Can I make these cupcakes without flax eggs?

Yes. Replace the flax egg (2 Tbsp flaxseed meal + 5 Tbsp water) with 1/4 cup unsweetened applesauce or 3 Tbsp aquafaba (chickpea liquid).

What gluten-free flour blend works best for this recipe?

Use a 1-to-1 gluten-free flour blend with xanthan gum already included, measured by weight if possible for accuracy. King Arthur or Bob's Red Mill are reliable options.

How do I make the mint coconut whipped cream topping?

Chill a can of full-fat coconut milk overnight, scoop the cream layer into a bowl, whip until fluffy, then fold in powdered sugar and peppermint extract or crushed candy canes.

How long do these cupcakes stay fresh?

Store unfrosted cupcakes in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Frost just before serving to keep the coconut whipped cream firm.

Can I use roasted beet puree instead of applesauce?

Yes, the recipe explicitly allows this substitution in equal quantity (1 cup), adding earthy depth while maintaining moisture and structure.

Vegan Gluten-Free Chocolate Peppermint Cupcakes

Name: Vegan Gluten-Free Chocolate Peppermint Cupcakes
Prep time: 25 min
Cook time: 33 min
Total time: 58 min
Yield: 11 servings
Cuisine: Gluten-Free
Ingredients: 1/2 scant cup unsweetened plain almond milk; 3/4 tsp apple cider vinegar or lemon juice; 2 Tbsp flaxseed meal ((to make flax eggs)); 5 Tbsp water ((to make flax eggs)); 1 1/2 tsp baking soda; 1/3 cup coconut sugar; 1/3 cup maple syrup or agave nectar; 1/4 cup melted coconut oil or vegan butter ((such as Earth Balance)); 1 cup applesauce ((or sub roasted beet puree)); 1/4 tsp sea salt; 1/4 -1/2 tsp peppermint extract; 1/2 cup unsweetened cocoa powder ((if clumpy, sift)); 1/2 cup almond meal; 1/4 cup gluten-free oat flour; 3/4 cup gluten-free flour blend; 2 batches coconut whipped cream*; 1/4-1/2 tsp peppermint extract; Crushed candy canes or sprinkles (ensure vegan-friendliness); Fresh mint

CookOSBeta

Vegan Gluten-Free Chocolate Peppermint Cupcakes | CookOS

Ingredients

1/2 scant cup unsweetened plain almond milk
3/4 tsp apple cider vinegar or lemon juice
2 Tbsp flaxseed meal ((to make flax eggs))
5 Tbsp water ((to make flax eggs))
1 1/2 tsp baking soda
1/3 cup coconut sugar
1/3 cup maple syrup or agave nectar
1/4 cup melted coconut oil or vegan butter ((such as Earth Balance))
1 cup applesauce ((or sub roasted beet puree))
1/4 tsp sea salt
1/4 -1/2 tsp peppermint extract
1/2 cup unsweetened cocoa powder ((if clumpy, sift))
1/2 cup almond meal
1/4 cup gluten-free oat flour
3/4 cup gluten-free flour blend
2 batches coconut whipped cream*
1/4-1/2 tsp peppermint extract
Crushed candy canes or sprinkles (ensure vegan-friendliness)
Fresh mint

19 Ingredients

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Instructions

1
FOR CUPCAKES: Preheat oven to 375 degrees F and line a muffin tin with 11 paper liners (I like this brand // amount as original recipe is written // adjust if altering batch size), or lightly grease.
2
Measure out almond milk and add vinegar or lemon juice. Stir and let curdle while moving onto the next step.
3
Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes.
4
Add baking soda to the almond milk vinegar mixture and stir.
5
Add the sugar, maple syrup and almond milk mixture to the flax egg and beat to combine. Then add melted coconut oil, applesauce, salt, and peppermint extract, and mix.
6
Add cocoa powder, almond meal, oat flour, and gluten-free flour blend and beat to combine. If the batter appears too thick, add a touch more almond milk, but it should be perfect. If too thin, add a little more gluten free flour blend + cocoa powder. Taste and adjust amount of peppermint extract as needed.
7
Divide batter evenly between lined muffin tins (should be enough for 11 as original recipe is written // adjust if altering batch size), filling generously 3/4 full.
8
Bake for 29-34 minutes or until puffy and a toothpick inserted into the center comes out clean.
9
Let rest in the tin for 10-15 minutes, then remove and let cool completely on a cooling rack. Don’t try to sample early because they need to fully cool or they tend to stick to the wrappers.
10
FOR COCONUT WHIP: Rinse out mixing bowl and add two cans hardened, chilled coconut cream. Beat until light and fluffy, then add peppermint extract and organic powdered sugar to taste. Taste and adjust flavors as needed. Then scoop into a large freezer bag and set in refrigerator to chill.
11
Once cupcakes are completely cooled and you're ready to serve, cut a corner of the coconut whipped cream bag off and pipe a generous amount onto each cupcake. You’ll likely have leftovers.
12
Lastly, add desired toppings, such as crushed peppermint candy and fresh mint leaves.
13
Will keep well-covered in the refrigerator for 2-3 days, though best when fresh. If possible, don't frost until serving for best results!