Perfectly moist and spongey gluten-free chocolate cupcakes with rich chocolate buttercream frosting. So good you’ll never know they’re gluten-free and vegan!
For the cupcakes:
- 1 and 1/2 cups (204g) Gluten Free All Purpose Flour Blend*
- 1/2 cup (42g) Cocoa Powder
- 1 cup (200g) Brown Sugar
- 1 and 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup (240ml) Soy Milk (or other non-dairy milk)
- 2 tsp Vanilla Extract
- 1/2 cup (120ml) Extra Virgin Olive Oil*
- 2 Tbsp Applesauce
- 1 Tbsp (15ml) White Vinegar or Apple Cider Vinegar
- 1 Flax Egg
For the Frosting:
- Preheat the oven to 350°F (180°C).
- 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 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, gradually add it in, you might not need all of it. 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.
*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.
*You can use a different vegetable oil if you prefer, I like using a good quality extra virgin olive oil in baking even though it’s not the usual choice.
*Adapted from my Gluten-Free Chocolate Cake
- Category: Dessert, Gluten-Free
- Cuisine: Vegan
- Serving Size: 1 Cupcake (of 12)
- Calories: 378
- Sugar: 46.5g
- Sodium: 285mg
- Fat: 14.6g
- Saturated Fat: 3.4g
- Carbohydrates: 62.8g
- Fiber: 4g
- Protein: 3.8g
Keywords: gluten free chocolate cupcakes