Moist and tender, these gluten-free chocolate cupcakes are topped with a swirl of chocolate buttercream frosting. Perfect for special occasions or a birthday party, or simply when you want a sweet treat! Totally dairy-free and vegan too!
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Amazing Gluten-Free Chocolate Cupcakes
For those of you who are chocolate lovers, you can now indulge with these decadent gluten-free chocolate cupcakes, a delightful treat with a moist crumb and rich chocolate flavor.
Why This Recipe Works:
- Simple Ingredients: The main ingredients required for these gluten-free chocolate cupcakes are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Preparing the gluten-free chocolate cupcake batter is just a matter of mixing dry and wet ingredients together and then baking the batter before piping an easy buttercream frosting on top of these moist cupcakes.
- Totally Gluten-Free, Dairy-Free & Vegan: The best part is that these chocolate cupcakes are 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!
Ingredients You’ll Need:
Here’s an overview of the ingredients required for making these gluten-free chocolate cupcake recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
For the Cupcakes:
For the Frosting:
Recipe Notes + Substitutions:
- Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a gluten-free 1:1 substitute for regular all-purpose flour).
- Xanthan Gum: Xanthan Gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
- Sugar: I used white sugar, but you can also use light brown sugar, dark brown sugar, or coconut sugar. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Cocoa Powder: Make sure to use unsweetened cocoa powder because we will be adding sugar separately.
- Baking Soda: Baking soda is the only leavening agent in this recipe, so make sure to add it in.
- Almond Milk: I like using an unsweetened version of my homemade almond milk. Alternatively, you may also use another non-dairy milk (such as cashew milk, rice milk, oat milk, coconut milk etc). If you are not lactose-intolerant, feel free to use regular milk instead.
- Vinegar: I used white vinegar, but you can also use white wine vinegar, apple cider vinegar etc. The vinegar is meant to be added to the milk to create a homemade “buttermilk”, whose acidity will react with the baking soda to create the leavening effect.
- Vegetable Oil: You can use sunflower oil, canola oil, olive oil or any other vegetable oil you prefer.
- Butter: I used unsalted dairy-free butter (vegan butter) to keep this recipe dairy-free and vegan. However, if you are not lactose-intolerant, go ahead and use unsalted regular butter instead.
- Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is sugar that has been processed until super fine. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Vanilla Extract: I like adding a bit of vanilla extract for extra flavor.
How to Make Gluten-Free Chocolate Cupcakes (Step by Step):
1. Prepare Dairy-Free Buttermilk
Pour 1 cup of almond milk into a measuring cup and add vinegar (to make “buttermilk”) set aside for 10 minutes.
2. Line Cupcake Pan
Line a cupcake pan with cupcake liners, spraying the liners lightly with nonstick baking spray and set aside.
3. Whisk Dry Ingredients
In a large mixing bowl, sift in the gluten-free measure-for-measure flour, cocoa powder, and stir. Then whisk in sugar, baking soda, and salt.
4. Add Wet Ingredients
Add the dairy-free “buttermilk”, oil and vanilla to dry ingredients. Mix until the wet ingredients are incorporated with the dry ingredients and you have a smooth batter.
5. Transfer Batter to Liners
With the help of a large cookie scoop, fill the cupcake liners half full with batter.
6. Bake Until Ready
Bake in the preheated oven for 15-17 minutes, until a toothpick inserted in the middle comes out clean.
7. Let Cool Completely Before Frosting
Remove the cupcakes from the oven and place on a cooling rack at room temperature until they are completely cooled.
8. Prepare Frosting
Using a hand mixer or electric mixer, cream the dairy-free butter on medium speed for 2 minutes, scraping the sides of the bowl as needed. Add cocoa powder, vanilla, milk and half the powdered sugar. Beat on low for 1 minute.
Add remaining powdered sugar and beat for an additional minute. Scrape the sides of the bowl as needed. Once all ingredients are mixed, beat on high for 1 minute.
9. Pipe Frosting
Transfer the frosting to a piping bag with a large tip. Pipe the chocolate frosting over the cupcakes.
Dish by Dish Tips/Tricks:
- Make Vanilla Frosting: If you prefer a vanilla buttercream frosting, simply leave out the cocoa powder.
- Bake First, Assemble Later: If you wish to bake the cupcakes first, simply store the unfrosted cupcakes in an airtight container or with plastic wrap and place in the refrigerator for up to 2 days before frosting.
Recipe FAQs:
To store, place the moist chocolate cupcakes in an airtight container and store in the refrigerator for up to 4 days.
Other Gluten-Free Cupcake Recipes to Bake:
- Red Velvet Cupcakes (Gluten-Free, Dairy-Free)
- Pumpkin Cupcakes (Gluten-Free, Dairy-Free)
- Candy Corn Cupcakes (Gluten-Free, Dairy-Free)
Gluten-Free Chocolate Desserts You’ll Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Chocolate Cupcakes (Vegan)
- Total Time: 1 hour 7 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegan
Description
Moist and tender, these gluten-free chocolate cupcakes are topped with a swirl of chocolate buttercream frosting. Perfect for special occasions, or simply when you want a sweet treat! Totally dairy-free and vegan too!
Ingredients
Cupcake Ingredients:
- 1 1/2 cups gluten free measure-for-measure flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk (or another milk alternative)
- 1 tablespoon vinegar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Frosting Ingredients:
- 1/2 cup unsalted dairy-free (vegan butter), room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons unsweetened almond milk
Instructions
- Prepare Dairy-Free Buttermilk: Pour 1 cup of almond milk into a measuring cup and add vinegar (to make “buttermilk”) set aside for 10 minutes.
- Line Cupcake Pan: Line a cupcake pan with cupcake liners, spraying the liners lightly with nonstick baking spray and set aside.
- Whisk Dry Ingredients: In a large bowl add sifted flour and cocoa powder, stir. Then whisk in sugar, baking soda, and salt.
- Add Wet Ingredients: Add the dairy-free “buttermilk”, oil and vanilla to dry ingredients. Mix until the wet ingredients are incorporated with the dry ingredients.
- Transfer Batter to Liners: Fill cupcake liners half full with batter.
- Bake Until Ready: Bake in the preheated oven for 15-17 minutes, until a toothpick inserted in the middle comes out clean.
- Let Cool Completely Before Frosting: Remove the cupcakes from the oven and place on a cooling rack until they are completely cooled.
- Prepare Frosting: Using a hand mixer, cream the dairy-free butter on medium speed for 2 minutes, scraping the sides of the bowl as needed. Add cocoa powder, vanilla, milk and half the powdered sugar. Beat on low for 1 minute. Add remaining powdered sugar and beat for an additional minute. Scrape the sides of the bowl as needed. Once all ingredients are mixed, beat on high for 1 minute.
- Pipe Frosting: Transfer the frosting to a piping bag with a large tip. Pipe frosting over the cupcakes.
Notes
Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a gluten-free 1:1 substitute for regular all-purpose flour).
Xanthan Gum: Xanthan Gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
Sugar: I used white sugar, but you can also use light brown sugar, dark brown sugar, or coconut sugar. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Cocoa Powder: Make sure to use unsweetened cocoa powder because we will be adding sugar separately.
Baking Soda: Baking soda is the only leavening agent in this recipe, so make sure to add it in.
Almond Milk: I like using an unsweetened version of my homemade almond milk. Alternatively, you may also use another non-dairy milk (such as cashew milk, rice milk, oat milk, etc). If you are not lactose-intolerant, feel free to use regular milk instead.
Vinegar: I used white vinegar, but you can also use white wine vinegar, apple cider vinegar etc. The vinegar is meant to be added to the milk to create a homemade “buttermilk”, whose acidity will react with the baking soda to create the leavening effect.
Vegetable Oil: You can use sunflower oil, canola oil, olive oil or any other vegetable oil you prefer.
Butter: I used unsalted dairy-free butter (vegan butter) to keep this recipe dairy-free and vegan. However, if you are not lactose-intolerant, go ahead and use unsalted regular butter instead.
Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is sugar that has been processed until super fine. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor.
Storing: To store, place the gluten-free chocolate cupcakes in an airtight container and store in the refrigerator for up to 4 days.
- Prep Time: 10 mins
- Cooling & Assembly Time: 40 mins
- Cook Time: 17 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
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