Delicious Vanilla Dairy Free Wheat Free Cupcakes
Light, fluffy, and bursting with warm vanilla flavor, these Delicious Vanilla Dairy-Free Wheat-Free Cupcakes are a dream for anyone with dietary restrictions or simply looking to indulge guilt-free. Made with gluten-free all-purpose flour, coconut sugar, and unsweetened almond milk, these cupcakes are completely free of dairy and wheat without compromising on texture or taste. The secret lies in combining apple cider vinegar with almond milk to create a tender crumb and enhancing it with fragrant vanilla extract and melted coconut oil. Quick and easy to prepare in under 35 minutes, this recipe yields 12 moist and flavorful cupcakes that are perfect for any occasion. Pair with your favorite dairy-free frosting or enjoy as-is for a naturally sweet treat! Ideal for gluten-free and plant-based lifestyles, these cupcakes are sure to be a family favorite.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Coconut sugar
- 1 cups Unsweetened almond milk
- 1 tablespoons Apple cider vinegar
- 2 teaspoons Vanilla extract
- 0.25 cups Coconut oil (melted)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the coconut sugar, unsweetened almond milk, and apple cider vinegar. Let sit for 1-2 minutes to allow the vinegar to curdle the milk slightly.
Add the vanilla extract and melted coconut oil to the wet ingredients. Whisk until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined. Do not overmix.
Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting or serving.
Nutrition Facts
Calories |
1797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 51.1 g | 256% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2367 mg | 103% | |
| Total Carbohydrate | 293.6 g | 107% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 152.9 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 506 mg | 39% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 516 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
