Gluten-Free Vegan Vanilla Cupcakes
These Gluten-Free Vegan Vanilla Cupcakes are the perfect little treat for just about everyone . Whether you follow a gluten-free diet, eat plant-based, or simply want a soft, fluffy cupcake that everyone can enjoy. They’re light, sweet, and topped with a dreamy swirl of dairy-free buttercream that pipes like a dream.
Finding a good gluten-free and vegan cupcake recipe can feel like a challenge. No eggs, no dairy, no gluten, it sounds like a recipe for disaster. But not here! These cupcakes are soft and tender with that classic vanilla flavour you’d expect from a bakery cupcake. Even better, they’re totally safe for coeliacs and those with dairy or egg allergies.
I’ve served these at birthday parties, family get-togethers, and even just as a midweek treat and they always disappear fast. You’d honestly never guess they’re free from anything. That’s what makes them so special. When you’re dealing with food allergies or intolerances, it can feel like you’re missing out but these prove you absolutely don’t have to.
The key is using the right gluten-free flour blend (one that includes xanthan gum if needed), a good quality plant-based milk, and the right egg substitute to keep the texture spot on. I’ve tested this recipe over and over again to get that perfect crumb, moist, light, and never gummy.
And of course, we can’t forget the frosting! I used a smooth and silky dairy-free buttercream that holds its shape beautifully and tastes just as rich and creamy as the real thing. Add sprinkles, fresh fruit, or keep them classic, they’re a blank canvas for any celebration or mood.
Whether you’re baking for dietary needs or just want a cupcake that truly everyone can enjoy, these Gluten-Free Vegan Vanilla Cupcakes are the way to go. Simple, delicious, and made to be shared.
Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!
Gluten-Free Vegan Vanilla Cupcakes
These gluten free vegan vanilla cupcakes are light, fluffy, and topped with a creamy dairy-free buttercream. A perfect treat for everyone — no eggs, dairy, or gluten needed!
Ingredients
Instructions
- FOR THE CUPCAKES
- Preheat the oven to 350°F/180°C and line a 12-hole muffin pan with paper liners. Set aside.
- In a large mixing bowl, whisk flour, sugar, and baking powder until evenly combined.
- Pour the milk, oil, and vanilla extract onto the flour.
- Stir with a whisk, or beat with an electric mixer on low speed, this is the best option to avoid lumps!
- Divide the batter evenly into the 12 cupcake liners, filling up to ⅔ full, no more!
- Bake on the center rack of your oven for 20-23 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
- FOR THE BUTTERCREAM
- In a medium bowl, cream vegan butter with an electric hand mixer until smooth, fluffy and whiter in colour.
- Add the icing sugar, vanilla, and 1 tablespoon of milk.
- Beat on low speed with an electric hand mixer. Then, increase speed to medium-high speed moving around the bowl to bring all ingredients together.
- Beating until it forms a smooth, spreadable frosting, don't overbeat.
- If frosting is too thick to your liking, beat in more milk, adding a few drops at a time. If frosting becomes too thin, beat in a small amount of extra icing sugar.
Notes
Flour: Use a reliable gluten-free plain/all-purpose flour blend. If your mix doesn’t already include xanthan gum, add ¼ teaspoon per cup to help bind the batter.
Egg substitute: This recipe works well with flax eggs (1 tbsp ground flax + 3 tbsp water = 1 egg), chia eggs, or a powdered egg replacer like Orgran or Bob’s Red Mill. Choose whichever suits your pantry and preference.
Milk: Any plant-based milk will work — almond, oat, soy, or coconut (from a carton, not canned).
Frosting tip: Use block-style dairy-free butter (like Stork or Flora Plant Butter) for the best structure and flavour. Avoid soft spreadable margarines as they can make the frosting too loose.
Storage: Store the cupcakes in an airtight container at room temperature for up to 2 days. If frosted, they’ll keep better in the fridge. Bring to room temperature before serving for the best texture.
Decoration ideas: Top with sprinkles (make sure they’re gluten free and vegan), a fresh berry, or a dusting of icing sugar for a pretty finish.
Make ahead: The cupcakes freeze well without frosting. Cool completely, wrap individually, and freeze for up to one month.
