Perfectly moist gluten free chocolate cupcakes with a rich chocolate buttercream frosting. So good you’ll never know they’re gluten-free and vegan!
You know, when I finally cracked the code to gluten-free baking and managed a spectacular gluten free chocolate cake, I was so darn 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? But 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. No one will know they’re gluten free. Or vegan for that matter. They’re just like the best cupcakes you’ve ever had. That’s all.
The texture of these cupcakes, oh my, the texture. So perfectly moist and delicious. And so rich and chocolatey.
And really they’re a cinch to make too.
I have a mother and sister who are gluten-free so if they’re coming over for any sort of special occasion, these cupcakes, or the gluten free chocolate cake recipe that they’re based on, are making an appearance!
How To Make Gluten Free Chocolate Cupcakes
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift gluten free all purpose flour and cocoa powder into a mixing bowl.
- Add light 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 flax egg, soy milk, vanilla extract, oil, applesauce and vinegar and mix into a batter.
- Use a hand whisk to get rid of any large lumps (very small ones are fine).
- Divide the batter evenly between 12 cupcake liners.
- Place into the oven to bake for 22-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Baker’s Tips
Check the expiry date. Always check the expiry date on your gluten-free all purpose flour mix! Gluten-free flours tend to have a shorter shelf life than regular gluten flours, and on one particular occasion, I didn’t check the expiry date on mine and made my mother a gluten-free birthday cake.
I then proceeded to question ALL my baking skills when I tasted it! Only to find out that my flour had expired (at least it made me feel good again about my baking skills).
So check the dates on your flour, especially if you don’t bake super often, it’s likely you need to get a fresh supply.
Use a gluten free all purpose flour blend. It has to be a blend that is designed to replace regular all purpose flour in baking.
Storing and Freezing
Keep your cupcakes stored in an airtight container at room temperature for 2-3 days. You can also store them in the fridge in an airtight container for up to 5 days.
They are also freezer friendly for up to 3 months if you’d like to freeze them. They can be frozen either frosted or unfrosted.
More Gluten Free Baking Recipes
- Vegan Gluten Free Carrot Cake
- Gluten Free Carrot Cake Cupcakes
- Vegan Gluten Free Chocolate Cake
- Vegan Gluten Free Chocolate Chip Cookies
- Vegan Gluten Free Brownies
- Vegan Gluten Free Vanilla Cupcakes
Did you make this recipe? Be sure to leave a comment and rating below!
Gluten Free Chocolate Cupcakes
Ingredients
For the cupcakes:
- 1 ½ cups Gluten Free All Purpose Flour (204g)
- ½ cup Cocoa Powder (42g) Unsweetened
- 1 cup Light Brown Sugar (200g)
- 1 ¼ teaspoons Baking Soda
- ½ teaspoon Salt
- 1 Flax Egg 1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water
- 1 cup Soy Milk (240ml) or other non-dairy milk
- 2 teaspoons Vanilla Extract
- ½ cup Canola Oil (120ml) or Vegetable Oil
- 2 Tablespoons Applesauce
- 1 Tablespoon Distilled White Vinegar or Apple Cider Vinegar
For the Frosting:
- ⅓ cup Vegan Butter (75g)
- 3 cups Powdered Sugar (360g)
- ½ cup Cocoa Powder (42g) Unsweetened
- 2 teaspoons Vanilla Extract
- 4 ½ Tablespoons Soy Milk or other non-dairy milk
Instructions
- Preheat the oven to 350°F (180°C). Line a cupcake tray with cupcake liners.
- Sift the flour and cocoa powder into a mixing bowl and add the brown sugar, baking soda and salt. 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 flax egg, soy milk, vanilla extract, oil, applesauce and vinegar and mix into a batter.
- Use a hand whisk to get rid of any large lumps (very small ones are fine).
- Divide the batter evenly between the 12 cupcake liners.
- Place into the oven to bake for 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 the vegan butter, powdered sugar, cocoa powder, vanilla and 3 tablespoons of soy milk to the bowl of your stand mixer and starting on low speed gradually increase speed until it's thick and creamy. If it's too thick, add in the remaining soy milk only as much as needed to get the right consistency.
- As soon as your cupcakes are cooked, move them to a cooling rack to cool completely before frosting.
Notes
- Gluten free all purpose flour. I used Bob’s Red Mill All Purpose Baking Flour but I have tested this recipe with other gluten-free all purpose blends and they have all been perfect. Some blends have had xantham gum in them and some have not, and I have not found a difference in the outcome. As long as it is an all purpose baking blend, it should work well for this recipe.
- Storing: Keep your cupcakes stored in an airtight container at room temperature for 2-3 days. You can also store them in the fridge in an airtight container for up to 5 days.
- Freezing: They are also freezer friendly (frosted or unfrosted) for up to 3 months.
Claire Hawkins says
Hi, I stumbled across your website in desperation to find a perfect gluten free vegan cupcake. I have wasted so many ingredients by trialling different recipes and was still underwhelmed. That is until I tried your chocolate cupcakes!! OMG they’re delicious and noone knew these were both GF and Vegan. I’ve made another batch to freeze and they perk up well after defrosting in the microwave. I am now on a mission to try more of your recipes as I recently made carrot and cinnamon cupcakes and felt like throwing them in the bin but I will try your recipe and I am hopeful that they’ll turn out just as good as the chocolate ones!! Thank you for such great recipes now I have found something worth baking that doesn’t taste like rubber!!
Alison Andrews says
That’s wonderful Claire! I am sooo happy to hear that. I also just baked these again the other day to test a new gluten-free flour blend and oh my, they are so good! Thanks for sharing! 🙂
Anina says
I ended up sending my hubby down to the store lol and rather than cupcakes, it became a cake 🙂
I “creamed” it with avocado mousse and used fresh strawberries, dried apricot & dessicated coconut to make it an Elmo cake 🙂
Alison Andrews says
Sounds awesome! 🙂
Anina says
Hey there, can you please tell me what I can use as a substitute for applesauce as this is the one thing I don’t have.
Thank you in advance
A
Alison Andrews says
Hey there, you can just use some extra oil and that will be fine. ?
Andrea says
I am a Homestead Baker, always vegan, but just starting with GF. I have had such terrible luck with my recipes folate, I decided to try this one,as written, to start. Amazing! I’ve already eaten 2, can’t wait to share them,so I don’t eat the whole batch. 🙂 Thanks!
Andrea says
* terrible luck OF LATE (not folate, lol)
Alison Andrews says
Hahaha, that autocorrect! 🙂
Alison Andrews says
Yay! 🙂 Thanks for posting!
Shaz says
can I use honey or date syrup? Quantity?
Alison Andrews says
Since those are wet ingredients it would throw off the balance of the recipe. You could do it, but you’d have to adjust the quantities of the other wet ingredients to compensate and since I haven’t tried it like that I can’t advise. You could use coconut sugar as a straight swap though I am quite sure.
Sandy says
Can I sub cocoa powder for German chocolate bar?
Alison Andrews says
No, that won’t work as a direct substitution.
Karin says
Just baked these tonight, sans frosting. Truly the BEST gf vegan cupcakes I’ve ever had, no exaggeration! Does this recipe hold well as a whole layer cake? Thank you!!!
Alison Andrews says
So happy to hear! Yes, it makes a perfect layer cake, I’ve made one here: Gluten Free Chocolate Cake.
Heather Thomson says
These turned out great and were a hit at my childrens’ nursery fun day! Thanks ?
Alison Andrews says
Lovely! Thanks so much for sharing! 🙂
Mary says
Hi! Is there anything else I could use in place of the flax egg? That’s the one thing I don’t have!
Alison Andrews says
You could use a chia egg if you have chia seeds? It’s the same ratios as a flax egg.
Lorena says
Is the brown sugar a must? If sugar is subbed out for cane will it affect cupcake consistency?
I just baked a batch of these and so far they are the best gluten free/vegan chocolate cupcakes I’ve made from scratch.
Thank you!
Alison Andrews says
Hey Lorena, yes you can totally substitute cane sugar here, it won’t affect texture/consistency. Glad you like them!
Char says
Hi Alison. What GF flour blend do you use?
Many thanks!
Alison Andrews says
Hi Char, I love Bob’s Red Mill gluten free all purpose blend. It’s usually what I use. 🙂
Char says
Thanks!
Lauren says
Can you make the frosting ahead of time and refrigerate until ready to use? Thanks!
Alison Andrews says
Definitely! If it’s just a couple of days ahead then absolutely you can.
Christine says
Are you able to substitute something else for the sugar? Maybe maple syrup or honey?
ratna says
Hi Allison, I do not eat meat or eggs. I’m always looking for baking recipes without egg. Thank you so much for sharing this wonderful recipe.
Alison Andrews says
It’s a pleasure Ratna! 🙂
Karen says
I am sooo looking forward to eating these cupcakes. Brilliant recipe!
Alison Andrews says
Thank you! 🙂
Olivia Chadwick says
Hello,
I made this recipe last night for my vegan friend and she LOVED them!!! I did too, since I am gluten free. They were so flavorful and fluffy!! I paired them with Pillsbury chocolate frosting, since it is naturally vegan! Thank you so much for this recipe and I will add it to my list of things I can bake 🙂 xx Olivia “Nutritious Neverland”
Alison Andrews says
Wonderful to hear that Olivia, flavorful and fluffy is the best! Thanks so much for posting! 🙂