Gluten-free cupcakes

Written By Alegría Vegana

Back in 2020, I found myself staring at a bag of coconut flour in my mom’s kitchen, wondering if gluten-free baking was some kind of sorcery. Could I really make something delicious without traditional flour? Challenge accepted! Armed with YouTube tutorials and a curious mind, I started experimenting—some attempts were amazing, others… well, let’s just say my family became very patient taste testers.

As Alegría Vegana took shape, my obsession with gluten-free baking grew. I knew that if done right, it could be a healthier and equally delicious alternative. Then, when I arrived in the U.S., I was thrilled by the endless gluten-free options. But my excitement quickly turned into shock—so many ingredients, so much sugar! I realized that homemade was the way to go.

That brings us to today! We’re making the simplest gluten-free batter—versatile enough for cupcakes, cookies, or even a tart or cheesecake base. Our secret weapon? Oats! Oh, and don’t forget the most important ingredient—love.

¡Manos a la obra! Let’s bake!

What you need

● Blender
● Bowls
● Tray to bake
● Spatula
● Cups and tablespoons

Ingredients

  • 2 cups oat flour

  • 1 cup dates

  • 1/4 cup peanut butter

  • 1/3 cup ground flaxseed

  • 2/3 cup soy milk

  • 1 teaspoon extract (I used almond!)

  • Shredded coconut*

  • Cocoa powder*

*These are optional

Process

Beforehand, heat some water to soak the dates for a few minutes or you can also do it overnight.

  1. Blend the dates, peanut butter, milk, and extract in a blender.

  2. In a bowl, mix the oat flour and ground flaxseed.

  3. Add the wet mixture to the bowl and combine all the ingredients well. If you think it needs a bit more water/milk, feel free to add it. The mixture may be slightly wet, but that’s okay—we’re letting it rest for about 30 minutes so it can firm up.

  4. While you wait, preheat your oven to 400°F (200°C).

  5. Once the mixture is ready, roll it into small balls, coat them with your favorite toppings, and place them in a cupcake mold—or shape them into cookies if you prefer!

  6. Bake for about 15 minutes.

  7. Let it chill for a few minutes and enjoy!

Notes

● When your cupcakes are chill, place them in a plastic container or a plastic bag for a long shelf life.
● You can use herbs, seeds or any kind of ingredient that you want to coat.
● You can switch the extract or spices to this recipe for a different flavor, ex. you can add 1 tsp of cinnamon powder or vanilla extract.

Alegría Vegana
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