You know, when I finally cracked the code to gluten-free baking and managed a spectacular gluten-free chocolate cake, I was so damn happy about it.
I mean no one wants to eat a cake that tastes like it’s not quite as good as the original. You want it to just taste like delicious cake.
Same thing for vegan cake of course, you just want it to taste like cake. Not vegan cake.
Well, these gluten-free chocolate cupcakes are naturally also vegan (I say naturally because, have you seen the name of this blog?) and really if you feed them to your non-vegan gluten-eating friends they will have no idea.
These are just fabulously delicious cupcakes. No one would be the wiser unless you told them.
I first baked these for my brother-in-law’s birthday and honestly all 12 were devoured in about 10 seconds.
The texture of these cupcakes, oh my, the texture. So perfectly moist and spongey.
The taste is so perfectly rich and chocolatey!
And really they’re a cinch to make too.
Last time I made chocolate cupcakes (with gluten), I made a song and dance about not using chocolate frosting.
Well I went ahead and did it here and I was very pleased with the result (even though my piping kit still sucks, I bought a new one now and this one sucks too, so I’m still on the hunt), and the addition of gorgeous little sugar butterflies for decoration made me very happy.
When I’ve looked at other cupcake recipes, I’ve often seen it said that cupcake liners should only be filled 2/3rds of the way. Well I have not found that to be the case at all!
I fill mine all the way to the top. It could be that my cupcake liners are particularly shallow (whine alert: they’re the ONLY ones I’ve been able to find around here), but using all the batter, I find that they’re full to the brim, which you can see pictured above.
Don’t fill them past full of course, but filling to the brim is okay if your cupcake liners are similarly shallow.
The best way to manage the pouring of the batter into the cupcake liners is to first move the batter to a jug so you can easily and neatly pour it into the cupcake liners and then evenly distribute the batter between all twelve.
You will love these gluten-free chocolate cupcakes, they are:
- Highly chocolatey
- Topped with chocolate buttercream
- Absolutely delicious!
Best of all? No one will know they are gluten-free. Or vegan for that matter. They’re just like the best cupcakes you’ve ever had. That’s all.
So let me know what you think of these gorgeous gluten-free chocolate cupcakes why dontcha! Any questions, comments, post them down below in the comment section.
And should you happen to make these babies, tag any pics #lovingitvegan on instagram so I can get excited about them too! Thanks!
- For the cupcakes:
- 1.5 cups (204g) Gluten Free All Purpose Flour Blend
- ½ cup (42g) Cocoa Powder
- 1 cup (200g) Brown Sugar
- 1 and ¼ tsp Baking Soda
- ½ tsp Salt
- 1 cup (240ml) Soy Milk (or other non-dairy milk)
- 2 tsp (10ml) Vanilla Extract
- ½ cup (120ml) Olive Oil
- 2 Tbsp Applesauce
- 1 Tbsp (15ml) White Vinegar or Apple Cider Vinegar
- 1 Flax Egg
- For the Frosting:
- 3 cups (375g) Powdered (Confectioners) Sugar
- ⅓ cup (75g) Vegan Butter
- 2-4 Tbsp Soy Milk (or other non-dairy milk)
- 4 Tbsp Cocoa Powder
- Preheat the oven to 350 degrees fahrenheit (180 degrees celsius).
- Sift the flour and cocoa powder into a mixing bowl.
- Add the brown sugar, baking soda and salt and mix together.
- Prepare your flax egg by mixing 1 Tbsp ground flaxseeds with 3 Tbsp hot water and allowing to sit for a minute.
- Add the soy milk, vanilla extract, olive oil, applesauce and vinegar and mix in.
- Lastly add the flax egg and mix together.
- Use a hand whisk to get rid of any large lumps (very small ones are fine).
- Prepare your cupcake tray by setting cupcake liners into place.
- Move the batter to a jug that allows for easy pouring and evenly divide the batter between the 12 cupcake liners.
- Place into the oven to bake for around 22-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- While the cupcakes are baking, prepare your frosting by adding all the ingredients to a mixing bowl and mixing with an electric mixer, starting on low speed and then increasing speed gradually until smooth and creamy. Don't add all the non-dairy milk at once, start with 2 Tbsp and only add more if needed. If your frosting ends up too thin, add more powdered sugar, if it's too thick, add more non dairy milk a drop at a time until it reaches the right consistency.
- As soon as your cupcakes are cooked, move them to a cooling rack to cool completely before frosting.