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.
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
- ⅓ cup unrefined organic coconut oil you can use canola oil, or melted vegan buttery spread
- ⅔ 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
Instructions
- Preheat the oven to 350 degrees. Line a cupcake pan with paper cupcake liners.
- Measure ⅓ cup of coconut oil and put it in a small bowl. Microwave for about 15-20 seconds until it is melted. Set aside.
- In a large bowl, whisk together the gluten free flour blend, cocoa powder, sugar, baking soda, and salt.
- 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).
- 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 about ⅔ full.
- 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.
- Repeat with remaining batter (you will have enough for 2 or 3 more cupcakes).
- Once the cupcakes are cool, make the frosting:
- 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.
- 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.
- Frost the cooled cupcakes, and store in the refrigerator if you are not going to serve them right away.
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
Calories: 313kcalCarbohydrates: 54gProtein: 3gFat: 12gSaturated Fat: 6gSodium: 223mgPotassium: 113mgFiber: 3gSugar: 41gVitamin A: 363IUVitamin C: 1mgCalcium: 40mgIron: 1mg
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