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Ultimate-Non-Allergen Vegan Sunken Vanilla Cupcakes



(This recipe is wheat free, dairy free, egg free, soy free, yeast free and nut free.)

  • 1 teaspoon apple cider vinegar
  • 1 cup rice milk
  • 1 ¼ cups flour (oat flour or gf flour work)
  • 2 tablespoons cornstarch
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup vegan margarine or 1⁄3 cup canola oil or (healthiest) melted coconut oil
  • ¾ scant cup sugar
  • 2 teaspoons vanilla
  • ¼ teaspoon almond extract or ¼ teaspoon vanilla extract (I used vanilla)

Directions: 

  1. Preheat oven to 350F and line muffin pan with paper liners.

  2. Whisk the rice milk and the vinegar together and let sit a five minutes.  (If you substitute and use soy milk in this step, it will curdle- totally okay.)

  3. Sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and mix.

  4. In a separate large bowl, use a handheld mixer at medium speed to cream the margarine or oil and sugar for about 2 minutes until light and fluffy, but don't beat past 2 minutes. Beat in the vanilla and other extract (if using). Alternate beating in the rice milk mixture and the dry ingredients, stopping to scrape the sides of the bowl a few times. 

  5. Beat together the rice milk mixture and sugar mixture in a large bowl. Sift in the flour mixture until no large lumps remain.

  6. Let the batter rest for approx. 30 minutes.  It will thicken during this time.

  7. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and cool completely before frosting.
    *Earth Balance soy-butter OR almond oil each work well in this recipe, too, if you don’t need them to be soy free or nut free.  


Vanilla Icing: powdered sugar, Earth Balance coconut spread, a splash of vanilla, and a splash of rice milk. This is a RICH frosting and does not take much. 

Chocolate Icing: This chocolate cream cheese frosting might be the best chocolate thing I've ever tasted!
8 oz df cream cheese, softened
4 tbs Nutiva or coconut oil, softened
2 cups powdered sugar, sifted
1/4 cup cocoa powder, sifted


Cream the butter and cream cheese together with a mixer and gradually add the sugar and cocoa. Try not to eat the whole bowl with a spoon. This should frost a 13 x 9 inch sheet cake or a dozen cupcakes.


 Sour Cream Chocolate Cake with Chocolate Cream Cheese Frosting Recipe: http://pinchmysalt.com/sourdough-chocolate-cake-with-cream…/
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