Gluten-Free and Vegan Gingerbread Cupcakes

Yield: 14-15 cupcakes

Don’t tell anyone, but this cupcake recipe will happily double as a muffin recipe. Just skip the icing!


  • 1 cup teff flour
  • 1 cup sorghum flour (or brown rice flour)
  • ½ cup arrowroot flour (or tapioca flour)
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 ½ tsp ground ginger
  • 1½ tsp cinnamon
  • ½ tsp ground cloves
  • 2 tsp ground chia or 1 tsp xanthan gum
  • ½ tsp sea salt
  • ½ cup coconut oil, liquefied
  • 2/3 cup maple syrup or agave
  • 1/3 cup unsulphured molasses
  • 6 tbsp unsweetened applesauce


  1. Heat oven to 350 degrees. Line a cupcake pan with cupcake liners, or grease lightly with coconut oil.
  2. In a medium sized bowl sift flours, baking soda, baking powder, ginger, cinnamon, cloves, ground chia OR xanthan gum and sea salt.
  3. In a large bowl beat oil, syrup, molasses, and applesauce until combined. Stir in sifted flour mixture until well combined.
  4. Fill cupcake liners (full) and bake at 350 degrees for 20-24 minutes, or until a toothpick comes out clean.


We frosted ours with homemade cane sugar frosting.

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