Allergen-Free Mini Cupcakes

READY IN: 35mins
Recipe by TaDa3918

Adapted from a cake recipe - for those needs allergy free indulgence! The recipe can be adapted in many ways; with cocoa powder to make a chocolate cupcake; add chocolate chips; add orange extract, etc....

Top Review by arbonnemom2

I"m always looking for good recipes for my son who is allergic to gluten, egg and dairy. I made these cupcakes for him during the holiday season, so I substituted pumpkin puree for the banana and 1 teaspoon pumkin pie spice for the vanilla. I used a dairy free buttercream frosting on them and my son LOVED them!! I did have some issues with the recipe though. The name says mini cupcakes, but it actually makes 12 full size cupcakes, also I greased the pan, better to be safe than sorry. They were super simple to make and I look forward to baking them many times in the future!!

Ingredients Nutrition


  1. Blend flaxseed with water until smooth, set aside.
  2. Once flaxseed is thicken, add banana and blend until smooth.
  3. Preheat the oven to 180C/350°F.
  4. Sift all purpose gluten free flour with baking powder in a mixing bowl
  5. Add sugar, olive oil and rice milk.
  6. Add blended flaxseed & banana
  7. Add Vanilla Extract.
  8. Set the mixer to low and beat until everything combined.
  9. Set the mixer to medium and beat for about one minute.
  10. Bake for 20-25 minutes.
  11. Frosting as desired.

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