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.
5 from 2 votes

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


For gluten free vegan chocolate cupcakes:


  • 2 cups (240 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
  • 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


  • 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)


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!)


  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!


  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).