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2 January, 2015

Vanilla cupcakes for the New Year (gluten-free, egg-free with vegan option)

Comments : 26 Posted in : eggless cakes, Gluten free baking on by : apsara Tags: , ,


Gosh, it has been more than two weeks since my last post! We started our holidays with an enjoyable road trip, but after that there has been a flu-like sickness in everyone in my family. That has kept me so busy, I’ve barely been checking other posts…sorry if I have missed yours!

But I’m back again at Fiesta Friday #49 where Angie is joined by co-hosts Mr. Fitz and Kaila, bringing some cupcakes to celebrate the new year! These are gluten-free and eggless, but you’ll hardly be able to tell because the texture is so wheat-like, with no chalk-like taste that most gluten-free flour blends tend to have. No, I have not used xanthan gum. The secret is the use of psyllium husks, that are tasteless but offer excellent binding and healthy fiber.

I recently came across these vegan, grain-free cupcakes using psyllium husks and modified it with the use of sorghum flour and yogurt. The result are these soft and moist cupcakes- just the perfect bite-size snack to start the year on a healthy note!


Vanilla cupcakes (gluten-free, egg-free)

  • Servings: 10-12
  • Time: 40 minutes
  • Difficulty: easy
  • Print



sorghum flour- 1/2 cup (55 g.)

coconut flour- 1/3 cup (36 g.)

potato starch- 4 tsp.

baking powder- 1 1/2 tsp.

salt- 1/2 tsp.

raw sugar- 3/4 cup

psyllium husks- 2 tbsp.




yogurt- 1/2 cup (use soy yogurt for vegan option)

lukewarm water- 1/2 cup

butter- 3 tbsp. (use Earth Balance/ shortening for vegan)

vanilla extract- 2 tsp.


1. Pre-heat oven to 350 °F and line a muffin pan with cupcake liners.

2. Add psyllium husks to lukewarm water. Add yogurt, melted butter, sugar and vanilla extract. Whisk and allow to sit while the dry ingredients are being combined.

3. Combine sorghum flour, coconut flour, potato starch, salt and baking powder in another bowl.

4. Add dry to wet mixture to form a thick batter.



5. Fill liners with batter about 2/3rd full and bake for 27-30 minutes or till a toothpick inserted in the middle comes clean. Allow to cool completely before enjoying them!


26 thoughts on : Vanilla cupcakes for the New Year (gluten-free, egg-free with vegan option)

  • January 2, 2015 at 10:23 pm

    A very happy new year Apsara :). Those cup cakes look good and recipe is really beneficial. Loved your first click.

    • January 2, 2015 at 10:33 pm

      Happy new year to you too, Sonal! Thanks, I had to force myself to return to blogging, and took some hasty pictures. Glad you liked the first one!

  • Pingback: Fiesta Friday #49 | The Novice Gardener

    • January 4, 2015 at 10:36 pm

      thank you, Vidya. Wish you a happy new year too!

  • January 3, 2015 at 3:35 am

    they look great! Thanks for sharing at FF49!

    • January 4, 2015 at 10:36 pm

      thank you for co-hosting Mr. Fitz. 🙂

  • January 3, 2015 at 5:15 am

    Happy new year Apsara. .. those cupcakes looks healthy and delicious. … 🙂

    • January 4, 2015 at 10:37 pm

      Thanks, Chitra. Best wishes for a great year ahead!

  • January 3, 2015 at 12:27 pm

    Very interesting to know that psyllium can be used in cooking and especially in cakes!

    • January 4, 2015 at 10:37 pm

      Yes, this was a new discovery, but I’m excited about trying more!

    • January 4, 2015 at 10:38 pm

      thanks, Julie!

  • January 3, 2015 at 3:21 pm

    Hope you family is better soon Apsara! Love the healthy ingredients here, especially the isabgol! Great idea!

    • January 4, 2015 at 10:39 pm

      We are recovering, but flu does take a while…thank you, Naina.

  • January 4, 2015 at 11:05 am

    Sounds fantastic & the tip on psyllium husk! I never knew! Happy Healthy New Year to you and your family! 🙂 XO, Violet

    • January 4, 2015 at 10:41 pm

      thank you, Violet! Glad you like it. xo

  • January 4, 2015 at 11:39 am

    This is great! I’ve learned that in gluten free baking, it’s important to give the weight of the flours. Brands are frequently inconsistent, so weight is more useful than a simple measurement size like a quarter cup. Thank you so much for giving us the weights, and of course, for brig in these cupcakes to the fiesta! Happy 2015!

  • January 4, 2015 at 10:43 pm

    Thank you so much for co-hosting the fiesta, Kaila. Happy 2015 to you too! xo

  • Anu Nagaraja
    January 6, 2015 at 2:35 pm

    lovely healthy cupcake to begin the year with. lovely Apsara. Hope you have all recovered now. I remember a few yrs ago when I had flu – it was dreadful – ended up in the hospital. such a great job despite the setback 🙂 i’ve never used psyllium – should try it!

    • January 8, 2015 at 5:36 pm

      thank you, Anu. Yes, I can completely understand the severity that a flu can have, it is taking more than 10 days.. . Still recovering. But blogging does its bit in the healing process, or so I think. 😉

  • January 8, 2015 at 5:48 pm

    Wonderful use of psyllium husk. A sweet way to add fiber to one’s diet.

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