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    Home » Cakes and Cupcakes

    Vegan Gluten Free Vanilla Cupcakes

    Published: Jun 12, 2021 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Gluten Free Vanilla Cupcakes

    These vegan gluten free vanilla cupcakes are fluffy and moist and so delicious. No one will guess they are both vegan and gluten-free! Topped with a velvety vanilla frosting and sprinkles.

    Vegan gluten free vanilla cupcakes topped with frosting and sprinkles.

    You will love these light, fluffy, moist and delicious vegan gluten free vanilla cupcakes. They are super easy to make and only require 1-bowl!

    A common complaint about gluten free baked goods is that they are too dry. Well, that’s certainly not the case for these cupcakes (or any of our gluten-free baked goods for that matter…). They are perfectly moist and totally delicious.

    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!

    And 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.

    Ingredients You’ll Need For The Cupcakes:

    Photo of the ingredients needed to make vegan gluten free vanilla cupcakes.

    Ingredient Notes:

    • Gluten free all purpose flour – this should be a flour blend that is meant to replace regular flour in baking. You can really use any blend, we have tried a fair few and all have worked out great. One of our favorite blends is Bob’s Red Mill All Purpose Baking Flour. The blend you have may contain xantham gum or it may not, don’t worry about it either way. If your blend doesn’t contain it, there is no need to add it in.
    • Baking soda – this must be baking soda and not baking powder. It is also known as bicarbonate of soda in some countries.
    • White vinegar – distilled white vinegar reacts with the baking soda and causes the cupcakes to rise.
    • Canola oil – can be replaced with any vegetable oil.
    • Soy milk – can be replaced with any non-dairy milk.

    Frosting

    Photo of the ingredients needed to make frosting.

    Frosting Notes:

    • Soy milk – can be replaced with any non-dairy milk.
    • Sprinkles – are entirely optional and just for decoration.
    Vegan gluten free vanilla cupcakes topped with frosting and sprinkles.

    How To Make Vegan Gluten Free Vanilla Cupcakes

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add gluten free all purpose flour, white granulated sugar, baking soda and salt to a mixing bowl and mix together.
    Two photo collage showing dry ingredients added to mixing bowl and mixed together.
    • Add soy milk, canola oil, vanilla extract and distilled white vinegar. Mix into a batter.
    Two photo collage showing wet ingredients added to dry and mixed into a cake batter.
    • Divide the batter evenly between 12 cupcake liners.
    • Bake at 350°F for 25 minutes. Check with a toothpick to see if they’re done: insert the toothpick into the center of one of the cupcakes, it should come out clean.
    • Let the cupcakes cool in the tray for a few minutes before transferring the cupcakes to a wire cooling rack to cool completely.
    Two photo collage showing cupcakes before and after baking.
    • Add vegan butter, powdered sugar, vanilla extract and soy milk to the bowl of your stand mixer and starting at slow speed, gradually increase speed until the frosting is thick and smooth.
    Two photo collage showing ingredients for frosting added to stand mixer and mixed together.
    • When the cupcakes are completely cool, pipe on the frosting and add sprinkles to the top.
    Two photo collage showing unfrosted cupcakes on a wire cooling rack and then the frosted and decorated cupcakes.

    Chef’s Tips

    The cupcakes brown quite a lot on top. This may vary a little depending on the brand of gluten-free flour, but it’s not something to worry about. As you can see from the photo of the cupcake sliced in half (below) the texture inside is perfect.

    The cupcakes must be completely cool before frosting. If they are even slightly warm, the frosting will simply melt off, so you have to be patient, which is difficult when they smell this good!

    Vegan gluten free vanilla cupcakes topped with frosting and sprinkles.

    Recipe FAQ

    Can I adapt this recipe for a cake?

    This recipe can adapt to three 6-inch cake layers (bake for 25 minutes) or two 7-inch cake layers (bake for 30 minutes). It can also be made as a single layer 9-inch cake (bake for 30-35 minutes). 

    I’m not gluten-free. Can I make this with regular flour?

    We have made vegan vanilla cupcakes with regular wheat flour, check out that recipe. 

    Can I use rice flour/coconut flour/almond flour?

    The BEST results are going to come from using a gluten-free all purpose flour blend. I have had some epic flops trying to use a single type of flour such as rice flour. Bob’s Red Mill All Purpose Baking Blend is a great flour to use, but any gluten-free all purpose flour blend is going to do the trick. 

    Do I need to use xanthan gum?

    No, it will either already be in your gluten-free all purpose baking blend or it won’t, but either way, don’t worry about it. I have made gluten-free cakes with blends that did contain xanthan gum and blends that did not. All have worked out wonderfully. As long as you’re using an all purpose baking blend, you should be good. 

    How to store these cupcakes?

    Keep them covered at room temperature where they will stay good for 2-3 days or covered in the fridge where they will stay good for 5-7 days. They are also freezer friendly if you’d like to freeze them. They can be frozen either frosted or unfrosted.

    Vegan gluten free vanilla cupcake with the liner pulled down.

    More Gluten Free Baking Recipes

    1. Vegan Gluten Free Chocolate Cake
    2. Vegan Gluten Free Carrot Cake
    3. Vegan Gluten Free Brownies
    4. Vegan Gluten Free Banana Bread
    5. Vegan Gluten Free Chocolate Cupcakes
    6. Vegan Gluten Free Carrot Cake Cupcakes
    Vegan gluten free vanilla cupcake cut in half to show the center.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan gluten free vanilla cupcakes topped with frosting and sprinkles.

    Vegan Gluten Free Vanilla Cupcakes

    These vegan gluten free vanilla cupcakes are fluffy and moist and so delicious. No one will guess they are both vegan and gluten-free! Topped with a velvety vanilla frosting and sprinkles.
    4.89 from 70 votes
    Print Pin Rate
    Course: Cupcakes, Dessert, Gluten-Free
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 12
    Calories: 438kcal
    Author: Alison Andrews

    Ingredients

    Cupcakes:

    • 1 ¾ cups Gluten-Free All Purpose Flour (238g)
    • 1 cup White Granulated Sugar (200g)
    • 1 ¼ tsp Baking Soda
    • ½ tsp Salt
    • 1 cup Soy Milk (240ml) or other non-dairy milk
    • ½ cup Canola Oil (120ml) or Vegetable Oil
    • 2 tsp Vanilla Extract
    • 1 Tbsp Distilled White Vinegar

    Frosting:

    • ½ cup Vegan Butter (112g)
    • 4 cups Powdered Sugar (480g)
    • 2 tsp Vanilla Extract
    • 2-3 Tbsp Soy Milk or other non-dairy milk

    Decoration (Optional):

    • Sprinkles
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°F (180°C) and line a cupcake tray with 12 cupcake liners.
    • Add gluten free all purpose flour, white granulated sugar, baking soda and salt to a mixing bowl and mix together.
    • Add soy milk, canola oil, vanilla extract and distilled white vinegar. Mix into a batter.
    • Divide the batter evenly between 12 cupcake liners.
    • Bake for 25 minutes. Check with a toothpick to see if they’re done: insert the toothpick into the center of one of the cupcakes, it should come out clean.
    • Let the cupcakes cool in the tray for a few minutes before transferring the cupcakes to a wire cooling rack to cool completely.
    • Add vegan butter, powdered sugar, vanilla extract and 2 tablespoons soy milk to the bowl of your stand mixer and starting at slow speed, gradually increase speed until the frosting is thick and smooth. If the frosting is too thick, add the remaining tablespoon of soy milk. 
    • When the cupcakes are completely cool, pipe on the frosting and add sprinkles to the top.

    Notes

    1. Gluten free all purpose flour – this should be a flour blend that is meant to replace regular flour in baking. You can really use any blend, we have tried a fair few and all have worked out great. One of our favorite blends though is Bob’s Red Mill All Purpose Baking Flour. The blend you have may contain xantham gum or it may not, don’t worry about it either way. If your blend doesn’t contain it, there is no need to add it in.
    2. Make a layer cake: This recipe can adapt to three 6-inch cake layers (bake for 25 minutes) or two 7-inch cake layers (bake for 30 minutes). It can also be made as a single layer 9-inch cake (bake for 30-35 minutes).
    3. Storing and Freezing: Keep them covered at room temperature where they will stay good for 2-3 days or covered in the fridge where they will stay good for 5-7 days. They are also freezer friendly if you’d like to freeze them. They can be frozen either frosted or unfrosted.
    4. This recipe was first posted in August 2016. It has been updated with new photos and tips and the recipe itself has been slightly updated and improved. 

    Nutrition

    Serving: 1cupcake | Calories: 438kcal | Carbohydrates: 70.3g | Protein: 2.4g | Fat: 17.1g | Saturated Fat: 2.7g | Sodium: 325mg | Fiber: 1.4g | Sugar: 56.5g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Jean says

      March 28, 2025 at 9:59 pm

      Thank you so much for this! My little boy has been having a very hard time at birthday parties lately! We have so many food allergies, it’s very difficult to navigate social events (even friends who provide snacks he can eat at parties are usually at a loss when it comes to making a cake he can eat!) These turned out so nice and fluffy! I’m going to fill them with vegan marshmallow filling and pipe frosting on top then freeze them! Now he will have a go to in the freezer to bring along to a birthday party so we won’t end up leaving with him in tears about how unfair allergies are! I loved how simple they were too. I’m a busy homeschooling mom, and I don’t have time usually for super complicated recipes!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        April 09, 2025 at 2:25 pm

        That’s great Jean. Thanks so much for sharing and for your great review!

        Reply
    2. Jess says

      March 09, 2025 at 4:17 pm

      Hi there, could I use gluten free self raising flour and omit the baking soda?

      Thank you!

      Reply
      • Nadine @ Loving It Vegan says

        March 11, 2025 at 8:05 am

        Sure!

        Reply
    3. Ava says

      January 07, 2025 at 11:00 am

      They turned out lovely, fluffy and light and yummy! I think a ‘normie’ wouldn’t even know they weren’t gluten! They baked so well even in my old oven. I used apple cider vinegar and sunflower oil instead with no trouble. Very simple recipe, I already had everything in the cupboard. I recommend 🙂5 stars

      Reply
      • Nadine @ Loving It Vegan says

        January 15, 2025 at 6:48 pm

        Happy to hear you enjoyed the recipe Ava! Thanks so much for sharing and for your great review!

        Reply
    4. Padma says

      August 22, 2024 at 2:20 am

      This recipe is mostly great, but it came out extra fudgy and dense for me, I even cooked it a few minutes extra, and they sunk in as they cooled as well. They taste good though! But came out like half-baked cookie dough? I’m not sure what happened because everyone else seems to have loved the recipe according to the reviews!2 stars

      Reply
      • Nadine @ Loving It Vegan says

        October 29, 2024 at 1:32 pm

        Hi Padma. Sounds like the oven temperature was a bit to low and the cupcakes didn’t cook properly. Also refrain from opening the oven too early, as that can result in them sinking in the middle.

        Reply
    5. Justin says

      June 14, 2024 at 6:13 pm

      These cupcakes are DELICIOUS! By the way, my wife and I love your recipes. We have been “Loving it Vegan” fans for a few years now.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        June 28, 2024 at 11:48 am

        Happy to hear you and your wife enjoy the recipes Justin! Thanks for your awesome review! 🙂

        Reply
    6. Tanu says

      April 25, 2024 at 1:17 am

      I’m finding that the cupcake liners seperate from cupcake once they cool, why would this be happening? Otherwise taste is great!

      Reply
      • Nadine @ Loving It Vegan says

        April 25, 2024 at 10:58 am

        That hasn’t happened to us in the past Tanu, so not to sure why they are separating.

        Reply
    7. Molly says

      April 06, 2024 at 5:05 pm

      They taste great! The texture came out closer to a fluffier sugar cookie than a soft cupcake. Not sure if this is typical for GF, or if I buggered something up?

      Reply
    8. Jewel says

      February 10, 2024 at 3:07 pm

      Thank you for sharing this recipe! This is the best recipe for vanilla gluten free vegan cupcakes I have ever made . My family loved them:)

      Reply
      • Nadine @ Loving It Vegan says

        February 16, 2024 at 8:39 am

        Happy to hear you and your family enjoyed the recipe Jewel!

        Reply
    9. Nikki Seiferlein says

      January 05, 2024 at 8:14 pm

      Can this recipe be doubled?

      Reply
      • Nadine @ Loving It Vegan says

        January 08, 2024 at 1:27 pm

        Yes it can!

        Reply
    10. Simone says

      October 31, 2023 at 3:34 pm

      Love this recipe! Thanks for sharing. My cupcakes came out perfect and I only used Rice Flour 🙂5 stars

      Reply
      • Nadine @ Loving It Vegan says

        November 03, 2023 at 10:55 am

        That’s great Simone! Thank you so much for sharing and for your great review!

        Reply
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    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    4.89 from 70 votes (47 ratings without comment)

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