The most delicious Gluten Free Vegan cupcakes you’ve ever eaten. No mixer needed, everything is done in a bowl and you just beat with a whisk. Quick and easy recipe with blueberries and lemon zest for aroma and vitamin C.
You loved the Gluten-Free Vegan Chocolate Cake (see recipe here) and you were asking me for a similar cake without chocolate. I proudly present to you that will blow your mind and will probably become your basic recipe for cakes and cupcakes.
I made these amazing cupcakes with Caputo gluten-free pastry flour (get it from here if you live in Greece), which has changed its composition and has become a truly amazing blend of flours that now contains: corn starch, rice starch, buckwheat flour, almond flour, corn flour as well as psyllium fiber, and guar gum, so you don’t need to add anything else to this blend flour. It is a very easy to work with it and very tasty.
Blueberries are among the most nutritious fruits, as they are rich in antioxidants and various essential ingredients.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Preheat the oven to 180°C/350°F.
In a 12-cup muffin tin, place some rice first and then parchment paper (muffin liners/non-stick paper) in each cup.
Melt the vegetable butter.
Add the vegetable milk.
Add the lemon zest and mix with a whisk.
Continue mixing and add the sugar.
Then add the flour and baking powder by sifting and mix until a uniform mixture/porridge is formed.
Set aside about 24 of the frozen blueberries and add the rest to the dough and mix lightly.
Fill the cupcake cases evenly.
Place 2 blueberries that we had set aside on top of each dough.
Bake at 180°C/350°F for about 35 Minutes.
Wait for them to cool down completely before trying them.
When they cool down, wrap them in cling film or put them in an airtight container so that they do not dry out.
Ingredients
Directions
Preheat the oven to 180°C/350°F.
In a 12-cup muffin tin, place some rice first and then parchment paper (muffin liners/non-stick paper) in each cup.
Melt the vegetable butter.
Add the vegetable milk.
Add the lemon zest and mix with a whisk.
Continue mixing and add the sugar.
Then add the flour and baking powder by sifting and mix until a uniform mixture/porridge is formed.
Set aside about 24 of the frozen blueberries and add the rest to the dough and mix lightly.
Fill the cupcake cases evenly.
Place 2 blueberries that we had set aside on top of each dough.
Bake at 180°C/350°F for about 35 Minutes.
Wait for them to cool down completely before trying them.
When they cool down, wrap them in cling film or put them in an airtight container so that they do not dry out.
See the following video to found out how easy this recipe is:
- I put the blueberries in the freezer to freeze so they don’t fall apart during baking and have a nice shape. If you don’t put them in, they will become softer like jam. You can choose how you want them.
- All ingredients should be at room temperature, as well with all cakes.
- If you make it as a cake in a (long) pan, then it will need to be baked for around 45 minutes.
- If you make them smaller, therefore more, you should reduce the baking time a little depending on the size. Or if you want to make them bigger, you should increase the time baking.
- Every oven heats different. My new oven is slower than the old one. The time I’m giving in every recipe is approximately. Watch them as they baking and adapt the time.
- Beat the ingredients for a long time with the mixer because this way the cake becomes more homogeneous and fluffy.
- To test the cake if it is cooked inside, pierce it with a tooth pick or skewer stick or a thin knife. If some dough sticks to it, then it means that it needs more baking time.
- To preserve the cake (in case it doesn’t finish immediately 😀 ) place it either in a cake pan with a glass lid that closes relatively airtight or in an airtight container with a lid.
Good Luck and Bon Appétit!!!
Did you make this recipe?
I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud for you.
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