By Wendy Stoltz / Last Modified On January 15, 2023
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 have been a favorite in our house for years.
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
- In a large mixing bowl, 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.
- Stir only until they just come together. The mixture should be thin and lumpy.
- Spoon batter evenly into cupcake pans, filing it about ⅔ 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 another 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. If you're more of a buttercream person, you'll want to make this Vegan Frosting.
Did you make these gluten free vegan chocolate cupcakes? Please leave a starred rating and a comment letting me know what you thought!
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.
For the cupcakes:
- 1 ½ cups Bob's Red Mill 1-to-1 Gluten-Free Flour
- ¼ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup brewed coffee (or 1 cup of warm water mixed with 1 ½ teaspoons of espresso powder or instant coffee granules)
- 1 tablespoon white vinegar
- 2 teaspoons gluten-free vanilla extract
- 6 tablespoons (¼ cup plus 2 Tbsp) olive oil or vegetable oil
For the frosting:
- ¼ cup dairy-free butter, room temperature
- ¼ cup palm shortening, room temperature
- 1 teaspoon gluten-free vanilla extract
- 3 cups powdered sugar
- 2 tablespoons dairy-free milk
- 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 ⅔ 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!
- 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.
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Serving Size:1 cupcake
Amount Per Serving: Calories: 287Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 10mgSodium: 227mgCarbohydrates: 45gFiber: 0gSugar: 44gProtein: 0g
Hello. I want to try this reciepe for my daughter's birthday. Can I use Cacao powder instead of Cocoa powder? Thanks!
It should work fine.
Hi I want to make these cupcake but in 6in cake pans. What would I set the oven too and for how long?
The oven temp will be the same. You'll want to start with 22 minutes and watch for doneness from there.
I noticed the recipe doesn't have eggs...even though the vanilla cupcake recipe does. Am I missing something?
This one is vegan. If you don't need the vegan version, use the regular one https://www.glutenfreepalate.com/easy-gluten-free-chocolate-cupcakes/
These are DELICIOUS! Do you know if I can put the batter into a tube pan and it will cool ok into a cake?
I have not tried it, but it should work. Here are some things to consider
Baking Time - Since a tube pan typically holds more batter than individual cupcakes, the baking time will likely need to be adjusted. The cake will take longer to bake through, so you will need to increase the baking time. Start by checking for doneness with a toothpick inserted into the center of the cake and adjust the baking time as needed.
Temperature - The baking temperature may also need to be adjusted. In general, a tube pan cake may require a slightly lower temperature than cupcakes.
Batter Consistency - Cupcake batter is typically designed to rise and hold its shape in individual portions. When using the same batter in a tube pan, it may spread more and result in a different texture or density. You may need to adjust the batter consistency by adding a bit more flour to ensure the cake has enough structure.
Pan Preparation - Make sure to properly prepare the tube pan by greasing it.
While it is possible to adapt cupcake batter for a tube pan, please note that the texture and overall results may differ from the intended cupcake recipe.
Will this recpie work with your flour blend? Can I sub the sugar for coconut sugar?
I am looking for a vegan chocolate cake recipe with your flour blend but not able to find one:(
You can use my flour blend. I haven't tried coconut sugar in this recipe. It may change the texture some.
Hi, do you think normal flour not gluten free would work the same for this recipe? Thank you
Yes, regular flour will work.
Love your stuff so much! These are a favourite. Wondering if they keep well in the fridge / out? Also, can the be made a day in advance?
I am so glad you are loving my recipes. Yes, you can make them a day in advance. You can store them in the fridge or at room temperature.
Is there any way I could make these cupcakes more moist? They're a little dry- probably from the flour.
They shouldn't have been dry. Make sure to spoon your flour into the measuring cup, and then level it. Also, cupcakes keep cooking when you first pull them out of the oven. Make sure not to bake them too long.
Love this recipe and I have made it several times! I see in the comments above that you can store the cupcakes in the fridge or at room temperature. I was wondering if you have ever frozen them (without icing) for eating at a later time. I was thinking I could do that, thaw them and then ice them at that time. I'm not sure based on the consistency that this would work. Any thoughts?
These freeze great. I freeze them without frosting, defrost, and then add frosting.
Hello, does coffee need to be added to this? If so, is there a substitute for it? Thank you.
Coffee adds to the flavor in addition to helping activate the cocoa. You can use hot water instead just note that they flavor will be slightly different.
Hi, how much is a cup of flour/sugar in your recipe, in grams? And how much coffee is needed, in fl oz? Google is giving me 2 different answers! Thanks
This recipe calls for about 210g. of sugar and about 215g. of Bob's Red Mill 1 to 1 gluten free flour. The coffee is 8 oz. The batter will be a little on the thin side, if it's too thin add another 25-40 grams of flour.
Hi there! Excited to try this recipe! Do you use conventional or fan forced for your oven temperature? Thanks!
Hi Hannah, All oven temperatures are for a conventional oven. You should adjust if you're using a fan/convection oven. Thanks for checking!
hi, making this recipe for my daughters bday.can i use any organic coco powder?
Hi Dee, yes, you can. Happy Birthday to you daughter!