Light and fluffy gluten free and dairy free vanilla cupcakes made with wholefood ingredients and topped with healthy chocolate frosting.
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I'm completely obsessed with making delicious treats that I can feel good about eating and feeding to my family.
There are a lot of food sensitivities in my family, so it can be quite tricky. But sometimes it works out! These delicious dairy-free cupcakes are light, fluffy and just sweet enough. They won't leave a heavy feeling in your stomach or that "way too much sugar" feeling in your mouth.
They're great for a birthday party or just when you feel like making a treat.
Why you'll love this recipe
Healthy - Most cupcakes use refined all purpose flour and white sugar or powdered sugar. This recipe uses gluten-free whole food oat flour (which you can easily make yourself) and many nutrient-dense ingredients so you can feel good about eating it and feeding it to your family.
Easy - This recipe is as easy as any other cupcake recipe, but much healthier! You don't need any fancy equipment or advanced baking skills to make it.
Delicious - This cupcake's light texture and subtle sweetness will satisfy your sweet tooth without giving you a stomach ache.
Ingredients
Oats - Oat flour is the base of the cupcake recipe. I recommend using sprouted rolled oats because they are easier to digest, but regular rolled oats work too.
Whole grain oats contain a good amount of fibre, protein and healthy fat, along with high amounts of many vitamins, minerals and antioxidants. In fact, one serving of oats contains more than 20% of the recommended daily values for 7 vitamins and minerals. They are also famous for their ability to lower the risk of heart disease.
Coconut sugar - My chosen natural sweetener for the cupcakes, but you could substitute brown sugar or cane sugar.
Eggs - Very nutrient-dense, containing a ton of vitamins, minerals, protein, fat and more! These are essential for creating the structure of the cupcake.
Coconut oil - High in lauric acid (and smaller amounts of other healthy fatty acids), which can change quickly into energy in the body, and improve heart health and brain function. It also contributes to the moistness and tenderness of the cupcake. If you want, you can substitute butter, vegetable oil or olive oil for coconut oil in this recipe. Keep in mind this will affect the taste slightly.
Coconut cream - The base of the chocolate frosting. High in fats and many vitamins and minerals, including copper, manganese, selenium, iron and folate. It may improve heart health, reduce inflammation and fight viruses!
Maple syrup - The sweetener for the frosting. Contains some minerals and antioxidants, and of course, is high in sugar. Can't ask much more from a sweetener! We use as little as is necessary.
Cocoa - For the chocolate frosting. Rich in polyphenols, antioxidants that are also found in some fruits and vegetables! These polyphenols may reduce blood pressure, reduce inflammation generally, improve heart health and blood flow to the brain.
FAQ
Gluten-free cupcakes are made without any ingredients that contain gluten, which is a protein found in wheat, barley, and rye. Dairy-free cupcakes, on the other hand, are made without any ingredients derived from milk or milk products.
Common ingredients used in gluten-free cupcakes include gluten-free flours such as rice flour, almond flour, or tapioca flour. I love to use oat flour because I always have rolled oats on hand, so I can make my own! In dairy-free cupcakes, milk is typically replaced with non-dairy alternatives like unsweetened almond milk, coconut milk, or oat milk. Butter is substituted with plant-based margarine or oils like coconut oil.
Yes, gluten-free cupcakes are safe for people with celiac disease, as they need to strictly avoid gluten to prevent adverse health effects. Dairy-free cupcakes are suitable for individuals with lactose intolerance, as they cannot properly digest lactose, the sugar present in milk.
Yes, you can freeze gluten-free and dairy-free cupcakes. Wrap them in plastic wrap and place them in an airtight container or freezer bag, making sure they are well-protected. Frozen cupcakes can be thawed at room temperature or in the refrigerator before serving.
These aren't vegan vanilla cupcakes, since they do rely on eggs for their structure.
Serving ideas
Serve the cupcakes as is, or use some of the following suggestions:
- Different Frosting: Decorate your vanilla cupcakes with a swirl of vanilla buttercream frosting or cream cheese frosting. Or almost any other flavor of frosting will work with vanilla cupcakes. You can use a piping bag and nozzle for a professional look or simply spread the frosting with a spatula. Add sprinkles, chocolate chips, edible glitter, or a cherry on top for an extra touch.
- Filled Cupcakes: Create a surprise inside your vanilla cupcakes by filling them with a delicious filling. Use a piping bag or a cupcake corer to make a small hole in the center of each cupcake, then fill it with your choice of jam, chocolate ganache, caramel, or fruit compote. Replace the removed cake piece and frost as desired.
- Mini Cupcake Tower: Bake a batch of mini vanilla cupcakes and arrange them in a tower formation on a tiered cupcake stand. This makes for an impressive display for parties or special occasions. Decorate each mini cupcake with a dollop of frosting and small edible decorations.
- Ice Cream Sundae Cupcakes: Top your vanilla cupcakes with a scoop of ice cream (coconut ice cream if you're dairy-free) and drizzle with chocolate sauce or caramel sauce. Add a cherry on top and serve with a spoon for a fun twist on a classic dessert.
- Fruit Topped Cupcakes: Slice fresh strawberries, raspberries, or blueberries and arrange them on top of each vanilla cupcake. You can also use other fruits like sliced peaches, kiwis, or mangoes.
- Trifle Cupcakes: Cut the vanilla cupcakes into small cubes and layer them in individual serving glasses or bowls with whipped cream or pastry cream, fresh fruit, and a drizzle of chocolate or caramel sauce. Repeat the layers to create a delightful cupcake trifle.
- Decorative Cupcake Toppers: Use fondant or edible paper to create decorative toppers for your vanilla cupcakes. Shape the fondant into fun shapes like flowers, animals, or characters. Alternatively, print and cut out edible paper toppers and place them on the cupcakes using a bit of frosting or icing.
Tools you may need
Cupcake liners
How to make vanilla cupcakes
Ingredients:
Cupcakes
- 1¾ cup sprouted rolled oats (or 1½ cups oat flour)
- 1¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ⅔ cup coconut sugar
- 2 eggs
- ½ cup water or dairy-free milk (coconut milk, cashew milk, soy milk, etc)
- ½ cup coconut oil, melted and cooled to room temperature
- 3 teaspoon vanilla extract
Frosting
- Cream from 2 cans (400ml each) full-fat coconut milk
- ¼ cup maple syrup
- ¼ cup + 2 tablespoon unsweetened cocoa powder
- 2 teaspoon vanilla
Instructions:
Frosting
Blend all frosting ingredients in a blender or in a bowl with the immersion blender until smooth. Place in a piping bag (or a ziploc bag) and refrigerate while you make the cupcakes.
Cupcakes
Preheat oven to 350°F. Place muffin liners into your muffin tin.
Melt coconut oil and allow to cool.
Grind oats into flour in a food processor or blender. Sift into a large mixing bowl and discard (or save for another purpose) large oat bits that don't fall through.
Add baking powder, baking soda, coconut sugar and salt to the oat flour in the mixing bowl and stir to combine.
In a separate bowl, whisk together eggs, water/milk, cooled melted coconut oil and vanilla.
Add the wet ingredients to the dry ingredients and stir well to combine.
Fill muffin cups about ¾ full.
Bake 18-22 minutes, until a toothpick comes out clean. Move to a cooling rack and cool completely before frosting.
Frost right before serving for best results, as the coconut cream in the frosting can melt over time at room temperature. If using a ziploc bag, simply cut the corner off the bag and swirl the frosting onto the cupcakes.
How to store vanilla cupcakes
Keep leftover cupcakes in an airtight container in the fridge for up to 4 days.
Did you try this recipe? If so, I would really appreciate a 5-star rating and your comments below! Thanks!
More healthy desserts
- STRAWBERRY MILKSHAKE WITHOUT ICE CREAM
- RHUBARB CRISP
- CHOCOLATE CAKE POPS
- TOASTED COCONUT COOKIES
- BLUEBERRY PIE
- DAIRY FREE BROWNIES
- PINEAPPLE ICE CREAM
📖 Recipe
Gluten Free Dairy Free Vanilla Cupcakes
Light and fluffy gluten free and dairy free vanilla cupcakes made with wholefood ingredients and topped with healthy chocolate frosting.
Ingredients
Cupcakes
- 1¾ cup sprouted rolled oats (or 1½ cups oat flour)
- 1¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ⅔ cup coconut sugar
- 2 eggs
- ½ cup water or dairy-free milk (coconut milk, cashew milk, soy milk, etc)
- ½ cup coconut oil, melted and cooled to room temperature
- 3 teaspoon vanilla extract
Frosting
- Cream from 2 cans (400ml each) full-fat coconut milk
- ¼ cup maple syrup
- ¼ cup + 2 tablespoon unsweetened cocoa powder
- 2 teaspoon vanilla
Instructions
Frosting
- Blend all frosting ingredients in a blender or in a bowl with the immersion blender until smooth. Place in a piping bag (or a ziploc bag) and refrigerate while you make the cupcakes.
Cupcakes
- Preheat oven to 350°F. Place muffin liners into your muffin tin.
- Melt coconut oil and allow to cool.
- Grind oats into flour in a food processor or blender. Sift into a large mixing bowl and discard (or save for another purpose) large oat bits that don't fall through. Add baking powder, baking soda, coconut sugar and salt to the oat flour in the mixing bowl and stir to combine.
- In a separate bowl, whisk together eggs, water/milk, cooled melted coconut oil and vanilla.
- Add the wet ingredients to the dry ingredients and stir well to combine.
- Fill muffin cups about ¾ full.
- Bake 18-22 minutes, until a toothpick comes out clean. Move to a cooling rack and cool completely before frosting.
- Frost right before serving for best results, as the coconut cream in the frosting can melt over time at room temperature. If using a ziploc bag, simply cut the corner off the bag and swirl the frosting onto the cupcakes
Notes
Fridge: Keep leftover cupcakes in an airtight container in the fridge for up to 4 days.
Freezer: Wrap them in plastic wrap and place them in an airtight container or freezer bag, making sure they are well-protected. Frozen cupcakes can be thawed at room temperature or in the refrigerator before serving.
You will likely have extra frosting. We like to freeze ours in dollops on a baking sheet, place in a freezer bag once frozen and enjoy as a healthy, cooling treat once the cupcakes are gone.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 298Total Fat: 20gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 229mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 4g
This nutrient calculation is done by an automated calculator and may not be accurate.
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