22 Easy Gluten-Free Vegan Cupcake Recipes for Every Occasion

Cupcakes are a timeless favorite, but finding ones that are both gluten-free and vegan can be challenging.

Luckily, these 22 gluten-free vegan cupcake recipes prove that indulgence doesn’t have to come at the cost of dietary preferences.

From rich chocolate and fruity delights to spiced seasonal flavors, there’s something for everyone.

Whether you’re hosting a party, celebrating a birthday, or simply craving a sweet treat, these cupcakes are moist, flavorful, and completely plant-based.

With simple, wholesome ingredients like almond flour, coconut flour, fresh fruits, and natural sweeteners, you can enjoy a guilt-free dessert that everyone will love.

22 Easy Gluten-Free Vegan Cupcake Recipes for Every Occasion

These 22 gluten-free vegan cupcake recipes prove that cupcakes can be indulgent, flavorful, and completely plant-based.

From rich chocolate creations to fruity and spiced delights, there’s a cupcake here for every occasion.

By using wholesome ingredients and simple baking techniques, you can enjoy desserts that are satisfying, beautiful, and mindful of dietary needs.

Whether you’re a seasoned baker or trying vegan and gluten-free baking for the first time, these recipes make it easy to create cupcakes that everyone will adore.

Chocolate Avocado Cupcakes

Summary:
These rich and fudgy chocolate avocado cupcakes are a decadent treat that’s both gluten-free and vegan. The avocado adds natural creaminess and moisture, while the almond flour ensures a tender crumb. Topped with a silky vegan chocolate frosting, these cupcakes are perfect for any chocolate lover.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup mashed ripe avocado (about 1 small avocado)
• ½ cup maple syrup
• ½ cup unsweetened almond milk
• 1 tsp vanilla extract

For the frosting:

• ½ cup vegan chocolate chips
• 2 tbsp coconut cream

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
2. In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, mash the avocado until smooth, then stir in the maple syrup, almond milk, and vanilla extract.
4. Gradually fold the wet ingredients into the dry ingredients until fully combined, ensuring there are no lumps.
5. Divide the batter evenly among the cupcake liners. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow cupcakes to cool completely on a wire rack before frosting.
7. For the frosting, melt the chocolate chips with coconut cream over low heat, stirring until smooth. Let it cool slightly, then spread over the cooled cupcakes.

Conclusion:
These chocolate avocado cupcakes are a guilt-free indulgence with a moist, tender texture and rich chocolate flavor. Perfect for celebrations or just a sweet treat any day.

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Lemon Poppyseed Cupcakes

Summary:
Bright, zesty, and delightfully tender, these lemon poppyseed cupcakes are a refreshing gluten-free vegan dessert. The lemon juice and zest provide a tangy punch, while the combination of oat flour and coconut oil ensures a soft and moist texture. A light lemon glaze completes the treat.

Ingredients:

• 1 ½ cups oat flour
• 2 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 3 tbsp chia seeds + 9 tbsp water (chia egg)
• ½ cup coconut sugar
• ½ cup unsweetened almond milk
• ¼ cup melted coconut oil
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 tbsp poppy seeds

For the glaze:

• ¼ cup powdered sugar (vegan)
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
2. Mix the chia seeds with water and let sit for 10 minutes to thicken.
3. In a large bowl, whisk together oat flour, baking powder, baking soda, salt, and poppy seeds.
4. In a separate bowl, combine the chia egg, coconut sugar, almond milk, coconut oil, lemon juice, lemon zest, and vanilla.
5. Fold the wet ingredients into the dry ingredients until smooth.
6. Spoon the batter evenly into the cupcake liners and bake for 20–25 minutes, or until a toothpick comes out clean.
7. Let cupcakes cool completely. Mix the glaze ingredients together and drizzle over the cupcakes before serving.

Conclusion:
These lemon poppyseed cupcakes are light, fragrant, and bursting with citrusy flavor. They’re an elegant and healthy dessert option that pleases both vegans and non-vegans alike.

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Vanilla Almond Cupcakes

Summary:
Simple yet indulgent, these vanilla almond cupcakes are soft, fluffy, and packed with natural sweetness. Made with almond flour and coconut oil, they’re gluten-free and vegan, and the almond extract adds a subtle nutty undertone that elevates the classic vanilla flavor.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened applesauce
• ½ cup maple syrup
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• ¼ tsp almond extract

For the frosting:

• ½ cup coconut cream
• 2 tbsp maple syrup
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
2. In a bowl, mix almond flour, coconut flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together applesauce, maple syrup, coconut oil, vanilla extract, and almond extract.
4. Fold the wet ingredients into the dry ingredients until fully incorporated.
5. Divide the batter evenly among cupcake liners and bake for 20–25 minutes, or until the tops are lightly golden and a toothpick comes out clean.
6. Allow cupcakes to cool completely. Whip the coconut cream with maple syrup and vanilla, then frost the cupcakes as desired.

Conclusion:
These vanilla almond cupcakes are soft, moist, and subtly sweet, with a delicate nutty flavor. They make a perfect treat for gatherings, tea time, or whenever you crave a wholesome dessert.

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Pumpkin Spice Cupcakes

Summary:
These pumpkin spice cupcakes are the perfect autumn-inspired treat—warm, fragrant, and entirely gluten-free and vegan. With a blend of pumpkin puree, cozy spices, and almond flour, they have a tender crumb and moist texture. A simple cinnamon maple glaze adds a finishing touch.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ground ginger
• ½ cup pumpkin puree
• ½ cup maple syrup
• ¼ cup melted coconut oil
• ¼ cup unsweetened almond milk

For the glaze:

• 2 tbsp maple syrup
• 1 tsp cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and spices.
3. In another bowl, combine pumpkin puree, maple syrup, coconut oil, and almond milk.
4. Fold the wet ingredients into the dry ingredients until smooth.
5. Spoon the batter into the cupcake liners and bake for 20–25 minutes, or until a toothpick inserted comes out clean.
6. Let cupcakes cool completely. Mix maple syrup with cinnamon and drizzle over the cooled cupcakes.

Conclusion:
These pumpkin spice cupcakes are tender, flavorful, and perfectly spiced—a comforting treat for chilly days or holiday gatherings.

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Coconut Chocolate Chip Cupcakes

Summary:
These cupcakes are a tropical twist on a classic dessert, combining coconut flour with sweet vegan chocolate chips. They’re light, fluffy, and full of coconut flavor, making them an irresistible gluten-free and vegan option for dessert lovers.

Ingredients:

• 1 ½ cups coconut flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ¼ cup melted coconut oil
• ½ cup maple syrup
• 1 cup unsweetened almond milk
• 1 tsp vanilla extract
• ½ cup vegan chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
2. In a large bowl, whisk together coconut flour, baking powder, baking soda, and salt.
3. In another bowl, combine coconut oil, maple syrup, almond milk, and vanilla extract.
4. Gradually fold wet ingredients into dry ingredients, stirring until smooth.
5. Fold in chocolate chips.
6. Divide the batter evenly among cupcake liners and bake for 22–25 minutes, until a toothpick comes out clean.
7. Cool completely before serving.

Conclusion:
Coconut chocolate chip cupcakes are light, moist, and bursting with flavor. The combination of coconut and chocolate makes them a tropical delight perfect for any occasion.

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Matcha Green Tea Cupcakes

Summary:
These vibrant matcha green tea cupcakes are a unique and elegant dessert. Gluten-free and vegan, they feature almond flour and coconut milk for a moist, tender texture, with matcha powder adding a slightly earthy, subtly sweet flavor. A light coconut glaze completes the treat.

Ingredients:

• 1 ½ cups almond flour
• 2 tbsp coconut flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 tbsp matcha green tea powder
• ½ cup coconut milk
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract

For the glaze:

• 2 tbsp coconut cream
• 1 tsp maple syrup

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
2. In a bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and matcha powder.
3. In another bowl, mix coconut milk, maple syrup, melted coconut oil, and vanilla extract.
4. Fold the wet ingredients into the dry ingredients until smooth.
5. Divide the batter into cupcake liners and bake for 20–25 minutes or until a toothpick comes out clean.
6. Let cupcakes cool completely. Whip coconut cream with maple syrup and drizzle over the cooled cupcakes.

Conclusion:
These matcha green tea cupcakes are light, fragrant, and uniquely flavorful, offering a beautiful twist on a classic cupcake that’s perfect for sophisticated dessert lovers.

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Carrot Ginger Cupcakes

Summary:
These carrot ginger cupcakes are a warm, spiced treat that’s both gluten-free and vegan. The natural sweetness of grated carrots combined with fresh ginger gives a flavorful, moist cupcake. Almond flour ensures a tender crumb, and a light coconut cream frosting complements the spices beautifully.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ cup grated carrots
• ½ cup unsweetened applesauce
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract

For the frosting:

• ½ cup coconut cream
• 1 tbsp maple syrup

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
2. In a large bowl, combine almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, and ginger.
3. In another bowl, mix grated carrots, applesauce, maple syrup, coconut oil, and vanilla extract.
4. Fold wet ingredients into dry ingredients until well combined.
5. Spoon the batter evenly into the cupcake liners and bake for 22–25 minutes, or until a toothpick comes out clean.
6. Cool completely on a wire rack. Whip coconut cream with maple syrup and frost the cupcakes before serving.

Conclusion:
These carrot ginger cupcakes are tender, aromatic, and perfectly spiced. They’re a wholesome, comforting dessert that’s ideal for cozy afternoons or festive occasions.

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Peanut Butter Banana Cupcakes

Summary:
Rich and flavorful, these peanut butter banana cupcakes are naturally sweet, gluten-free, and vegan. The combination of ripe bananas and creamy peanut butter creates a moist, soft texture, while a simple banana glaze adds a touch of extra indulgence.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 ripe bananas, mashed
• ¼ cup peanut butter
• ¼ cup maple syrup
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract

For the glaze:

• 2 tbsp mashed banana
• 1 tsp maple syrup

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
3. In another bowl, combine mashed bananas, peanut butter, maple syrup, almond milk, and vanilla extract.
4. Fold the wet mixture into the dry ingredients until smooth.
5. Divide batter among cupcake liners and bake for 20–25 minutes, until a toothpick comes out clean.
6. Cool completely, then drizzle the banana glaze over the cupcakes before serving.

Conclusion:
These peanut butter banana cupcakes are soft, naturally sweet, and packed with flavor—a perfect guilt-free treat for breakfast, snack time, or dessert.

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Blueberry Lemon Cupcakes

Summary:
These bright and fruity cupcakes are bursting with fresh blueberries and a hint of lemon zest. Gluten-free and vegan, they are soft, tender, and lightly sweet, with a tangy glaze that enhances the flavor of the blueberries.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened almond milk
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• ½ cup fresh or frozen blueberries

For the glaze:

• 2 tbsp powdered sugar (vegan)
• 1 tsp lemon juice

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
2. In a bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
3. In another bowl, mix almond milk, maple syrup, coconut oil, vanilla extract, and lemon zest.
4. Fold wet ingredients into dry ingredients, then gently fold in blueberries.
5. Divide batter into cupcake liners and bake for 20–25 minutes until a toothpick comes out clean.
6. Cool completely, then whisk glaze ingredients together and drizzle over the cupcakes.

Conclusion:
These blueberry lemon cupcakes are light, fruity, and full of refreshing flavor. They’re perfect for spring or summer gatherings, or anytime you crave a bright, wholesome dessert.

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Mocha Espresso Cupcakes

Summary:
These mocha espresso cupcakes are a rich, indulgent treat with a perfect balance of chocolate and coffee flavors. Made with almond flour and unsweetened cocoa, they’re gluten-free and vegan, with a creamy coffee-infused frosting that elevates their decadent taste.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened almond milk
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp instant espresso powder

For the frosting:

• ½ cup coconut cream
• 1 tbsp cocoa powder
• 1 tsp espresso powder
• 1 tbsp maple syrup

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
2. In a large bowl, whisk together almond flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.
3. In another bowl, combine almond milk, maple syrup, coconut oil, and vanilla extract.
4. Fold the wet ingredients into the dry ingredients until smooth.
5. Divide batter into cupcake liners and bake for 20–25 minutes, or until a toothpick comes out clean.
6. Let cupcakes cool completely. For the frosting, whisk coconut cream with cocoa powder, espresso powder, and maple syrup until smooth, then frost the cupcakes.

Conclusion:
These mocha espresso cupcakes are rich, decadent, and perfect for coffee and chocolate lovers alike. They make an elegant dessert for special occasions or a luxurious afternoon treat.

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Raspberry Almond Cupcakes

Summary:
Bright, fruity, and lightly nutty, these raspberry almond cupcakes are a perfect gluten-free vegan dessert. Fresh or frozen raspberries add natural sweetness and moisture, while almond flour creates a tender, soft crumb. A simple almond glaze enhances the flavor beautifully.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened almond milk
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ½ cup fresh or frozen raspberries

For the glaze:

• 2 tbsp almond butter
• 1 tbsp maple syrup

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
3. In another bowl, mix almond milk, maple syrup, coconut oil, and vanilla extract.
4. Fold wet ingredients into dry ingredients, then gently fold in raspberries.
5. Divide batter among cupcake liners and bake for 20–25 minutes, until a toothpick comes out clean.
6. Let cupcakes cool completely. Mix almond butter with maple syrup to make a glaze, then drizzle over the cupcakes.

Conclusion:
Raspberry almond cupcakes are fruity, tender, and subtly sweet. They make a delightful dessert for brunch, tea time, or any occasion where a light, fruity treat is desired.

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Spiced Apple Cupcakes

Summary:
These spiced apple cupcakes are warm, comforting, and full of autumn flavors. Made with almond and coconut flour, fresh grated apple, and cozy spices, they’re moist and tender. A light cinnamon glaze adds the finishing touch.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ground cloves
• 1 cup grated apple
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• ½ cup unsweetened almond milk
• 1 tsp vanilla extract

For the glaze:

• 2 tbsp powdered sugar (vegan)
• 1 tsp cinnamon
• 1 tsp water or almond milk

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
2. In a bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and spices.
3. In another bowl, combine grated apple, maple syrup, coconut oil, almond milk, and vanilla extract.
4. Fold wet ingredients into dry ingredients until well combined.
5. Divide batter among cupcake liners and bake for 22–25 minutes, until a toothpick comes out clean.
6. Cool completely, then mix glaze ingredients and drizzle over the cupcakes.

Conclusion:
Spiced apple cupcakes are moist, flavorful, and perfect for cozy mornings or dessert. The blend of warm spices and fresh apple makes them a comforting gluten-free vegan treat.

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Maple Pecan Cupcakes

Summary:
These maple pecan cupcakes are a nutty, sweet, and satisfying treat. Gluten-free and vegan, they use almond flour for a tender crumb, while chopped pecans add texture and maple syrup brings natural sweetness. A simple maple glaze enhances the nutty flavor.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened almond milk
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ½ cup chopped pecans

For the glaze:

• 2 tbsp maple syrup
• 1 tsp almond milk

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
2. In a bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
3. In another bowl, mix almond milk, maple syrup, coconut oil, and vanilla extract.
4. Fold wet ingredients into dry ingredients, then gently fold in chopped pecans.
5. Divide the batter among cupcake liners and bake for 22–25 minutes, until a toothpick comes out clean.
6. Cool completely. Mix maple syrup with almond milk and drizzle over the cupcakes.

Conclusion:
Maple pecan cupcakes are rich, nutty, and naturally sweet. They make a perfect dessert for brunches, holiday gatherings, or afternoon treats.

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Strawberry Shortcake Cupcakes

Summary:
These gluten-free vegan strawberry shortcake cupcakes are fruity, light, and fluffy. Fresh strawberries add natural sweetness and juiciness, while almond and coconut flours create a soft crumb. Topped with a coconut cream frosting, they’re a summery delight.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened almond milk
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ½ cup chopped fresh strawberries

For the frosting:

• ½ cup coconut cream
• 1 tbsp maple syrup
• 2–3 chopped strawberries for topping

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
2. Whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
3. In another bowl, mix almond milk, maple syrup, coconut oil, and vanilla extract.
4. Fold wet ingredients into dry ingredients, then gently fold in chopped strawberries.
5. Divide the batter into the cupcake liners and bake for 20–25 minutes, until a toothpick comes out clean.
6. Let cupcakes cool completely. Whip coconut cream with maple syrup and frost cupcakes, topping each with chopped strawberries.

Conclusion:
Strawberry shortcake cupcakes are light, fruity, and creamy—a perfect summer treat that’s both indulgent and wholesome.

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Chai Spice Cupcakes

Summary:
These chai spice cupcakes are aromatic, warm, and comforting. Infused with cinnamon, cardamom, ginger, and cloves, they’re perfect for cozy afternoons. Gluten-free and vegan, they are tender, moist, and finished with a light coconut glaze.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cardamom
• ¼ tsp ground cloves
• ½ cup unsweetened almond milk
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract

For the glaze:

• 2 tbsp coconut cream
• 1 tsp maple syrup

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
2. In a bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and spices.
3. In another bowl, mix almond milk, maple syrup, coconut oil, and vanilla extract.
4. Fold wet ingredients into dry ingredients until smooth.
5. Divide batter evenly into cupcake liners and bake for 20–25 minutes, or until a toothpick comes out clean.
6. Cool completely. Whip coconut cream with maple syrup and drizzle or frost the cupcakes.

Conclusion:
Chai spice cupcakes are fragrant, cozy, and lightly spiced—a perfect gluten-free vegan treat to enjoy with a warm cup of tea.

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Chocolate Mint Cupcakes

Summary:
These chocolate mint cupcakes are a refreshing twist on a classic chocolate treat. Rich cocoa and almond flour provide a moist, fudgy texture, while a hint of peppermint extract adds a cool, refreshing flavor. Topped with a coconut cream mint frosting, they’re a festive and indulgent dessert.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened almond milk
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ½ tsp peppermint extract

For the frosting:

• ½ cup coconut cream
• 1 tbsp maple syrup
• ¼ tsp peppermint extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
2. In a large bowl, whisk together almond flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, combine almond milk, maple syrup, melted coconut oil, vanilla extract, and peppermint extract.
4. Fold wet ingredients into dry ingredients until smooth.
5. Divide the batter into cupcake liners and bake for 20–25 minutes, or until a toothpick comes out clean.
6. Allow cupcakes to cool completely. Whip coconut cream with maple syrup and peppermint extract, then frost the cupcakes.

Conclusion:
Chocolate mint cupcakes are rich, refreshing, and perfectly balanced. They make a delightful treat for holidays or any time you crave a cool, chocolatey dessert.

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Orange Almond Cupcakes

Summary:
These orange almond cupcakes are light, fragrant, and full of citrusy flavor. Gluten-free and vegan, almond flour and coconut oil create a tender, moist crumb, while fresh orange juice and zest give a bright, fresh taste. A light orange glaze completes these elegant cupcakes.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened almond milk
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• 2 tbsp fresh orange juice
• 1 tsp orange zest

For the glaze:

• 2 tbsp powdered sugar (vegan)
• 1 tsp orange juice

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
3. In another bowl, mix almond milk, maple syrup, coconut oil, vanilla extract, orange juice, and orange zest.
4. Fold wet ingredients into dry ingredients until smooth.
5. Divide batter into cupcake liners and bake for 20–25 minutes, or until a toothpick comes out clean.
6. Let cupcakes cool completely. Mix powdered sugar with orange juice and drizzle over the cupcakes.

Conclusion:
Orange almond cupcakes are light, fragrant, and subtly sweet. Their bright citrus flavor makes them perfect for brunches, afternoon tea, or spring and summer gatherings.

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Banana Walnut Cupcakes

Summary:
These banana walnut cupcakes are moist, flavorful, and naturally sweetened. Gluten-free and vegan, they use ripe bananas for natural sweetness and almond flour for a tender crumb. Chopped walnuts add a delightful crunch, making them a wholesome treat.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 ripe bananas, mashed
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• ½ cup chopped walnuts
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
3. In another bowl, mix mashed bananas, maple syrup, melted coconut oil, and vanilla extract.
4. Fold wet ingredients into dry ingredients until smooth, then gently fold in chopped walnuts.
5. Divide the batter among cupcake liners and bake for 20–25 minutes, or until a toothpick comes out clean.
6. Let cupcakes cool completely before serving.

Conclusion:
Banana walnut cupcakes are naturally sweet, moist, and nutty. They make a perfect breakfast treat, snack, or dessert for anyone who loves wholesome, flavorful cupcakes.

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Coconut Lime Cupcakes

Summary:
These coconut lime cupcakes are tropical, tangy, and refreshing. Gluten-free and vegan, they use almond and coconut flours for a tender texture, shredded coconut for flavor, and fresh lime juice and zest for a bright citrusy note. A light coconut glaze ties it all together.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened almond milk
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• 2 tbsp lime juice
• 1 tsp lime zest
• ¼ cup shredded unsweetened coconut

For the glaze:

• 2 tbsp coconut cream
• 1 tsp lime juice

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and shredded coconut.
3. In another bowl, mix almond milk, maple syrup, coconut oil, vanilla extract, lime juice, and lime zest.
4. Fold wet ingredients into dry ingredients until smooth.
5. Divide batter evenly into cupcake liners and bake for 20–25 minutes, until a toothpick comes out clean.
6. Cool completely, then whip coconut cream with lime juice and drizzle over the cupcakes.

Conclusion:
Coconut lime cupcakes are light, tropical, and refreshingly tangy—a perfect gluten-free vegan treat for summer gatherings or a bright afternoon snack.

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Chocolate Orange Cupcakes

Summary:
These chocolate orange cupcakes are rich, decadent, and bursting with citrus flavor. Cocoa powder and almond flour provide a moist, fudgy base, while fresh orange juice and zest add a vibrant flavor. A chocolate glaze enhances the indulgence.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened almond milk
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• 2 tbsp orange juice
• 1 tsp orange zest

For the glaze:

• ¼ cup vegan chocolate chips
• 1 tbsp coconut cream

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
2. Whisk together almond flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, combine almond milk, maple syrup, coconut oil, vanilla extract, orange juice, and zest.
4. Fold wet ingredients into dry ingredients until smooth.
5. Divide batter into cupcake liners and bake for 20–25 minutes, until a toothpick comes out clean.
6. Cool completely. Melt chocolate chips with coconut cream and drizzle over the cupcakes.

Conclusion:
Chocolate orange cupcakes are decadently rich with a refreshing citrus twist—a perfect dessert for special occasions or chocolate lovers.

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Maple Pumpkin Seed Cupcakes

Summary:
These maple pumpkin seed cupcakes are lightly sweet, nutty, and full of autumn flavor. Gluten-free and vegan, they use almond flour for a tender crumb and are topped with a simple maple glaze and crunchy pumpkin seeds for texture.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened almond milk
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• 2 tbsp pumpkin seeds

For the glaze:

• 2 tbsp maple syrup
• 1 tsp almond milk

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
3. In another bowl, mix almond milk, maple syrup, coconut oil, and vanilla extract.
4. Fold wet ingredients into dry ingredients until smooth.
5. Divide batter into cupcake liners and sprinkle pumpkin seeds on top.
6. Bake for 20–25 minutes, until a toothpick comes out clean.
7. Cool completely and drizzle with maple syrup mixed with almond milk.

Conclusion:
Maple pumpkin seed cupcakes are nutty, slightly sweet, and perfect for autumn-inspired desserts or cozy gatherings.

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Choco Raspberry Cupcakes

Summary:
These choco raspberry cupcakes combine rich chocolate with tart raspberries for a decadent, fruity treat. Gluten-free and vegan, they feature almond flour for a soft crumb and a chocolate ganache for an indulgent topping.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened almond milk
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ½ cup fresh or frozen raspberries

For the ganache:

• ¼ cup vegan chocolate chips
• 1 tbsp coconut cream

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
2. Whisk together almond flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, mix almond milk, maple syrup, coconut oil, and vanilla extract.
4. Fold wet ingredients into dry ingredients, then gently fold in raspberries.
5. Divide batter into cupcake liners and bake for 20–25 minutes, until a toothpick comes out clean.
6. Cool completely. Melt chocolate chips with coconut cream and drizzle over the cupcakes.

Choco raspberry cupcakes are rich, fruity, and indulgent—a perfect gluten-free vegan treat for chocolate and berry lovers alike.