Vegan Gluten Free Double Chocolate Cupcakes.
Moist, delicious cupcakes are topped with rich, smooth chocolate icing for a perfect treat! You will love these amazing gluten free chocolate cupcakes!
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 melted vegan buttery spread or melted coconut oil or organic canola oil
- ⅔ 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 about ⅔ 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 2 or 3 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
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 an airtight container. They should stay fresh for 4 -5 days.
You can freeze these cupcakes if you would like to - be sure to wrap each cupcake individually, and let it thaw for a few hours before you need to eat it. They should stay fresh in the freezer for up to 3 months.
Nutrition
Calories: 294kcalCarbohydrates: 53gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 252mgPotassium: 105mgFiber: 4gSugar: 40gVitamin A: 525IUVitamin C: 0.2mgCalcium: 21mgIron: 1mg
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