We love these gluten-free vegan chocolate cupcakes. They're tender and chocolatey (basically the perfect gluten-free desert!). Want to make them?
We based this vegan chocolate cupcake recipe off of our favorite parts of gluten free wacky cake. And they're easy to make. Just use dairy-free batter and follow our recipe, and you'll enjoy the world's best gluten-free vegan chocolate cupcakes.
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!
I'm confident. After all, 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 every 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, filling 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 card below.
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 a 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.
Ingredients
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
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 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!
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.
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Nutrition Information:
Yield:
12Serving Size:
1 cupcakeAmount Per Serving: Calories: 287Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 10mgSodium: 227mgCarbohydrates: 45gFiber: 0gSugar: 44gProtein: 0g
DID YOU MAKE THIS RECIPE?
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Nieko
Hello, does coffee need to be added to this? If so, is there a substitute for it? Thank you.
chrystal
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.
Best,
Chrystal
Emily
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
chrystal
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.
Hannah
Hi there! Excited to try this recipe! Do you use conventional or fan forced for your oven temperature? Thanks!
Lindsay
Hi Hannah, All oven temperatures are for a conventional oven. You should adjust if you're using a fan/convection oven. Thanks for checking!
dee
hi, making this recipe for my daughters bday.can i use any organic coco powder?
thanks dee
Wendy Stoltz
Hi Dee, yes, you can. Happy Birthday to you daughter!
Diane Wenzel
I made this recipe in round cake pan for your cake pops recipe and it was completely crumbly which thankfully was okay for use in cake pops. Someone else mentioned they wound up with a dry cake . I am thinking since I used my own gluten free flour mix and not the brand you mention (to which I don't add xanthum gum as I use it for different purposes so add different amounts of xanthum gum depending on the recipe), the issue was no xanthum gum in the recipe to act as binder. Checking another similar recipe I see they recommend using 1/4 tsp xanthum gum in similar cake. Would you agree? Since a number of people can't have rice flour or have other limitations, using a homemade gluten free mix may apply to several others wanting to use this recipe. A note indicating amount of xanthum gum if using own gluten free flour mix would be appreciated. I have used a good number of your recipes with great success and I think if I added the required xanthum gum, this recipe could work for me also. thanks
Wendy Stoltz
Hi Diane,
Most of our recipes mention the xanthum gum needs to be added if the blend does not contain it. If you click on the recipe card and view the gf flour it usually also has a click through to the product we've used as a second check. The rule of thumb is to add 1/2 teaspoon of xanthan gum to this recipe if their flour blend doesnt already contain it. We hope this helps.
Thanks for commenting.