Vegan cupcakes, without gluten and sugar. Not so easy as it sounds. I checked most of the vegan recipes you can find for cupcakes, but all of them involved sugar and most of them were made with white flour. Two of my least favorite ingredients. So at the end I decided to go with the winner, meaning I altered the winning cupcakes war recipe of vegan Chef Chloe by replacing the main ingredients. Corn flour for the white one, honey for the sugar, real vanilla for the extract, and added 1 teaspoon guar gum as a gluing agent. The cupcakes turned out to be super delicious, fluffy, and irresistible for an adult as well as a child. Go on, give them a try.
Gluten-Free and Sugar-Free Vegan Cupcakes
- 1 3/4 cups corn flour
- 1 cup coconut milk
- 1/2 cup raw honey or agave
- 1/2 cup coconut oil
- 1 teaspoon baking soda
- 1 teaspoon apple vinegar
- 1 teaspoon guar gum
- 1/4 vanilla bean
- a pinch of salt
- Pour everything in the food processor and blend well.
- Fill the paper wrappers. I used double wrappers to make them steadier.
- Bake 12-15 minutes for the mini cupcakes and 20-25 for the normal size cupcakes.
- Makes 70 mini ones.
Garnish with raw caramel sauce and add a piece of fruit, if you want to and serve with a smoking hot cup of almond milk latte or just chilled nuts milk. You can also make the traditional sugar frosting, but I don’t eat sugar and still can’t figure out how to make it with honey or agave. The shortening is also something super unhealthy, which we don’t use. Do you have a healthy frosting alternative? Please share if you do, I’m in an urgent need for one.