mixture is smooth
4
Pour the mix into each case almost to the top.
5
Bake for 15 minutes then turn the tins around and bake a further 8 minutes.
6
The cakes should be golden and firm when you press lightly on top
7
Let the cakes stand in the tins for 20 minutes then transfer to a wire rack to cool completely
8
Store in an airtight container in the fridge for up to 3 days

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

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.

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.

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-Free

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