Sprinkles – are entirely optional and just for decoration.Soy milk – can be replaced with any non-dairy milk.Canola oil – can be replaced with any vegetable oil.White vinegar – distilled white vinegar reacts with the baking soda and causes the cupcakes to rise.It is also known as bicarbonate of soda in some countries. Baking soda – this must be baking soda and not baking powder.If your blend doesn’t contain it, there is no need to add it in. The blend you have may contain xantham gum or it may not, don’t worry about it either way. One of our favorite blends is Bob’s Red Mill All Purpose Baking Flour. You can really use any blend, we have tried a fair few and all have worked out great. Gluten free all purpose flour – this should be a flour blend that is meant to replace regular flour in baking.Ingredients You’ll Need For The Cupcakes: Ingredient Notes: The recipe is based on our vegan vanilla cupcakes (made with regular flour) and with just a couple of small changes we get the perfect gluten free vanilla cupcake recipe!Īnd if you love all things gluten free then also check out our easy gluten free chocolate cake, our gluten free pancakes and our gluten free chocolate chip cookies. They are perfectly moist and totally delicious. Well, that’s certainly not the case for these cupcakes (or any of our gluten-free baked goods for that matter…). They are super easy to make and only require 1-bowl!Ī common complaint about gluten free baked goods is that they are too dry. You will love these light, fluffy, moist and delicious vegan gluten free vanilla cupcakes. No one will guess they are both vegan and gluten-free! Topped with a velvety vanilla frosting and sprinkles. These vegan gluten free vanilla cupcakes are fluffy and moist and so delicious.
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