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Gluten Free Chocolate Cupcakes (Vegan)

  • Author: Lindsay
  • Total Time: 6 minute
  • Yield: 15-16 1x
  • Diet: Gluten Free


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


Units Scale
  • 250275 grams (1 3/4 – 2 cups) gluten free 1:1 flour or gluten free all purpose (see notes)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup cocoa powder or dark cocoa
  • 1 1/2 cups sugar or monk fruit sweetener (add 1/3 c more for extra sweet)
  • 1 cup pure pumpkin puree
  • 2 teaspoons vanilla extract
  • 1/2 cup oil (baking oil such as refined coconut oil, grape seed, or refined avocado oil)
  • 1 3/4 cups buttermilk (see notes for vegan option)
Frosting (See my coconut whip frosting for more flavor choices)
  • 13 ounce can coconut cream, chilled (see notes for substitutes)
  • 1/3 cup powdered sugar or sugar substitute
  • 1/2 teaspoon vanilla extract
  • 2 Tablespoons unsweetened cocoa powder


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 (or dark cocoa), 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 3/4 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.


  • If using gluten free all purpose flour, use 275 grams. If using 1:1 gluten free flour, use 275 grams.
  • For vegan buttermilk, use 1 1/2 cup non-dairy milk with 2 teaspoons of vinegar, and let it sit for 10 minutes before adding it to the recipe.
  • If you are able to tolerate dairy, you can replace coconut cream with 10 ounces of heavy whipping cream, chilled.
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


  • 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