• 1/2 cup plus 3 tbsp Bob’s gluten free flour (regular white flour or spelt will work for a non-gf version) (90g)
  • 1/4 tsp xantham gum
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup xylitol or sugar of choice (90g)
  • 1/4 cup mayonnaise spread (such as Earth Balance, Vegenaise, or even homemade cashew mayo) (58g)
  • 1 1/2 tsp pure vanilla extract
  • 1/3 cup plus 1 tbsp water (95g)


  1. Gluten Free Cupcakes Recipe: Preheat oven to 350F. Place 6-7 liners inside a cupcake pan. In a large bowl, combine first five ingredients and stir well. In a separate bowl, combine remaining ingredients and whisk together until the mayo spread is completely smooth. Pour wet ingredients into dry and stir until just evenly combined.  Divide among the liners (these cupcakes rise a lot), and bake 22 minutes or until cupcakes have domed and a toothpick comes out clean. Remove from the oven and let sit 15 minutes before removing from the pan. Refrigerate for optimum freshness. (The recipe for the healthy chocolate frosting shown in the photos is linked under the second picture in this post.)
  2. *View Gluten Free Cupcakes Nutrition Facts*

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