I’m so glad to find this recipe from my favorite blogger and a cookbook author minimalist baker.
This gluten-free cupcake is super moist, so tasty, and has a great texture! I filled each cupcake with vegan maple cinnamon frosting by using coconut butter and almond milk.
If you are on a gluten-free journey, you may found that making a super delicious and moist gluten-free cake is challenging. I’ve tried so many different recipes, and this one is by far the best cake I’ve ever tasted!
Whether you want to make cupcakes, or celebration cakes, this recipe is worth trying, a party pleaser, and will change your life.
Gluten Free Almond Vanilla Cupcake
- 1⅔ cup dairy free milk (i used almond milk)
- 1½ teaspoon apple cider vinegar
- ⅓ cup unsweetened apple sauce (i had to substitute the apple sauce with pumpkin puree because I didn't have any, and it worked fine!)
- 1 teaspoon vanilla extract
- 3¼ cup almond flour
- 1 cup potato starch
- ⅓ cup corn starch
- 1⅓ cup granulated sugar
- 1½ teaspoon baking powder
- 1½ teaspoon baking soda
- ½ teaspoon salt
Maple Cinnamon Frosting
- 8 Tablespoon coconut butter ; 2Tbsp for boiling and 6 Tbsp chilled.
- ¼ + ⅛ cup almond milk (use 1/4 cup first, if the texture is too stiff then add 1/8 cup of almond milk)
- ¼ cup brown sugar
- 2 teaspoon maple syrup
- ¼ teaspoon ground cinnamon
- 1¾ cup confectioners sugar
Make the cake
- Preheat oven to 350°F and prepare muffin pans with cupcake wrappers. If you want to make a cake then you'll need 3 - 6 inches round cake (this is the layer of your cake) or 2-8 inches round cake pan.
- In a liquid measuring cup, measure out dairy-free milk and vinegar. Let it set for a few minutes, then add applesauce and vanilla. Whisk until combined.
- Put all dry ingredients in a large mixing bowl and add wet ingredients. Mix until well combined. Make sure the batter is smooth and free of lumps.
- Divide the batter evenly between prepared pans, and bake for 25-30 minutes or until a knife comes out clean when inserted.
- Let it completely cool before frosting.
Make the frosting.
- Melt together 2 tablespoons coconut butter, almond milk, and brown sugar in a medium saucepan. Bring to a boil and cook for one minute or until the sugar has dissolved. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool to touch.
- Place the cooled butter mixture in a mixer, and add 6 Tablespoon of coconut butter.
- Use a paddle attachement, mix the butter, maple syrup, vanilla, and powdered sugar.
- Beat together until well combined.
- If the texture is too thick, add a little bit of almond milk. If the texture is too loose then add a litttle bit of powdered sugar.
- The texture of my frosting was loose, so I had to put them in a fridge before using it.