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  • 30mins
  • Serves 8
  • Medium



For the Cupcakes
1/2 cup expeller-pressed canola oil
1/2 cup unsweetened almondmilk or other non-dairy milk
1 (6-ounce) container plain coconut milk yogurt
3/4 cup sugar
1 tablespoon egg replacer, such as Ener-G, mixed with 1/4 cup warm water
2 cups white rice flour
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
For the Frosting
1/4 cup vegan margarine, softened
1 1/2 cup powdered sugar
1 tablespoon unsweetened almondmilk or other non-dairy milk
1/4 teaspoon gluten-free pure vanilla extract

Preheat the oven to 350°F. For the cupcakes, whisk together oil, almondmilk, yogurt, sugar and egg replacer mixture in a large bowl. In a separate large bowl, mix together rice flour, xanthan gum, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Add flour mixture to milk mixture and stir to combine. Spoon batter into 16 paper-lined standard muffin tins, filling each about two-thirds full. Bake until cooked through and light golden brown, 20 to 25 minutes. Transfer cupcakes to a wire rack and set aside to let cool completely.

For the frosting, put margarine, sugar, almondmilk and vanilla in a large bowl and beat with an electric mixer until well combined and fluffy, about 1 minute. Spread frosting on cupcakes, sprinkle cinnamon over the top and serve.

Nutritional Info
Per Serving: Serving size: 1 cupcake
250 calories (90 from fat)
11g total fat
1.5g saturated fat
170mg sodium
39g carbohydrates
1 g dietary fiber
22g sugar
1g protein
SmartPoints value : 11


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