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Vegan Vanilla Cupcakes

Whether you are celebrating a birthday or a holiday, these cupcakes are absolutely worth it! Not to mention they are made with clean ingredients. Frost with homemade frosting, or in a pinch Simple Mills frosting works too!

Ingredients

  • Scant ½ cup unsweetened plain plant milk
  • ¼ tsp lemon juice
  • 1 ½ tsp baking soda
  • 2 chia eggs
  • 1 cup maple syrup
  • ¼ cup unsweetened applesauce
  • ½ cup melted coconut oil
  • 1 tsp pure vanilla extract
  • ½ tsp baking powder
  • ¼ tsp sea salt
  • cup almond meal plus more as needed
  • cup gluten-free oat flour
  • 1 cup of gluten-free flour blend see note

Instructions

  1. Preheat the oven to 350 degrees F. Line 12 muffin tins with nontoxic paper liners.
  2. In a small mixing bowl or liquid measuring cup, combine the plant milk, lemon juice, and baking soda. Stir. Let sit for 5 minutes.
  3. In the meantime, prepare the chia eggs in a large bowl. (1 chia egg = 1 Tbsp chia seeds + 3 Tbsp water.) Let sit for 5 minutes.
  4. Into the bowl with the chia eggs, add the maple syrup and plant milk mixture and beat to combine. Then add the applesauce, coconut oil, vanilla, baking powder, and salt. Mix.
  5. Add the flours. Beat or whisk to combine. If the batter appears too thick, add a little plant milk. If too thin, add a little more of one of the flours. The batter should be thin but pourable.
  6. Divide the batter evenly among the muffin tins, filling them ¼ full (there should be enough for 11-12 cupcakes). Bake for 24-31 minutes or until puffy, golden brown, and a toothpick inserted into the center comes out completely clean.
  7. Remove the cupcakes from the oven and let sit in the tins for 10-15 minutes. Carefully remove them from the tins and let cool completely on a cooling rack. To prevent the cupcakes from sticking to the wrapper, let them cool completely before removing the wrapper.
  8. Frost and garnish (fresh raspberries or thawed wild blueberries are amazing!) and enjoy!

Recipe Notes

Best within 24 hours, but leftovers be stored covered at room temperature for up to 3 days. For holiday cheer, I sprinkled Barley Grass Juice Powder on top of vanilla frosting from Simple Mills.
Gluten-free flour blend: 1 cup coconut flour, 1 cup buckwheat flour, ½ cup gluten-free oat flour.