Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
By subscribing to the Healthy Little Vittles email list, you agree to receive updates, recipes, affiliate products I love, and stay in the know about other fun stuff going on at Healthy Little Vittles, right to your inbox!
Enter your email and I'll send the free ebook right over!
If you’ve never been much of a chai lover, I think these Grain-Free Chai Cupcakes will definitely change your mind. They have a subtle chai flavor infused in the gluten-free, grain-free, vegan cupcake and iced with a dairy-free chai buttercream frosting that every dessert lover will enjoy!
I’ve never been much of a chai spice lover. I know, I know. But these cupcakes changed my mind completely. They are perfectly spiced with chai and then topped with a subtle chai frosting. If you’re already a chai lover, then you’re really going to love these Grain-Free Chai Cupcakes!
When I was creating my dessert book, I of course had to include a cupcake recipe in there. Who doesn’t love cupcakes?! Until the book I was really disappointed with how my cupcakes turned out. Cupcakes are supposed to be light and airy… not dense like a lot of gluten-free bakery. Well my friends, all the recipe testing paid off because these Grain-Free Chai Cupcakes are sooooo soft and delicious I bet you’ll be grabbing for more!
Just look at that pillowy soft inside! I use a special grain-free flour blend: almond flour, coconut flour, and cassava flour. Then I combine that flour mixture with a vegan “buttermilk” made with plant milk and apple cider vinegar. When you combine these two ingredients and let it sit for about 5-10 minutes it curdles just like buttermilk. I use flax milk as I find it produces the best results, but oat, almond, or cashew milk could work too.
Because I’m using powdered sugar in the frosting, I keep the cupcakes themselves naturally sweetened with maple syrup to help keep the refined sugar content down. I mean, we’re having a cupcake here- so we should allow ourselves to indulge just a bit, no? 😉 They are so easy to make, the key is to let them cool completely before frosting- but other than that this is one easy gluten-free, grain-free, vegan dessert that I think everyone will love!
If you’ve never been much of a chai lover, I think these Grain-Free Chai Cupcakes will definitely change your mind. They have a subtle chai flavor infused in the gluten-free, grain-free, vegan cupcake and iced with a dairy-free chai buttercream frosting that every dessert lover will enjoy!
Ingredients
⅔ + ½ cup plant milk (ex. oat, almond, cashew- I used flax milk)
2 teaspoons apple cider vinegar
1 teaspoon pure vanilla extract
½ cup maple syrup
¼ cup avocado oil
½ cup cassava flour**
½ cup almond flour
½ cup coconut flour
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
3 teaspoons chai spice
Chai Frosting
½ cup vegan/plant butter
½ cup vegan/plant shortening
1 teaspoon pure vanilla extract
1 teaspoon chai spice
1 cup powdered sugar
Instructions
In a glass bowl or measuring cup whisk together the plant milk, apple cider vinegar, vanilla, maple syrup, and avocado oil and let it sit for about 10 minutes.
Preheat oven to 350 F. In a large bowl, stir together the cassava flour, almond flour, coconut flour, salt, baking soda, baking powder, and chai spice, then add wet ingredients and stir just enough to form a batter. Line a cupcake pan and then fill each liner just below the top. Bake 15 minutes. Let the cupcakes cool completely before frosting.
To make the chai frosting cream together the butter, shortening, vanilla, and chai spice with an electric mixer until smooth and creamy then add the powdered sugar in little bits at a time. Transfer the frosting to a piping bag and frost the cupcakes.
Notes
**Bob’s Red Mill, Otto’s, or Let’s Do Organic cassava flour works best. Not all cassava flours are equal!
Did you make this recipe?
Tag @healthylittlevittles on Instagram so I can see it!
This post may contain affiliate links. As an Amazon Associate and an affiliate for other programs, I earn a commission from qualifying purchases. Read the disclosure policy for more information.
share this post
The Healthy Little Vittles blog provides general information and discussions about health, health foods, nutritional content and value, and related subjects from time to time. Read the health disclaimer for more information.
Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.