What started as a quest to perfect vegan gluten-free pound cake morphed into creating the most perfect vanilla cupcake we’ve laid taste buds on. Friends, these vegan vanilla cupcakes are a must-try: 1 bowl, 10 ingredients, naturally sweetened, and gluten-free. Let us show you how it’s done!
Gluten-Free Vegan Vanilla Cupcakes
These cupcakes start with mixing the wet ingredients. Almond milk replaces dairy milk, applesauce replaces eggs, and avocado oil locks in the moisture.
Maple syrup adds sweetness, and we included a generous amount of vanilla extract for BIG vanilla flavor.
Next, the dry ingredients are added to the same bowl, minimizing the mess!
A mix of gluten-free flours is key to creating the perfect cupcake texture. Almond flour smells just like cake and provides a crumb texture. Potato starch makes them light and fluffy. And cornstarch adds structure.
For leavening, we included baking powder, and for more flavor, we added sea salt.
After baking and cooling, they’re ready to eat! They’re delicious on their own or topped with your favorite frosting, like our Classic Buttercream Frosting, Vegan Chocolate Ganache Frosting, Date-Sweetened Chocolate Frosting, or Coconut Whipped Cream.
We hope you LOVE these cupcakes! They’re:
Fluffy
Vanilla-infused
Perfectly sweet
Easy
So delicious
& Just like the real thing!
They’re perfect for birthdays, anniversaries, holidays, or any time you’re craving a sweet treat!
More Vegan Cupcake Recipes
- The Best Vegan Gluten-Free Chocolate Cupcakes
- Chocolate Peppermint Cupcakes (Vegan + GF)
- 1-Bowl Vegan Funfetti Cupcakes
- Fudgy Vegan Beet Cupcakes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy Vegan Vanilla Cupcakes (Gluten-Free)
Ingredients
CUPCAKES
- 1/4 cup unsweetened dairy-free milk (we used almond milk)
- 1/2 cup unsweetened applesauce
- 1/4 cup avocado oil (or other neutral oil)
- 1/2 cup maple syrup
- 1 Tbsp vanilla extract
- 2 cups almond flour (the closest sub would be cashew flour, or a mix of coconut flour and a GF blend, but we haven't tested it this way and can't promise good results!)
- 3/4 cup potato starch* (not potato flour)
- 1/3 cup cornstarch*
- 2 tsp baking powder
- 1 tsp sea salt
Instructions
- Preheat oven to 350 degrees F (176 C) and line a standard-size muffin tin with cupcake liners (we prefer these ones). Cupcake liners are preferable over greasing the pan because they prevent the sides from browning too much and yield a prettier result. But in a pinch, lightly grease instead.
- To a large mixing bowl, add dairy-free milk, applesauce, avocado oil, maple syrup, and vanilla extract and whisk to combine.
- Add almond flour, potato starch, cornstarch, baking powder, and sea salt and whisk again until well incorporated and no lumps remain. The texture should be thick and look similar to cornbread batter (see photo). If too thick, thin with a little more dairy-free milk. If too thin, add a little more almond flour.
- Divide batter evenly among cupcake liners filling a generous 3/4 of the way full. Recipe as written makes 12 cupcakes.
- Bake on the center rack for 25-30 minutes or until a toothpick inserted into the center comes out clean, they are golden brown on the very edges, the tops appear dry, and they spring back a bit when touched or pressed (rather than deflating). It’s better to slightly over-bake than under-bake these cupcakes to avoid gumminess.
- Let cool for 10 minutes in the pan, then transfer to a cooling rack to let cool completely.
- Once cooled, option to top with frosting of choice. These subtly sweet cupcakes pair nicely with a sweeter frosting such as our classic buttercream frosting, vegan chocolate ganache frosting, date-sweetened chocolate frosting or vegan strawberry frosting. For a lighter option, try lightly-sweetened coconut whipped cream and fresh berries.
- Best when enjoyed within the first 24-48 hours after baking. Store leftovers covered at room temperature for 1-2 days or in a sealed container in the fridge for up to 3 days. Freeze unfrosted cupcakes for up to 1 month.
Video
Notes
*In place of cornstarch, arrowroot may work.
*If not gluten-free, you can try subbing ~1 1/2 cups all-purpose flour in place of the almond flour, potato starch, and cornstarch.
*Nutrition information is a rough estimate calculated without frosting.
Leanie says
I Love this recipe for my daughter who can’t do eggs, milk and wheat. The downside is I typically don’t have potato starch on and usually follow a paleo diet. What is your best guess for how much coconut flour and arrowroot starch could replace the potato starch?
Hi Leanie, we haven’t tried these cupcakes with those substitutions, and we suspect coconut flour wouldn’t be a good option. We think the best option might be to increase the corn starch and use some arrowroot for the remaining amount, but we haven’t tried it. Maybe 1/3 cup + 1/4 corn starch and 1/2 cup arrowroot? Let us know how it goes!
Angela says
I love this recipe so much!! I live in CO where it’s really dry. Is there anything you’d recommend to make them a bit more moist? Also, can they sit out at room temp? Thank you.
Hi Angela, we’re so glad you enjoy this recipe! You could possibly do a bit less almond flour (1/4-1/3 cup) to keep them more moist, or bake for a few less minutes, but we haven’t tried either. They can sit out at room temp, probably for ~24 hours, but they will dry out faster. Hope this helps!
TG says
Hello!
How do you think oat flour would work instead of almond flour? I’ve typically had success with oat as a sub, but would like your thoughts re this recipe and if tried. Ty!
Hi TG, we haven’t tried that in this recipe but it could work. They might be more dense/gummy, but hopefully still tasty. Let us know how it goes!
Lindsay Watt says
For the easy gf vanilla cupcakes, is it REALLY 6 TBSP vanilla? Not teaspoons?
Hi Lindsay! This recipe calls for 1 Tbsp of vanilla extract. Hope this helps!
Sylvia says
Can you freeze frosted cupcakes or do they have to be eaten within 1 – 3 days (after put in the fridge)?
You can freeze them!
Maggie says
These are more of a muffin consistency.
Michelle says
Hi! If I have a 1-1 gf flour what’s the best way to sub it into this recipe?
Hi Michelle! We haven’t tried this recipe with a gluten-free flour blend and can’t guarantee results, however, we would guess you could substitute about 1 1/2-2 cups of gluten-free flour for the almond flour, potato starch and cornstarch! Let us know how it goes if you try it. xo
Rachel says
Do you think this batter could be used to make donuts?
Hi Rachel, this batter should work as a baked donut!
Lindsey Callihan says
Hi! I just finished making this but it came out incredibly salty. I measured out the salt exactly but it’s too salty to eat. Thinking if I reduce the salt by half it might be better next time. So weird! The texture and flavor (other than the salt) is nice. I followed your recipe for the regular flour as well.
Oh no! Sorry to hear this, Lindsey. Thanks for sharing your experience!
Gayle says
I’m not gluten-free and thought these were really good! Next time I’ll try the apple cider vinegar trick to see what that does, but I thought the flavor and texture were really good. I also like the use of almond flour since it’s healthier! Thanks for a great recipe!
We’re so glad you enjoyed them, Gayle. Thanks so much for the lovely review! xo
Neha says
Hello!
By any chance do you have a similar easy recipe for chocolate cupcakes which does not use the GF flour blend? Or if you can suggest a substitute for the flour blend?
Hi Neha! You can make this recipe into cupcakes! We hope you enjoy!
Neha says
Yayyy… you’re the best! Really appreciate your prompt replies and timely help 🤩
Of course! Happy to help =)
Sara says
This is the first gluten free, egg free, dairy free cupcake I have made that actually tastes like a real cupcake. I am so happy to have found your website! People with allergies can have cake too! Now if someone in my fam gets a nut allergy imma be in big trouble lol
We love to hear this! Thanks so much for the great review, Sara!
Kat says
Delicious! I took inspiration from a few commenters and added 1 tsp ACV, then poked some holes in the top and brushed with a simple syrup while still warm. They were moist and so much more flavourful than ordinary GF baked goods. Fluffy and perfect, thank you!
Yuuuum! We’re so glad you enjoyed them! Thank you for sharing, Kat! xo
Mandy says
More like a muffin texture than a cupcake, but it tastes good. I think it also would be helpful if there was a note to use bleached almond flour to get a white baked item. I used unbleached almond flour and mine turned out brown.
Hi Mandy, sorry to hear it didn’t turn out right! It sounds like what you used was almond meal instead of almond flour. That will definitely impact the texture. Let us know if you give it another try!
Lisa says
This is the third or fourth time I’ve made this. These always came out decent but this time they came out REALLY good! I followed the recipe exactly but this time I used my scale to measure all ingredients including the liquid ingredients. I also added 1tsp of apple cider vinegar. Wow these are super airy and fluffy- previously they were good but more dense. I’m in shock how small changes make a big difference!
So cool! Thanks so much for the lovely review and for sharing your modifications, Lisa. We’re so glad you enjoy these cupcakes!
Mel says
I made these tonight and I’m blown away at how good they are. I followed the recipe except switched out egg for applesauce and added a little extra milk. So yummy! Thank you!
Yay! Thanks for the great review and for sharing your modifications, Mel!
Sarah says
Hi! Can I use butter milk
Instead of the apple sauce?
Hi Sarah, hmm, we aren’t sure if that would work. It might add too much moisture, causing the cupcakes to be gummy in the center. Another option would be a neutral oil. Let us know if you try it!
Sarah says
Do you think it would work if I subbed extra potato starch for corn starch?
These look good, but my little one had a corn allergy.
Hi Sarah, We haven’t tested it that way, but we think it would work well. Let us know if you try it!
Kelly says
Just made these with everything normal except cornstarch, I used tapioca starch and they are great! I topped it off with a lavender drizzle!
Wow, LOVE the sound of a lavender drizzle! Thank you for sharing, Kelly!
Kelly says
It’s amazing!!!! Makes a beautiful flavor! Make lavender lemonade too:) beautiful beautiful!!
Yum! Sounds SO delish.
Caroline says
These turned out great and are really simple to make! Finally, a vanilla cupcake that doesn’t call for a ton of sugar and doesn’t use eggs. They really are easy and delicious. They did dry out very quickly so next time, I will make a half dozen or invite more people to the party;-)
Love that! Thanks for the great review and honest feedback, Caroline!
Perla says
Made these cupcakes today and I love them! I’d tried other vegan gluten-free recipes in the past but never went mad about the taste. These ones are delicious!!! I followed the recipes as it’s. They get a bit dry as the time goes but still soft and tasty so really don’t mind. Finally found my go-to recipe for cupcakes!!! Thank you so much!!! :)
Yay! So glad you enjoyed the cupcakes! Thanks so much for the lovely review, Perla!
Mary Grace Faulk says
These cupcakes were a hit! My little girl is allergic to eggs and I wanted to take cupcakes to her cousin’s birthday party so she could enjoy one also with the other children. I substituted oat flour for the potato starch and arrowroot for the cornstarch. I didn’t get into making the frosting so I used the Simple Mills vanilla icing.
Several people at the party tried these who are not GF or vegan and LOVED them!
Thanks for such a great recipe!
Mary Grace
Amazing! We’re so glad to hear they were a hit! Thank you for sharing, Mary Grace! xo
Rachel says
I used Bob’s Redmill 1-to-1 GF flour in place of the potato starch, arrow root in place of the cornstarch, olive oil in place of the avocado oil, and oat milk in place of the almond milk. Baked the full 30 minutes. They taste delicious but a bit soft in the center. Any thoughts? They haven’t cooled totally yet, so I’m hoping they firm up a bit as they sit.
Hi Rachel, it’s likely from the flour swaps, especially the arrowroot starch. Arrowroot can make cakes a little gummy on the inside.
Jenny says
I’m not gluten free and was wondering if I could sub in all-purpose flour here. I noticed the APF sub in the strawberry cake recipe involved WAY less APF than the GF flour blend in the original recipe (1.5 cups APF instead of a total of ~3.6 cups almond flour + potato starch + corn starch) does this seem right? So would it be roughly the same for this recipe?
Hi Jenny, we do think it would work using less APF. We’d say maybe 1 cup here? Let us know if you try it!
Jenny says
I ended up using about 1.5 cups of APF and they came out GREAT. Only thing is the recipe only yielded 8 cupcakes, although I probably had a bit of a heavy hand filling the cups :)
Amazing! Thank you for letting us know, Jenny! xo
Judith Coteff says
I don’t want to go purchase potato starch, is there a substitute?
Hi Judith, Potato starch is pretty key here for texture, but can potentially be subbed for a mix of arrowroot and coconut flour with a varied result.
QP says
Could I sub applesauce with yogurt or banana?
We think yogurt would work. Banana would likely contribute a banana flavor, but if that doesn’t bother you, it might be okay. Let us know how it turns out!
Brittany Brennan says
Can I substitute egg instead of applesauce? If so, how many eggs? My daughter has a dairy, soy, sweet potato, and apple intolerance – but I’d love to make these for her birthday!
Hi Brittany! We haven’t tried this with eggs, but we think it should work well! We’d suggest using 2 eggs for a full batch. Let us know how it goes if you give it a try! xo
DJ says
For me, eating them fresh was best for the taste and moist texture, as I found them to be a little dry and not as rich tasting the next day. I kept them in an air-tight container on the counter. Not the recipe’s fault, as I have found this to happen with vegan food, when fresh is usually best. Still, maybe you have tips?
Hi DJ! It can be hard with gluten-free items because they react to moisture much differently. We usually keep them on the counter for a couple of days and then transfer to the fridge, then heat slightly in the oven or toaster oven to freshen them up! xo
Jenny says
In response to a couple of comments about drying out. Several years ago I watched many cupcake videos in preparation for an aunt’s 80th birthday. We had many dietary restrictions. Professional bakers seem to brush their cupcakes with a sugar syrup immediately after baking to keep the cupcakes moist if 1. there is a delay in icing the cupcakes 2. delay in eating. Wonder if this would help?
Rebecca says
I made these once before when I couldn’t use cornstarch and used coconut flour instead – it wasn’t a huge success (my comment is here with more details).
I had applesauce and almond flour lying around that I needed to use up, so though I am not gluten-free, I thought I would make these right the second time. The batter and cupcakes looked just like in the photo, and when I took a bite the crumb looked just like in the picture. They were an okay texture but my husband and I just weren’t crazy about the mouthfeel. We’re not used to gluten-free desserts, so maybe it’s “good for a gluten-free cupcake”?
The next day I wanted to have some for a snack, and they were just crazy dry and crumbly and just fell apart in my hands whenever I took a bite. It’s just the two of us, so I freeze baked goods immediately after baking them so we can eat them “like fresh” when we feel like it, so I had just defrosted them for an hour on the counter before eating. Even an hour out of the oven, though, we weren’t crazy about them, but I am glad I gave them another shot.
Thanks for the updated review, Rebecca. Sorry to hear this one wasn’t for you! Baked goods with potato starch are more prone to drying out so are best within the first day or two.
Jennifer says
Hi Rebecca,
I have read that coconut flour isn’t a good substitute for other flours unless specifically written into a recipe. Coconut flour absorbs liquids at three times the rate of other flours apparently, so it probably would make the cake batter dry.
Thanks for catching that, Jennifer! Coconut flour definitely causes baked goods to be dry.
Richa says
Hi. I am gluten intolerant but not vegan. Can I substitute vegan ingredients with mom vegan like eggs and butter etc? TIA!!
Hi Richa, we haven’t tried with those modifications, but it looks like another reader mentioned subbing the applesauce for 2 eggs. Let us know if you do some experimenting!
Dorothy says
Just finished making these! I made them EXACTLY as stated and they were totally delish! Even hubby liked them and he refuses to eat any baked goods that “aren’t REAL”! (He thinks if there’s no butter, eggs, sugar, or gluten, it can’t be REAL!). LOL!
They have a nice vanilla flavor, a great texture, and pair perfectly with your classic buttercream frosting!
Thanks!
Amazing! We’re so glad you both enjoyed them, Dorothy. Thanks so much for sharing! xo
Dorothy says
OOh, and as a follow up, we also tried them cut in half with a dollop of your buttercream frosting AND a little scoop of fruit spread (I used Trader Joe’s Organic Superfruit Fruit Spread)–super yummy. Especially great on day 2 as the cupcakes get a little more dry/crumbly.
Thanks for making such great recipes!
Lovely! Thanks for sharing, Dorothy!
sam says
i made a few minor changes: i used coconut oil instead of avocado, i added a little more vanilla, and i added some sprinkles to the batter to make it funfetti. they were a little dry the day of, but still tasty. these tasted vegan to me and my partner if you know what i mean. it made me realize how front and center butter is in the flavor profile of regular vanilla cupcakes. i donʻt think i would serve this to family that arenʻt vegan, though there are many other vegan baking recipes from MB that i do and get rave reviews for.
the next day the cupcakes were quite hard and crumbled very easily. it tasted the same, but the texture took a turn for the worst. the day after that, the texture got worse again, still very crumbly but somehow a bit gummy at the same time. i will try this recipe again as i have had a lot of success with MB baking recipes in the past.
Hi Sam, sorry to hear these didn’t turn out as expected! Baked goods with potato starch are best the first day as they are more prone to drying out. We’d suggest trying avocado oil next time for best results with texture.
Iva says
They are so pretty! Do you think I could successfully substitute potato starch with tapioca flour?
Hi Iva, unfortunately, we don’t think that would work. In place of potato your best bet is a mix of coconut flour and arrowroot starch. Let us know if you try!
Sam V says
Don’t sub anything with Tapioca flour! I made these once before following the recipe exactly and they were superb. I tried again today when I was out of a lot of ingredients and used Tapioca for the corn starch and part of the potato starch and they came out soooooo gummy. It was like I was eating playdough that tasted good. Wompwomp
Thanks for sharing your experience, Sam! Sorry that happened!
Kaitlan says
Hi Dana!
We made these and they turned out awesome! Thanks for the great recipe :)
Quick question, where did you buy your sprinkles? I love that color combo!
We’re so glad you enjoyed them, Kaitlan! Thanks for sharing! We can’t remember where these sprinkles are from, unfortunately.
Rebecca says
I have been looking for recipes to make during Passover now that I don’t eat animal products, and these look perfect, except that we don’t eat corn or cornstarch on Passover. We have loads of potato starch and even coconut flour – would either of those work in place of the cornstarch?
Hi Rebecca, additional potato starch might work, but we haven’t tried it. Let us know if you give it a try!
Rebecca says
I made these today – the only substitutions I made were vegetable oil instead of avocado oil and coconut flour instead of cornstarch for Passover. They weren’t inedible – my whole family ate them and some even took seconds, but they were dense and crumbly – felt a bit like eating sand. I have a feeling the coconut flour really messed with the texture and flavour – I would be curious to give these another try when I can use cornstarch.
Not giving these a rating yet as my change probably drastically affected things – just wanted to put it out there for anyone needing a grain-free version of these that coconut flour isn’t a successful substitute :)
Hi Rebecca, coconut flour is very dry and sandy. We’d definitely recommend cornstarch next time! Keep us posted =)
Lina says
Can I susbtitute popato starch for tapioca? Tks love your recipes
I don’t think that would work. In place of potato your best bet is a mix of coconut flour and arrowroot starch. Let us know if you try!
Ginx says
Dana,
I made this exactly as directed, but the cupcakes were dry :-(
Any suggestions?
Thanks very much
Oh no! Sorry to hear that. Did you use the US customary or metric measurements?
Ginx says
US measurements and I used canola oil, rather than avocado oil.
Naureen Siddiqui says
I love the results of the original recipe but didn’t need them to be vegan this time around-just grain free- so I used grass-fed whole milk (in place of almond milk), 2 eggs (in place of applesauce) and arrowroot starch (instead of cornstarch).
Still resulted in a dozen cupcakes but cook time was only about 15 minutes.
Turned out perfect.
Amazing! Thanks for sharing, Naureen!
Erica says
Hi Dana! Big fan here. I made these cupcakes with a couple substitutions, namely two eggs instead of applesauce (not vegan) and some gf blend in stead of some almond flour (I had about a half cup of almond flour and then subbed the rest.) They are delicious but pretty dry. Any thoughts?
Hi Erica, I’d say your substitutions are likely what made it dry. Almond flour is not nearly as absorbent or drying as GF blends so that’s likely what went wrong. The eggs shouldn’t have made a difference here in terms of moisture, but you may need to add oil if trying this recipe again as you described. Hope that helps!
Kristen says
BEST VEGAN/GF VANILLA CUPCAKES EVER! Seriously. You’ve outdone yourself Dana. These are WAY lighter than the cupcakes in your cookbook (which I use on the daily). They taste just like their gluten filled counterparts! Thank you!
Yay! We’re so glad you enjoy them, Kristen! Thanks so much for the lovely review! xo
Ashly says
How long to bake if I made this into a 4” round cake?
Probably ~ 5 minutes less?
Azza says
Hi, following on the earlier question made to make into a cake? Would these ingredients equate to a 4” cake?
I want to make these cupcakes into a cake for my two year old’s bday. A bigger cake would be better as it will be shared with a few.
I plan on adding your newly published strawberry frosting to it as well. Yummy.
Many many thanks,
Azza
Hi Azza! We haven’t tried it but we are pretty sure this recipe would make the right amount of batter for an 8 inch square or 9 inch round baking dish. Let us know how it goes if you try it! xo
Blake says
How do these taste compared to the Vegan Vanilla Cupcakes in the Minimalist Baker Everyday Cooking cookbook? They have some similar ingredients. Thanks!!
These are lighter and fluffier in my opinion! Much improved!
Taylor says
Hi I have a nut allergy, gluten free and try to eat whole grain. I know there’s not usually a one size fits all but do you have any suggestions for subbing the almond flour? Thanks
Hi Taylor – that’s tricky. What about trying to sub a seed meal, such as sunflower, plus a little coconut flour (or can you not have coconut?)?
Cristina says
Thank you for all of these wonderful recipes. I usually try to make your recipes exactly as you post them; however, my daughter has severe almond allergies, and I sometimes modify (to varying success rates!) your recipes that call for almond flour or almond meal. I made this recipe, as you suggested, with cashew “flour” and it turned out really well. It did not look as light and fluffy as your picture, but that was probably because I was not able to grind the cashews to a fine consistency, and I only had about 1 and 3/4 cup of cashew “flour,” so I topped it off with hazelnut flour (which was also coarser than the almond flour would be). Next time I will grind the cashews to a finer consistency. It was such an easy recipe and everyone loved it. Thank you.
How wonderful! Thanks for sharing, Cristina!! So glad everyone enjoyed them. And your modifications sound lovely. xo!
Stine says
It looks delicious, but it’s quite hard to find those glutenfree flours where I’m living, do you think you could sub with wheat flour?
Perhaps! In that case I’d recommend trying this non GF recipe instead!
Elena says
Like others, I decided to make them as soon as I’ve seen them in am emails because: 1.there are very few ingredients, 2.i had most of the ingredients, 3.looked easy and quick to make. OMG! absolutely love them! Easily the best vegan vanilla cupcakes I’ve had. The modifications I made are:
– Sunflower oil instead of avocado oil;
– Oat flour instead of potato starch;
– Arrowroot starch instead of cornstarch.
Just great! Will definitely make them again. Thanks for sharing this recipe :)
Yay yay!! Thanks for sharing, Elena!!
Helen says
This recipe is pure genius. So simple and so delicious! I made them exactly as written and appreciate the testing efforts you put into your recipes because they came out perfectly. I have celiac and my father-in-law is recovering from a heart attack. So many celiac friendly baked goods contain gobs of coconut oil and I love that recipe is much more heart healthy! Your cupcakes are allowing us to enjoy a much needed birthday celebration for my mother in law. Thank you!
Yay!! Thanks for sharing, Helen!!
Karissa says
I made these cupcakes for gluten-eating friends and was curious/nervous to see whether the cupcakes would be a hit. My friends thought they were delicious!
I didn’t have potato starch, and there wasn’t a clear modification for items in my pantry, so I used 1/2c Bob’s Red Mill GF All-Purpose Baking Flour (which has potato starch among the ingredients) and 1/4c Arrowroot starch.
I thought the muffins were a little crumbly, perhaps because of my substitute, but were still delightfully moist and not too sweet. I topped them with the vegan buttercream.
Wonderful! Thanks for sharing, Karissa! SO so helpful. xo!
Elizabeth says
Hello,
Does the salt have to be included in this recipe or substitute? I made them for my family tonight and they are all complaining about the sea salt! LOL.
You can leave it out if preferred!
Karson says
These were… beyond amazing.
And this is coming from someone who isn’t gluten free or vegan ;)
I didn’t have any potato starch on hand so I experimented with equal parts arrowroot and coconut flour to substitute, and it worked perfectly.
Amazing! Thanks for reporting back, Karson! And for your lovely review!
Ewelina says
What can be used when someone apart from gluten, dairy has intolerance of corn and potato so means starch and flour too🥺
Hi Ewelina, you can see out substitution recommendations in the ingredients and notes sections in the recipe box. Potato starch is pretty key here, but can potentially be subbed for a mix of arrowroot and coconut flour. Cornstarch can likely be subbed for arrowroot. Also scan the comments as others have already had success with some variations!
T Mccabe says
Hello! What altitude is this recipe made for? Guessing sea level?
Hi, we’re at ~400-1,000 feet above sea level.
Grammarcop says
Looks lovely!
Just FYI: I have immense respect for you and your creations. However, I must point out that “these ones” is not grammatically correct!
Corey says
Looks sooo good! Any thoughts on an applesauce sub? More oil? Maybe pumpkin puree? Can’t wait to try this!
Hmm, I’d say another similar fruit puree would be ideal! We haven’t tried more oil. Let us know how it goes!
Claire says
Hello! If I want to convert this to a cake recipe, how would I do that. Thanks so much I’m so excited to try this xxx.
I would suggest pouring it into a 9-inch round cake pan (greased and floured) and baking at 350F for ~30-40 minutes, or until a toothpick comes out clean and the edges are golden brown. Let us know if you try!
Liza says
In case anyone wants to know:
I tried to sub both starches for Tapioca starch and it didn’t turn out well.
The inside was more like a mochi (glutenous rice cake).
It didn’t stop me from eating them though, but it’s heavy on the stomach.
Yeah, tapioca is super sticky and stretchy. Sorry that didn’t work out!
Dee says
My sister’s birthday is coming up and I’d love to make these for her but she is allergic to almonds, coconut and most other nuts. Is there a nut free replacement for the almond flour?
Hmm, that’s tricky. You could try a seed meal, but I’m doubting that would work. I’m assuming she’s gluten-free, too?
Dee says
Yes she is.
Priyanka says
Looks delicious! What would make a good substitute for the potato starch?
The best sub I’ve encountered is a mix of coconut flour and arrowroot. Let us know if you try as we haven’t tested it this way.
Layan says
Let me preface this by saying that my rating is based on my version of the cupcakes rather than the recipe itself. With that said, I made a couple of modifications: grapeseed oil instead of avocado oil and a combination of coconut flour and arrowroot starch instead of potato starch (about 1/2 and 1/4 respectively).
The batter turned out to be wet, but still very thick and unlike the photos shown. I kept adding milk until I achieved a similar consistency to the photo, so that could have also played a part.
The cupcakes were ~moist~ and not very fluffy, and they tasted just okay but it was not what I was expecting considering other MinimalistBaker recipes i’ve tried and loved. Ultimately lacked that rich vanilla flavour.
Hi Layan. So coconut flour is very absorbent as compared to almond and that’s likely why you had issues. And the more moisture you add to compensate the more it will dilute the flavor and make the mixture wet. Sorry your variation didn’t work out! We can only attest for the recipe working as written.
Ali says
What can I substitute applesauce with?
Thanks!
The best sub would be another fruit purée!
Gagan says
Hello! Can you please suggest any nut free flour to replace Almond flour?
Thanks!
Gagan
Hi there! We added a few substitution suggestions in the ingredients and notes area. Hopefully that helps!
Deb says
Hi
Sadly this can not be called grain free since it has cornstarch in it. This is definitely a grain and one that many people that need to be gluten free also need to avoid.
Yes, sorry about that. Will amend!
Candice says
Made these as soon as I got them in my inbox!
Delicious and perfect is how I would describe these.
I subbed arrowroot Starch instead of cornstarch. I love that they are sweetened with maple syrup. Thank you! Will be making again for sure!
Wow yay!! Thanks for sharing, Candice! So great.
Jessica says
Would i be able to use coconut flour in place of almond flour? Would it be a one-to-one substitution?
I don’t think that will work, unfortunately. We did, however, add a few suggestions for substitutions in the ingredients and notes area. Let us know if you try!
Beth Ann says
So cute! Any thoughts how would it work to use almond flour and replace potato starch and cornstarch with AP flour? Or suggested modifications?
Thanks so much!
Hi Beth, we shared a few ideas in the instructions and notes – hopefully that’s helpful!
Krissy says
When I got the email about this recipe and realized I had most of the ingredients, I knew I had to make them! I can’t have gluten anymore, and this cake is so moist and delicious! I also made the vegan buttercream but added some vanilla paste and wowowow! I can’t wait to make these again and maybe add some lemon zest or some almond! I feel like this is one of those recipes that are so delicious but leaves so much room for versatility. Thanks so much, Dana!
Wowee! Thanks for sharing, Krissy! We have more flavor variations coming soon! xo
Lisa says
Hi. I really don’t use oil. Is there a substitute? Thanks!
One option would be a really fresh and drippy nut butter, but we haven’t tried it that way and can’t guarantee it will work. Let us know if you try anything!
Cheryl says
Is there a non-nut replacement for the flour? I developed a food sensitivity to nuts, unfortunately, and my doctor wants me off grains. Basically, I feel like I can’t eat anything! I don’t know, maybe garbanzo flour? This looks SO GOOD!
Hi Cheryl! That’s a toughie. I added a few suggestions for substitutions in the notes and ingredients section. Let us know if you try!
Karin says
Can the almond flour be replaced by another flour. I am allergic to almonds :(
Hi Karin, we added some ideas in the recipe box just now. But the closest would be cashew flour (finely ground cashews), or a blend of coconut flour and a GF blend. But it won’t be the same recipe as it’s perfect as written. Let us know if you try!
Grace says
Can I use oat flour in place of almond flour? And if I use almond flour that is fine, but not super-fine, will it work with this recipe?
With super thanks for all you do and share,
Grace
I don’t think oat flour would work, but it may? If possible use a nice, fine almond flour as it will work best! Let us know if you try.
Grace says
Will do, thanks :)