Vegan, Allergen Friendly, Kid friendly, Gluten Free, & Grain-Free
There’s something about a cupcake that just makes you happy! The wonderful sweet flavor, the fluffy frosting, the way your whole body seems to smile as you take the first bite! The feeling of the frosting on your face as you eat with your hands.
Life without cupcakes…TASTES LIKE SADNESS! That ends today!
No more being deprived of baked goods because of allergens.
No more having to make numerous different recipes to accommodate multiple allergens.
These cupcakes are completely free of all top 9 allergens, and use our grain-free flour blend.
Welcome to one recipe which everyone can enjoy safely!
Maple Vanilla Cupcakes (Vegan, Gluten-Free, Allergen-Free)
Equipment
- Electric Mixer
- Cupcake/ Muffin Pan
Ingredients
Wet Ingredients
- 1 ⅓ cup coconut milk
- 1 cup warm water
- 1 cup chickpea flour (takes the place of the eggs)
- 1 cup sugar
- ¼ cup coconut oil, softened
- 1 tsp vanilla flavoring
- 1 tsp maple flavoring
Dry Ingredients
- 1 ⅔ cup cup grain-free flour
- 2 tsp teaspoons cream of tartar
- 1 ½ tsp teaspoons xanthan gum
- 1 tsp teaspoon baking soda
Instructions
- Preheat oven to 350℉. Line a muffin pan with cupcake wrappers. Combine dry ingredients in a small mixing bowl and set aside.
- In a large mixing bowl, mix coconut oil and sugar with an electric mixer. Blend in warm water. Mix in chickpea flour.
- Gradually add dry ingredients. Blend until thick and doughy (3-5 minutes depending on mixer power). Scoop batter into cupcake liners (3 tablespoons makes a standard size cupcake).
- Bake for 20-25 minutes. Frost when cool.
Notes
Click here for the grain free flour blend used in the cupcakes.
Recipes are meant to be broken! No one will blame you if you stop right here and eat all the cupcakes. When I bake, a few cupcakes seem to disappear between the cooling and frosting stages.
Use a cupcake corer to remove the center and fill with a little extra frosting!
Or make a layer cake! Why make a recipe, when you can break a recipe?
After missing out on cupcakes for 7 years, I swear my whole body grinned in delight for days!
But cupcakes aren’t complete without frosting… my favorite thing about this frosting, other than the amazing maple flavor is how quickly it goes together. It’s no different than making a traditional frosting from scratch!
I shared these cupcakes with a group of stampers over the weekend and got rave reviews!
“They’re delicious!” “They taste like a homemade cupcake!” “I’m taking an extra for my daughter in-law!”
Everyone deserves safe food! Let’s frost some cupcakes!
Maple Frosting (Vegan, Dairy Free, Allergen Free)
Equipment
- Electric Mixer (a stand mixer is ideal)
- Pastry Bag / Decorating tool I use the "Easy Accent Decorator" from Pampered Chef
Ingredients
- ¾ cup coconut oil
- 3 ½ cups powdered sugar
- 1/4 cup organic maple syrup
- 2 tsp maple flavoring
- 2-6 TBSP coconut milk depending on preferred consistency of frosting
Instructions
- In a stand mixer whip coconut oil until smooth and fluffy.
- Add half of powdered sugar and blend. If frosting is stiff, add maple syrup and maple flavoring to help moisten it.
- Add remaining sugar and blend. Mixture will be clumpy or thick.
- Add 2 Tablespoons coconut milk, and whip on high speed. Frosting will become fluffy.
- If frosting is too stiff, continue adding coconut milk 2 Tablespoons at a time, whipping on high speed for a few minutes each time you add.
- When frosting is desired texture, decorate cake.
Notes
- For cupcakes, fill easy accent decorator and pipe in a counter clockwise circle.
Wondering What Flour I Use In This Recipe?
Grain Free Flour Blend
Equipment
- Mixing bowl
- Container for storing extra flour
Ingredients
- 2 cups tapioca flour
- 2 cups chickpea flour
- 1 cup coconut flour
Instructions
- Add tapioca flour, chickpea flour, and coconut flour to a mixing bowl. Using a large spoon, stir ingredients until well mixed.
Notes
Pin this so you’ll be able to find it later!
Wondering else you can make with this flour?
Leave me a comment and let me know what you think of the recipe
Before You Go…
Thank you for reading, for trying this recipe, and for taking a chance on a recipe made with unique ingredients!
You’ll find it’s easy to make, and your body will feel much better after eating it. You will find your gluten-and grain loving friends going for seconds!
If you’re cooking this for someone with allergies, thank you again for supporting them. You’re an amazing friend. Pin this recipe so you can share it with those who need it, and find it later!
Please tell me how your recipe turned out when you make it. Click here to reach me directly. You can also find me on Facebook, Instagram, Twitter, or Pinterest using the links below. I really enjoy your feedback and comments. I can’t wait to hear how your recipe turned out!
Come connect with others who cook without grains. Life’s better with Foodie Friends. We’d love to have you join us in Grain-Free Lifestyle And Support Community.
You have the best recipes ever for people with allergens or those trying to avoid inflammatory foods. I wish u all the success ! Your recipes are so yummy.
Thank you so much, Andrew! When you make a recipe, please let me know how it turns out. Wishing you much success as you break recipes!
-Nina
P.S. Recipes are meant to be broken!
Thank you so much! ❤ I just made these. I used Oatmilk instead of coconut, 1/2 tsp of Cinnamon instead of vanilla, and palm oil instead coconut oil. I’ve also used my own potato starch free GF flour blend. I’ve been on a strict elimination diet and this recipe meant so much to me! They came out great!
Thank you so much for sharing this! I get chills when someone Breaks The Recipe to make it safe for them. Well done!!! You are awesome.
Thanks ! Wondering if I can use honey or coconut sugar or maybe monk fruit instead of white sugar?
Hi Suzanne,
Thank you so much for asking! When I use honey I get a more dense baked good. Coconut gives a caramel like flavor. And monk fruit seems to have a flavor all its own. All these will work in the recipe and each will add a unique flavor to it. All that being said, PLEASE BREAK THE RECIPE! Recipes are meant to be broken. The best recipe is the one that is safe and delicious for you! Please let me know how the recipe turns out.
Wishing you a delicious day!
-Nina
PS coconut sugar makes a wonderful substitute for powdered sugar when you grind it in a high powered blender!
I made the cupcakes, but I made them into a cake. It’s the texture of brownies. Nice and gooey!
And I made the frosting more like ganache (I used 1 cup of sugar, melted in the microwave with the oil, and 1 cup of maple syrup) because I didn’t have powdered sugar or maple flavoring, and was too lazy to make it. And they’re GOOD!
I am so proud of you for breaking the recipe! Recipes are meant to be broken!!! Your idea is genius, Sarah! How can anyone argue with more maple syrup???? As a New Englander, I just want some of your “wicked awesome” cake! Cupcakes…pancakes…cake! These just sound delicious!
Do you soften coconut oil for frosting before whipping? Is there a liquid kind?thank you.
That’s a great question! When making frosting, you want the coconut oil soft, almost like you would soften butter for frosting. If you haven’t done that no worries. You can scoop out the coconut oil into a class bowl and sit the bowl in warm water, the coconut oil will soften, and be ready to whip into frosting! I think they’re is a liquid coconut oil, but using it would give you more of an icing than a frosting. Go ahead and break the recipe!
I was lucky enough to try these delicious cupcakes that were a perfect blend of sweet and savory. As someone who knows there sweets and has a sensitive stomach I’d highly recommend these cupcakes to anyone!
I am so glad you enjoyed the cupcakes, Meg! Everyone deserves safe sweet treats. I appreciate your awesome feedback. I have q question for you…because these cupcakes are maple, if we add bacon does it make them a breakfast food?