From scratch Gluten-Free Vegan Chocolate Cupcakes that are tender, chocolatey, and perfect in every way.
Originally posted in February of 2013, and recently given a photo refresh, these Gluten-Free Vegan Chocolate cupcakes are going to win you over! They 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.
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 Vanilla Cupcakes.
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 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 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!
Chrystal Carver
Yields 12
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients:
- 1 1/2 cups all-purpose gluten-free flour blend
- 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
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. Once the cupcakes are cool, frost each cupcake with your favorite frosting.
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