Oil-Free Peaches & Cream Oat Cupcakes

April 14, 2014

in Cupcakes & Cakes

Oil-Free Peaches & Cream Oat Cupcakes (Vegan & Gluten-Free) | picklesnhoney.com

This past weekend was a good one. The weather was sunny and warm, the flowers were blooming, and everyone came out from hibernation to soak it all in. It was like a different city, and we made the most of it with long walks with the dogs, sorbet followed by cheese-less veggie pizza (dessert first!), and relaxed conversations about the future.

Aaron and I have both been feeling the need to be re-energized after the very long, very cold winter, which was energy-sucking on multiple levels. We have a case of wanderlust and could use a vacation outside of our respective bubbles, and I keep telling him I think I need to be wowed by nature – mountains, ocean, desert – I need to reconnect with something beautiful and larger than my own life. This is part of Spring though, the desire to shake things up and make space for the new, to re-focus, reach higher and in different directions, many of which only come to light when we create physical and mental space.

I’m feeling inspired and excited, with Aaron and I dreaming about what could be and putting our heads together to pull ourselves out of Winter and into Spring, working towards being creatively, emotionally, and spiritually satisfied independent of the not-so-fun things that can often crowd our days if we let them. It’s about envisioning how we want to feel and leaning in that direction with every seemingly small choice we make, from beginning our days with a leisurely morning stroll to turning down a project because it means time away from more rewarding things. I suppose it’s really about living deliberately and thoughtfully. Slowing down our days and decisions to ultimately arrive where we hope to be more quickly.

Oil-Free Peaches & Cream Oat Cupcakes (Vegan & Gluten-Free) | picklesnhoney.comOil-Free Peaches & Cream Oat Cupcakes (Vegan & Gluten-Free) | picklesnhoney.comOil-Free Peaches & Cream Oat Cupcakes (Vegan & Gluten-Free) | picklesnhoney.comOil-Free Peaches & Cream Oat Cupcakes (Vegan & Gluten-Free) | picklesnhoney.comOil-Free Peaches & Cream Oat Cupcakes (Vegan & Gluten-Free) | picklesnhoney.com

Notes: This recipe has been in the works since last summer, when yes, it was peach season. I considered holding off for a few more months, but frozen peaches work equally as well as fresh, and why not? Peaches feel extra special in April. I didn’t plan for these cupcakes to be oil-free; they just worked out that way. I only realized after reviewing my notes that I didn’t include any oil, and I didn’t need any. The cupcakes have a moist, tender crumb thanks to the diced peaches and applesauce (peach puree would be divine instead), which pairs oh-so-well with the light and airy, vanilla-bean-specked coconut whipped cream. Subtly sweet, these gluten-free cupcakes could even be enjoyed in place of muffins at breakfast.

Oil-Free Peaches & Cream Oat Cupcakes (Vegan & Gluten-Free)
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 cupcakes
For the cupcakes:
  • 1 cup gluten-free flour (I used ⅓ cup each of brown rice flour, millet flour, and potato starch)
  • ½ cup gluten-free oat flour
  • ½ cup gluten-free rolled oats
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon xanthan gum
  • ¾ cup unsweetened non-dairy milk (I used homemade cashew milk)
  • 1 flax egg (1 tablespoon freshly ground flax, 3 tablespoons warm water)
  • ⅓ cup coconut sugar
  • ⅓ cup unsweetened applesauce
  • ¾ cup frozen peaches, defrosted and diced (measure after you dice them), plus a few slices for garnish
For the whipped cream topping:
  • 2 cans full-fat coconut milk, refrigerated overnight
  • ¼ cup vegan powdered sugar (powdered stevia also works well, but keep in mind it is much sweeter than sugar! 1-2 packets should do the trick.)
  • ¾ teaspoon vanilla bean powder
  1. Preheat the oven to 350°F. Line a cupcake pan.
  2. Prepare the flax egg by whisking together the freshly ground flax seeds and warm water in a small bowl. Set the mixture aside for 5 minutes to thicken while you prepare the cupcake batter.
  3. In a medium bowl, whisk together the gluten-free flour blend, oat flour, rolled oats, baking powder, baking soda, cinnamon, salt, and xanthan gum.
  4. Pour the non-dairy milk, coconut sugar, unsweetened applesauce, and prepared flax egg into the oat mixture and stir to combine. The mixture will be thick.
  5. Portion the batter into the cupcake pan. I like to use an ice cream scoop to measure evenly.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. While the cupcakes cool, prepare the whipped cream topping. Open the cans of coconut milk and scoop out the top layer of solid coconut cream into the bowl of a stand mixer (Sidenote: save the remaining coconut liquid for smoothies!).
  8. Mix the coconut cream, powdered sugar, and vanilla bean powder on low speed until combined, then crank it up to high speed for 1-2 more minutes until light and fluffy.
  9. If you want to be a little fancy, transfer the whipped cream to an icing bag (or a plastic bag with the corner cut off) and pipe the whipped cream onto the cupcakes. Alternatively, you can simply frost them with a spatula for a more rustic look.
  10. Top each cupcake with a thin slice of peach and enjoy!
This recipe makes quite a bit of coconut whipped cream so you can really pile it high! If you have leftovers though, it can be stored in a container in the fridge for 2-3 days. The whipped cream will harden when cold, so simply mix it on high speed until it's light and airy again before using.

I used Native Forest full-fat, canned organic coconut milk. You can use your favorite brand, but I would suggest staying away from Whole Foods' 365 because it tends not to separate well and results in a watery whipped topping.

Leftover cupcakes should be kept in the fridge and will last a few days.

Photography by Aaron Scott.


{ 16 comments… read them below or add one }

dixya@food, pleasure, and health April 14, 2014 at 12:05 pm

i have been enjoying Springish weather past couple days but now again we are back to rain :( i absolutely loved your photography in this post. I have never made coconut cream frosting and now im drooling.
dixya@food, pleasure, and health recently posted…Weekend in San Francisco


Amanda April 14, 2014 at 12:28 pm

April showers bring May flowers? :)
Coconut whipped cream is so simple, but so delicious! Definitely give it a try.


Michelle Lahey April 14, 2014 at 1:20 pm

These look beautiful! And I am down for peaches anytime of the year. ;)
Michelle Lahey recently posted…Random Thursday Things


Meredith April 14, 2014 at 2:15 pm

These look sooooooo good! :9


Caitlin April 14, 2014 at 3:05 pm

i love this post for its talk of spring awakenings and being inspired. the photos are gorgeous, too. i hope you and aaron go out and take a trip to connect with nature. and then i’d love to hear about it ;)
Caitlin recently posted…From the Weekend | The windows are open and I’m feeling fine


Cate April 14, 2014 at 5:59 pm

fantastic cupcakes, they look delicious!
Cate recently posted…River Cottage Canteen & Deli


Amanda April 14, 2014 at 6:02 pm

Thanks, Cate!


J | ladygenj | afeathery*nest April 15, 2014 at 7:38 am

This looks DIVINE!

And, I’m in total accord re: spring rejuvenation/nature re-connection/bursting into the next season after this past winter.

Want to be wowed by nature? Come visit us in Sicily! :)
J | ladygenj | afeathery*nest recently posted…Back in Sicily


Amanda April 15, 2014 at 10:55 am

Careful, J. I may take you up on that Sicily offer… :)


Stephanie @ Whole Health Dork April 15, 2014 at 1:15 pm

Sounds delicious, except I don’t like peaches. :-( Could probably sub raspberries or strawberries, right? I love that you can see the vanilla beans in the frosting and you made a sort of flag out of the peach!
Stephanie @ Whole Health Dork recently posted…Quick Tip: Run on the Grass


Amanda April 15, 2014 at 1:40 pm

You don’t like peaches?! Only kidding. Yeah, I think raspberries or strawberries would be awesome!


Stephanie @ Whole Health Dork April 15, 2014 at 2:57 pm

Haha, yes, I know. There are actually a decent amount of fruits I don’t like (blueberries, nectarines) and not many vegetables that I don’t. I wish I did like more of them–so many are so good for you!
Stephanie @ Whole Health Dork recently posted…Quick Tip: Run on the Grass


Emma April 15, 2014 at 5:17 pm

These look heavenly Amanda! Stone fruit is one of the best things about summer for sure :) I don’t think I’ll be able to wait that long before trying these though.
Emma recently posted…Middle Eastern Lentils with Roasted Cauliflower, Sweet Potatoes & Dukkah


Ashley April 16, 2014 at 12:17 pm

What a gorgeous recipe! I love any food where the flecks of vanilla bean are plainly visible :)
Ashley recently posted…Spicy Spotlight: NW Elixirs


Heidi Kokborg April 17, 2014 at 1:19 am

I love peaches! And the cream looks devine. I can’t wait to try these babies. I can’t buy peaches in Denmark yet, do you think canned would work as well? Or would you suggest I wait until peaches are in season`?


Amanda April 17, 2014 at 8:40 am

Hi Heidi! Are frozen peaches available? That’s what I used in my recipe. If not, I would think canned would work in a pinch, or you could always sub in a fresh fruit that’s in season.


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