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These vegan gluten and dairy free vanilla cupcakes are the perfect treat for those with dietary restrictions. Made with almond flour, coconut oil, and agave nectar, these cupcakes are moist and delicious. The combination of almond flour and coconut oil gives them a light and fluffy texture, while the agave nectar adds a hint of sweetness. Topped with a vegan buttercream frosting, these cupcakes are sure to be a hit with everyone. Enjoy these vegan gluten and dairy free vanilla cupcakes as a special treat or for any occasion.


Preheat oven to 350 degrees F.
In a medium bowl, whisk together almond flour, baking powder, baking soda, and salt.
In a separate bowl, mix together coconut oil, agave nectar, vanilla extract, and non-dairy milk.
Add wet ingredients to dry ingredients and mix until combined.
Line a muffin tin with cupcake liners and fill each cupcake liner with batter.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool before frosting.

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