How to make Vegan Gluten-Free Egg-Free Cupcakes recipe

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These vegan gluten-free egg-free cupcakes are the perfect treat for anyone with dietary restrictions. Made with almond flour, coconut oil, and applesauce, these cupcakes are moist and delicious. The combination of almond flour and coconut oil gives them a light and fluffy texture, while the applesauce adds a hint of sweetness. Topped with a vegan cream cheese frosting, these cupcakes are sure to be a hit with everyone. Enjoy them as a snack or as a special treat for any occasion.


Preheat oven to 350°F.
In a medium bowl, whisk together almond flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together coconut oil, applesauce, maple syrup, and vanilla extract.
Add wet ingredients to dry ingredients and mix until combined.
Line a muffin tin with cupcake liners and fill each one 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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