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vegan gluten free chocolate cupcake recipe

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:

For the frosting:

US Customary - Metric

Instructions

  1. Preheat the oven to 350 degrees. Line a cupcake pan with paper cupcake liners.
  2. Measure 1/3 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 2/3 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 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Sodium 223mg10%
Potassium 113mg3%
Carbohydrates 54g18%
Fiber 3g13%
Sugar 41g46%
Protein 3g6%
Vitamin A 363IU7%
Vitamin C 1mg1%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.