Vegan + Gluten-Free Strawberry Cupcakes

It has taken me about 9 months to find a good vegan and gluten free cupcake recipe. Turns out that replacing eggs, combined with the eternal struggle of working with gluten-free flour, is incredibly tricky (if you want moist and fluffy cupcakes that is - if you don't mind dry, dense and crumbly cakes, it's a doddle).

If you know me at all, you'll know that I'm all about the cake life. And it's been so long since I had cake that I cannot tell you how happy I am to have *finally* had a vegan/GF cupcake success! 

I used fresh strawberries to flavour and add moisture to these cupcakes - and they're delicious. I'm not sure what they'd be like without fruit of some sort (they appear to be the magic ingredient in making the cakes light and fluffy), but you could always use mashed bananas or apples if you fancy a different flavour.

This recipe is refined sugar free too as it uses maple syrup but I kinda cheated with the icing and just went for good old water icing. If you wanted to avoid refined sugar completely, you can make icing by mixing coconut milk, vanilla extract and strawberry jam instead.

So without further ado, here's the recipe! x


Fresh strawberries (300g)
Maple syrup (8 tablespoons)
Oil - olive, vegetable or melted coconut oil (60g)
Ground almonds (150g)
Gluten-free plain flour (150g)
Baking powder (2 tablespoons)
Bicarbonate of soda (1/4 teaspoon)
Vanilla extract (1.5 teaspoons)
Red food colouring (or 1/2 teaspoon of beetroot powder if you want to natural colouring)
Pinch of salt


1. Preheat your oven to 180°C
2. If you have a food blender, blend the strawberries to form a purée. I don't have one so just chopped them super small and mashed with a fork
3. Mix the strawberry purée, maple syrup, ground almonds and vanilla extract in a medium mixing bowl
4. Sift the flour, baking powder, bicarb of soda, beetroot powder (if using) and pinch of salt into the bowl and mix all ingredients. Add food colouring if using and mix in well.
5. If the mixture is too dry or stodgy, add some plant-based milk (I used almond milk) until it's a little smoother.
6. Add mixture to 12 muffin cases and bake in the oven for 15 minutes. Test with a knife to check if cooked - the knife will come out clean if they are.
7. Allow to cool on a wire rack and decorate with icing and some diced strawberries!