Gluten-Free Vanilla Cupcakes

  • Yield: 22 servings


1cup beet sugar
3large free-range eggs
2teaspoons gluten-free vanilla extract
2/3cup coconut oil
3 1/4cups gluten-free flour
1tablespoon baking powder
1teaspoon baking soda
1teaspoon xanthan gum
1teaspoon organic sea salt
1teaspoon gluten-free cider vinegar or lemon juice
1 1/3cups rice milk
-- Sliced almonds


  1. Preheat the oven to 350F.  Combine the sugar, eggs, vanilla and coconut oil in a large bowl.  Beat for 2 minutes or until thick.  Mix the flour, baking powder, baking soda, xanthan gum and salt in a bowl.  Combine the vinegar and rice milk in a small bowl.  Fold the flour mixture and rice milk mixture alternately into the egg mixture one-half at a time, mixing well after each addition.  Spoon into paper-lined muffin cups.  Sprinkle with sliced almonds.  Bake for 20 to 25 mintus or until golden brown.

Recipe reprinted with permission from Nutrition Balance for Life’s Ready, Set, Eat! (Dallas, Texas, 2011).