From scratch Gluten-Free Vegan Chocolate Cupcakes that are tender, chocolatey, and perfect in every way.
Gluten-Free Vegan Chocolate Cupcakes
Originally posted in February of 2013, and recently given a photo refresh, these Gluten-Free Vegan Chocolate cupcakes are going to win you over! The Gluten-Free Vegan Cupcakes are from my cookbook, Sweet & Simple Gluten-Free Baking and have been a favorite in our house for years.
I added them to this website when my cookbook launched. The photo I originally added to the post didn’t do the cupcakes justice.
Recently I’ve been going through older recipes and refreshing the photos and content. Now that my photography is where I want it to be, I want ever recipe on my site to have a lovely photo – these Gluten-Free Vegan Cupcakes included.
What do you want in a cupcake? You want that perfectly domed top, moist crumb, and an overall great mouth feel. And that’s what you deserve in a cupcake, regardless of whether or not it’s Gluten-Free. It can be hard to find that in a Gluten-Free Chocolate Cupcake, let alone a Vegan Gluten-Free cupcake.
Gluten-Free Vegan Cupcakes
There are a couple of tips and tricks to getting the right texture with gluten-free cupcakes. First, you have to follow the recipe. So many people comment on recipe posts saying that they made a ton of substitutions and the recipe didn’t turn out.
If you use substitutions, you are doing so at your own risk.
Second, you want to mix at the right time and not over-mix. When you are beating the ingredients you’ll want to beat it for the time listed. This adds air which in turn helps the cupcakes rise. Beating any longer will cause the batter to stiffen.
Both those tips are relevant to most cupcake recipes, not just these Gluten-Free Vegan Cupcakes.
How to make Gluten-Free Vegan Cupcakes
- Preheat oven to 350°F (180°C). Position rack in center of oven. Line a 12 serving cupcake pan with papers; set aside.
- In a large mixing bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps.
- In a separate medium bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
- Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and lumpy.
- Spoon batter evenly into cupcake pans, filing it about 2/3 full. Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once the cupcakes are cool, frost each cupcake with your favorite frosting.
These Gluten-Free Vegan Chocolate Cupcakes have a perfectly domed top, tender crumb, and amazing chocolate flavor, and I’ll tell you a little secret, they’re simple to make. Start to finish, you’ll have your teeth sinking into these light and fluffy gluten-free vegan cupcakes in less than an hour.
Despite the short wait time from bowl to oven to mouth, they’ll taste so good that you’ll find yourself wondering if an hour is really all that it took.
These cupcakes have a deep cocoa flavor mixed with an airy texture, a combo to die for, and they’ll be such a huge hit at your next party or event. If they even make it out of the kitchen. And hey, I won’t blame you if they don’t.
If you are looking for gluten-free cupcakes (non-vegan) you’ll love my gluten-free chocolate cupcakes.
How to make smooth dairy-free frosting
My favorite way to make dairy-free frosting is to use half dairy-free butter (I use earth balance butter sticks) and half palm shortening (which is coconut oil shortening). Let both come to room temperature, then cream them together before adding in the rest of the ingredients.
If you like these cupcakes, you’ll love my Gluten-Free Vanilla Bean Cupcakes and my Gluten-Free White Peppermint Cupcakes.
If you are looking for a chocolate frosting recipe to pair with these cupcakes, check out this smooth and creamy Vegan Chocolate Frosting.
Did you make these cupcakes? Stop back by and let me know what you thought! Also, if you have a comment, please leave it below and I will get back to you.
Gluten-Free Vegan Chocolate Cupcakes
Ingredients
For the cupcakes:
- 1 1/2 cups Bob's Red Mill 1-to-1 Gluten-Free Flour
- 1/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules)
- 1 tablespoon white vinegar
- 2 teaspoons gluten-free vanilla extract
- 6 tablespoons (1/4 cup plus 2 Tbsp) olive oil or vegetable oil
For the frosting:
- 1/4 cup dairy-free butter, room temperature
- 1/4 cup palm shortening, room temperature
- 1 teaspoon gluten-free vanilla extract
- 3 cups powdered sugar
- 2 tablespoons dairy-free milk
Instructions
- Preheat oven to 350°F (180°C). Position rack in center of oven. Line a 12 serving cupcake pan with papers; set aside.
- In a large mixing bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps.
- In a separate medium bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
- Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and lumpy.
- Spoon batter evenly into cupcake pans, filing it about 2/3 full. Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.
- For the frosting: In a medium mixing bowl, beat together dairy-free butter, palm shortening vanilla extract until smooth and creamy.
- Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of dairy-free milk until all ingredients are blended.
- Beat in additional dairy-free milk if needed to obtain desired constancy.
- Frost and enjoy!
Recommended Products
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USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
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Buddeez 19202R-ONL 19202R Cake and Cupcake Carrier, Red
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KitchenAid KHM7210ER 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - Empire Red
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Nutrition Information:
Yield:
12Serving Size:
1 cupcakeAmount Per Serving: Calories: 142 Total Fat: 4g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 195mg Carbohydrates: 26g Fiber: 1g Sugar: 17g Protein: 1g
legacycowgirl says
These look so good. I will try them soon. Always looking for a good tasting gluten free chocolate recipe. Thanks for sharing.
Kortney says
Those seriously do have a perfectly domed top!
Natalie says
These look like the perfect cupcakes! So delicious!
Alisa Fleming says
You make even the simplest cupcakes looks so bakery-worthy and enticing. I love that icing swirl.
chrystal says
Awe. Thank you!
Donna says
I can’t wait to make these. When you list 1 cup of brewed coffee you mean 1 measuring cup, correct? Not a teacup?
chrystal says
Hi Donna,
Yes, one liquid measuring cup’s worth. This is the main liquid part that helps activate the cocoa and brings out the flavors in the cocoa.
Best,
Chrystal
Amanda says
So chocolaty! These really would satisfy any craving for chocolate!
chrystal says
Thank you!
Leslie says
I love this! I can have my coffee and chocolate together. This is a really delicious sounding cupcake!
chrystal says
Thank you!
Best,
Chrystal
Kristina says
these look fabulous! I love the giant pillows of frosting… 🙂
chrystal says
Thank you!
Aly says
Can I just use warm water an omit the coffee? Making them mainly for my kids but no one in our house is a fan of coffee (I know shock horror!)
chrystal says
Hi Aly,
Yes, you can use hot water 🙂
Best,
Chrystal
Ann says
I have plain or sr gluten free flour. Which should I use please
chrystal says
Hi Ann,
No self rising gluten-free flour works best in this recipe.
Best,
Chrystal
Bev says
This recipe looks easy. Can I make these cakes the day before serving? I’ve heard gluten free baked goods are best eaten on tbe day they are made.
chrystal says
Hi Bev,
Yes. You can make these the day before. The frosting will help keep it moist.
Best,
Chrystal
Michelle says
Hello, can I replace the coffee with something else? Thanks!
chrystal says
Hi Michelle,
You can use hot water in place of the coffee.
Cheers,
Chrystal
Adrienne says
Can these be frozen before they are iced?
chrystal says
Hi Adrienne,
Yes, they can be frozen. Just bring them to room temperature before serving.
Best,
Chrystal
Meg says
I just made these and they look great but the olive oil flavor is really strong. Wondering if maybe a vegetable oil or vegan butter might be a better flavor.
chrystal says
Hi Meg,
Not all olive oils are equal, some are stronger then others. You can definitely use a vegetable oil in this recipe.
Best,
Chrystal
Amanda says
I never expected much from gluten free baked goods, but I have some gluten sensitive co-workers and wanted to make treats everyone could enjoy. This recipe is fantastic! I tasted the batter and was not optimistic, but after baking… world of difference!! I didn’t taste the olive oil at all. Used hot water instead of coffee, but threw in some vegan chocolate chips for extra yum, and they were heavenly. Way better texture than I had even dared to hope. The gf flour blend I used was mostly tapioca starch and potato starch, so no grittiness. I couldn’t believe how fast they disappeared! Thanks for providing a great recipe, my first gluten free baking experience was a win.
chrystal says
Hi Amanda,
I’m so glad you like them! Thank you for stopping back by and letting me know.
Best,
Chrystal
Calla says
Hi Crystal,
I am wondering if this recipe will work for me. It looks delicious! I am in need of a recipe that is gluten, dairy, nut, and casein free.
chrystal says
Hi Calla,
This recipe is gluten-free, nut-free, and dairy-free. You can use your dairy-free butter of choice in the frosting. I hope that helps!
Best,
Chrystal
Gail Matthews says
Can you use coconut oil ?
chrystal says
Hi Gail,
You can use melted and cooled coconut oil in this recipe.
Best,
Chrystal
Heather Eoff says
I have Bob’s Redmill Gluten Free All Purpose Baking Flour. Can this be used in place of the 1 to 1 flour?
chrystal says
Hi Heather,
Yes, you can use Bob’s 1 to 1 in this recipe.
Best,
Chrystal
MIRIAM SAUCEDA says
I read through the comments and I don’t think anybody asked if I can replace apple cider vinegar with the white vinegar. Thank you
chrystal says
Hi Mirian,
Yes, you can use white vinegar or apple cider vinegar in this recipe. The taste may be slightly different.
Best,
Chrystal