Please reload

Recent Posts

Allergen Free Vanilla & Chocolate Cupcakes

January 10, 2020

Please reload

Featured Posts

Allergen Free Vanilla & Chocolate Cupcakes

January 10, 2020



 As a custom order bakery it is our goal to create desserts for everyone. Taking time to create recipes that are delicious for those with food allergies is a main priority.


We received a request for cake that could not contain the following:

Gluten, Dairy, Soy or Tapioca 


The cake could contain eggs. We have included the instructions to make this recipe vegan.




Cake Recipe:


1 1/2 Cups Almond Flour

1 1/2 Cups Coconut Flour

1/2 Cup Cocoa Powder (If making chocolate)

1 TBS Baking Powder

2 Cups Sugar

1/2 Cup Softened Better Earth Vegan and Soy Free Butter 


4 Eggs (For vegan us Egg Substitute)

1 TBS Vinegar 

1 1/2 Cup Almond or Coconut Milk 

1 Tsp Vanilla


Vegan and Soy Free Buttercream: 

1 1/2 Cup Vegan and Soy Free Butter

1 Egg White (Leave out if making vegan)

6 Cups Powdered Sugar 




1. Mix almond and coconut flour, sugar, baking powder and cocoa.

2. Add softened vegan butter to flour mixture. Mix until combined.

3. In a separate bowl or mixing cup combine; eggs, almond or coconut milk, vinegar and vanilla

4. Combine milk and egg mixture to flour mixture.

5. Mix on medium speed two-three minutes.



1. Bake at 350*

2. Mini Cupcakes Bake: 15-20 Minutes

3. Regular Cupcakes Bake: 20-25 Minutes

4. Cake Bake: 30-40 Minute





Share on Facebook
Share on Twitter
Please reload

Follow Us
Please reload

Search By Tags
Please reload

  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

Missoula MT

Brown's Basics Bakery offers delivery Tuesday - Saturday 

Find us at the
Clark Fork River Market
Date TBD

Minimum of 72 hours notice 
for custom orders.

  • Black Facebook Icon
  • Black Instagram Icon

© 2016 Amanda Brown Brown's Basics