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Vegan Vanilla Cupcakes

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 cupcakes 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american


Fluffy, moist Vegan Vanilla Cupcakes – a classic dessert but healthier, these gluten-free cupcakes made with oat flour are easy to make and irresistibly delicious!



Wet Ingredients

  • 1 (240g) cup non-dairy milk 
  • 1/3 cup (70g) coconut oil OR 1/2 (130g) cup nut/seed butter*
  • 2/3 cup (105g) coconut sugar
  • 1 tbsp vanilla extract
  • 1 tbsp apple cider vinegar

Dry Ingredients

One batch cashew yogurt frosting OR see post above for more frosting options.


  1. Whisk together the wet ingredients.
  2. In a large mixing bowl whisk together the dry ingredients.
  3. Add the wet to the dry, and stir until well combined.
  4. Divide batter into 12 cupcakes lined with paper liners or sprayed with oil. Fill each almost to the top.
  5. Bake for 25-30 minutes at 350F or until golden brown and firm when lightly pressed in the middle.
  6. Cool completely before frosting (I actually like to chill them overnight first).
  7. Frost and enjoy!
  8. Keep leftovers in the fridge. They will last 4-5 days but dry out with time, so are best eaten within the first couple of days.


*Coconut oil gives them the best texture–moist but still light and fluffy. Nut or seed butter will make them a little more dense and muffin-like. If using a nut butter, I recommend raw cashew butter. **You can substitute with cornstarch or arrowroot, but tapioca starch yields the best texture.


  • Serving Size: 1 cupcake with frosting
  • Calories: 306
  • Sugar: 16g
  • Fat: 17g
  • Carbohydrates: 34g
  • Protein: 4g

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