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Home » Desserts » Vegan Gluten Free Double Chocolate Cupcakes.

Vegan Gluten Free Double Chocolate Cupcakes.

Jan 1, 2020 by Kelly Roenicke · 24 Comments

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easy gluten free cupcakes

These vegan gluten free double chocolate cupcakes are rich, decadent, and allergy friendly! This is the only cupcake recipe you need for parties and special occasions. Chocolate buttercream frosting is the perfect finishing touch!

vegan gluten free chocolate cupcakes on a wooden tray

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 treats, and this recipe is just the thing for a celebration. These double chocolate cupcakes are tender, rich, and so chocolatey.

frosted gluten free chocolate cupcakes on a wooden platter

The best thing about this recipe is that they are so super tasty, and they’re free of the top allergens! So everyone can enjoy these.

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 so that you can just grab one when you need one. Be sure to let it thaw for a few hours before the party.

You can even get special individual cupcake boxes or containers for transporting one or two of these to a party.

How do you make vegan gluten free chocolate cupcakes?

The ingredients for this recipe are fairly simple – cocoa powder, sugar, non-dairy milk, coconut oil, and gluten free flour blend. You can mix the batter using an electric mixer or by hand – it’s up to you. Bake at 350 degrees for about 20 minutes. Be sure to let the cupcakes cool completely before frosting them.

If you don’t want to frost these, you don’t have to! They are delicious even without icing. You could just dust them with a little powdered sugar if you want.

Can you make decadent vegan chocolate frosting without milk or butter?

Yes, you certainly can! No one will guess that this chocolate frosting is dairy free and vegan. It’s smooth, creamy, and pipes very well.

dairy free chocolate frosting

What type of gluten free flour is best for making cupcakes?

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.

Some gluten free flour blends soak up more liquid than others, so if you find that your batter seems too thick, go ahead and add more non-dairy milk.

I don’t think this recipe will work with coconut flour – the cupcakes will be flat and dense if you use only coconut flour.

Can you use oat flour to make gluten free cupcakes?

You can try oat flour in this recipe. It should work, however, the cupcakes may be a little more delicate and possibly slightly crumbly.

chocolate cupcake with dairy free frosting on a pink plate

The coconut milk and the coconut milk yogurt keep these vegan gluten free double chocolate cupcakes very moist, and also give them a very light coconut flavor. The frosting makes a generous amount, and if you have any left over, it is delicious on graham crackers or strawberries.

If you would rather not do coconut, go ahead and use applesauce for the egg replacer and whatever dairy free milk you prefer. You could even use water if you wish.

Troubleshooting tips:

  • 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 if you are having issues with your cupcakes falling. Read more about why cupcakes sink here.
  • 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.

cupcake batter in a white bowl

  • 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.
  • If your cupcakes 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.
  • 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!

gluten free cupcakes in pan

These cupcakes are perfect for a special occasion – especially if you have any guests with food allergies, because they are free of the top eight allergens. (But you’d never know it, because they are so decadent!)

If you make these cupcakes, or any of my other recipes, please share on Instagram, and tag me @prettybeeblog.

I love to see what you’re making and baking!

Disclosure: This post contains affiliate links. 

vegan gluten free chocolate cupcake recipe
5 from 4 votes
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Vegan and Gluten Free Double Chocolate Cupcakes.

Rich, moist, and delicious vegan gluten free double chocolate cupcakes. Perfect for a party, these cupcakes are free of the top 8 allergens.

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword chocolate frosting, gluten free cupcakes for a party
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings 14
Calories 313 kcal
Author Kelly Roenicke

Ingredients

For the cupcakes:

  • 1 ½ cups gluten free flour blend
  • ½ cup unsweetened cocoa powder
  • 1 cup organic cane sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • â…“ cup unrefined organic coconut oil you can use canola oil, or melted vegan buttery spread
  • â…” cup non-dairy milk I used SO Delicious brand - use whatever brand is safe for your dietary needs
  • 3 Tablespoons vanilla coconut milk yogurt I used SO Delicious brand
  • 1 teaspoon vanilla extract
  • 1 teaspoon vinegar

For the frosting:

  • ½ cup vegan buttery spread
  • 3 cups powdered sugar sifted
  • ½ cup unsweetened cocoa powder sifted
  • 2 ½ Tablespoons non-dairy milk I used coconut milk
US Customary - Metric

Instructions

  1. Preheat the oven to 350 degrees. Line a cupcake pan with paper cupcake liners.
  2. Measure â…“ cup of coconut oil and put it in a small bowl. Microwave for about 15-20 seconds until it is melted. Set aside.
  3. In a large bowl, whisk together the gluten free flour blend, cocoa powder, sugar, baking soda, and salt.
  4. Add the coconut oil, non-dairy milk, vanilla coconut yogurt, vanilla extract, and vinegar, and mix until smooth and combined. (You can use a mixer, or just do it by hand. Either way works). 

  5. 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.

  6. Spoon the batter into the cupcake liners, filling them about â…” full.
  7. Bake at 350 degrees for 19-24 minutes, or until a toothpick inserted inside comes out clean. Place the cupcakes on a wire rack to cool.
  8. Repeat with remaining batter (you will have enough for 2 or 3 more cupcakes).
  9. Once the cupcakes are cool, make the frosting:
  10. Cream the vegan buttery spread in a large bowl. Add a little bit of the sifted powdered sugar and cocoa powder. (To make things easier, I sift these together). Continue to mix on low speed.
  11. Alternate adding the sugar and cocoa powder and drizzling the non-dairy milk in until the desired consistency is reached. The frosting should be thick but spreadable.

  12. Frost the cooled cupcakes, and store in the refrigerator if you are not going to serve them right away.

Recipe Notes

You can freeze these cupcakes if you would like to - be sure to wrap them individually, and let it thaw for a few hours before you need to eat it.

If you aren't gluten free, you can make these with regular all-purpose flour. 

If you aren't vegan, you can use regular butter and dairy milk. 

Store leftover cupcakes in the refrigerator or freezer. 

Nutrition Facts
Vegan and Gluten Free Double Chocolate Cupcakes.
Amount per Serving
Calories
313
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
6
g
38
%
Sodium
 
223
mg
10
%
Potassium
 
113
mg
3
%
Carbohydrates
 
54
g
18
%
Fiber
 
3
g
13
%
Sugar
 
41
g
46
%
Protein
 
3
g
6
%
Vitamin A
 
363
IU
7
%
Vitamin C
 
1
mg
1
%
Calcium
 
40
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

gluten free vegan chocolate cupcakes

These vegan gluten free double chocolate cupcakes are:

  • moist and tender
  • perfect for a party
  • free of the top allergens

This post was originally published in February 2015. It has been updated with new photos and text.

Want more dairy free, gluten free, and allergy friendly recipes? My eBooks, Allergy Free & Delicious, and Allergy Friendly Comfort Food are full of colorful, tasty, easy to make recipes that are allergy friendly. 

allergy friendly ebooks by Kelly Roenicke

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Filed Under: Dairy Free, Desserts, food, Gluten Free, Recipes, Sweets, Vegan Tagged With: chocolate, Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Legume Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Carrie

    September 13, 2020 at 3:53 pm

    5 stars
    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.

    Reply
  2. Jazz

    July 11, 2020 at 3:14 am

    5 stars
    These are just so incredibly yummy and easy

    Reply
  3. Anita

    July 03, 2018 at 10:05 pm

    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.

    Reply
  4. Darryl

    June 29, 2018 at 9:55 pm

    5 stars
    Super awesome, everybody love them.

    Reply
  5. Jacquie

    March 27, 2018 at 4:37 pm

    5 stars
    Perfect for birthday party with friends!

    Reply
  6. Becky

    February 14, 2018 at 5:23 pm

    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!

    Reply
  7. Kristina

    April 26, 2017 at 1:17 pm

    Can the Cane sugar be replaces by Agave or Honey by chance?

    Reply
    • Kelly Roenicke

      April 27, 2017 at 1:23 pm

      I don’t know what that would do to the texture. But you could do coconut sugar or maple sugar.

      Reply
  8. Abby

    November 08, 2016 at 11:28 pm

    What kind of cocoa powder should be used? Dutch processed or something else?

    Reply
    • Kelly Roenicke

      November 08, 2016 at 11:45 pm

      I use Hershey’s unsweetened cocoa powder because I am comfortable with their allergy policy.

      Reply
  9. Mariana

    March 08, 2016 at 10:30 pm

    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?

    Reply
    • Kelly

      March 11, 2016 at 9:13 pm

      It is a thicker batter. Did it turn out okay?

      Reply
  10. katiemcaldwell

    February 11, 2016 at 2:35 pm

    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! :)

    Reply
    • Kelly

      February 11, 2016 at 3:21 pm

      You can use applesauce! Will that work?

      Reply
      • katiemcaldwell

        February 11, 2016 at 3:53 pm

        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

        Reply
        • Kelly

          February 11, 2016 at 3:55 pm

          How about prune or beet puree? You can even use baby food versions.

          Reply
  11. Katherine

    July 01, 2015 at 10:26 am

    What kind of vinegar?

    Reply
    • Kelly

      July 03, 2015 at 9:03 am

      White vinegar or apple cider vinegar will work well!

      Reply
  12. Thalia @ butter and brioche

    February 24, 2015 at 6:44 pm

    For a vegan and gluten free recipe – these cupcakes still look so rich, decadent, chocolat-y and delicious. Love it!

    Reply
  13. Lisa @ Healthy Nibbles & Bits

    February 24, 2015 at 1:17 pm

    These cupcakes look absolutely fantastic! It looks decadent, but I love that you lightened up the cupcake with yogurt!

    Reply
  14. Natalie @ Tastes Lovely

    February 23, 2015 at 5:45 pm

    Perfection!

    Reply
  15. Allie

    February 22, 2015 at 9:40 am

    These look great! Chocolate on chocolate is even better

    Reply
  16. tspbasil

    February 21, 2015 at 9:04 pm

    Wowza – those are some gorgeous cupcakes – you can’t go wrong with chocolate & coconut.

    Reply

Trackbacks

  1. 40 Delicious Vegan Cupcake Recipes. - The Pretty Bee says:
    April 17, 2015 at 9:32 am

    […] Vegan and Gluten free Double Chocolate Cupcakes from The Pretty Bee Carrot Cake Cupcakes from Wallflower Girl Vegan Oreo Cupcakes from The Happy Veggie Chocolate Peanut Butter Cupcakes from Craving Nature Natural Red Velvet Cupcakes from The Viet Vegan […]

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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