These vegan gluten free double chocolate cupcakes are rich, decadent, and allergy friendly! Tender cupcakes are topped with a silky smooth chocolate frosting, making these perfect for any celebration.
When there’s a birthday party in this house, we often turn to cupcakes. And more often than not, the request is made for these gluten free vegan double chocolate cupcakes.
My boys love chocolate desserts, and this recipe is just the thing for a celebration. These cupcakes are tender, rich, and so chocolatey.
The best thing about these cupcakes is that they are so super tasty, and they’re free of the top allergens! Everyone can enjoy these.
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Top Tip
If your cupcakes usually stick to the paper liners, try parchment liners – they almost never stick! Decorative paper liners often stick, making it hard to remove the cupcakes cleanly.
Ingredient Notes
- Gluten Free Flour Blend – This recipe should work well with most all-purpose gluten free flour blends. I have made these cupcakes with my own gluten free flour mix, with Now Foods Gluten Free Flour Blend, and with Namaste Perfect Flour Blend. All of these flours work well.
- Vegan Buttery Spread – Melted vegan buttery spread works well in this recipe, or you can use melted coconut oil or organic canola oil.
- Egg Replacers – I like to use unsweetened applesauce as an egg replacer in this recipe, but you could also use non-dairy yogurt if you prefer. Mashed banana would probably be fine, too.
- Powdered Sugar – I like Wholesome Sweeteners powdered sugar which is vegan and corn free, but feel free to use any brand that works for you.
Substitutions
- If you are not gluten free, you can use all-purpose flour or white spelt flour instead. I have made these many different ways, depending on who I am baking for.
- If you are able to have eggs, you can use an egg in this recipe instead of the applesauce.
- If you would rather frost these with white icing, try my dairy free buttercream recipe instead of chocolate frosting.
Step by Step Instructions
- Mix the melted vegan buttery spread, sugar, and unsweetened apple sauce together.
- Add the dry ingredients to the bowl, then add the water, vanilla, and vinegar.
- Stir well.
- Spoon the batter into a muffin tin that has been lined with parchment paper liners, filling them ½ full.
- Bake at 350 degrees F for about 20-24 minutes.
- When the cupcakes are cool, make the chocolate frosting. Mix the cocoa powder, powdered sugar, vegan buttery spread, and water together.
- Pipe the frosting on the cooled cupcakes or spread it on with an offset spatula.
FAQs
I don’t think this recipe will work with coconut flour – the cupcakes will be flat and dense if you use only coconut flour.
You can try oat flour in this recipe. It should work, however, the cupcakes may be a little more delicate and possibly slightly crumbly.
If your cupcakes sink in the middle, it could be because you filled the paper liners too full, and then they didn’t have enough time to bake. It could also be due to the oven being too hot. If you are using a different gluten free flour blend, you may need to adjust the temperature of the oven. Try 325 degrees Fif you are having issues with your cupcakes falling. Read more about why cupcakes sink here.
Tips for Success
- If your cupcake batter seems dry, you may need to add a little more liquid. It should be thick, kind of like brownie batter, but not dry.
- If the batter seems thin, like cake batter, you will need to add a bit more gluten free flour.
- Don’t overfill the cupcake liners – that makes it really hard for the cupcakes to bake evenly if they are too full.
- If your frosting seems lumpy, you can try adding a little more liquid, or also beating it on a higher speed to make sure you get any lumps out.
- Be sure to let the cupcakes cool fully before removing them from the pan – gluten free baked goods are a bit delicate, especially hot out of the oven!
Freezing
This is a great cupcake recipe to make to have on hand for when your child is invited to a birthday party. You can individually wrap these and store them in the freezer for up to 3 months.
Then when you need a safe dessert, you can just grab one. Be sure to let it thaw for a few hours before the party.
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Recipe
Vegan Gluten Free Double Chocolate Cupcakes.
Ingredients
For the cupcakes:
- 1 ½ cups gluten free flour blend or all purpose flour if you are not gluten free
- ½ cup unsweetened cocoa powder
- 1 cup organic cane sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup melted vegan buttery spread or melted coconut oil or organic canola oil
- ⅞ cup water
- 3 Tablespoons unsweetened applesauce or non-dairy yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the frosting:
- ½ cup vegan buttery spread
- 3 cups powdered sugar sifted
- ½ cup unsweetened cocoa powder sifted
- 3 Tablespoons water or non-dairy milk
Instructions
Make the Cupcakes:
- Preheat the oven to 350 degrees F. Line a cupcake pan with paper cupcake liners.
- Measure ⅓ cup of vegan buttery spread and put it in a small bowl. Microwave for about 20 seconds until it is melted. Set aside.
- Place the melted buttery spread, sugar, and applesauce in a mixing bowl and mix well.
- Add the gluten free flour blend, cocoa powder, sugar, baking soda, and salt.
- Add the water, vanilla extract, and vinegar, and mix until smooth and combined. (You can use a mixer, or just do it by hand. Either way works).
- If the batter seems too thick or dry, add more liquid. Some gluten free flours really soak up the liquid, so adjust the amount if needed.
- Spoon the batter into the cupcake liners, filling them slightly more than ½ full.
- Bake at 350 degrees F for 20-24 minutes, or until a toothpick inserted inside comes out clean. Place the cupcakes on a wire rack to cool.
- Repeat with remaining batter (you will have enough for 4 more cupcakes).
Make the Frosting:
- Cream the vegan buttery spread in a large bowl. Add a little bit of the powdered sugar and cocoa powder.
- Alternate adding the sugar and cocoa powder and drizzling the water or non-dairy milk in until the desired consistency is reached. The frosting should be thick but spreadable. Add a little more liquid as needed to get the right thickness.
- Frost the cooled cupcakes using either an offset spatula or a piping bag and tip. Store cupcakes in an airtight container.
Notes
Nutrition
This post was originally published in February 2015.
Carrie
My son requested chocolate cupcakes for his birthday and I was on a mission to find the best recipe. I tried 4 different gluten, milk and egg free chocolate cupcake recipes during a cupcake bake off and these were by far the crowd favorite. The texture and flavor are great. I did need to add a little more liquid like she said you might need to with different types of GF flour blends. I used KA measure for measure GF flour.
Jazz
These are just so incredibly yummy and easy
Anita
Has anyone tried using this matter to make a 9×13 inch cake? If so, how long to bake? My other GF vegan cake recipe tastes awesome but is so incredibly crumbly that it is a mess to eat.
Darryl
Super awesome, everybody love them.
Jacquie
Perfect for birthday party with friends!
Becky
Made these just as written, using Bob’s 1 to 1 Gluten Free Flour. Not a bit gritty or gummy; thank you for a perfect recipe!
Kristina
Can the Cane sugar be replaces by Agave or Honey by chance?
Kelly Roenicke
I don’t know what that would do to the texture. But you could do coconut sugar or maple sugar.
Abby
What kind of cocoa powder should be used? Dutch processed or something else?
Kelly Roenicke
I use Hershey’s unsweetened cocoa powder because I am comfortable with their allergy policy.
Mariana
I am in the middle of making a double recipe for my daughter’s birthday, and the batter is so thick! I am nervous. Did I do something wrong?
Kelly
It is a thicker batter. Did it turn out okay?
katiemcaldwell
I have a weird digestive illness that doesn’t allow me to eat yogurt. Is there anything you would recommend subbing for that? (I am not vegan, btw…so non-vegan subs are ok). My diet is very limited and I would love to make these! Thanks! :)
Kelly
You can use applesauce! Will that work?
katiemcaldwell
Crap. Unfortunately no. Bananas and applesauce are not allowed either. Haha. I am trying to think of other “wet” foods but cannot think of one…sour cream maybe? Might be too tart though. I am allergic to eggs so that’s out as well. Oh dear, might have to just give up!:p
Kelly
How about prune or beet puree? You can even use baby food versions.
Katherine
What kind of vinegar?
Kelly
White vinegar or apple cider vinegar will work well!
Thalia @ butter and brioche
For a vegan and gluten free recipe – these cupcakes still look so rich, decadent, chocolat-y and delicious. Love it!
Lisa @ Healthy Nibbles & Bits
These cupcakes look absolutely fantastic! It looks decadent, but I love that you lightened up the cupcake with yogurt!
Natalie @ Tastes Lovely
Perfection!
Allie
These look great! Chocolate on chocolate is even better
tspbasil
Wowza – those are some gorgeous cupcakes – you can’t go wrong with chocolate & coconut.