Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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vegan, gluten-free, cupcakes & muffins, oil-free, sweet · February 1, 2018

Vanilla Quinoa Flour Cupcakes

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A healthier birthday (or any day) treat – Vanilla Quinoa Flour Cupcakes with just 7 ingredients and creamy pink coconut berry frosting on top!

Vanilla Quinoa Flour Cupcakes

This one is going to be short but SWEET. Because it’s seven forty-something p.m. the night before, but I am determined to share these pink-frosted fluffy little cakes with you tomorrow. So that means less rambling and more let’s get to the recipe already.

Vanilla Quinoa Flour Cupcakes

I must admit this cupcake recipe took a bit longer to test than anticipated. While I do love quinoa flour, it’s not quite as familiar for me yet as oat or almond. But it makes for a killer cupcake crumb, so every batch was very worth it.

Plus a recipe that requires frosting throws a whole host of extra decisions into the mix – coconut or cashew? spread or pipe? white with pink sprinkles or pink with white sprinkles? in a house or with a mouse?

And then there’s the part where you have to let the cupcakes cool COMPLETELY (or speed up the process…I see you my fellow cupcake freeze-ers) so the frosting doesn’t melt right off in a tragic drippy blob.

And then there’s the part where you have made so many test batches you can’t remember which one is which anymore, so you have to do one last trial run just to be sure.

And I’m already rambling…

Vanilla Quinoa Flour Cupcakes

Okay but about these cupcakes (a.k.a. why you will LOVE them):

  • Only 7 ingredients.
  • Vegan and gluten-free and oil-free.
  • Only ONE kind of flour. No starches or fancy flour blends. Just quinoa flour (and you can even make your own!)
  • Low-fat. The only fat source in this recipe is the coconut milk. I actually tried a batch with almond butter – because most things in life are better with almond butter – and they were no good (gasp!)
  • Exactly zero dates. Okay this is maybe love/hate. But many of you have been asking for a non date-sweetened cake for a while now. If you are all about the medjools, THIS recipe is for you.
  • The texture. Oh the light, fluffy, perfect-crumb insides.

So much to love. And that moment when you take the first bite and all those bullet points meld into one perfect mouthful of cake, that is a very good moment.

Vanilla Quinoa Flour Cupcakes

The frosting.

I mean they don’t NEED frosting per say. The world doesn’t really NEED frosting per say. But without it cupcakes would just be muffins and birthday parties would just be sad, so thank you frosting for gifting us with your colorful creamylusciousness.

The frosting is made with coconut butter, (optional) maple syrup, non-dairy milk, and freeze-dried raspberry dust for color. It is important to have all your ingredients at room temperature before combining, otherwise the coconut butter will seize up. It works best to make it in a blender, adding milk slowly until it is thick and creamy.

I personally think the coconut butter is sweet enough, and the tart raspberry flavor next to the sweet cake is yummy as is. But if you want to add a few tablespoons of liquid sweetener go for it. Just know the color will be slightly less vibrant.

You can use other kinds of freeze dried fruit for a different flavor/color too. Or top them with chocolate frosting or maybe a matcha glaze or even coconut whipped cream instead.

It just so happens that freeze-dried raspberries make for a very pretty pink shade of frosting. And it just so happens that Valentine’s Day is coming up soon. So you could make these for you or your boo for Valentine’s Day. Or you could make them tomorrow because waiting is hard.

Vanilla Quinoa Flour Cupcakes

Yep, this is my new favorite way to eat quinoa ♥︎

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Vanilla Quinoa Flour Cupcakes

★★★★★ 4.1 from 10 reviews
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 cupcakes 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american
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Description

A healthier birthday (or any day) treat – Quinoa Flour Cupcakes with just 7 ingredients and creamy pink coconut berry frosting on top. Vegan, gluten-free, easy!


Ingredients

Scale

Vanilla Cupcakes

  • 3/4 cup (190g) unsweetened applesauce
  • 1/2 cup (160g) maple syrup
  • 1/2 cup (120g) light coconut milk (*)
  • 2 tsps vanilla extract
  • 2 tsps baking powder
  • Pinch of salt
  • 1 3/4 cup (200g) quinoa flour (**)

Raspberry Frosting

  • 3/4 cup (180g) coconut butter
  • Optional: 2 tbsp maple syrup ((at room temperature))
  • 1/4–1/2 cup non-dairy milk ((at room temperature))
  • 1–2 tbsps ground freeze-dried raspberries

Instructions

  1. Preheat the oven to 325F.
  2. In a mixing bowl, combine the applesauce, maple syrup, milk, and vanilla. Whisk.
  3. Add the baking powder, salt, and flour. Whisk/stir to combine.
  4. Line a cupcake pan with paper liners. (These cupcakes are low-fat so consider lightly spritzing the liners for easier removal.)
  5. Divide the batter between 6-8 cupcakes, filling each 3/4 of the way.
  6. Bake for 25-30 minutes at 325F. The centers should be firm and bounce back when pressed.
  7. Remove from the oven and cool completely before frosting, or even chill overnight.
  8. For the frosting, melt the coconut butter until soft and pourable (I microwaved it for 5-10 seconds).
  9. In a blender combine the coconut butter and liquid sweetener. (Make sure all the ingredients are at room temperature!)
  10. Blend adding milk slowly until creamy and smooth. It will seize up initially but keep going and it will smooth out. Don’t add too much milk or it will turn into a glaze.
  11. Add the freeze dried raspberry dust. Blend/adjust to desired color.
  12. Once the cupcakes are cool, frost them and top with freeze dried berry “sprinkles”.
  13. Enjoy!
  14. Keep leftovers in the fridge in an airtight container. They can last 3-4 days, but will dry out with time. The frosting will become quite firm in the fridge so warm sightly before serving.

Notes

* I recommend light coconut milk from a can. Coconut milk from a carton or almond milk will make them less moist. **You can buy it HERE or make your own like THIS

Keywords: baking, birthday, cake, vegan, gluten-free

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In: vegan, gluten-free, cupcakes & muffins, oil-free, sweet · Tagged: raspberry, yellow, birthday, video, maple syrup, applesauce, dairy-free, egg-free, coconut butter, white

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Comments

  1. Inaara says

    February 1, 2018 at 11:22 am

    Can you replace applesauce with mashed banana?

    Reply
    • Natalie says

      February 1, 2018 at 4:18 pm

      Should be fine! I haven’t tested it and they may be a bit more dense, but they will still work 🙂

      Reply
  2. Sabrina Kippur says

    February 1, 2018 at 11:59 am

    Not only do these look beautiful, yummy and easy to make, but also you write with such warmth and excitement for your product. Such a pleasure to read!

    Reply
    • Natalie says

      February 1, 2018 at 4:18 pm

      Thank you so very much for reading and for the kind words Sabrina <3

      Reply
      • Lizzie says

        October 18, 2018 at 5:27 pm

        If I was making these a couple of days in advance how would I store them and how well do they hold up/last?

        Reply
        • Lizzie says

          October 18, 2018 at 5:43 pm

          I see my answers in the instructions…. Don’t know how I missed them

          Reply
          • Natalie says

            October 18, 2018 at 6:33 pm

            No worries, I’m always happy to help clarify 🙂 Hope you enjoy the cupcakes, Lizzie!

  3. Maria G says

    February 1, 2018 at 12:08 pm

    Am I the only one who finds coconut butter a bit gritty? Or maybe it’s just the type we have in Denmark, but I tried making it myself with the same result. It kind of “stings” the tongue…

    Reply
    • Natalie says

      February 1, 2018 at 4:17 pm

      Hi Maria! It can be gritty depending on the temperature, if it’s cooler/harder little chunks may form. But this frosting is very creamy. Hmm stinging? I’ve never heard of or experienced that personally–sorry!

      Reply
  4. Roxanne Lanser says

    February 1, 2018 at 1:51 pm

    This is just absolutely amazing you are so inspirational! I just CANNOT wait to watch the video when I see you’ve posted!!!
    Please help on how I could substitute the maple syrup for a granulated sweetener like xylitol or erythritol.

    Thanks so much

    Reply
    • Haley says

      February 14, 2021 at 8:40 pm

      Sorry but these were not good. Way too dense and heavy with no cake crumb. The icing was pretty meh too. I think cashew varieties are probably tastier. The cake and icing together were very gummy. Made this for my father in laws birthday and no one could finish even one cupcake.

      ★★

      Reply
  5. Lorinda says

    February 1, 2018 at 8:08 pm

    These cupcakes look amazing, I can’t wait to make them! One question: is there a reason you are using light coconut milk instead of full fat coconut milk? only because i have a can of the full fat already. will that alter the taste or texture? And where do you buy the dried raspberry dust?

    Thanks, you are awesome!

    ★★★★★

    Reply
    • Natalie says

      February 2, 2018 at 8:09 am

      Hi Lorinda! I chose light coconut milk just to keep them lower in fat since many of my readers ask for that and they were perfectly moist with the light stuff. But yes, full fat will be fine too. And the freeze dried raspberry dust is just freeze dried raspberries ground up in a blender or coffee grinder. Yay, I can’t wait to hear how it goes🤗

      Reply
      • robin m says

        August 18, 2018 at 8:46 pm

        Freeze dried raspberries and strawberries are easy to find at Trader Joe’s if you have one near by

        Reply
      • Jen says

        September 27, 2018 at 5:00 pm

        In Canada it is hard to find freeze dried berries. Could I substitute something else?

        Reply
        • Natalie says

          September 27, 2018 at 6:09 pm

          They are just there for color, so you could skip them and just have white frosting! Or any kind of berry powder or pitaya powder would work. I don’t recommend fresh berries or it will turn out too watery. Or you could use turmeric or matcha for different colors 🙂

          Reply
  6. Ashley says

    February 1, 2018 at 10:20 pm

    First thing, Why are people hating on dates?! They are so perfect in cakes. Although, I happen to be out a the moment, so amazing timing with this recipe! And as much as I’m not a quinoa lover, I love that the flour stands alone and doesn’t require tapioca! I’m going to give it a go in the blender, since it’s pretty pricey. Oh, and I’m in love with this super healthy pink frosting – so photogenic! I may be able to survive this Valentine’s Day sans chocolate if I have a whole batch of these =) =)

    Reply
    • Natalie says

      February 2, 2018 at 8:07 am

      Dates are expensive and can be hard to find depending on location, but I agree they are lovely for cakes (and brownies…and ice cream…and fudge…and everything😋) I am totally not a quinoa lover either, but the flour has changed my mind so you gotta give it a shot! Yeah so maybe I didn’t really do such a good job getting the cost down with no dates lol😆 But worth it!

      Reply
  7. The Vegan 8 says

    February 1, 2018 at 10:56 pm

    I think it is so funny that, yet again, we both posted something similar…in this case, raspberry love on the same day no less, haha! Great minds! I definitely need this cupcake to go alongside my Raspberry sorbet because what is cake/cupcake without ice cream/sorber, right?? And so funny, you are so right…Valentine’s Day is coming and I didn’t even realize it. These are totally perfect for that! Love, love, love pink and red so much and of course so does Olivia and she just loves these pretty cupcake pics. I need to dig up my old quinoa flour muffin recipe (it’s like 4 years old I think, lol) and see if I used another flour, I can’t remember, but they too were extremely fluffy and light but I think I maybe used oat flour too, can’t remember. You have me so curious now, haha! Anyways, I love that you have coconut butter frosting. I make a coconut butter strawberry frosting and now I need to try this raspberry version instead on my chocolate cake next time. And, um, girl my cupcake NEEDS frosting and gobs of it, what are you talking about?! haha! Gorgeous recipe Natalie!! xx

    Reply
    • Natalie says

      February 2, 2018 at 8:22 am

      Ha you’re right! I didn’t realize the raspberry twinning either. We are just reinventing the whole cake + ice cream thing raspberry style and being holiday in sync without even trying❤️ You’re welcome world. Oh man what a yummy pink/red feast that would be. I haven’t tried combining quinoa flour with others yet, but I imagine it’s lovely crumb combined with oat or almond would be really nice. I almost went the whole beet route for the frosting, but luckily the Trader Joes freeze dried fruit selection jumped out at me saved me from that mess! Oh I was always the kid who wanted the corner piece of cakes aka ALL THE FROSTING. So I feel ya😂

      Reply
  8. Sw says

    February 2, 2018 at 1:27 am

    Could you add in chocolate chip or nuts?

    Reply
    • Natalie says

      February 2, 2018 at 8:03 am

      Absolutely! That is a delicious idea 🙂

      Reply
  9. Jess @choosingchia says

    February 2, 2018 at 11:01 pm

    Finally getting around to looking at the recipe! I need to make these!

    Reply
    • Natalie says

      February 3, 2018 at 11:11 am

      I’ll swap you for a slice of that chocolate quinoa cake? Although the logistics of that may be tricky since you are currently abroad🤔😂 Hope you had a marvelous bday💖

      Reply
  10. Mandy says

    February 3, 2018 at 6:21 pm

    You could have posted just a photo and the recipe and I would have been sold on these perfect fluffy cupcakes, BUT I look forward to your rambles…I’m glad you rambled a little 😉😆 Haha!!! The struggle is real – I had been recipe testing some muffins for a long time and lost track of the “real” recipe so I have to run one last trial to be sure 😂 I can’t believe these only have seven ingredients! Back when I used quinoa flour regularly, I remember I had always paired it with a gluten-free flour blend…I’m loving the idea of a single flour! And that frosting is the perfect shade of pink 💗💗 I haven’t braved quinoa yet, but when I do, I see these cupcakes (with extra frosting) in my future! I might have to make these for Willow for Valentine’s Day. YUM 😍😍

    Reply
    • Natalie says

      February 4, 2018 at 4:45 pm

      Ha sometimes it is tempting to post just the pics and recipe, especially on something as familiar as a vanilla cupcake, but I can’t help but ramble at least a little😊 Ugh that last trial, right? I always kick myself for not being a better note taker, but then again I do get more cupcakes out of it so… Although honestly I have so many from last week Nolan and I are both getting a little tired of them😆 Well if oats go okay then quinoa should be no big deal! I haven’t tried mixing it with other flours yet, but I imagine it would go really well with almond or oat possibly. Grains or not, I hope you make something pink and sweet for both of you for Valentine’s💗

      Reply
  11. Little B says

    February 5, 2018 at 8:38 pm

    Could you switch out all the coconut in this recipe for something else? I have a coconut allergy and I was really looking forward to making this.

    Reply
    • Natalie says

      February 5, 2018 at 8:56 pm

      You can use almond milk in the cupcakes (although I recommend homemade as opposed to the mostly water carton stuff for moisture/richness), but the frosting won’t work without coconut butter. Maybe try this chocolate frosting instead: https://www.feastingonfruit.com/the-best-healthy-chocolate-cupcakes/ Or any coconut-free vegan frosting you like!

      Reply
  12. JOana says

    February 8, 2018 at 7:33 am

    Wow, they look so amazing, I need to save this recipe and try it soon 😉

    Cheers Joana from http://www.foodreich.com

    Reply
    • Natalie says

      February 8, 2018 at 4:23 pm

      Thanks for checking them out Joana 🙂

      Reply
  13. Ashley says

    February 9, 2018 at 1:05 pm

    These cupcakes look divine. Not to mention super cute!

    Reply
    • Natalie says

      February 9, 2018 at 5:10 pm

      Hehe I agree, I love to look at them just as much as I love to eat them 🙂 Thanks Ashley!

      Reply
  14. Mars says

    February 11, 2018 at 7:32 pm

    😍😍 These look amazing! And creative. I haven’t even heard of coconut butter.

    ★★★★★

    Reply
    • Natalie says

      February 11, 2018 at 11:25 pm

      It’s like the equivalent of almond or peanut butter but with shredded coconut–yummy stuff! But you can use any frosting you like if you can’t find it or don’t like coconut, they’d be great with this chocolate one even: https://www.feastingonfruit.com/the-best-healthy-chocolate-cupcakes/

      Reply
  15. Kasey Goins says

    February 12, 2018 at 12:53 pm

    these look incredibly delicious! Could they be baked as a cake instead of cupcakes? Can’t wait to try!!

    ★★★★★

    Reply
    • Natalie says

      February 12, 2018 at 4:37 pm

      I haven’t tested it as a cake yet, but it should be fine 🙂

      Reply
  16. Jennifer S Stacy says

    February 14, 2018 at 4:00 pm

    Do not use Earth Balance sticks as substitute for coconut butter … my icing has a “buttery” taste … ugh

    Reply
    • Natalie says

      February 14, 2018 at 9:09 pm

      Yikes! Earth balance is very different than coconut butter unfortunately, I’m sorry you wasted the ingredients on the frosting. You could certainly make a vegan “buttercream” for them instead with Earth Balance but you would need powdered sugar too most likely to thicken and tone down the buttery taste.

      Reply
      • Jennifer S Stacy says

        February 15, 2018 at 7:19 am

        Yep…we didn’t have powdered sugar at home…thx

        Reply
  17. Natalie says

    February 15, 2018 at 8:16 pm

    Hi Kristen! Hmm that’s odd, I used bob’s red mill as well. Did it smell/taste bad or just quinoa-y? Or actually back up–do you like the taste of quinoa normally? It is a very distinct flavor that I actually didn’t like myself for a long time, so if you don’t like the taste of quinoa it might just be that. I have a healthy oat flour cupcake that may be more your cup of tea!

    Reply
  18. RC says

    March 6, 2018 at 5:57 pm

    Would I be able to make this into a full cake instead of cupcakes?

    Reply
    • Natalie says

      March 6, 2018 at 6:14 pm

      Absolutely! It may turn out a little bit short if you use a 9″ pan so consider 1.5x the amounts to fill a regular sized cake pan or use a smaller 6″ pan. And I would toothpick test it at 30 minutes, but it may need an extra 5 or so 🙂

      Reply
  19. Devan says

    March 16, 2018 at 5:27 pm

    Do you happen to know if the icing holds up to being piped at all?

    Reply
    • Natalie says

      March 16, 2018 at 6:44 pm

      No, it’s really not good for piping. A coconut cream (not butter) frosting would be better for that 🙂

      Reply
  20. Laura says

    May 12, 2018 at 11:53 am

    Hi, lovely texture to this recipe and very light, but the grassy bitterness of the quinoa flour wasn’t great. I would go halves with almond flour next time to try and lift it.

    ★

    Reply
    • Natalie says

      May 13, 2018 at 9:37 am

      Did you use store-bought quinoa flour or make your own? If you make your own and don’t toast it first it will taste quite bitter, store-bought or toasted tastes much better in my opinion. But quinoa does have a powerful flavor, so have fun experimenting with other flours too😊

      Reply
  21. Colleen says

    August 27, 2018 at 6:12 pm

    The texture of the cake is moist and it bakes nicely, however, it is extremely bitter. I used store bought quinoa flour like suggested. I just couldn’t really eat this as a dessert without a ton of sugary frosting on it. And even then, you can still taste the bitterness.

    ★★★

    Reply
    • Natalie says

      August 27, 2018 at 6:30 pm

      Hmm that’s odd, what brand of quinoa flour was it?

      Reply
  22. Fatema says

    October 11, 2018 at 10:02 am

    Hi
    I also tried the recipe and the cupcake tasts bitter and very quinoa like not like a sweet cupcake taste
    And i used bob’s redmill quinoa flour
    So disappointed:(

    Reply
    • Natalie says

      October 11, 2018 at 5:03 pm

      Aw bummer, that’s the same flour that I used so not sure what happened😕 Maybe quinoa flour isn’t your thing, you could try these instead: https://www.feastingonfruit.com/vegan-vanilla-cupcakes/

      Reply
  23. Rachel says

    February 26, 2019 at 6:34 pm

    I love these as cupcakes! I am wondering: have you ever made them as a cake? I read your tips on converting cupcake recipes to cake recipes in your vanilla cake recipe post from 2017….if you were to convert this recipe, would you take out the milk/what other modifications would you make?

    ★★★★★

    Reply
    • Natalie says

      February 27, 2019 at 10:28 am

      Hmm I haven’t tried this as a cake, but I wouldn’t recommend modifying the ingredients just the bake time. It will probably take 35-40 minutes to bake in a 9″ square or round pan, and even then there is a risk of the center not cooking through properly, so toothpick test it and if the center still seems squishy leave it another 5-10 minutes. Since the recipe is designed to be made as cupcakes, which have more even heat around a smaller cake, so sometimes the center will be mushy when converting to a cake. But if you give it a try, good luck😊

      Reply
  24. michelle says

    July 2, 2019 at 4:57 pm

    these are delicious!!! making them again asap. thank you for the recipe. any chance of a chocolate version? 😁

    ★★★★★

    Reply
    • Natalie says

      July 2, 2019 at 5:07 pm

      YAY!! So happy you liked these, and no I don’t have a chocolate version with quinoa flour yet but I do have other chocolate cake recipes with oat flour that I love like this one: https://www.feastingonfruit.com/gluten-free-vegan-chocolate-cake/

      Reply
  25. Aleks says

    July 13, 2019 at 12:10 am

    My husband liked these so much he refused to let me frost them. I bet the frosting is delicious, but he honestly thought they couldn’t get any better than in their unadorned incarnation. A big time success! They aren’t bitter at all (I used your suggested “toast ‘n’ blitz” method for making my own), and now I’m not quite so scared of quinoa any more! They even somehow sort of had notes of tahini (which I now love in cakes, thanks to your blog!) 😋

    ★★★★★

    Reply
    • Natalie says

      July 13, 2019 at 12:19 pm

      Hahaha they are really yummy frosted but I agree they honestly don’t need it. And I totally get what you mean with the tahini reference, the quinoa flour does have a slightly tahini reminiscent flavor imo too😊 I am so happy you are feeling better about quinoa flour, it’s really good for making fluffy GF things!

      Reply
  26. Kara says

    March 29, 2020 at 7:42 pm

    How would you recommend substituting honey for the maple syrup in this recipe? 1:1?

    Reply
    • Natalie says

      March 29, 2020 at 9:39 pm

      Yes that would work just a well, and yes it would be 1 for 1😊

      Reply
  27. Hil says

    April 2, 2020 at 5:00 pm

    I just tried making these and… I guess I have a different palette because I found them very earthy tasting (I guess it was the quinoa flour) and not fluffy and/or delicious at all! I followed the recipe exactly so I suppose I’m just a crap baker. I even used strawberry applesauce because it’s all I had in my cupboard during this quarantine time….
    UGH! Sad to say they just didn’t work out for me.

    Reply
    • Natalie says

      April 2, 2020 at 8:41 pm

      Aww bummer, sorry they didn’t work for you. Quinoa flour is a unique flavor, I have other cupcakes with more “normal” flours you might like better😊😊

      Reply
      • Hil says

        April 3, 2020 at 8:57 pm

        Yes! I’ll definitely look at some other recipes, I keep trying so hard to bake gluten free, but it’s proving to be a challenge!

        Reply