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MAMA FIX IT'S Gluten-Free, Dairy-Free, Egg-Free, Nut-Free Cupcakes and/or Birthday Cake Recipe

Writer's picture: Amy GiaquintoAmy Giaquinto

(* Contains coconut, flax seeds and soy lecithin. Can easily be modified to substitute those ingredients.)



Gluten-Free Dairy-Free Egg-Free Nut-Free Cupcake Recipe


Frosted with sprinkles these gluten-free, dairy-free, egg-free cupcakes are delicious and beautiful!

This recipe will make 24 regular-sized cupcakes (pictured above) or 12ish jumbo cupcakes.

Recipe takes about an hour from start to finish with at least 30 minutes of that time being used for the cupcakes/cake to cool.

This recipe will make 2 8" round cakes OR 24 regular cupcakes or 12 jumbo cupcakes.


Ingredients

2 2/3 Cups Brown Rice Flour

3/4 Cup Sugar

1T + 1t Baking Powder (4T total)

1t Xanthan Gum

2/3 Coconut Milk *

2/3 Rice Milk *

1/2 C Applesauce

2T Flax Seed Meal mixed with 6T water *

1/2 Cup Plant-Based Margarine (I used Country Crock's Plant-Based Margarine. Contains soy lecithin) *

2t Vanilla Extract



Preheat the oven to 350°


Prepare Muffin Cups or Cake Pan


For Cupcakes:

Simply line 2 muffin trays with the decorative paper cupcake liners of your choice.


For Cake:

Line 2 8" round cake pans with foil. 

Lightly coat the foil with margarine (or oil of your choice) 

Lightly flour the pans. Tap excess flour out of the cake pans


Mix Ingredients

  • Add all ingredients into a medium-sized mixing bowl.

  • Mix with an electric mixer on low until the batter is moist.

  • Mix on medium until all ingredients are fully combined and there are no longer any large chunks of margarine or coconut cream. There may be a few tiny bits and that's okay. The batter should be thick and creamy.

  • Pour into cake pans or spoon into muffin cups. Fill cake pans and muffin cups 2/3 full. 

  • Bake at 350° for 20 minutes. 

  • Test with toothpick. When toothpick comes out clean, cake/cupcakes are done. DO NOT OVERBAKE!!!

  • Cool in pan or muffin tin placed on wire rack for 10 minutes.

  • Remove from cake pans/muffin tins and cool completely before frosting or freezing. 

  • Sample at least one frosted cupcake, you know, just to make sure it's delicious


Substitutions

Substituting for Coconut and Rice Milk:


You can use any non-dairy milk/ milk combo of your choice as long as that milk contains fat. If you use rice, almond, or oat milk, you'll need to add fat to the recipe, preferably a saturated fat (an oil that's solid at room temperature). If that's not possible, add 1/4 cup of olive oil to the recipe.


Alternative milks contain different amounts of sugar so adjust the amount of sugar you add to the recipe accordingly. 


Substituting the Flax Meal:

The recipe uses Flax Meal and applesauce as an egg replacement. Fortunately, there are a million ways to substitute eggs in recipes. Check out The Kitchn.com for a bunch.


Substituting the Soy:

Earth Balance makes a Soy-Free Margarine


Gluten-free, dairy-free, egg-free birthday cake frosted with plant-based lemony vanilla frosting.

Fluffy Lemony Vanilla Frosting Recipe


Ingredients:


4 1/2 Cups of Powdered Sugar

1/3 Cup of Stick Plant Butter/Margarine

4T Lemon Juice

2t Vanilla Extract

4-8T Plant-Based Milk


Add powdered sugar and margarine to a mixing bowl.

With an electric mixer, cream margarine into powdered sugar.

Add lemon juice and vanilla extract.

Add plant-based milk one Tablespoon at a time until you reach the desired consistency.


To frost cake or cupcakes, use a knife or frosting knife. For smooth frosting, dip knife in warm water. You may also use a frosting bag to decorate your cake/cupcakes in a more fun and elegant way.


*For chocolate frosting, don't add the lemon juice (although if you do, it's still amazing), simply add 1/4-1/3 cups of cocoa powder and beat in more liquid until your frosting reaches the desired consistency. Be sure to taste your frosting and adjust the amount of cocoa powder to your taste.


Enjoy this Gluten-Free Dairy-Free Egg-Free Nut-Free Cupcake Recipe!


If you haven't seen MAMA FIX IT episode 13 that details how to make this cake and the frosting, be sure to check it out!!!



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6 days ago
Rated 5 out of 5 stars.

These are DELICIOUS! Thank you so much for sharing!

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