From scratch Gluten-Free Vegan Chocolate Cupcakes that are tender, chocolatey, and perfect in every way. You are going to love this easy gluten free vegan chocolate cupcake recipe based off of gluten free wacky cake.
If you love cake you might like my Gluten-Free Vegan Chocolate Ganache Cake. My Gluten-Free Vegan Chocolate Espresso Donuts are equally as scrumptious.
For more ideas and gluten-free baking inspiration check out my Gluten-Free Desserts.
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 your oven and 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.
For the full list of ingredients and instructions please see the gluten-free vegan chocolate cupcakes recipe cared below. For a frosting option my friend Brianna from Flippin delicious has an incredible Dairy Free 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? Please leave a starred rating and a comment letting me know what you thought! Also, if you have a comment, please leave it below and I will get back to you.
Happy cooking and baking,
Chrystal
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.Gluten-Free Vegan Chocolate Cupcakes
Ingredients
For the cupcakes:
For the frosting:
Instructions
Notes
Recommended Products
Nutrition Information:
Yield:
12
Serving Size:
1 cupcake
Amount Per Serving:
Calories: 287 Total Fat: 12g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 10mg Sodium: 227mg Carbohydrates: 45g Fiber: 0g Sugar: 44g Protein: 0g
legacycowgirl says
March 21, 2018 at 8:27 amThese look so good. I will try them soon. Always looking for a good tasting gluten free chocolate recipe. Thanks for sharing.
Kortney says
March 21, 2018 at 9:03 amThose seriously do have a perfectly domed top!
Natalie says
March 21, 2018 at 10:23 pmThese look like the perfect cupcakes! So delicious!
Alisa Fleming says
March 22, 2018 at 8:00 pmYou make even the simplest cupcakes looks so bakery-worthy and enticing. I love that icing swirl.
chrystal says
March 23, 2018 at 6:14 amAwe. Thank you!
Donna says
March 23, 2018 at 1:51 amI 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
March 23, 2018 at 6:15 amHi 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
March 23, 2018 at 5:30 amSo chocolaty! These really would satisfy any craving for chocolate!
chrystal says
March 23, 2018 at 6:16 amThank you!
Leslie says
March 23, 2018 at 5:41 amI love this! I can have my coffee and chocolate together. This is a really delicious sounding cupcake!
chrystal says
March 23, 2018 at 6:16 amThank you!
Best,
Chrystal
Kristina says
March 23, 2018 at 7:27 amthese look fabulous! I love the giant pillows of frosting… 🙂
chrystal says
March 23, 2018 at 9:53 amThank you!
Aly says
April 20, 2018 at 5:31 pmCan 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
April 20, 2018 at 6:50 pmHi Aly,
Yes, you can use hot water 🙂
Best,
Chrystal
Ann says
May 11, 2018 at 3:49 amI have plain or sr gluten free flour. Which should I use please
chrystal says
May 13, 2018 at 6:20 amHi Ann,
No self rising gluten-free flour works best in this recipe.
Best,
Chrystal
Bev says
May 16, 2018 at 4:30 pmThis 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
May 17, 2018 at 6:17 amHi Bev,
Yes. You can make these the day before. The frosting will help keep it moist.
Best,
Chrystal
Michelle says
June 23, 2018 at 3:33 amHello, can I replace the coffee with something else? Thanks!
chrystal says
June 23, 2018 at 12:07 pmHi Michelle,
You can use hot water in place of the coffee.
Cheers,
Chrystal
Adrienne says
August 28, 2018 at 10:52 amCan these be frozen before they are iced?
chrystal says
August 30, 2018 at 12:18 pmHi Adrienne,
Yes, they can be frozen. Just bring them to room temperature before serving.
Best,
Chrystal
Meg says
September 9, 2018 at 7:50 amI 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
September 9, 2018 at 8:12 amHi 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
September 28, 2018 at 9:44 pmI 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
September 30, 2018 at 7:39 pmHi Amanda,
I’m so glad you like them! Thank you for stopping back by and letting me know.
Best,
Chrystal
Calla says
October 29, 2018 at 8:51 amHi 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
October 29, 2018 at 12:13 pmHi 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
December 24, 2018 at 12:34 pmCan you use coconut oil ?
chrystal says
December 26, 2018 at 5:23 amHi Gail,
You can use melted and cooled coconut oil in this recipe.
Best,
Chrystal
Heather Eoff says
February 10, 2019 at 6:11 pmI have Bob’s Redmill Gluten Free All Purpose Baking Flour. Can this be used in place of the 1 to 1 flour?
chrystal says
February 10, 2019 at 6:46 pmHi Heather,
Yes, you can use Bob’s 1 to 1 in this recipe.
Best,
Chrystal
MIRIAM SAUCEDA says
February 15, 2019 at 2:18 pmI 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
February 15, 2019 at 2:21 pmHi Mirian,
Yes, you can use white vinegar or apple cider vinegar in this recipe. The taste may be slightly different.
Best,
Chrystal
Amber says
February 23, 2019 at 10:01 amYum! I made these in the form of mini-cupcakes, and the cupcakes themselves were really really good (I used apple cider vinegar instead of white bc that’s what I had, and I also threw in a vegan+gluten free chocolate bar chopped up rly finely). So fluffy and chocolatey. I live in England, where Bob’s Red Mill isn’t easily available, so I just used a different gluten free self rising flour, which I think made it a little grainier than optimal, but they still tasted insanely good – even better the next day after a night in the fridge!
I was not, however, a big fan of the icing. It was just really really too sweet, and not much flavor other than overpowering sugariness.
10/10 will make the cupcakes again, for sure, but might find a different icing recipe to go with them.
chrystal says
February 24, 2019 at 5:52 amHi Amber,
I am so glad you like them. Sorry to hear the frosting wasn’t for you, but I am glad you liked the cupcakes.
Best,
Chrystal
Sarah says
May 23, 2019 at 8:22 amHi Crystal,
I’m excited to try these… but my kids have potato and rice sensitivities as well as gluten and egg allergies. Do you have any suggestions for flour mix that might work?
chrystal says
May 24, 2019 at 5:33 amHi Sarah,
I haven’t tried other flour blends with this recipe. For a flour blend that might work, maybe try this flour blend but use sourgum instead of the potato starch – https://meaningfuleats.com/erins-grain-free-flour-blend/. I also found this one for you: https://savorthebest.com/ancient-grains-gluten-free-flour-blend/
Hope that helps!
Chrystal