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"For what these are (gluten-free, sugar-free cupcakes) they are EXCELLENT. They feel like a cupcake (perhaps a bit more spongy), which is so rare. My blood sugar levels are really sensitive to sugar, and my friend is celiac, so this was an excellent recipe for us! Thanks for posting."
"These were pretty tasty! I made some substitutions in an attempt to make them gluten free, subbing 1/2 C of oat flour, 1/4 C of tapioca flour and 1/4 C of oats for the flour listed in the recipe. I also used a banana instead of the egg replacer. They were soft, chewy, and delicious. Thank you!"
"Really good and oh so simple. I cut down on the lemon juice just a tad - too acidic for my tastes. Otherwise just perfect! I added a little smoked paprika for fun. :)"
"Delicious! Not too sweet - you'd never know they were vegan! One piece of advice: definitely spray the muffin liners with oil. These stick like crazy!"
"Phenomenally fudgey and delicious! I used unsalted Earth Balance margarine instead of coconut oil. Pure deliciousness. Thanks for posting!"
"This was good for what it was: an egg-free, dairy-free cake. I subbed canola oil for shortening, and next time I would cut out the salt. For me it was just too much with the baking powder!"