Yes, these cupcakes are free of gluten, casein, soy, egg and nuts! I love them because they are a great subversive dessert food for kids (as are the banana cupcakes here). I modified Applesauce Spice Cake to be specifically egg free/vegan. You can frost them with vanilla Mock Buttercream Frosting or eat them straight up plain - either way, they taste great.
1 cup sorghum flour
1/4 cup millet flour
1/4 cup rice flour (or millet flour)
1/2 cup tapioca flour
1 1/2 tsp. xanthan gum
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. ginger
1/2 cup canola oil
1 1/4 cups sugar
1/2 tsp. vanilla extract
2 tbsp. ground flax seed meal
6 tbsp. boiling water
1 cup applesauce
1/4 cup rice milk or apple juice
Preheat oven to 350 degrees. Grease a muffin tin with cooking spray or line with disposable muffin cups, set aside.
Sift together the sorghum flour through the ginger, set aside.
Combine the applesauce and rice milk or apple juice, set aside.
Combine the flax seed meal and boiling water. Stir until thickened, set aside.
In a large mixing bowl, cream the sugar and canola oil. Add the vanilla and beat until blended. Add the flax seed mixture and beat until combined. Add the flour mixture alternately with the applesauce mixture, beating well after each addition.
Fill muffin cups 1/2 to 2/3 full with batter. Bake 20 - 25 minutes or until the centers are set, a toothpick inserted in the center comes out dry, and the edges of the cupcakes are lightly browned. Remove to a wire rack to cool completely before frosting.