How to make Vegan Gluten-Free Strawberry Cupcakes recipe

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These vegan gluten-free strawberry cupcakes are the perfect treat for any occasion. Made with almond flour, coconut oil, and fresh strawberries, these cupcakes are moist, fluffy, and full of flavor. The addition of coconut sugar and a hint of lemon zest give them a unique sweetness that will have you coming back for more. Enjoy these cupcakes as a snack, dessert, or even breakfast treat. They’re sure to be a hit with everyone!


Preheat oven to 350°F and line a muffin tin with cupcake liners.
In a medium bowl, whisk together almond flour, coconut sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves.
In a small bowl, whisk together almond milk, apple cider vinegar, and melted coconut oil.
Add wet ingredients to dry ingredients and mix until just combined.
Fold in diced strawberries.
Divide batter evenly among cupcake liners.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely before serving.

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