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These vegan nut and dairy free cupcakes are the perfect treat for those with dietary restrictions. Made with almond flour, coconut oil, and vegan sugar, these cupcakes are both delicious and nutritious. The almond flour provides a nutty flavor and a light, fluffy texture, while the coconut oil adds a hint of sweetness. The vegan sugar gives the cupcakes a subtle sweetness without the use of dairy. To top it off, these cupcakes are topped with a vegan nut and dairy free frosting made with vegan butter, vegan sugar, and almond milk. Enjoy these vegan nut and dairy free cupcakes as a guilt-free treat!


Preheat oven to 350°F.
In a medium bowl, mix together almond flour, coconut oil, vegan sugar, baking powder, and salt.
Add almond milk and vanilla extract and mix until combined.
Line a cupcake pan with cupcake liners and fill each cupcake liner with the batter.
Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Allow cupcakes to cool completely before frosting.

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