GLUTEN FREE VEGAN CHOCOLATE CUPCAKES {gluten, dairy, egg, nut & soy free, vegan}

Pure chocolate bliss in every single bite – these gluten free vegan chocolate cupcakes are bound to become everyone’s favourite. They look amazing, taste spectacular, and are super easy and quick to make! Plus, you couldn’t possibly guess that they contain no gluten, no dairy and no eggs!

A gluten free vegan chocolate cupcake with partially removed cupcake liner is in the foreground, with more gluten free vegan cupcakes in the background. The surface and background are very light, almost white, with extra dark chocolate sprinkles on the surface.

There’s something terribly charming about dark, almost fudgy chocolate cupcakes, topped with a small mountain of swirly, fluffy chocolate frosting. It’s basically chocolate on chocolate… with even more chocolate in the form of dark chocolate sprinkles.

Yes, I’ve just used the word chocolate SIX TIMES in only one paragraph. This will be a chocolatey post, folks. The chocolatey post – with a chocolatey recipe for gluten free vegan chocolate cupcakes.

Remember last week? We talked about how vegan baking is actually a piece of cake, and today we’re continuing that story.

The brilliant thing about last week’s vegan chocolate cake recipe is that it’s easily adapted to cupcakes – and that’s precisely what I’ve done here. And that, in essence, is what baking of any sort is all about. A few basic recipes that you can modify and adapt to any shape, size or flavour. 

And this recipe is definitely one that you’ll find yourself coming back to again and again. Cupcakes, cakes, muffins – a few small tweaks and vegan chocolate goodness of all sorts is within your reach.

A gluten free vegan chocolate cupcake is in the foreground, with more gluten free vegan cupcakes in the background. The surface and background are very light, almost white, with extra dark chocolate sprinkles on the surface.

Another benefit of this recipe: it’s so darn simple. The vegan chocolate cupcakes themselves only require 9 baisc ingredients:

gluten free flour
xanthan gum
salt
baking powder
baking soda
cocoa powder
sugar
vegetable oil
almond milk

Making the vegan cupcake batter involves mixing all the ingredients together and baking them. Aaand… that’s it. 

The vegan chocolate frosting is equally uncomplicated:

coconut cream
powdered sugar
cocoa powder
melted chocolate

Yes, there’s cocoa powder AND melted chocolate in the frosting – double the chocolate, double the flavour, double the deliciousness. 

A gluten free vegan chocolate cupcake with a bite takjen out of it is in the foreground, with more gluten free vegan cupcakes in the background. The surface and background are very light, almost white, with extra dark chocolate sprinkles on the surface.

The end result is utter chocolatey perfection. Seriously, there’s nothing not to love about these gluten free vegan chocolate cupcakes. They’ve even passed the non-vegan/non-GF test: nobody could tell that they contain no gluten, no eggs and no dairy

They’re perfectly fudgy, moist and chocolatey, without being too dense – they really are cupcakes rather than brownies. (Being too dense is actually a common problem with vegan baking – but not in this recipe!)

The frosting is airy, sweet, rich and ridiculously decadent. I piped it super tall (because more is more when it comes to chocolate frosting, right?) but you can decrease the amount if you want. (Why would anyone want to do that, though?)

And it all comes together within 45 minutes.

Yes, this vegan chocolate cupcakes recipe is the very definition of EASY and QUICK. But the results… oh, the results. Pure chocolate bliss in every single bite. 

On that note: apparently I’ve used the word chocolate 25 times in this post (26 counting this sentence). That pretty much speaks for itself, doesn’t it?

A gluten free vegan chocolate cupcake is in the foreground, with more gluten free vegan cupcakes in the background. The surface and background are very light, almost white, with extra dark chocolate sprinkles on the surface.

Gluten Free Vegan Chocolate Cupcakes (Gluten, Dairy & Egg Free)

Pure chocolate bliss in every single bite – these gluten free vegan chocolate cupcakes are bound to become everyone’s favourite. They look amazing, taste spectacular, and are super easy and quick to make! Plus, you couldn’t possibly guess that they contain no gluten, no dairy and no eggs!

Course Dessert
Cuisine Dairy Free, Gluten Free, Vegan
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 cupcakes
Author Kat | The Loopy Whisk

Ingredients

For gluten free vegan chocolate cupcakes:

    DRY:

    • 2 cups (240 g) gluten free flour
    • 1 1/3 cups (260 g) caster sugar (Note 1)
    • 1/2 cup (60 g) cocoa powder
    • pinch of salt
    • 3/4 tsp xanthan gum
    • 2 tsp baking powder
    • 2 tsp baking soda

    WET:

    • 1 cup (240 mL) vegetable oil
    • 2 cups (480 mL) non-dairy milk (for instance coconut milk, rice milk or almond milk if not sensitive to nuts)

    For vegan chocolate frosting:

    • 2 cups (400 g) coconut cream (Note 2)
    • 2 cups (220 g) powdered sugar, sifted (Note 1)
    • 1/3 cup (40 g) cocoa powder
    • 3 1/2 oz (100 g) dark chocolate, melted and cooled until warm (or room temperature)
    • 1/8 cup (30 mL) non-dairy milk (optional)

    Instructions

    For gluten free vegan chocolate cupcakes:

    1. Pre-heat the oven to 355 ºF (180 ºC) and line a cupcake baking tin with 12 cupcake liners.

      If you're uncertain about the quality of your cupcake liners, brush the inside with some vegetable oil for easier cupcake liner removal when eating.

    2. Mix all dry ingredients together.

    3. Mix the wet ingredients together, and add them to the dry ingredients. Stir well, until you get a smooth cupcake batter.

    4. Transfer the cupcake batter into the cupcake liners, so that you fill each cupcake liner about 3/4 full. Bake in the pre-heated oven at 355 ºF (180 ºC) for about 35 minutes or until the tops are springy/bouncy to the touch and an inserted toothpick comes out clean.

      While the cupcakes are baking, prepare the vegan chocolate frosting.

    5. Allow to cool.

    For vegan chocolate frosting:

    1. In a stand mixer with a paddle attachment or using a hand mixer with the double beater attachment, beat the coconut cream until smooth and slightly increased in volume.

    2. Add the powdered sugar. Gradually increase the mixer speed from low (at the beginning while the powdered sugar is being incorporated into the coconut cream) to high. Beat at high speed for about 5 minutes, or until the frosting is fluffy and increased in volume.

    3. Add the cocoa powder and beat until evenly incorporated. The cocoa powder will make the frosting firm up slightly.

    4. Add the melted chocolate and beat until evenly incorporated. As the chocolate cools, the frosting can become a bit hard – at this point add the almond milk if needed. It will loosen up the frosting, bringing it to piping consistency.

      If your kitchen is very cold, your frosting may still be too hard for piping. If that is the case, warm the outside of the mixer bowl gently with a hairdryer while beating at medium-high speed. (Weird, but it works every time!)

    Assembly:

    1. Using a piping nozzle of choice (I've used this Wilton Star Tip No. 32  (affiliate link) – it's a favourite!), pipe the vegan chocolate frosting on top of the cooled cupcakes.

    2. Enjoy!

    Storage:

    1. The gluten free vegan chocolate cupcakes keep well in a closed container in a cool dry place for about 3 - 4 days.

    Recipe Notes

    Note 1: If you’re a vegan who’s concerned about bone char used in refining sugar, you can see a list of companies that don’t use bone-char filters on the PETA website.

    Note 2: You can get coconut cream by putting coconut milk (with a high coconut content and without too many stabilisers/preservatives) into the fridge for a few hours – without shaking! The coconut milk will separate into coconut cream (that you'll need in this recipe) and coconut water (which is great in smoothies).

    Looking for more sweet vegan goodness? I’ve got just the recipes!

    Raw Vegan Tiramisu Bites

    Two raw vegan tiramisu bites on top of each other, generously drizzled with melted chocolate. More vegan tiramisu bites are in the background.

    Gluten Free Vegan Chocolate Cake

    Gluten free vegan chocolate cake on a decorative glass cake stand, on a white surface with white background. Raspberries decorate the top of the cake, and are also positioned around the cake on the cake stand, and around the stand itself. Chocolate shavings complete the slightly rusting, beautiful vegan cake.

    1-Bowl Gluten Free Vegan Sugar Cookies

    Pretty frosted gluten free vegan sugar cookies arranged on a decorative white cake cooling rack. The gluten free sugar cookies have been frosted with two types of easy vegan frosting (brown and pink) and decorated with white and dark chocolate sprinkles.

    Gluten Free Vegan Chocolate Cupcakes {gluten, dairy, egg, nut & soy free, vegan} - Pure chocolate bliss in every single bite – these gluten free vegan chocolate cupcakes are bound to become everyone’s favourite. They look amazing, taste spectacular, and are super easy and quick to make! The perfect gluten free vegan dessert recipe. #vegan #glutenfree #chocolate #cupcakes #recipe #dessert

    Gluten Free Vegan Chocolate Cupcakes {gluten, dairy, egg, nut & soy free, vegan} - Pure chocolate bliss in every single bite – these gluten free vegan chocolate cupcakes are bound to become everyone’s favourite. They look amazing, taste spectacular, and are super easy and quick to make! The perfect gluten free vegan dessert recipe. #vegan #glutenfree #chocolate #cupcakes #recipe #dessert

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    11 Comments

      1. Hi Brie! I use an Aldi brand (UK), called “The Foodie Market Free From Gluten Free Plain Flour”. It contains a mix of rice, potato and maize flour. However, most of my recipes should work with most GF flour blends. 🙂

    1. Kat – does your GF flour blend already contain xantham gum? (The one I use does, so I don’t know if I’d still need to add any.)

      1. Hi Alisha! The GF flour blend I use doesn’t contain xanthan gum (it’s just a mix of rice, potato and maize flour) – I prefer to control the amount of xanthan gum myself. But if your blend contains it, you don’t need to add more (unless the recipe calls for an above average quantity, which this one doesn’t.)

        1. Thanks Kat 🙂 Feel better now. Plan on halving this and your vanilla cupcake recipe and making both. (Love the simplicity and pretty interesting I don’t have to worry about milk/vinegar curdling or a flax egg forming properly!) Going to add espresso powder to both because I need mocha cupcakes and will let you if they’re a success!

          1. Hi Alisha! Love the idea of mocha cupcakes (adding espresso is always a good idea 😉 ). I find that flax and chia eggs often mess with the texture of my bakes, so I’m not a huge fan of them. I know some people have great success using them, but I try to avoid using them in my baking. Looking forward to hearing how the cupcakes turned out!

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