Ingredients

The following ingredients have 12 Servings
  • 1 1/4 cup non-dairy milk (I used almond)
  • 3/4 cup white sugar
  • 1/3 cup oil (I used sunflower)
  • 1 tbsp vanilla extract
  • 3/4 cup blanched almond flour
  • 1 3/4 cup gluten free all purpose flour
  • 1 tbsp corn starch
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup rainbow sprinkles

Instruction

  • Preheat the oven to 350 degrees Fahrenheit.
  • Line a 12 cavity cupcake tray with liners and set aside.
  • In a medium bowl, whisk together all wet ingredients.
  • Whisk in the dry ingredients (except for the sprinkles), making sure to spoon and level the flour, don't scoop straight from the bag.
  • Whisk until completely smooth. Fold in the sprinkles.
  • Scoop into your prepared tin, filling each about 3/4 of the way up.
  • Bake for 21-25 minutes, 23 is usually right in my oven, but check with a toothpick for doneness.
  • Remove from the oven and let cool completely. I suggest letting them cool in the pan for 15 minutes, then carefully remove and let finish cooling on a wire rack.
  • Once cool, frost with my homemade vegan vanilla buttercream and enjoy!