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vegan, gluten-free, paleo, cupcakes & muffins, sweet · August 19, 2020

Vegan Paleo Vanilla Cupcakes

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Fluffy golden Vegan Paleo Vanilla Cupcakes with sweet raspberry frosting and a soft delicate crumb you’d never guess is egg and grain free!

Vegan Paleo Vanilla Cupcakes

There is nothing more exquisitely simple than a classic vanilla cupcake. And even though we’re breaking a lot of ingredient traditions here, the first bite floating away on fluffy sweet clouds of cake and birthday memories part is in full effect.

I lost count of the number or trial half batches and bags of cassava flour and late night baking/tasting sessions around take 7, and I think even my oven lost faith for a while. But we powered through. Tweaked and changed and optimized for fluffiest cupcake crumb. Stayed true to the mission of creating a grain-free and egg-free (nut-free too if you need them to be!) recipe. So finally here they are: Vegan Paleo Vanilla Cupcakes.

Vegan Paleo Vanilla Cupcakes

Cupcake Ingredients

Like I said, not exactly traditional. But not too crazy complicated either. Here’s the breakdown:

  • Instead of all purpose flour: We are using a mix of cassava flour – grain and nut-free, but the most similar to all purpose that I’ve found – and just a little bit of coconut flour to improve the crumb.
  • Instead of sugar: I tested this so many ways, but a combination of granulated and liquid sweetener worked best. This could be cane or coconut sugar for the granulated, and agave or honey or maple syrup for the liquid.
  • Instead of butter: Coconut oil works best, sorry to my oil free friends but they were just too heavy with nut butter and too dry without some sort of fat source.
  • Instead of milk: As many vegan cupcakes do, we are using a mixture of almond milk and apple cider vinegar. This creates a “buttermilk” like consistency and the acid of the vinegar also helps activate the baking soda for rise.
  • The usuals: Gotta have ’em – salt, vanilla, and leavening (baking soda).
Vegan Paleo Vanilla Cupcakes
Vegan Paleo Vanilla Cupcakes

Raspberry Frosting

The beauty of vanilla cupcakes is that they are a perfect canvas for any kind of frosting or topping you want (or none at all!). Dip or drizzle with chocolate ganache. Dollop on some simple coconut whipped cream and berries. Swirl with a decadent contrast of chocolate frosting. Or make this light and summery, sweet-tart, raspberry frosting.

It is a cashew based frosting partially sweetened and colored pink with freeze dried raspberries. You do need to soak the cashews and chill the frosting so it thickens after blending, so I actually recommend making this part first. It can be a little trickier to pipe than a traditional buttercream, so a messy rustic smear works just as well.

Vegan Paleo Vanilla Cupcakes

Cupcake Baking Tips

  • Err on the side of baking longer rather than under-baking. I recommend toothpick testing or pressing the middles to make sure they aren’t at all mushy. They should be very golden and domed when done.
  • Fill the cupcakes 3/4 of the way or even a little more, without eggs they won’t rise as much as a traditional cupcake.
  • Cool the cupcakes completely before frosting, otherwise your frosting will melt right off.
  • Double the batch if you share a house/kitchen with lots of other humans, they are hard to share.
Vegan Paleo Vanilla Cupcakes

More Cupcake Recipes

  • These vegan/paleo chocolate cupcakes are their dark and decadent counterpart
  • Or for an oat flour vanilla cupcake, try this recipe
  • These fruit-sweetened chocolate cupcakes (and there is a vanilla version) are a long time reader favorite
  • And since it’s almost fall, something spiced
Vegan Paleo Vanilla Cupcakes
1
Stir apple cider vinegar into almond milk. Set aside 10 mins.
2
Whisk sugar, agave, milk mixture, coconut oil, and vanilla.
3
Add flours, baking soda, and salt.
4
Bake for 20-22 mins at 350F
5
Top with raspberry frosting once the cupcakes are completely cool
6
And eat!
Check out my other content @feastingonfruit on Jumprope.
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Vegan Paleo Vanilla Cupcakes

★★★★ 3.7 from 3 reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 8 cupcakes 1x
  • Category: cupcakes
  • Method: baking
  • Cuisine: american
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Description

Fluffy, golden, Vegan Paleo Vanilla Cupcakes with sweet raspberry frosting and a soft delicate crumb you’d never guess is egg and grain free!


Ingredients

Scale
  • 1 1/4 cup (175g) cassava flour
  • 2 tbsp (15g) coconut flour*
  • 1/3 cup (80g) cane sugar or coconut sugar**
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup (105g) maple syrup or agave
  • 3/4 cup (180g) almond milk
  • 1 tbsp apple cider vinegar
  • 1/2 cup (100g) coconut oil
  • 1 tsp vanilla extract

Raspberry Frosting***

  • 1 1/4 cups (150g) raw cashews, soaked at least 4 hours
  • 1 cup (25g) freeze dried raspberries****
  • 2 tbsp (40g) maple syrup or agave
  • 2 tbsp coconut oil
  • Pinch of salt
  • Almond milk to blend if needed

Instructions

  1. Preheat the oven to 350ºF.
  2. Stir the apple cider vinegar into the almond milk and set aside.
  3. Whisk together the cassava flour, coconut flour, baking soda, and salt until lump free.
  4. In a separate bowl, combine the maple syrup or agave, cane sugar, milk mixture, coconut oil, and vanilla (all at room temp or warmer).
  5. Add wet to dry, and mix to combine.
  6. Scoop into a cupcake pan (either grease or use paper liners) filling each almost to the top. You will get 6-8 depending on your pan.
  7. Bake for 20-22 minutes at 350ºF until golden brown on top and they spring back when you lightly press the center.
  8. Cool for 15 minutes in the pan before transferring to a cooling rack to cool completely before frosting.
  9. For the frosting, grind the freeze dried raspberries to a powder. Drain the cashews, and blend with the maple syrup, coconut oil, and salt on high until very smooth. Add the raspberry powder one spoonful at a time to achieve desired color. Chill to thicken.
  10. Frost cooled cupcakes, and eat!

Notes

*You can swap it with 1/4 cup more cassava flour, but the coconut flour gives the cupcakes a much more defined crumb.

**Either will taste delicious, the cane sugar will preserve the lighter vanilla color.

***Or be lazy, buy vegan frosting, and just add the berry powder.

****Other freeze dried berries would be fine too, or you can use natural food coloring.


Nutrition

  • Serving Size: 1 cupcake
  • Calories: 455
  • Sugar: 21g
  • Sodium: 259mg
  • Fat: 27g
  • Saturated Fat: 16g
  • Carbohydrates: 49g
  • Fiber: 2g
  • Protein: 3g

Keywords: vegan, gluten free, grain free, birthday, vanilla, easy, healthy, cassava, cake, paleo, raspberry, frosting, cashew

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In: vegan, gluten-free, paleo, cupcakes & muffins, sweet · Tagged: cake, easy, frosting, gluten free, raspberry, vanilla, birthday, healthy, vegan, paleo, cashew, grain free, cassava

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Comments

  1. P says

    August 20, 2020 at 10:03 am

    My question is- would applesauce work instead of oil? Thank you for all the lovely recipes!!!! 😉

    Reply
    • Natalie says

      August 20, 2020 at 10:06 am

      You can, but I don’t recommend it. The texture will be less fluffy and more gummy, I did test it. Also if you are going to try it, I recommend spraying the cupcake pan as opposed to using liners because they will stick to the paper. Coconut butter is a better oil-free option!

      Reply
      • P says

        August 20, 2020 at 11:01 am

        Certainly appreciate all your testing and quick response!!

        Reply
        • Natalie says

          August 20, 2020 at 12:31 pm

          Of course, hope you enjoy them!

          Reply
  2. Florence Westcott says

    August 21, 2020 at 12:41 pm

    I would need nut free as well as coconut free, can you assist with that.

    Reply
    • Natalie says

      August 21, 2020 at 2:02 pm

      You can use another type of oil, cane sugar as opposed to coconut sugar, and then just omit the coconut flour and add an extra 1/4 cup cassava. The texture won’t be as fluffy without the coconut flour, but should still work!

      Reply
  3. Kirilly says

    August 24, 2020 at 7:49 am

    Hi,
    I am wanting to bake a vegan and gluten free vanilla cupcake recipe for a party and am trying to decide between this recipe and your ‘vegan vanilla cupcake’ recipe that uses oat flour and tapioca starch.
    I was wondering what the difference is in the final texture of the cupcakes between the two recipes, and which most closely resembles traditional gluten-filled cupcakes.
    Thanks so much!

    Reply
    • Natalie says

      August 24, 2020 at 9:01 am

      Ooh that’s a hard decision, I love them both. Personally I think these have a richer most moist texture but are probably ever so slightly more dense. The other recipe is a little lighter but do dry out faster if you are going to be baking them ahead of time. It really depends on your preference, or for a middle of the road recipe I also have this one: https://www.instagram.com/p/B9UOfOdhdbB/ that uses both almond and oat flour. Ha sorry that probably didn’t help😆 But I find texture wise those are somewhere in the middle too!

      Reply
  4. pat says

    August 25, 2020 at 3:55 pm

    excellent. thank you. pat

    ★★★★★

    Reply
    • Natalie says

      August 25, 2020 at 5:06 pm

      So happy you like them Pat 🙂

      Reply
  5. Lucia says

    September 8, 2020 at 3:02 pm

    Hello ! I don’t have casava flour, could I use regular all purpose flour? Thank you !

    Reply
    • Natalie says

      September 8, 2020 at 3:53 pm

      Yes that will work!

      Reply
  6. Suzy says

    September 11, 2020 at 9:28 am

    I used coconut milk instead and they feel kind of chewy !! Lol I didn’t think it made a difference if I used instead of almond milk! It does??

    Reply
    • Natalie says

      September 11, 2020 at 10:21 am

      Coconut milk is higher in fat so that could make them more dense. What I’d recommend is half coconut milk half water so you get a consistency similar to almond milk!

      Reply
      • Barbara says

        January 10, 2021 at 5:34 pm

        Great – I came down into the comments to ask about swapping the milk, and here is my answer 🙂
        Excited to find this recipe – I’m looking for treats for a friend who can’t do dairy, eggs, grains, seeds, chocolate or coffee,. This looks tasty and safe. (They can do nuts and fruit, fortunately)

        Reply
        • Natalie says

          January 10, 2021 at 7:14 pm

          Well I am happy you found what you were looking for on the milk questions, and I hope you love this recipe! Keep me updated on what you and your friend think 🙂

          Reply
  7. Danielle says

    September 27, 2020 at 12:46 pm

    I followed the exact directions and they came out very gummy. The flavor is PHENOMINAL but I’m so disappointed in the texture. I don’t know what may have gone wrong. I used Trader Joe’s unsweetened original almond milk with the apple cider vinegar and instead of it becoming a buttermilk consistency, the vinegar settled on the top and the almond milk turned into little curds. Do you think this may have effected my batter? I’m determined to try it again!

    Reply
    • Natalie says

      September 27, 2020 at 5:41 pm

      Hmm the milk sounds fine. I do try to stir it in, but you want it to curdle like that that’s actually the goal. What brand of cassava flour did you use? And did you measure by weight or cups?

      Reply
  8. charlly says

    November 15, 2020 at 5:18 pm

    Can I use any type of freeze dried fruit for the frosting?

    Reply
    • Natalie says

      November 15, 2020 at 7:10 pm

      Absolutely! Some will have a more potent color than others, but any kind will work😊

      Reply
  9. joanne says

    November 16, 2020 at 10:33 pm

    A technical question. . I noticed in this recipe that the muffin tins are on the larger size.. is this a jumbo 6 muffin tin that you used vs standard size? Do you tend to use the jumbo size for your muffin / cupcake recipes or are some the standard size? It’s so hard to tell size from photos. I like the idea of a bigger size though, so ordered some before making one of your zucchini and chocolate recipes. 😉

    Reply
    • Natalie says

      November 17, 2020 at 8:47 am

      Nope not a jumbo size, just normal! I don’t own a jumbo muffin pan (kinda want one though haha) so all my recipes are made in a regular size muffin pan😊

      Reply
      • joanne says

        November 17, 2020 at 8:56 am

        Oh I didn’t know that the standard size muffin pans came with just 6 instead of 12 holes that’s why I thought they were the jumbo ones. Well your standard muffins look way bigger than mine have in the past.. hmmm. 🙂

        Reply
    • Angel says

      May 25, 2021 at 1:41 pm

      Can I use olive oil in place of coconut ?

      Reply
      • Natalie says

        May 25, 2021 at 1:42 pm

        Yes that will work here!

        Reply
  10. Gaby says

    February 16, 2021 at 10:02 pm

    What substitute can I use for cassava flour? I have tapioca starch but I believe is not the same. Thanks!

    Reply
    • Natalie says

      February 16, 2021 at 10:31 pm

      Nope not the same unfortunately, tapioca is more refined and much stickier so it will make the cupcakes gummy. All purpose or spelt would work here though, I can’t think of any other paleo flours that would work 1 for 1. But I do have other vanilla cupcake recipes with oat flour and such too!

      Reply
  11. Anna says

    May 23, 2021 at 12:24 pm

    If I were to use spelt or plain flour here, would I still need to use the coconut flour? Or should I just use all spelt/plain flour (using the gram measurements)? Also can this be baked into a round cake in two 8”pans (I’m guessing that I’d need to double the recipe)?

    Reply
    • Natalie says

      May 23, 2021 at 3:14 pm

      Correct, you won’t need the coconut flour with spelt. And I haven’t tried this one as a cake but should be fine, you may have to add 5-10 mins to the bake time. I would double it, one batch won’t be enough for 2 8″ cakes, but you may have some extra batter. Fill both pans 3/4 of the way or so, don’t overfill them or it won’t cook through properly. Good luck Anna!

      Reply
  12. Macree says

    August 7, 2021 at 2:56 pm

    So sad these did not work. They fell apart. (yes, I weighed everything). They were WAY too sweet….and they dropped in the centers.

    ★

    Reply
    • Natalie says

      August 8, 2021 at 9:24 am

      Sorry they didn’t work out for you😕

      Reply
  13. Jeen says

    October 8, 2021 at 9:11 am

    I have cassava flour but not the coconut..could I use whole wheat or oat flour instead of the coconut?

    Reply
    • Natalie says

      October 8, 2021 at 9:21 am

      Coconut flour is a very unique texture that none other really replicates, you might be better off using all whole wheat instead of cassava. Whole wheat alone yields a better texture that doesn’t need the balance of coconut flour as much as cassava does. Try about 1 1/2 cups whole wheat!

      Reply
  14. Natasha says

    April 3, 2022 at 2:27 pm

    Do you think vegan butter would work instead of coconut oil for a bit more flavour, or is the coconut oil important for the structure of the cupcake?

    Reply
    • Natalie says

      April 3, 2022 at 9:17 pm

      Yes absolutely! Vegan butter will work perfectly here, just make sure you either melt it before mixing or use a hand mixer to mix the batter so the butter gets fully incorporated. Enjoy Natasha!

      Reply
  15. Alissa says

    July 29, 2022 at 1:39 am

    Just made these, they are delish! Great recipe. Not too sweet, a nice chewy texture with that luscious light crumb on top. Thank you 🙂

    ★★★★★

    Reply
    • Natalie says

      July 29, 2022 at 10:02 am

      I am so so happy you loved them Alissa!

      Reply

Trackbacks

  1. Vegan Paleo Vanilla Cupcakes | gabekoerner says:
    September 7, 2020 at 2:52 am

    […] Print […]

    Reply
  2. Ultra Moist Paleo Banana Bread (Vegan + Gluten Free) - Okonomi Kitchen says:
    September 30, 2020 at 8:47 am

    […] collaboration (coming soon!) and we were deciding on what flours to use. I was so intrigued by her vanilla cupcakes, I couldn’t get over how beautiful the texture was! I’ve only worked with cassava flour […]

    Reply
  3. Vegan Chai Cupcakes (Gluten Free + Paleo) - Okonomi Kitchen says:
    October 17, 2020 at 6:50 pm

    […] to bake up fluffy with a defined crumb. You can see how perfect these two flours work together in Natalie’s vanilla cupcakes and my paleo banana […]

    Reply

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INGREDIENTS
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-1 tsp baking soda
-1/2 tsp salt

INSTRUCTIONS
Melt the chocolate with the almond milk. Stir until smooth. Whisk in the coconut sugar and apple cider vinegar. Add the rest of the cupcake ingredients and mix. Spoon into a cupcake pan with paper liners, filling each ¾ of the way. Bake for 25 minutes at 350ºF. Cool completely before frosting.

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In a stand mixer fitted with a paddle attachment or using a hand-mixer, beat the softened butter until light and fluffy (about two minutes). Add sugar and vanilla extract, beat again to combine. Place a mesh strainer on top of the bowl and measure out the flours and salt. Sift in all together, then add the lemon zest. Mix on medium speed to form a crumbly dough. 

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INGREDIENTS
-1 flax egg (1 tbsp ground flax + 3 tbsp water)
-1/4 cup (55g) runny nut/seed butter (tested with almond butter and tahini)
-1/4 cup (50g) coconut oil, melted
-3/4 cup (165g) brown sugar or coconut sugar
-1 tbsp molasses
-1 tsp vanilla extract
-3/4 cup + 2 tbsp (112g) cassava flour (or all-purpose flour)
-1 tsp baking soda
-¼ tsp salt
-1/2 cup (65g) macadamia nuts, roughly chopped
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-1/2 cup (90g) dairy-free white chocolate chips

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3 tbsp (20g) coconut sugar
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1/4 tsp vanilla extract
1 tbsp (15g) chocolate chips

Whisk the dry, add the wet, stir in chocolate chips. Microwave for 1.5 to 2 minutes OR bake in the oven for 23-25 minutes at 350ºF. Cool for 5-10 minutes, then top and enjoy!

#mugcake #chocolatemugcake #veganglutenfreerecipes
Three things I love: blueberry muffins, white choc Three things I love: blueberry muffins, white chocolate, cinnamon sugar.

Turned into one thing I love: THESE MUFFINS.

Soft, springy blueberry muffins dressed up with dairy-free white chocolate chips and a topped with cinnamon sugar to create the perfect crackly sweet tops💙 Easy to make with my favorite @sunbutter [a d] in the batter and the perfect vegan + gluten-free texture. If you can’t find dairy-free white chocolate, dark chocolate chips would be delicious too!

New recipe on my site → @feastingonfruit link in bio

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