How to make Vegan, Gluten-Free, Eggless Cupcakes recipe

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These vegan, gluten-free, eggless cupcakes are the perfect treat for those with dietary restrictions. Made with almond flour, coconut oil, and dairy-free milk, these cupcakes are moist and delicious. The combination of almond flour and coconut oil gives them a light, fluffy texture, while the dairy-free milk adds a hint of sweetness. To top it off, these cupcakes are topped with a vegan cream cheese frosting that is sure to please. Enjoy these vegan, gluten-free, eggless cupcakes as a guilt-free treat that everyone can enjoy!


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 melted coconut oil, dairy-free milk, 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 cup 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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