Classic Vegan Chocolate Cupcakes (Gluten Free option)
Everything you want out of a classic chocolate cupcake – moist, bursting with rich chocolate flavor, and topped with a creamy chocolate frosting. Made fully with pantry staples, you’ll never know they are vegan and gluten free!
Ingredients
Cupcake Ingredients
- 1¼ cups gluten free flour can sub all-purpose if desired. This links to my favorite store bought gluten free flour blend that works best with all of my recipes, or see "Ingredients Needed" section for further info.
- ½ cup unsweetened cocoa powder
- ¾ cup + 2 tbsp granulated sugar *if you want a sugar free option, this links to my favorite sweetener, you can substitute it 1:1 in place of regular granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup non-dairy milk
- ¼ cup + 3 tbsp neutral oil
- 2 tbsp unsweetened applesauce optional. If you don't have any it's fine to leave out!
- 2 tsp vanilla extract
Chocolate Frosting Ingredients
- 1 cup vegan butter cold from the fridge
- 2½ cups powdered sugar *if you want a sugar free option, this links to my favorite powdered sweetener, you can substitute it 1:1 in place of regular powdered sugar
- 2/3 cup unsweetened cocoa powder
- ¼ tsp salt
- 2-4 tbsp non-dairy milk
Instructions
- Preheat the oven to 350°F, and line a muffin pan with cupcake liners.
- Mix together the flour, cocoa powder, sugar, baking power, and salt in a large bowl. Then add in the non-dairy milk, neutral oil, applesauce (if using it), and vanilla extract and mix until just combined. I like to add all the batter into a large measuring cup to help pour it evenly into the cupcake tin.
- Fill each cupcake liner evenly with the batter. They should fill around 3/4 of the way up.
- Bake at 350°F for 20-24 minutes. I find my sweet spot is 22/22.5 minutes. You want a toothpick inserted into the cupcake to come out with crumbs, but no wet batter.
- Remove the pan from the oven and let cool for 10-15 minutes in the pan before moving cupcakes to a cooling rack.
- While cooling, make the frosting by mixing the cold vegan butter, powdered sugar, cocoa powder and salt using a mixer of some sort. You will want to add the non-dairy milk towards the end depending on how your consistency comes out. I find 1-2 tbsp to work perfectly, but if your frosting is still too stiff, add some more milk. If it's too loose, add more powdered sugar.
- When the cupcakes are fully cooled, generously frost them.
- Eat and enjoy!
Notes
NUTRITION INFO
Total amount: 12 cupcakes
Serving size: 1 cupcake ** nutritional info does not include frosting
Per serving amounts:- Calories - 211
- Grams of fat - 9.7
- Grams of carbs - 28.6
- Grams of protein - 4.1
Tried this recipe?Let us know how it was!