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Gluten-Free Vegan Chocolate Cupcakes

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Thanks for sharing!

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 cupcake with white buttercream frosting.

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 Chocolate cupcake with white buttercream frosting.

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

  1. Preheat your oven and position rack in center of oven. Line a 12 serving cupcake pan with papers; set aside.
  2. In a large mixing bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps.
  3. In a separate medium bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
  4. Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and lumpy.
  5. 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.
  6. 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.

Gluten Free Vegan Chocolate cupcake with white buttercream 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.

Not only are these decadent cupcakes Gluten-Free, but they're Vegan as well. And with only 8 ingredients, you'll be sinking your teeth into these Gluten-Free Vegan Chocolate Cupcakes in no time.

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

Gluten Free Vegan Chocolate cupcake with white buttercream frosting.

Yield: 12 cupcakes

Gluten-Free Vegan Chocolate Cupcakes

Gluten-Free Vegan Chocolate Cupcakes

With only 8 ingredients for the cupcakes, you'll be sinking your teeth into these Gluten-Free Vegan Chocolate Cupcakes in no time.

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 35 minutes

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

  1. Preheat oven to 350°F (180°C). Position rack in center of oven. Line a 12 serving cupcake pan with papers; set aside.
  2. In a large mixing bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps.
  3. In a separate medium bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
  4. Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and lumpy.
  5. 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.
  6. Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.
  7. For the frosting: In a medium mixing bowl, beat together dairy-free butter, palm shortening vanilla extract until smooth and creamy.
  8. 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.
  9. Beat in additional dairy-free milk if needed to obtain desired constancy.
  10. Frost and enjoy!

Notes

  • Bob's Red Mill 1-to-1 Gluten-Free Flour Blend works best in this recipe.
  • When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.
  • If you don't need dairy-free or vegan, you can use regular butter and milk in this recipe.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

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
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
© Chrystal Carver
Cuisine: American / Category: Desserts/Sweets
Gluten Free Vegan Chocolate cupcake with white buttercream frosting.

Comments

  1. These look so good. I will try them soon. Always looking for a good tasting gluten free chocolate recipe. Thanks for sharing.

    Reply

  4. You make even the simplest cupcakes looks so bakery-worthy and enticing. I love that icing swirl.

    Reply

  5. I can’t wait to make these. When you list 1 cup of brewed coffee you mean 1 measuring cup, correct? Not a teacup?

    Reply

    • 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

      Reply

  9. 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!)

    Reply

  11. 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.

    Reply

    • Hi Bev,
      Yes. You can make these the day before. The frosting will help keep it moist.

      Best,
      Chrystal

      Reply

  14. 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.

    Reply

    • 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

      Reply

  15. 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.

    Reply

  16. 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.

    Reply

    • 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

      Reply

  19. 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

    Reply

    • Hi Mirian,
      Yes, you can use white vinegar or apple cider vinegar in this recipe. The taste may be slightly different.

      Best,
      Chrystal

      Reply

  20. Yum! 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.

    Reply

    • Hi 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

      Reply

  21. Hi 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?

    Reply

  22. I made these for my little sister who has to be on this crazy diet. THEY CAME OUT PERFECT!!! really moist and choclatey. i used banana flour because she cant have most grains . and they were awesome. thank you!

    Reply

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