vanilla cupcakes (vegan & gluten-free) Something Vegan

A recipe for soft, classic vanilla cupcakes, with a rich vanilla vegan buttercream frosting.
2 cups white rice flour
1/4 cup almond flour
1 cup sugar
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
1 cup almond milk
1/3 cup olive oil
1 Tbsp. vanilla extract
1 Tbsp. vinegar
3 cups powdered sugar
1/3 cup vegan margarine
3 tsp. vanilla extract
1 1/2 Tbsp. almond milk
Preheat the oven to 350 degrees Fahrenheit. To a bowl, add rice flour, almond flour, sugar, baking powder, baking soda, and salt. Whisk until well combined. Add almond milk, olive oil, vanilla, and vinegar, and whisk until smooth. Scoop batter into a muffin pan lined with cupcake liners. Bake 20-25 minutes. Let cupcakes cool completely. To another bowl, add powdered sugar, vegan margarine, and vanilla. Using an electric mixer–mix until well combined. Add almond milk, and mix until smooth. Frost the cooled cupcakes. Makes one dozen cupcakes.

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  1. I believe that if I had used less baking soda (like half a teaspoon instead of two), they would have been delicious! But was gross, and my tongue even began to feel weird. I will do this again though someday, and just use a lesser amount!
    other than the baking soda, you did a good job!

  2. I made this recipe, it turned out awful. They are as flat as they look in the video. The flavor is awful, too sweet, too much baking soda and salt, too much liquid. A waste of ingredients. 🙁

  3. Oooo these look good, just wondering if they were sunk in the middle cause they didn’t cook long enough, or do they need an egg replacement? I really want these to turn out, let me know x

  4. I want to make these! I’m excited! Can I use raw sugar instead of the white sugar? I’m going to use coconut cream to make the frosting instead of the powdered sugar.

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