Vegan Gluten Free Easter Nest Cupcakes

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Easter is a time for sweet treats, and these Gluten Free Vegan Easter Nest Cupcakes are the perfect festive bake! Whether you’re catering for those who are gluten free, dairy free, or egg free, or just want a delicious and easy homemade treat, these cupcakes are a must-try.

They are light, fluffy, and completely free from animal products. But you would never guess! A simple gluten free flour blend (I like to use Dove’s Farm gluten free self raising flour) keeps them soft and fluffy. The combination of plant based milk and dairy free butter ensures they stay moist and flavourful. The egg is replaced by an egg replacer powder – I use Orgran no egg. The best part? They are super easy to make. No fancy equipment needed, just a mixing bowl, spoon, and a little Easter excitement!

To give these cupcakes their adorable nest look, I pipe on a rich and creamy dairy free chocolate icing. Then I top each one with Mummy Meegz Chickee Eggs. These delicious vegan mini eggs are the perfect alternative to traditional Easter chocolates. They have a crisp shell and a smooth ‘milk’ chocolate centre that melts in your mouth. They look absolutely gorgeous sitting in their little nests and add the perfect Easter touch.

Whether you are baking with kids, whipping up a batch for an Easter party, or just treating yourself to a seasonal delight, these gluten free vegan Easter nest cupcakes will bring a smile to everyone’s face. Best of all, they prove that gluten free and vegan baking can be just as indulgent and delicious as traditional recipes.

If you like these gluten free vegan Easter nest cupcakes and would like to try out some more vegan Easter recipes here’s a few suggestions –

• Vegan Easter Cookies
• Vegan Carrot Cake
• Vegan Easter Popcorn Bars

Easter Nest Cupcakes

Difficulty: Easy

Servings

12

servings

Prep time

40

minutes

Cooking time

25

minutes

Total time

1

hour 

5

minutes

These chocolate Easter nest cupcakes are so tasty and fluffy you wouldn't know they are gluten free and vegan.

Ingredients

• For the Cupcakes

• 150g Gluten Free Self Raising Flour

• 150g Caster Sugar

• 150g Vegan Butter

• No Egg Replacer Powder (2 eggs made up as per instructions on the box)

• 25g Cocoa Powder

• 88ml Soya Milk

• 1 tsp Vanilla Extract

• For the Icing

• 250g Vegan Butter Block

• 500g Icing Sugar

• 50g Cocoa Powder

• 1 tsp Vanilla Extract

• Pack of Mini Eggs (I use Mummy Meegz)

Directions

• For the Cupcakes
• Preheat your oven to 170ºc/340ºf fan and line a 12 hole cupcake tin with cupcake cases.
• Cream together the vegan butter and sugar in a stand mixer or in a bowl using a hand mixer.
• Mix in the egg replacer until fully incorporated.
• Sieve in the cocoa powder and half of the flour. Mix until combined.
• Mix in all of the soya milk then add the remaining flour and mix well.
• Divide the mix evenly into the cupcake cases and bake for 20-25 minutes. Leave to cool.
• For the Icing
• With a hand or stand mixer beat the butter and vanilla extract until soft.
• Sieve in the icing sugar and cocoa powder and mix until combined.
• Use a piping bag with a large open star tip (I use a wilton 6b) to pipe the chocolate icing onto each cupcake in a swirl. Pipe another layer around the edge to make the nest.
• Add three mini egg chocolates to each cupcake.