Light and melt in your mouth Vanilla Oat Cupcakes will become your new favorite treat! Warm vanilla flavor in a tender cupcake that is oil free, vegan and oat based!
Everyone loves cupcakes!! These Vanilla Oat Cupcakes are simply delectable! They are light, fluffy & melt-in-your-mouth good! You wouldn't even know that they're basically a health food. 😂
The warm vanilla flavor in these cupcakes will have your taste buds exploding.
This cupcake recipe is oil free and vegan. It's made of a blend of oat and whole wheat flour and sweetened with coconut sugar and hidden fruit.
I highly recommend you pair them with the warm flavors of this Cashew Date Frosting. 🤤
These cupcakes are made from simple ingredients, most of which you probable already have in your pantry! Here's what you'll need...
- apple cider vinegar
- soy milk
- vanilla extract
- oat flour
- whole wheat flour
- coconut sugar
- baking powder
- baking soda
- sea salt
- unsweetened apple sauce
That's it! Wholesome ingredients that can be commonly found in many kitchens!
Here's the step by step instructions!
- Start by making a simple vegan buttermilk, by combining the apple cider vinegar and the soy milk. Set aside. This enhances the flavor of the cupcakes, helps the cake rise, and adds a warming depth to your finished cupcakes.
- In a medium sized mixing bowl, whisk together your dry ingredients.
- Stir in your "buttermilk" and remaining wet ingredients until just combined and no dry flour remains.
- Divide batter between a cupcake pan (I like this one!) prepared with non-stick spray or cupcake liners and bake!
Tips & Common Questions
Measuring your flours- When making these cupcakes (or any baked good) you should always try to opt to measure your flours by weight when possible. This leads to the most consistent results. If you are unable to weigh, use the scoop and level method. Simply use a scoop or spoon to fill your measuring cup and then level off before adding.
Oat Flour- Buying oat flour can get expensive! I opt to blend my own. Dump old fashioned rolled oats into your high power blender and process oats to the finest flour you can manage.
Can I swap the soy milk? In my experience, soy milk gives the best "buttermilk" type results, as other varieties of plant based milk don't quiet "curdle" in the same way. However, this recipe will still work with other plant based milks.
Can I swap the coconut sugar? I have not tested other sugars in this recipe as I personally prefer the warmth of coconut sugar. In theory, light brown sugar would be the best swap for this recipe.
Should I decorate these?? Well OF COURSE YOU SHOULD!! Feel free to decorate these cupcakes in any way you please! I love to pair these cupcakes with my favorite Cashew Date Frosting for a rich topping with hints of salted caramel. *drool*
Why only 6 cupcakes? I made this recipe with everyday life in mind. When you want a sweet treat, or it's a small birthday celebration and you just need a small amount. But, this recipe is easily doubled if you need more!
After completely cooled, these cupcakes can be frosted or decorated however you like! Store in an airtight container in the fridge until ready to serve. Will last up to 5 days.
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Take a nibble on some more sweet treats!
Vanilla Oat Cupcakes
- 2 teaspoons apple cider vinegar
- ⅓ cup soy milk
- 1 teaspoon vanilla extract
- ¾ cup oat flour 69g
- ½ cup whole wheat flour 56g
- ½ cup coconut sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ⅓ cup unsweetened apple sauce
- Prepare - Preheat oven to 350°F and line cupcake pan with 6 liners.
- Mix "buttermilk" - in a small bowl mix together apple cider vinegar, soy milk and vanilla extract. Mix and set aside.
- Whisk together dry ingredients - In another bowl, whisk together, oat flour, whole wheat flour, coconut sugar, baking powder, baking soda and salt.
- Combine - Pour buttermilk mixture and applesauce over dry ingredients and mix until the dry ingredients are all just incorporated. Divide batter into prepared cupcake pan, makes 6 cupcakes.
- Bake - Bake for 17-19 minutes until toothpick comes out mostly clean or with just a crumb or two. Allow to cool completely before frosting or eating.