Gluten-Free Vegan Vanilla Cupcakes with Fluffy Reduced Sugar Vanilla Frosting, Version 2 - Egg-free, Dairy-free, Nut-free

I'm happy with this batch!  Soft, fluffy, moist and not gummy when taken out of the oven.  I couldn't help myself.  I *inhaled* the first one.  The true test:  I wanted another one.  Most of the time, I have a bite and then let the kiddies finish it.  I was sure glad the kiddies were still in school so I could have my (short-lived) moment with this cupcake.   

I used my favourite vegan vanilla cupcake recipe and substituted with Sarah's gluten-free flour blend (with the white rice substitution instead of sorghum flour for a lighter cupcake).  Previously, I used a different blend for my "Version 1" GF vegan vanilla cupcakes but they came out a little too moist and slightly gummy.  The kiddies didn't complain!  

I baked it for 3 minutes longer than specified by the original vegan (all-purpose flour) recipe and there was no gumminess (common with gluten-free baking and xanthan gum). 

It was so good I had to write it down!  If you are not gluten-free, you can use 1 1/4 cup all-purpose flour + 2 Tbsp cornstarch in place of the brown/white rice flour, potato starch, tapioca starch, and xanthan gum.  

Gluten-free Vegan Vanilla Cupcakes,  Version 2

makes 12 regular cupcakes

1/2 cup milk of your choice (I used unsweetened Coconut Dream)

1/2 cup water

1 tsp lemon juice

3/4 cup sugar

1/2 cup + 2 Tbsp brown rice flour (I used Bob's Red Mill brand)

1/4 cup white rice flour (I used an Asian brand, super finely milled)

1/4 cup potato starch

1 Tbsp tapioca starch

3 Tbsp cornstarch

1/2 tsp xanthan gum

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup canola oil

1 tsp vanilla extract

1/8 tsp almond extract (optional)

Preheat oven to 350 degrees. Line muffin pan with cupcake liners.

Whisk the vegan milk and vinegar or lemon juice in a measuring cup and set aside for a few minutes to get good and curdled.

Beat together the vegan milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.

Fill cupcake liners half-way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.

My own notes:  I baked for 25 minutes, maybe I'll try 24 minutes next time.    

- Adapted from Gluten-Free Vegan Vanilla Cupcakes

Fluffy Reduced Sugar Vanilla Frosting 

generously frosts 12 cupcakes

1/4 cup nonhydrogenated shortening

1/4 cup nonhydrogenated margarine

1 1/4 cup powdered sugar, sifted if clumpy

3/4 teaspoon vanilla extract

1 Tbsp milk of your choice, dairy or not

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla and milk and whip for another 5 to 7 minutes until fluffy.  (I have a KitchenAid stand mixer and I like to change from the paddle attachment to the wire whip attachment for a lighter, fluffier frosting).  

Using a piping bag and 1M Wilton tip, I was able to generously frost 12 cupcakes with leftovers.  The key to this frosting is to whip it so full of air that becomes fluffy and not so sweet.

Since I decreased the sugar, the liquids should be adjusted accordingly to maintain some stiffness for piping.  I think you could even omit the milk for a stiffer frosting.  It will firm up in the refrigerator, as the non-hydrogenated fats are heat sensitive.  

- Adapted from Fluffy Whipped Vanilla Buttercream Frosting

In case anyone was curious, this is what the texture/crumb looks like.  A little dense yet soft and tender.  

Enjoy! 

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Gluten-Free & Vegan Blueberry Coffee Cake, or not - Refined Sugar Free

Most of the time, my baking is dictated by what I need to use up before it goes bad.   I had some leftover blueberry pie filling after making some braided crossover blueberry strudels (as shown in the red bean puff pastries entry).  I was going to make a Cherry Sour Cream Coffee Cake with the leftover blueberry pie filling, but I had a sudden urge to try make a coffee cake that was gluten-free, egg-free, dairy-free and refined sugar free.  What a challenge!

Success!  Things worked my way!  Very easy to whip up and versatile for an after school snack or afternoon coffee or tea break.  My 5-year old Nessa helped me make this.  I had to add this recipe to my repertoire.  I will make again! 

Instead of cow's milk, I used unsweetened Coconut Dream.  The flaxseed replaces the egg and maple syrup is used instead of refined white sugar.  Being lazy, I did not want to blend my own gluten-free flour.  I used Bob's Red Mill Gluten-Free All Purpose Baking Flour in my pantry.  I had a package of this and didn't like the flavour of this chickpea flour blend.  I am so glad I gave this another try! 

This is originally a vegan whole wheat blueberry muffin recipe. Luckily, I was able to modify this to be gluten-free and in a pan for a lovely coffee cake.  I sprinkled some coconut sugar and cinnamon on the top of the batter before baking.  Next time, I will combine the sugar and cinnamon together before sprinkling for a prettier presentation.  I will also try make blueberry muffins too.  

If you do not have to go egg, dairy and/or gluten-free, you can use two eggs, cow's milk and whole wheat flour. 

I was impressed how soft and fluffy it turned out!  Not crumbly at all.  I would not have known that this was gluten-free and vegan.    

Gluten-Free Vegan Blueberry Swirl Coffee Cake, or not

makes 1 8"x8" pan and 1- 7"x3" loaf pan

1/4 cup ground flaxseed or 2 eggs

1 3/4 cup Bob's Gluten-Free All-purpose Baking Flour or whole wheat flour

1/4 tsp xanthan gum, if using Bob's Gluten-Free All-purpose Baking Flour

1/2 teaspoon cinnamon

1/4 tsp salt

1 cup dairy or non-dairy milk (I used unsweetened Coconut Dream)

1 tablespoon apple cider vinegar or lemon juice (I prefer lemon juice)

1/4 cup vegetable oil

1/2 cup maple syrup (I used 1/3 cup maple syrup, since my blueberry pie filling is already sweetened)

1 tsp vanilla extract

2 tsp orange zest (I used 1/2 tsp lemon extract + 1/4 tsp orange extract)

1 1/2 cups blueberries, fresh or frozen (I used roughly 1/2 cup leftover blueberry pie filling)

optional:  brown sugar or coconut sugar, cinnamon sprinkled on top

Preheat oven to 375F.  Line 1- 8"x8" square pan and 1- 7"x3" loaf with parchment paper.  Or line muffin tin with paper liners.  

Mix together milk and vinegar or lemon juice in a measuring cup.  Set aside

In a large bowl, combine the dry ingredients:  flaxseed, flour, baking soda, xanthan gum (if gluten-free), cinnamon and salt.  

Add the maple syrup, oil, vanilla and orange zest to the milk/vinegar mixture.  

Stir the wet ingredients into the dry ingredients with a spatula until just moistened.  Fold in fresh or frozen blueberries.    

Scoop batter in prepared pans or muffin cups.  If using blueberry pie filling, dollop by tablespoonfuls all over the pans and swirl around with a butter knife.  

Optional:  sprinkle the top of the batter with sugar and cinnamon.

Bake about 15-20 minutes, until toothpick comes out clean.   

- Adapted from Madhuram's Eggless Cooking:  Vegan Whole Wheat Blueberry Muffins

I can't wait to share this recipe with my gluten-free and vegan friends! 

[Edited to add] As the cake sat a few hours later, the texture was still soft and fluffy, but the taste of the chickpea flour and ground flaxseed gave the cake a strong aftertaste.  This recipe is worth another try with a different gluten-free flour blend.  

Enjoy!

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Gluten-Free Vegan Vanilla Cupcakes

If you are vegan, not able to have dairy or eggs or know someone with allergies, it can be daunting to make treats without eggs and milk.  Thank goodness, I came across this wonderful cookbook:  Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule.  The authors are brilliant. Just the Fluffy Vegan Buttercream Frosting and the Golden Vanilla Cupcakes recipes are worth the price of the cookbook.  

Several years ago, I had to cut out dairy when I was nursing my babies.  They were fussy and it helped.  These cupcakes saved me from the insanity.  Now, I am (temporarily) going gluten-free, dairy-free and egg-free.  These cupcakes came to save the day again! 

The other day, there was a Fun Day at my son's school and I volunteered to bake 3 dozen chocolate oreo cupcakes.  He has a classmate that is allergic to gluten, dairy and eggs.  I wanted him to have a treat too, so he wouldn't feel left out.  I went with gluten-free, vegan vanilla cupcakes, as I am also allergic to chocolate (cruel, eh?).  I frosted them with a fluffy, vegan vanilla frosting. 

The vegan vanilla cupcake was perfection.  To make it gluten-free, I made my own gluten-free baking mix and used it in place of all-purpose flour.  If you can tolerate wheat, this cupcake recipe is amazing whether you are vegan or an omnivore.  My children INHALED the gluten-free cupcakes as fast as me.  Completely unexpected.  I even shared them with a few preschoolers at my daughter's school.  They ate the WHOLE cupcake.  Boy, was I surprised.  I expected them to take a few bites and leave it untouched.  They sat and inhaled the frosting and cupcakes in one sitting.  I'll take that as a good recipe!

As for my son's classmate, his smile lit up the room as he gobbled the cupcake.

I used a blend of white rice flour, tapioca starch, potato starch, sweet rice flour and xantham gum.  It makes a dense cupcake but the texture is very spongy, soft and moist.  I found that it is better to bake longer than underbake.  Underbaked cupcakes tend to be a bit gummy.

Gluten-Free Vegan Vanilla Cupcakes
makes 1 dozen

1 cup soy milk (I used unsweetened Coconut Dream)
1 tsp apple cider vinegar (I used lemon juice with great results)
1 1/4 all-purpose flour or your favourite gluten-free flour blend*
2 Tbsp cornstarch

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup canola oil

3/4 cup sugar

2 tsp vanilla extract

1/4 tsp almond extract, caramel extract, or more vanilla extract (I used Mexican vanilla) 

Preheat oven to 350 degrees. Line muffin pan with cupcake liners.

Whisk the vegan milk and vinegar or lemon juice in a measuring cup and set aside for a few minutes to get good and curdled.

Beat together the vegan milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.

Fill cupcake liners half-way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.

*I used this gluten-free flour blend from Simply Gluten-Free.com:  3/4 cup super fine white rice flour, 1/4 cup potato starch (not potato flour, 1/4 cup sweet rice flour, 1/4 cup tapioca starch (I used an Asian brand) and 1 tsp xanthan gum. This makes about 1 1/2 cup all-purpose gluten-free flour.  

- Adapted from Culinate.com: Golden Vanilla Cupcakes

I brought one for my son's classmates and the rest to share for preschool.  Everyone enjoyed them!

Enjoy!

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