GF Vanilla Cupcakes with Mocha Icing

Gf Vanilla Cupcakes With Mocha Icing

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Tiffany Whittaker


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


★★★★★ 1 vote

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

How to Make GF Vanilla Cupcakes with Mocha Icing


  1. Preheat the oven to 350ºF. Line a 12-cupcake tin with paper or parchment liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cook time: 1 hour Yield: Serves 12

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About GF Vanilla Cupcakes with Mocha Icing

Course/Dish: Cakes

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