October 04, 2022 2 min read


Delicious cupcakes bursting with autumn flavors. These gluten-free cupcakes utilise maple syrup as a natural sweetener. Serve a couple of these with a cup of hot tea or coffee.

    • 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 (Not all cassava flours are equal. Be sure to use a reputable brand that doesn't turn out runny.)
    • ½ cup almond flour
    • ½ cup coconut flour
    • ¼ teaspoon salt
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 3 teaspoons chai spice
    • ½ cup vegan/plant butter
    • ½ cup vegan/plant shortening
    • 1 teaspoon pure vanilla extract
    • 1 teaspoon chai spice
    • 1 cup powdered sugar
  1. 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.
  2. 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.
  3. 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.


GINA FONTANA @healthylitttlevittles  www.healthylittlevittles

Gina Fontana, is the recipe developer, photographer, and certified health coach behind the popular blog Healthy Little Vittles, where she shares delicious plant-based, gluten-free recipes. In 2013, after a lifelong search for answers to her unexplained health ailments, Gina was diagnosed with thyroid disease. Switching to a gluten-free, plant-based diet transformed her life, prompting Gina to share her journey with others. Through her story, recipes and creative photography, Gina’s mission is to inspire people to pursue a healthier lifestyle and nourish our bodies with whole, plant-based foods. She is the published author of the books Moon Milk and The Beginner's Guide to Gluten-Free Vegan Baking. She lives in Columbus, OH with her husband, 5 year old son, 3 year old daughter, and two fur babies.