Gluten-Free Chocolate Cupcakes

Gluten-Free Chocolate Cupcakes Recipe

By Loving It Vegan

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 25 minutes

Ingredients

For the cupcakes:

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

1/2 cup Cocoa Powder (42g) Unsweetened

1 cup Light Brown Sugar (200g)

1 and 1/4 tsp Baking Soda

1/2 tsp Salt

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

2 tsp Vanilla Extract

1/2 cup Canola Oil (120ml) or Vegetable Oil

2 Tbsp Applesauce

1 Tbsp Distilled White Vinegar or Apple Cider Vinegar

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

For the Frosting:

1/3 cup Vegan Butter (75g)

3 cups Powdered Sugar (360g)

1/2 cup Cocoa Powder (42g) Unsweetened

2 tsp Vanilla Extract

4 and 1/2 Tbsp Soy Milk or other non-dairy milk

Instructions

1Preheat the oven to 350°F (180°C). Line a cupcake tray with cupcake liners.

2Sift the flour and cocoa powder into a mixing bowl and add the brown sugar, baking soda and salt. Mix together.

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

4Add the flax egg, soy milk, vanilla extract, oil, applesauce and vinegar and mix into a batter.

5Use a hand whisk to get rid of any large lumps (very small ones are fine).

6Divide the batter evenly between the 12 cupcake liners.

7Place into the oven to bake for 22-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

8While the cupcakes are baking, prepare your frosting by adding the vegan butter, powdered sugar, cocoa powder, vanilla and 3 tablespoons of soy milk to the bowl of your stand mixer and starting on low speed gradually increase speed until it's thick and creamy. If it's too thick, add in the remaining soy milk only as much as needed to get the right consistency.

9As soon as your cupcakes are cooked, move them to a cooling rack to cool completely before frosting.

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