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  • Writer's pictureJess

Gluten Free Dairy Free Vanilla Cupcakes

This recipe is gluten free and dairy free. It can also be made nut free, lower sugar, low fat, soy free and vegan.


  • 1 1/2 cup(s) gluten free all purpose flour (Bob's Red Mill® All Purpose Flour) or Brown Rice Flour

  • 1 1/2 teaspoon(s) baking soda

  • 1/2 cup canola oil

  • 1 cup(s) sugar

  • 2 large eggs or vegan egg replacer

  • 1 1/2 teaspoon(s) vanilla extract

  • 3/4 cup(s) rice, soy, almond or coconut milk


  1. Preheat oven to 350 degrees.

  2. Combine all wet ingredients in a small bowl. Combine all dry ingredients in a separate, medium size bowl. Next combine wet ingredients into the dry ingredients bowl. Whisking together until batter is smooth.

  3. Prepare a: cake pan, sheet cake pan, muffin or mini muffin pan by spraying with a non-stick spray. Spoon or pour mix into pan or muffin cups. Cook until inserted toothpick (or butter knife) come out clean.

  4. Let cake/cupcakes cool, then eat and/or serve!


  • Make it vegan: Replace eggs with egg replacer.

  • Make it low fat: Substitute half of oil with unsweetened applesauce.

  • Make it lower in sugar: Cut the sugar down by up to half.

  • Make it soy free: Don't use soy milk.

  • Make it nut free: Don't use a nut milk.

  • If batter seems too thick, add either more milk, an additional egg white or some unsweetened applesauce.

Gluten Free Dairy Free Vanilla Cupcake
Gluten Free Dairy Free Vanilla Cupcake

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