Fluffy, moist Vegan Vanilla Cupcakes – a classic dessert but healthier, these gluten-free cupcakes made with oat flour are easy to make and irresistibly delicious!

I know, I know. The cherry on top look is supposed to be for ice cream sundaes and milkshakes exclusively. But you gotta admit it kinda works here.

As much as I love ice cream, a fluffy vanilla cupcake swirly-topped with luscious vanilla frosting is so seriously good it deserves the most picture perfect of fruit toppings too. I would never utter something as wacky as “better than ice cream”, but it’s a fierce tie in my dessert heart.

Once chocolate cake happens it’s only fair to soon follow up with vanilla – no flavor favoritism here. Plus, hello excuse to eat more and cuter cake.

A quick instagram poll last week made it quite clear that you guys wanted an oat flour cake over the grain-free version I had in mind. Which is SO GOOD TO KNOW. Ask and you shall receive. Although it proved much tricker than swapping out cocoa powder for more flour. I wanted to make sure these cupcakes were still yummy and rich even without the decadence of chocolate. A few dozen cupcakes later, and I’m pretty sure you are going to love these.

The ingredient highlights:

Oat flour. As requested.

As requested. Tapioca starch. Unless you want to be covered in crumbs after eating. You can use cornstarch or arrowroot starch instead, but tapioca is my favorite for baking.

Unless you want to be covered in crumbs after eating. You can use cornstarch or arrowroot starch instead, but tapioca is my favorite for baking. Coconut oil. I tried countless times to make these oil-free, but applesauce made them too gummy and almond butter too muffin-like. Coconut oil works best for a light but still moist texture. You can use a nut or seed butter if you prefer, but they will be more dense

I tried countless times to make these oil-free, but applesauce made them too gummy and almond butter too muffin-like. Coconut oil works best for a light but still moist texture. You can use a nut or seed butter if you prefer, but they will be more dense Coconut sugar. I tested a batch with maple syrup, but the flavor just wasn’t as rich. Coconut sugar is also much cheaper.

I tested a batch with maple syrup, but the flavor just wasn’t as rich. Coconut sugar is also much cheaper. Vanilla extract. Obviously.

Ideally you would mix the wet ingredients in their own bowl, and the dry in another, and then combine. But if you wanted to turn this into a one bowl situation – whisk the wet, add the dry, get after those flour clumps, and then cleanup in two minutes flat – go for it like the badass cupcake rebel you are.

Now comes the part where I admit to you that I used Simple Mills vanilla frosting. Yup, that happened. After four…five…too-many-to-count batches of cupcakes I just couldn’t be bothered blending up my own, and their ingredients are good enough for me.

While you silently judge me, let’s run through all the HOMEMADE frosting options I’ve got for ya…

Like this creamy cashew classic.

Or this ultra decadent chocolate heaven.

Or a healthier date-sweetened frosting.

Or good old coconut whipped cream.

Or this adventurous low-fat one.

You are now 100% ready to be that person at the party who brings the killer cupcakes that disappear freaky fast and no one can believe are vegan and gluten-free (and made out of oatmeal, but we don’t want to blow their minds TOO much).

Sorry person that brought brownies. Cupcakes. Always. Win.

Vegan Vanilla Cupcakes ★ ★ ★ ★ ★ 5 from 5 reviews Prep Time: Prep Time: 15 minutes

Cook Time: Cook Time: 30 minutes

Total Time: Total Time: 45 minutes

Yield: Yield: 12 cup cakes 1 x

Category: Category: dessert

Method: Method: baking

Cuisine: Cuisine: american Print Pin Description Fluffy, moist Vegan Vanilla Cupcakes – a classic dessert but healthier, these gluten-free cupcakes made with oat flour are easy to make and irresistibly delicious! Scale 1x 2x 3x Ingredients Wet Ingredients 1 (240g) cup non-dairy milk

(240g) cup non-dairy milk 1/3 cup (70g) coconut oil OR 1/2 (130g) cup nut/seed butter*

(70g) coconut oil OR (130g) cup nut/seed butter* 2/3 cup (105g) coconut sugar

(105g) coconut sugar 1 tbsp vanilla extract

vanilla extract 1 tbsp apple cider vinegar Dry Ingredients 2 cup s (240g) oat flour

s (240g) oat flour 1/2 cup (60g) tapioca starch**

(60g) tapioca starch** 1 tsp baking powder

baking powder 1/2 tsp baking soda

baking soda 1/2 tsp salt One batch cashew yogurt frosting OR see post above for more frosting options. Instructions Whisk together the wet ingredients. In a large mixing bowl whisk together the dry ingredients. Add the wet to the dry, and stir until well combined. Divide batter into 12 cupcakes lined with paper liners or sprayed with oil. Fill each almost to the top. Bake for 25-30 minutes at 350F or until golden brown and firm when lightly pressed in the middle. Cool completely before frosting (I actually like to chill them overnight first). Frost and enjoy! Keep leftovers in the fridge. They will last 4-5 days but dry out with time, so are best eaten within the first couple of days. Notes *Coconut oil gives them the best texture–moist but still light and fluffy. Nut or seed butter will make them a little more dense and muffin-like. If using a nut butter, I recommend raw cashew butter. **You can substitute with cornstarch or arrowroot, but tapioca starch yields the best texture. Nutrition Serving Size: 1 cupcake with frosting

Calories: 306

Sugar: 16g

Fat: 17g

Carbohydrates: 34g

Protein: 4g Keywords: vegan, cupcakes, gluten-free, birthday cake

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