A recipe for moist, fluffy, and super chocolaty vegan gluten-free chocolate cupcakes that are easy to make and perfect for your next celebration (or just for when you're craving chocolate!). These simple homemade gf cupcakes are the best, especially when topped with chocolate frosting and sprinkles!
When I shared my vegan chocolate buttercream frosting recipe, I told you that I had a whole bunch of fun recipes to share with you over the next while. Well here's the first one: Vegan Gluten-Free Chocolate Cupcakes!
It took me SIX tries to perfect this recipe. I can't say my family was too upset; these are chocolate cupcakes, after all! The taste was always 100%, it was the texture I kept failing on (very similar to how my chocolate doughnuts testing process went!).
The cupcakes kept turning out dense, more like a brownie. Dense is a great texture for brownies, cupcakes? Not so much.
It all had to do with the leaveners and the quantities of those leaveners. Once I made a few adjustments, perfection was achieved!
So let's go through everything so you can make your own batch of amazing nut-free, egg-free, dairy-free chocolate cupcakes from scratch.
Ingredients You'll Need
10 simple ingredients is all you're going to need:
- 1:1 Gluten-Free Flour Blend (I use Bob's Red Mill brand, the one in the BLUE bag)
- Unsweetened Cocoa Powder (Dutch-process cocoa is needed for this recipe and make sure you sift it to get all the lumps out.)
- Baking Powder and Baking Soda (Make sure these are both fresh, they're both very important to achieving the ideal rise and texture)
- Cane or Granulated Sugar (not sure if you’re sugar is vegan? Buy organic, it will be 100% vegan)
- Hot Water (to help "bloom" the cocoa powder, more info on that below)
- Oil (to add moisture to the cupcakes)
- Apple Cider Vinegar (or white vinegar, this is being used so it reacts with the baking soda to provide even more air bubbles to provide more lift while baking, and don't worry, you won't taste it!)
- Vanilla Extract (to add even more amazing flavour)
- Salt (to balance the sweetness)
Are you new to vegan gluten-free baking? If so, be sure to read all of my vegan gluten free baking tips!
How to Make Them
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions at the end of this post.)
When I say this recipe is simple, quick, and easy, I'm not exaggerating in any way. All you have to do is whisk all the dry ingredients together (make sure to sift your cocoa powder!), then stir all the wet ingredients, plus the sugar, together and then combine the two.
Back in elementary school, you may have done the volcano science project or see someone do it. It's the one that combined baking soda and vinegar to provide a reaction. Remember that?
This is what you're doing with this recipe, you're combining those two ingredients to replicate that same reaction to make the cupcakes rise nicely. Have a look at the last picture in this collage to see the reaction taking place:
After you add the wet ingredients to the dry, stir until there are no lumps or pockets of dry ingredients left. Don't over mix, though, since this will pop all of those bubbles that we need!
After I have everything mixed nicely, since this batter is a little more runny than others, I like to pour it into a large measuring cup and then pour the batter into the cupcake liners.
You need to fill each cupcake liner ⅔ of the way up (see the top right image below). If you add too little, your cupcake will be too "short," and if you add too much, your cupcakes can sink and not bake properly, or bubble over making a mess in your oven.
And now you have 12 perfectly moist gluten free chocolate cupcakes, almost ready to be decorated! The image directly above this text is a finished cupcake.
As you see, they only rise a little higher than the cupcake liner and have fairly flat tops, which is exactly what you want since this makes them perfect for decorating. Be sure to allow them to cool completely before frosting or your frosting will melt and make a mess.
If you prefer a cake instead of cupcakes, make my vegan gluten-free chocolate cake instead.
Decorating Them
My preferred way to top these cupcakes is with my vegan chocolate buttercream recipe, my vegan peanut butter frosting, vegan strawberry frosting, or my vegan buttercream frosting.
If you want something a little different, try my peppermint buttercream frosting, But feel free to use any type of vegan frosting.
And when decorating, you can get as fancy as you'd like, or keep it simple by just using a butter knife to smear on some icing. They're going to taste good either way!
TIP: If you're new to cupcake decorating, I highly recommend this inexpensive cupcake decorating kit (Amazon Link) that comes with four of the most popular decorating tips as well as eight disposable decorating bags. I also recommend adding a 12" reusable piping bag to your collection.
I used a Wilton 1M tip (it comes in the kit I link to above) to decorate the cupcakes in the pictures on this page, and vegan gluten-free round sprinkles (rainbow nonpareils). Find a list of vegan sprinkles to look for in this article: "Are Sprinkles Vegan?"
To make them pretty, start at the outer edge of your cupcake and move the tip around in a continuous circular motion (don't stop!) while applying pressure to the bag, moving towards the center.
Expert Tips for Success Every Time
- Always sift your cocoa powder to get rid of the lumps. The hot water helps to dissolve them, but to be safe, it's best to give it a good sift before adding to the mixing bowl.
- Make sure your baking powder and baking soda are fresh, these are two of the ingredients that help the cupcakes to rise and become fluffy. And don't leave out the vinegar, it also plays an important role in the rising.
- Measure your ingredients properly. I recommend using a scale (this is one I have (Amazon Link)) and my weight measurements, but if you don't have a scale, lightly spoon the flour and cocoa powder into your measuring cup until it is overflowing and then drag the flat edge of a butter knife across the top to level it off. (NEVER dunk the measuring cup into the flour to fill your measuring cup because this will guarantee an incorrect measurement of up to 1.5x more flour and a recipe fail.)
- Don't overfill the cupcake liners.
- Follow the recipe exactly as it’s written for the very best results, and don’t reduce the amount of sugar, oil or any of the other ingredients.
What's the Texture Like?
Exactly like I said, moist and fluffy! Have a look at the two following images to see.
But in order to get this texture, you must follow the recipe exactly as it's written. Any substitutions or changes and you run the risk of things not turning out as expected.
FAQ
I have only use Bob’s Red Mill 1 to 1 Baking Flour Blend (the one in the blue bag) for this recipe so I can’t speak for any others. Results will vary with other blends since ingredients and ratios will differ.
The Bob’s 1 to 1 Baking Flour I use contains xanthan gum, so if you do try another gf blend and it doesn’t contain xanthan gum, you’ll need to add ¾ teaspoon of it to your recipe.
If xanthan gum is something you cannot have, then I recommend making this double chocolate muffin recipe as your cupcakes instead and omit the chocolate chips (they're called muffins but they're just like cupcakes!)
Any type of oil can be used in this recipe, such as avocado, vegetable, or safflower. Unrefined or refined coconut oil can be used as well, but if unrefined is used, there may slight hint of coconut flavour. Vegan butter is not recommended as it will weigh the cupcakes down and the texture will not be as moist since butter is roughly 20% water and oil is 100% oil.
Organic cane sugar or granulated sugar works best for this recipe and works with the rest of the ingredients to give the final cupcakes their moistness and texture. Don't reduce the amount of sugar called for, substitute with a different type of sugar or, use a liquid sweetener.
Just like the sugar in the recipe, the oil, and the specific quantity called for, works with the other ingredients to make the cupcakes moist and help with the texture. As for an oil-free substitute, I have not tried any, so I'm unsure of how they would turn out.
This recipe was developed using Dutch process cocoa. Natural cocoa powder / cacao powder and Dutch process cocoa work differently in baked recipes, and since I have not experimented to know how it will react in this particular recipe and how to adjust the other ingredients accordingly, I recommend sticking with Dutch process for the best results.
Using hot water helps to "bloom" the cocoa powder. Blooming is a fancy way of saying "enhance" the chocolate flavour to make it even deeper, richer, and chocolaty tasting. It also helps to break down any cocoa powder clumps (but still sift it!).
TIP: If you want to bring out the flavour, even more, try substituting the hot water with hot brewed coffee. The coffee flavour will not be there but it will work to enhance the chocolate flavour even better than hot water.
If you prefer a cake instead of cupcakes, make my vegan gluten-free chocolate cake instead.
Yes, but the baking time will need to be reduced to 9-11 minutes.
No! I'm currently working on a vanilla version and in my testing, I did try to modify this recipe and the results were not good. I will share my recipe once I've perfected it!
Store leftovers in an airtight container. They will keep at room temperature for up to 2 days. After that, place the container in the refrigerator for another 3-4 days. You can also freeze unfrosted cupcakes by storing them in an airtight container for up to three months. Defrost at room temperature when you're ready to serve them.
This may have happened for a few reasons (I've had this happen with muffins a few times!). 1) You opened the oven door while your cupcakes were baking. 2) You over-mixed your batter. 3) You overfilled the cupcake liners. 4) Your oven was set too high. 5) You let the batter sit too long before putting it in the oven. 6) Your baking powder or baking soda was not fresh or expired.
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If You Make This Recipe...
I hope you loved it! Please tell me about it by leaving a rating and comment below OR you can post a pic to Instagram and tag me so I can see, I'm @delightfuladventures over there!
And If You Like This Recipe...
...you may also like these other vegan chocolate recipes:
- Chocolate Doughnuts
- Chocolate Tart
- Chocolate Brownies
- Chocolate Mousse
- Double Chocolate Chip Cookies
- Chocolate Muffins
- Chocolate Zucchini Muffins
- Chocolate Banana Muffins
And check out these other v + gf cupcake recipes:
You can help others to find this vegan gluten free cupcake recipe by pinning it to one of your food boards on Pinterest. Click here to pin it now!
Vegan Gluten Free Chocolate Cupcakes
Suggested Equipment:
Ingredients:
- 1 ½ cups (222g) gluten free flour **see important note about flour below**
- ½ cup (42g) Dutch-process cocoa powder sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200g) cane sugar (or granulated sugar)
- 1 cup (240ml) hot water (boiled)
- ⅓ cup (80ml) oil
- 1 tablespoon (15ml) vanilla extract
- 1 tablespoon (15ml) apple cider vinegar (or white vinegar)
For the Frosting:
- 1 recipe vegan chocolate buttercream frosting
Instructions:
- Preheat oven to 350° F (177° C).
- Add muffin liners to your muffin pan and set aside.
- In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
- In a small bowl, mix the sugar, hot water, oil, vanilla extract, and vinegar together until blended.
- Slowly add the wet mixture to the dry mixture and stir until combined. Mix until there aren't any lumps but don't over mix and get rid of all the bubbles forming from the reaction between the vinegar and baking soda.
- Bake for 18-20 minutes or until a toothpick inserted in the middle of the largest cupcake comes out clean.
- Remove from oven and allow cupcakes to cool in the pan for a few minutes, remove them, and place them onto a cooling rack.
- Allow cupcakes to fully cool and then use this chocolate buttercream frosting to frost them.
Video:
Recipe Notes:
- Please read all of the information and FAQ info above and below before making this recipe.
- It’s important to know that different gluten-free flour blends use different ingredients and ratios, so results may vary if you substitute. I have never used any other brand of gf flour to make this recipe (other than Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (Amazon link) in the blue package, NOT the red package), so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. The weight listed above is for this specific brand of flour.
- If you cannot use the flour I use, be sure to use a rice based gluten-free flour blend and if the brand you're using doesn't contain xanthan gum in the ingredient list, add ¾ teaspoon to the dry ingredients.
- Dutch process cocoa powder is needed for this recipe. Natural cocoa powder (cacao powder) cannot be used without altering the other ingredients. If used, your cupcakes may not turn out the same as mine do.
- This recipe will NOT work with coconut flour or any other single gluten-free flour, it must be made with a blend.
- Make sure your baking powder and baking soda are fresh before using, these are very important ingredients that contribute to the cupcakes rising properly.
- Any type of oil can be used in this recipe, such as avocado, vegetable, or safflower. Unrefined or refined coconut oil can be used as well, but if unrefined is used, there may be a slight hint of coconut flavour.
- Organic cane sugar or granulated sugar works best for this recipe and works with the rest of the ingredients to give the final cupcakes their moistness and texture. Don't reduce the amount of sugar called for or substitute with a different type of sugar or use a liquid sweetener.
- Store leftovers in an airtight container. They will keep at room temperature for up to 2 days. After that, place the container in the refrigerator for another 3-4 days. You can also freeze unfrosted cupcakes by storing them in an airtight container for up to three months. Defrost at room temperature when you're ready to serve them.
- Nutrition info is based on 1 cupcake without frosting. Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.
Hina says
Followed this recipe exactly -- came out PERFECT. Okay...maybe I messed up a LITTLE on the frosting...but that was my fault! I kept thinking it was too thick. Turns out, when you're piping, you want it to be thicker! lol! But after putting them in the fridge for a little bit to harden the frosting that I messed up on, they turned out PERFECT!!!! I served five other people, none of whom are gluten free or vegan (I am, and I wanted to make something all of us could enjoy) and EVERYONE was impressed!!!! It made me so happy! I couldn't even tell that this was gluten free!
Gwen Leron says
Hi Hina! This makes me SO happy to read! I'm glad everyone enjoyed them and I hope there are some leftovers for you 🙂 Thank you for coming back to leave your comment and rating, I appreciate it very much.
Doreen Bonaldi says
The cupcakes came out perfectly! Some of my friends said they liked them better than the quote "normal" ones. The only complaint was that the vegan buttercream( I did vanilla buttercream) was too sweet. Is there a way to tone down the sweetness? just add less sugar? Many thanks. It was great to feel good about baking again.
Gwen Leron says
I'm so glad to know you and your friends love them, Doreen! I'm not sure how much of the sugar you'd be able to hold back with the buttercream, if you take away too much and the consistency will be off and it will be too soft. The sugar helps to provide structure. I've never made it with less, but you can definitely give it a try, just be careful not to take away too much. If you try, please let me know how things go. Enjoy the rest of the cupcakes!
Erin mathews says
Hi can I use peanut flour without gluten??
Gwen Leron says
Hi Erin, peanut flour will not work in place of the gluten-free flour in this recipe, it must be a flour specifically made for baking, the one I recommend in the recipe for the best results. Let me know if you have any other questions!
Joanne says
I made these amazing cupcakes for a Valentine's Day treat for my family. We loved them! They're so moist and rich -- exactly what a chocolate cupcake should be. My husband commented that they're the best cupcakes he's ever had. Thank you so much for sharing your recipe.
Gwen Leron says
You're welcome, Joanne! I'm glad to know they were a hit with you and your husband. Thank you so much for circling back to leave your rating and comment, I appreciate it very much. Enjoy the rest!
Reagan says
Could I use coconut flour instead?
Gwen Leron says
Hi Reagan, no, coconut flour cannot be used in this recipe, it will not work. Click over to this article that contains all of my vegan gluten-free baking tips and pay close attention to #5 in the list. It will fully explain why you cannot use coconut flour instead of the flour a recipe calls for. Let me know if there are further questions!
Pam B says
I am not sure what my problem is with cupcakes. I measured out by weight. I used the recommended flour. Mine is not runny , it is like regular cake mix. My baking soda and baking powder are new. I mixed and got right into the pan. I made 2 batches ,they didn't rise much. I wonder about the temp of the water. Hot is vague.
I have Hershey special dark cocoa . It is dutch processed but maybe to dark ? I added a little more water to the second batch . I also made your chocolate buttercream. Very easy and taste good.
Gwen Leron says
Hi Pam, from what you've written, it sounds like you are doing everything right, but there has to be something along the way to cause the cupcakes not to rise properly. So just to be 100% sure, you didn't make any changes to the recipe, you used the same flour and didn't make any substitutions, omissions, or alter any ingredient amounts? For the hot water, it needs to be boiled water, but that would not affect the rise. You said that your batter is thick and not runny. That would indicate something with the flour (wrong flour used, or too much used) or with the liquids (not measured correctly / too little used). It could also be an issue with your oven temperature. Let me know if any of these things could be the issue, I'm happy to help troubleshoot further so you end up with cupcakes that rise properly! I'm glad the chocolate buttercream was enjoyed.
Elaina says
I actually had the same problem, I did everything the same but it turned out so thick! But it does really good and I’m hoping they come out of the oven yummy!
Gwen Leron says
Hi Elaina! I hope they turned out well despite the thick batter. I would have the same suggestions for you as I did for Pam above. Did you use Bob's Red Mill gluten-free flour in the blue bag?
Kris says
I just made this recipe which sounds lovely for a children’s festival, but it doesn’t seem to like Organ Plain Flour with Xanthan Gum added as the cupcakes didn’t raise at all. I triple checked that I added all ingredients and I did, so it must be the different flour. I am using Orgran usually and never had trouble with it so far.
Gwen Leron says
Hi Kris, sorry to hear that the Orgran flour did not work well for you. This is not a brand that I am familiar with since it's not available here in Canada. I, unfortunately, don't have any experience working with it, so I can't help to identify what it is about that blend that caused the cupcakes to not rise. Gluten-Free flour blends are not always interchangeable between recipes since every brand has a different mix of ingredients (you can read more about that in this article I wrote about vegan gluten-free baking). If it wasn't the flour, it could be that the baking powder or baking soda you used were not fresh, these ingredients help them to rise along with the vinegar. I've only made this recipe with the Bob's Red Mill 1 to 1 flour (in the blue bag) and it works perfectly every time. If you can get a bag of that one, I hope you give it another try! I know how frustrating a baking fail can be, so please let me know if I can help with anything.
Pris says
I just made these and they are very good! I added too much baking soda but they were still delicious, I can't wait to try with correct measurements.
Thank you the recipe!
Gwen Leron says
Hi Pris! I'm so, so happy to know you like them, this is one of my favourite recipes to make 🙂 Thanks for coming back to leave a comment, I appreciate it very much.
Tammy says
Wow! Thank you Gwen for creating something that I can enjoy with my family without the gluten and the dairy. I made these using your frosting recipe as well and served them to my family without telling them they were gluten-free (I confess I used Kerry Gold butter because I can tolerate butter). They thought they were amazing EVEN WHEN I told them they were gluten-free and mostly dairy-free. I'm making them again today for a friend's birthday. And I'm with you, Bob's Red Mill 1-for-1 is the best GF flour I have found and I've stopped looking because it works so well. Thanks for sharing your creations. I'm excited to try some of your other recipes and to have a great board to follow. <3
Gwen Leron says
Hi Tammy, you're welcome! I am so happy that you gave the recipe a try and that you loved it. Enjoy the cupcakes and the other recipes you try, feel free to get in touch if you ever have any questions. And thank you for taking the time to come back and leave your note and rating, much appreciated.
Sherryl van says
I made these for Christmas Eve family dinner dessert....WOW‼️‼️
Simply delish‼️ I followed ingredients exactly except I added peppermint oil (reducing in half) instead of extract. I couldn’t find extract. I did follow instructions exactly. I also made the buttercream mint frosting then dipped in crushed candy canes. Everyone Loved them❤️❤️ I’m definitely making again✅👍✅👍
Gwen Leron says
This makes me so happy to hear, Sherryl! I think you may have meant to add this comment to my chocolate mint cupcakes recipe since there is no mint in this recipe, but either way, I'm so happy you enjoyed them! They are definitely a favourite here and I'm glad they are a keeper for you, too. Thanks for taking the time to leave your note and review, I appreciate it!