Gf Vanilla Cupcakes With Mocha Icing Recipe

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GF Vanilla Cupcakes with Mocha Icing

Tiffany Whittaker


Delicious Gluten Free Vanilla Cupcakes are melt in your mouth good. Recipe obtained from Gluten Free Goddess Recipes website

pinch tips: How to Grease a Pan




25 Min


40 Min


1 c
sorghum flour or brown rice flour
1 c
tapioca starch
1 c
organic cane sugar
1/2 tsp
sea salt
1 tsp
baking powder
1 tsp
baking soda
1 tsp
xantham gum
1 c
vanilla soy, rice, coconut, almond, or regular milk
1/4 c
organic free-range eggs beaten or ener-g egg replacer
3 Tbsp
coconut oil melted (or vegetable oil)
1 Tbsp
vanilla bourbon extract (or reg vanilla ext)
1/4 tsp
lemon juice


2 c
powdered sugar
2 Tbsp
cocoa powder
2-3 Tbsp
vegan butter
2 oz
cold strong coffee (more as needed or use vanilla rice milk if you dont like coffee)
1 tsp
bourbon vanilla extract or reg vanilla ext

Directions Step-By-Step

Preheat the oven to 350ºF. Line a 12-cupcake tin with paper or parchment liners.
In a mixing bowl, whisk the flour, starch and dry ingredients together. Add in the non-dairy milk, eggs or egg replacer, coconut oil, vanilla and lemon juice. Beat with a mixer until the cake batter is smooth. Do not over-beat.
Using an ice cream scoop, plop the batter into the twelve liners. Smooth out the tops with wet fingers.

Bake in the center of a preheated oven until firm and dome shaped. For me this took about 15-18 minutes at sea level but they may take up to 20 to 22 minutes, depending upon your particular oven and altitude.
Cool the pan on a wire rack briefly, then gently pop out the cupcakes and continue cooling on a rack (this avoids steaming the bottoms).

Make your icing as follows.
Dairy Free Mocha Icing:

Starting with a small amount of liquid, beat the sugar and cocoa powder to incorporate the shortening, coffee and vanilla. If you need more liquid, add a small amount at a time. Beat for two minutes or so until smooth. If you need to stiffen the frosting, add a little more confectioner's sugar.
Chill the frosting before using it. I chill it, covered, for roughly an hour. Frost the cupcakes. Cover in an air-tight container until serving. best eaten the first day. If making ahead of time, chill frosted cakes briefly in the freezer before wrapping individually and freezing.
Cook time: 1 hour Yield: Serves 12

About this Recipe

Course/Dish: Cakes