Vegan gluten free cupcake recipe – Blueberry Vanilla

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I was going to a vegan potluck Halloween party this weekend so I decided to make a cupcake version of my mum’s blueberry vanilla sponge cake. Veganising recipes can be a hit and miss sometimes, but I hope you like my vegan gluten free cupcake recipe!

Vegan gluten free cupcake recipe – Blueberry Vanilla
Recipe type: Cakes
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 

Delicious moist blueberry vanilla cupcake cake recipe, vegan gluten free. Serves 12.
  • 2 cups gluten free flour mix
  • 1 cup brown sugar
  • 1 cup water
  • ⅓ cup coconut oil, melted
  • ½ cup frozen blueberries
  • ½ tsp salt
  • 1 tsp aluminium free baking powder
  • 1 tsp baking soda
  • 1 tsp organic vanilla essence
  • 1 tsp apple cider vinegar
  • 1 cup Nuttelex (vegan margarine)
  • 4 cups icing sugar
  • 1 tsp organic vanilla essence
  1. Preheat oven to 180 degrees Celcius.
  2. In a large bowl mix all cupcake ingredients except blueberries.
  3. Add cupcake papers to a cupcake tray, and ½ fill each cupcake with the batter. (I add mine into a Pyrex mug with a spout so it is easy to pour).
  4. Now that the cake batter is in the tray add 3-4 frozen blueberries to each cupcake.
  5. Bake in the oven for about 25 minutes or until they are nice and golden.
  6. Let the cupcakes cool completely before frosting.
  1. Add all ingredients to a bowl and mix on high with an electric mixer until the frosting is smooth.
  2. Once the cupcakes are cool top them with frosting and serve.


Vegan gluten free cupcake recipe


Vegan gluten free cupcake recipe


Vegan gluten free cupcake recipe


About The Author

I'm Vanja and I'm a vegan living in Sydney. I was brought up vegetarian from the age of 8. I have been vegan from January 2013 and it was the kindest decision I have ever made. I'm the website and graphic designer here at The Power Plant, as well as a contributing author. I take my own food photos and I love creating new recipes. In real life I'm a marketing consultant at Stace & Co.

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