Allergy Mums / Support for families with allergies

publication date: Dec 17, 2015

Gluten Free, Vegan Cinnamon Cupcakes

Gluten Free, Vegan Cinnamon Cupcakes


Cinnamon is a great spice – very Christmassy naturally. Along with Ginger and Nutmeg. These cupcakes stick to Cinnamon but get a double hit with the addition of cinnamon sugar drizzled in the middle.  We’re continuing to test the plain gluten free flour provided by Nancy at The results have been brilliant and we’re very pleased with these cupcakes.  

Do add the cinnamon sugar in the middle of the cupcake. It only takes a few minutes and it really does give them an extra burst of flavour.  I’ve used edible glitter spray on them to make them glisten and glimmer for the holiday season!

Free From: Gluten, Dairy, Egg, Soya



250 ml Koko Coconut milk (or any non-dairy, soya free milk)

5 ml apple cider

200 g plain gluten free flour from

½ tsp Xanthan Gum

250 ml Caster Sugar

¼ tsp salt

80 ml Dairy Free Margarine – I use Pure Sunflower Margarine

1 tsp vanilla

1 tsp baking soda

2 ½ tsp baking powder

½ ripe banana – mashed

2 tsp cinnamon

Cinnamon Sugar – 1/8 cup brown sugar plus 2 tsp cinnamon




Preheat oven to 350°F, 170°C

Line muffin tin with cupcake holders.

Add the apple cider vinegar to the milk and put to one side.

Cream the sugar and margarine until light and fluffy. Add in the vanilla, salt, baking soda, baking powder, and cinnamon. Mix to incorporate. Mix in the mashed banana.

Sift in the flour and Xanthan Gum and mix. Slowly add in the milk mixture until you have a smooth batter.

Fill the muffin cases up to about ½ full and sprinkle with the cinnamon sugar. Top with another dollop of batter so that the sugar is covered.

Bake for 17-20 minutes or until a toothpick comes out clean. Cool in the tin for 10 minutes, then on a wire rack.

Top with buttercream icing with 2 tsp of cinnamon added to the mix.

Here's the recipe for the buttercream -


These are a great cupcake, full of cinnamon and the banana helps to bind together the gluten free flour. The cinnamon sugar sprinkled in the middle makes for a nice sweet addition.

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