Gluten Free Chocolate Cupcakes (Vegan Option)

Made with gluten free flour, cocoa powder, and pumpkin puree, these Gluten Free Chocolate Cupcakes are the perfect allergy-friendly treat. Serve them on their own or with homemade icing! Egg free and Vegan friendly.

These allergy friendly gluten free chocolate cupcakes are brought to you thanks to our partnership with Bob’s Red Mill and the use of their gluten free flour! Thank you for supporting the brands that help me to create delicious gluten-free recipes like this one for you! Full disclosure and privacy terms here. 

Gluten Free Baking Magic! Why You’ll Love These Vegan Chocolate Cupcakes! 

Whether we’re celebrating a birthday, hosting a holiday party, or just want to treat ourselves to something a little sweet, we all need to have a few easy desserts in our recipe box. Am I right? A couple of my go-to’s include Dark Chocolate Salted Caramel Vegan Brownies and Vegan Thumbprint Cookies. However, while I have a couple of different chocolate cake recipes like Naked Almond Flour Chocolate Cake and even a Vegan Chocolate Christmas Cake, I realized I don’t have any easy gluten free chocolate cupcakes! 

Don’t get me wrong, I love a full cake, but sometimes you just don’t need that much, ya know? Plus, cupcakes are super convenient for handheld treats. Also, who doesn’t love chocolate? So, I got to work in the kitchen to create the best-ever vegan chocolate cupcakes. I didn’t stop there, though! I also made sure this recipe can be turned into a cake to fit all your needs. No matter which version you bake, it’s always moist, fluffy, and super delicious, but I’ll let you find out for yourself! 

Best Types of Flour For Gluten Free Baking 

When it comes to gluten free baking, there are several different routes you can take to replace traditional flour. For this vegan chocolate cupcake recipe, I tested two different flours using Bob’s Red Mill 1:1 Flour and Bob’s Red Mill All Purpose Gluten Free Flour. Both options work great! There are just a few differences. 

1:1 Flour 

For this blend, Bob Redmill has combined gluten free rice flours, sorghum flour, starches, and xanthan gum for a super user-friendly alternative to flour! The xanthan gum acts as an emulsifier and adds volume to all your gluten free baking. No more flat desserts here! However, you do get a denser texture with cake recipes almost more like a flourless cake, but they’re still super yummy! 

Nutrition Note: For those sensitive to gums or binders, opt for the gluten free all purpose flour option instead! 

All Purpose Gluten Free Flour

Similar to the 1:1 flour, this all purpose gluten free flour is great for everyday baking and can replace regular all purpose flour in a variety of recipes! Unlike other options, this gluten free flour is free of any gums or binders and contains a mix of higher protein flours (garbanzo bean and fava bean flour), which gives that “gluten protein” like structure to your gluten free baked goods!

For this recipe, we’re adding baking soda and vegan buttermilk to help add volume and moisture! As a result, using this gluten free flour will result in slightly lighter or more fluffy cupcakes when compared to the 1:1 flour options. 

Note: Baking times will vary based on which flour you use. Typically, the 1:1 flour takes just a few minutes longer! 

Fast & Easy! How to Way to Make Gluten Free Chocolate Cupcakes 

Unlike other vegan chocolate cupcake recipes, this version is super simple to make. In fact, it’s so easy, you can get the kids involved for a fun baking day!

First, whisk together the dry ingredients in a large bowl, making sure they are well-combined. 

Second, using a second bowl, combine the wet ingredients. 

Then, gently add the dry ingredients to the wet ingredients, and mix the two until the batter is smooth. Be sure not to overmix the batter! You want the ingredients to be just combined. Otherwise, the cupcakes won’t rise correctly. *See mixing batter tips below for each flour.

To finish, spoon the batter into lined or greased muffin tins, and bake them at 350 degrees Fahrenheit for 20-25 minutes or until a toothpick can be inserted and comes out clean. 

Baking Tips for Vegan Chocolate Cupcakes

To make sure your cupcakes come out perfect every time, our team has tested, re-tested, and of course, tasted them countless times. Needless to say, we discovered a few tricks along the way and are happy to share them with you, too! 

• If you’re using vegan buttermilk and gluten free all purpose flour, the batter will look a little thinner than what you might be used to seeing (see video and photo above). This batter creates a more angel food cake -like texture without xanthan gum.
  
• If using the 1:1 flour with xanthan gum, your batter will require less flour. You’ll know it has been well-mixed when it resembles a cross between a flourless cake and a muffin. For this version, the baking time will be closer to 25 minutes.
  
• The baking times will likely vary as well. So, be sure to check on your cupcakes after 15 minutes in the oven!

Baking with Similar but Different Gluten Free Flours:

No two flours are created equal! For instance, two all purpose gluten free flours (different brands) could be made with totally different ingredients. For accuracy, be sure to weigh the amount of flour (in grams) that the recipe asks for before baking.

Allergy-Friendly Toppings and Suggestions

These vegan gluten free cupcakes are super tasty all on their own. However, decorating is always fun, isn’t it? If you want to get a little creative, feel free to include toppings such as Coconut Cream Vegan Frosting, edible flowers, spooky eyes, gluten free sprinkles, Vegan Maple Cashew Cream Cheese Frosting, dairy free chocolate chips, or your favorite candy pieces! 

Gluten Free Chocolate Cupcakes Recipe (Vegan)

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★★★★★

5 from 2 reviews

• Author: Lindsay Cotter
• Total Time: 50 minute
• Yield: 15–16 1x
• Diet: Gluten Free

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Description

Made with simple ingredients, these gluten free chocolate cupcakes are the perfect vegan-friendly dessert option for every occasion!

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Ingredients

Units USM Scale 1x2x3x

• 250 – 275 grams (1 ¾ – 2 cups) gluten free 1:1 flour or gluten free all purpose (see notes)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ⅔ cup dutch cocoa powder
• 1 ½ cups sugar or monk fruit sweetener (add ⅓ c more for extra sweet)
• 1 cup pure pumpkin puree
• 2 teaspoons vanilla extract
• ½ cup oil (baking oil such as refined coconut oil, light olive oil, or refined avocado oil)
• 1 ½ cups vegan buttermilk (see notes)

Frosting (See my coconut whip frosting for more flavor choices)

• 13 ounce can coconut cream, chilled (see notes for substitutes)
• ⅓ cup powdered sugar or sugar substitute
• ½ teaspoon vanilla extract
• 2 Tablespoons unsweetened cocoa powder

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Instructions

For the cupcakes

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a medium bowl whisk together flour, baking soda, baking powder, salt, cocoa powder, and sugar.
3. In another larger bowl combine the pumpkin puree, vanilla extract, oil and buttermilk.
4.  Gently add the dry ingredients to the wet ingredients, and mix until a thick, smooth batter is formed.
5. Spoon the batter into a prepared muffin pan until each cup is ¾ of the way full.
6. Place the pan into the preheated oven for 20-25 minutes or until the center of the cupcakes come out clean with a toothpick.
7. Remove the pan from the oven, and let it cool.  While the cupcakes are cooling, prepare the frosting.

Frosting Instructions:

1. Put the chilled can of coconut cream, powdered sugar, vanilla, and cocoa powder into a bowl, and beat the ingredients until fluffy.
2. Place the frosting in a piping bag, and decorate the cupcakes.

Notes

• Flour Measuring Tip– If using a gluten free all purpose flour without xanthan gum, 275 grams is closer to 2 cups. If using a 1:1 gluten free flour (with xanthan gum), 275 grams is closer to 1 ¾ cups.
• Vegan buttermilk: use 1 ½ cup non-dairy milk with 2 teaspoons of vinegar, and let it sit for 10 minutes before adding it to the recipe.
• Substitutes  – If you are able to tolerate dairy, you can replace the the vegan buttermilk with 1 ¾ cups real buttermilk and replace the coconut cream in the frosting with 10 ounces of chilled heavy whipping cream.

• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Category: Dessert
• Method: Oven
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake without frosting
• Calories: 209
• Sugar: 19.9 g
• Sodium: 246.6 mg
• Fat: 7.6 g
• Saturated Fat: 1.1 g
• Carbohydrates: 35.6 g
• Fiber: 1.9 g
• Protein: 2.5 g
• Cholesterol: 1.1 mg

Keywords: dessert, gluten free, cupcakes, dairy free, vegan

That’s it, ya’ll! These might be the easiest cupcake recipe you’ll ever find, and they’re so good your friends and family won’t even realize they’re vegan or gluten free! Do you have any favorite baked goods that need to be made into a gluten free option? Let us know in the comments below! 

Cheers,

LC