How to make Vegan Eggless Almond Flour Cupcakes recipe

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These vegan eggless almond flour cupcakes are a delicious and healthy alternative to traditional cupcakes. Made with almond flour, coconut oil, and agave nectar, these cupcakes are moist and fluffy, and perfect for any occasion. The almond flour gives them a nutty flavor, while the coconut oil and agave nectar provide sweetness and moisture. Topped with a vegan cream cheese frosting, these cupcakes are sure to be a hit with everyone. Enjoy these vegan eggless almond flour cupcakes as a guilt-free treat or a healthier alternative to traditional cupcakes.


Preheat oven to 350°F.
In a medium bowl, mix together almond flour, baking powder, and salt.
In a separate bowl, mix together coconut oil, agave nectar, and vanilla extract.
Add wet ingredients to dry ingredients and mix until combined.
Line a muffin tin with cupcake liners and fill each cup with batter.
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool before frosting.

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