Vegan Vanilla Cupcakes (gf)

Vegan vanilla cupcakes drizzled with chocolate. These vegan vanilla chocolate cupcakes are vegan, gluten-free, oil-free, refined sugar-free, nut-free, and so delicious. If you love cupcakes, these delicious vegan vanilla cupcakes with chocolate are something for you.

The idea to style these cupcakes sort of upside-down came while I was shooting the same cupcake setting repeatedly, and I didn’t find the pictures very innovative no matter what I tried. The cupcakes looked dull, and the styling was just one big old cupcake cliché. After 100 photos, I realized that these cupcakes look way better when turned upside down. Three shots later, I was pleased with the result. A big hooray for no rules in the world of food styling!

Vegan Vanilla Cupcakes

The quest to perfect vegan gluten-free vanilla cupcakes wasn’t easy but worth it. 

These vegan vanilla cupcakes are a must-try: a blender, less than 10 ingredientsnaturally sweetened, oil-free and gluten-free. Let’s bake!

How To Make Gluten-Free Vegan Vanilla Cupcakes

These cupcakes are gluten-free because we are using gluten-free flour for this recipe.

Start with mixing the water and dates. Plant-based milk replaces dairy milk, and blended dates replace eggs.

Due to the number of dates, there is no need for a sweetener (such as maple syrup), but don’t skip the vanilla extract for that typical big vanilla flavor.

Next, add the other ingredients to the same blender: yup, no mess, or endless bowls to clean up.

I included baking powder for leavening. And for more flavor, I added sea salt.

You’ll love these vanilla cupcakes, they’re:

  • Light & fluffy
  • Gluten-free, if you use gluten-free oat flour
  • Perfectly sweet
  • Topped with an easy to make chocolate drizzle
  • Oil-free (just a small amount of oil /maybe you will use a tiny bit of oil to prevent sticking to the mold)
  • Nut-free if you use milk such as rice/oat/hemp milk
  • Free from white refined sugars, as sweetened with dates

Are you craving more sweet recipes? You might the following recipes too:

Let me know what you think of these vanilla cupcakes! If you make this recipe, please pop back and rate it and let me know how it turned out. If you also take photos,  tag me #thegreencreator on Instagram as I’d love love to see your creations!

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Upside Down Vegan Vanilla Chocolate Drizzle Cupcakes

Vegan vanilla cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: The Green Creator
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: about 5 cupcakes depending on the size of the mold 1x
  • Category: dessert, sweet, baking
  • Method: blender, oven
  • Cuisine: american
  • Diet: Vegan


Vegan vanilla cupcakes drizzled with chocolate. These vegan vanilla chocolate cupcakes are vegan, gluten-free, oil-free, refined sugar-free, nut-free, and so delicious.



Vanilla Cupcakes

  • 1 cup pitted Medjool dates (about 12 dates)
  • 1 cup water
  • 1 cup oat flour (add more flour if too dry) – or use any other flour you wish
  • 3 tbsp vanilla essence
  • 1 tbsp baking powder
  • 1/4 cup plant-based milk
  • 1/2 tsp salt

Chocolate Drizzle

  • 6 tbsp water or plant-based milk
  • 2 tbsp cacao powder (or cocoa powder)


Chocolate Drizzle:

Mix the cacao powder and water in a small bowl and set aside.


Preheat the oven to 350F.

In a blender, blend the dates and water until smooth. (A highspeed blender works best for this)

Add the oat flour, baking powder, vanilla, and plant-based milk. Blend until well combined.

Spoon the batter into muffin / cupcakes tins/mold. These can be oiled very lightly or use parchment baking paper to prevent sticking. Fill the mold 3/4 and smooth the tops.

Bake at 350F for approximately 20-30 minutes.

Remove from the oven and let the cupcakes cool on a cooling rack in the mold.

Once they are completely cool, take the cupcakes out of the mold and drizzle with the chocolate drizzle.

Keep the cupcakes in the fridge.


The cakes are suitable for freezing. Let them cool completely, and then pack into a freezer-proof container and freeze for up to 3 months. Defrost fully before serving.

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