I finally nailed a great recipe for a gluten free basic vanilla cupcake. These have just the right amount of sweetness and do not use coconut or almond flour which we were getting pretty tired of in our house. I love working with buckwheat flour and cashews now! This is actually completely grain free because buckwheat flour is considered paleo! Enjoy!
Gluten Free Basic Vanilla Cupcakes
Ingredients
- 1 cup buckwheat flour (I buy this one)
- 1 cup raw cashew butter
- 2 Tbsp arrowroot starch (I buy it HERE)
- 1 cup coconut milk
- 2 pastured eggs
- 1/2 tsp baking soda (I buy THIS one)
- 1/2 tsp sea salt (I buy it HERE)
- 2 Tbsp butter or ghee or coconut oil
- 1/2 cup maple syrup (I buy it HERE)
- 1 tsp vanilla
Directions
Preheat oven to 375 degrees F.
The easy way: Combine all of the ingredients in the high speed blender.
The not so easy way: Using a stand mixer, combine the wet ingredients first and mix until incorporated. Meanwhile, combine the dry ingredients in a separate bowl and then add the dry ingredients to the wet ingredients in the mixer until incorporated.
Bake the cupcakes for 20 minutes at 375 degrees F or until a toothpick inserted comes out clean.
This recipe makes about 12-15 cupcakes.
You can add this swiss buttercream chocolate frosting for a delicious treat!
Pin it here!
Yum, Lindsey! 🙂
Thank you Stephanie! They are really good! With frosting or without!
Can you use regular buckwheat flour or does it have to be sprouted? Thank you! -a fan 🙂
You can use regular. I find the sprouted easier to digest but regular is fine too!
… but… where is the vanilla????? It is a vanilla cupcake, no???
Nice catch – it is added now!