Preheat the oven to 350 degrees F. Line a cupcake pan with parchment paper cupcake liners. This recipe makes 14 cupcakes, so you can either use two cupcake pans, or make the last two cupcakes after the first batch is done.
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.
In a large bowl, whisk together the gluten free flour blend, cocoa powder, sugar, baking soda, and salt.
Add the melted vegan buttery spread, water, applesauce, 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 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).