I’ve got a couple of winners to share. If you’re looking for delicious, gluten free, VEGAN cupcake recipes, you’ve hit the jackpot today. These are easy to make and really, really good. No weird gritty texture. No weird aftertaste. None of that nonsense. (For those who don’t eat/bake/experiment with GF stuff, it’s pretty near impossible to find a GF baked good or recipe that doesn’t have egg in it. Gluten free and eggs seem to go hand in hand. The fact that these are GF AND vegan is a real treat.)

Gluten free baking is pretty tricky. I’m still not very good at it, but I learn a little more every time I try out a new recipe. Trying to make a gluten free and vegan chocolate cake was really challenging for me. I tried no fewer than 10 recipes before finding this one, which was so easy to make (and only uses 1 GF flour) that I thought for sure it would be another fail for me. Not so.

I’m telling you– this recipe is a winner. Since it’s not my recipe, I can’t post it here, but you can follow this link to get it. Go now. I did make one small change and that was the addition of 1/8 tsp of xanthan gum. It’s a texture thing– it’ll make it just a tad more chewy and a little less crumby. You can totally leave it out and still get a great result.



And through more experimentation, I found this other little gem. Add some lemon extract to this GF vanilla cupcake recipe here and you’ve got yourself one lemony, delicious little cake. Again, not my recipe, but I’ve made several little tweaks to it which you’ll see in “Note #3″ after you follow the link. I also topped it with a lemon buttercream, which is nothing more than a vanilla buttercream with lemon extract added.

Although I haven’t tried it, I’m fairly certain you could add any extract to the batter to change up the flavor. Orange might be nice, or maybe some lemon and lavender. Or lemon cake with lavender frosting. Actually that sounds REALLY good– I just might have to give that a try next after I recover from my sugar hangover.