Gluten-Free Chocolate Cupcakes

Gluten-Free Chocolate Cupcakes Recipe

By Loving It Vegan

🔪Prep Time: 20 mins

👩‍🍳Cook Time: 25 mins


1 and 1/2 cups (204g) Gluten Free All Purpose Flour Blend*

1/2 cup (42g) Cocoa Powder (Unsweetened)

1 cup (200g) Light Brown Sugar

1 and 1/4 tsp Baking Soda

1/2 tsp Salt

1 cup (240ml) Soy Milk (or other non-dairy milk)

2 tsp Vanilla Extract

1/2 cup (120ml) Canola Oil*

2 Tbsp Applesauce

1 Tbsp (15ml) White Vinegar or Apple Cider Vinegar

1 Flax Egg (1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water)

3 cups (360g) Powdered Sugar

1/2 cup (42g) Cocoa Powder (Unsweetened)

1/3 cup (75g) Vegan Butter

2 tsp Vanilla Extract

4 Tbsp + 1/2 tsp Soy Milk (or other non-dairy milk)


1Preheat the oven to 350°F (180°C).

2Sift the flour and cocoa powder into a mixing bowl.

3Add the brown sugar, baking soda and salt and mix together.

4Prepare your flax egg by mixing 1 Tbsp ground flaxseeds with 3 Tbsp hot water and allowing to sit for a minute.

5Add the flax egg, soy milk, vanilla extract, oil, applesauce and vinegar and mix in.

6Use a hand whisk to get rid of any large lumps (very small ones are fine).

7Prepare your cupcake tray by setting cupcake liners into place.

8Move the batter to a jug that allows for easy pouring and evenly divide the batter between the 12 cupcake liners.

9Place into the oven to bake for 22-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

10While the cupcakes are baking, prepare your frosting by adding all the ingredients to a mixing bowl and mixing with an electric mixer, starting on low speed and then increasing speed gradually until smooth and creamy. Don’t add all the non-dairy milk at once, gradually add it in, you might not need all of it. If your frosting ends up too thin, add more powdered sugar, if it’s too thick, add more non dairy milk a drop at a time until it reaches the right consistency.

11As soon as your cupcakes are cooked, move them to a cooling rack to cool completely before frosting.

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