Average Recipe
Prep Time
20 minutes
Wait Time
20 minutes
Cook Time
30 minutes
12 cupcakes

This gluten-free and egg-free cupcake recipe uses unrefined ingredients to create a delicious and moist vegan cupcake. Reduce the spices and use this recipe for your child’s first birthday cake! I like to frost these with the Dairy-Free Buttercream Frosting (using white-fleshed sweet potatoes) and decorate them with finely grated fresh nutmeg.


Dry Ingredients

1½ cups teff flour
¼ cups tapioca flour
2 teaspoons baking powder
½ teaspoons baking soda
½ teaspoons sea salt
2½ teaspoons cinnamon
1½ teaspoons ground ginger
¼ teaspoons ground nutmeg

Wet Ingredients

1½ cups boiling water
½ cups medjool dates pitted
½ cups prunes
2 tablespoons ground chia seeds
10 tablespoons avocado oil (½ cup + 2 tablespoons)
¼ cups maple syrup
¼ cups blackstrap molasses
2 teaspoons vanilla extract