Gluten-Free Vegan Chocolate Cupcakes
Rich and decadent, gluten-free vegan chocolate cupcakes are easy to make and have the best flavor and texture.
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Servings: 12 cupcakes
Calories: 331kcal
Ingredients
Frosting
- 1 1/2 cups chocolate chips
- 3/4 cup coconut cream
- 1 teaspoon vanilla
Cupcakes
- 2 1/4 cups oat flour
- 1 cup dairy-free milk
- 1 1/4 cups unsweetened apple sauce
- 2/3 cup coconut sugar
- 1/2 cup cocoa powder
- 1 1/2 tablespoons tapioca starch
- 1 tablespoon baking soda
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla
Instructions
Frosting
- In a small saucepan over low heat, melt together the chocolate chips, coconut cream, and vanilla. Stir constantly to avoid burning.
- Cover and place in the fridge for at least 2 hours, but preferably overnight to set.
- Once the chocolate mixture has fully set, beat it on medium speed until it’s fluffy and has a good consistency for piping.
- Place in the fridge until you're ready to frost the cupcakes
Cupcakes
- Preheat oven to 350 degrees and grease a muffin tin.
- In a small bowl, stir the milk and apple cider vinegar together to make dairy-free buttermilk and set aside to rest for 5 minutes.
- In a medium bowl, whisk together the oat flour, cocoa powder, tapioca starch, and baking soda.
- In a large bowl, whisk together the apple sauce, coconut sugar, "buttermilk", and vanilla.
- Add the dry ingredients to the wet ingredients and whisk together until fully combined.
- Let the batter rest for 20 minutes to allow the oat flour to soak up some of the liquid.
- Give the batter another quick stir and pour it into the muffin tin.
- Bake for 25-28 minutes until the tops of the cupcakes feel firm to the touch.
- Let the cupcakes cool for 15 minutes in the pan before placing them on a cooling rack to completely finish cooling.
- Scoop the frosting into a piping bag with the tip of your choice and frost the cupcakes.
Notes
- I used almond milk for the cupcakes, but you can use whatever type of non-dairy milk you prefer. You can even use dairy milk if these cupcakes don't need to be dairy free.
- Tapioca starch is often called tapioca flour, but it's the same thing. If you prefer, you can substitute arrowroot powder or cornstarch for the tapioca starch.
- Coconut sugar is my favorite sweetener for these cupcakes, but you can use any granulated sugar including white sugar or even sucanat.
Nutrition
Serving: 1cupcake | Calories: 331kcal | Carbohydrates: 54g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 338mg | Fiber: 4g | Sugar: 36g
