Gluten-Free and Vegan Heavenly Cupcakes

I don't know about you, but when I am in a Crohn's flare or recovering from one, all I crave are sweets. Perhaps it is my brain going into survival mode because I cannot eat super fibrous vegetables, but regardless of the reason, I want desserts and only desserts! The problem is, refined sugar is inflammatory and causes more stomach aches and discomfort than I originally felt. So, I had to find a way to satisfy my sweet tooth without causing more GI distress.

Also, many people with IBD have found that a gluten-free and/or vegan diet has been helpful in managing symptoms. (I, personally, have been gluten-free for 6 years and it has greatly improved my quality of life.) I wanted to share a recipe that offers patients gluten-free and vegan options while being extremely tasty and satisfying and does not contain refined sugar. Enjoy a small taste of deliciousness without the guilt with these Heavenly Cupcakes!

Makes 24 cupcakes

Ingredients for gluten-free and vegan heavenly cupcakes recipe

  • 3 cups of cassava flour
  • 2 cups of coconut sugar
  • 1 tsp salt
  • 2 tsp baking soda
  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup avocado oil (or melted coconut oil)
  • 2 tbsp apple cider vinegar
  • 2 tsp vanilla extract
  • 4 cups of cold water

Directions for gluten-free and vegan heavenly cupcakes:

  1. Preheat oven to 350 F.
  2. In a large bowl, mix flour, sugar, salt, baking soda, and cocoa powder.
  3. Make three wells and pour oil in one, apple cider vinegar in another, and vanilla extract in third.
  4. Pour cold water over entire bowl and mix well with a fork. (Batter will be quite thick)
  5. Spoon 2 Tbsp. of batter into each cupcake mold.
  6. Bake 15-18 minutes, until toothpick inserted comes out clean.
  7. Optional: frost with your favorite icing (pictured: vegan vanilla icing) or leave plain.

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Nutrition facts

Per Serving

  • calories: 77
  • cholesterol: 0mg
  • dietary fiber: 1.2g
  • potassium: 65mg
  • protein: 0.6g
  • saturated fat: 0.4g
  • sodium: 203mg
  • total fat: 1.3g
Photograph by Julie Palumbo. All rights reserved. Used with permission.
Do you have any recipe requests? Share them in the comments below! Or, let us know if you tried this recipe and how it turned out!

Disclaimer: Everyone with inflammatory bowel disease is different. We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.


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