Gluten-Free Vegan Chocolate Cupcakes Recipe

Introduction

These gluten-free vegan chocolate cupcakes are moist, rich, and incredibly easy to make. Perfect for anyone avoiding gluten or animal products, they don’t compromise on flavor or texture. Enjoy a delicious treat that everyone can indulge in!

Ingredients

• 1 1/2 cup gluten-free flour (or regular wheat flour if not gluten-free)
• 1 cup sugar
• 1/3 cup cocoa powder
• 1 teaspoon baking soda
• 1 cup water
• 1/3 cup oil (any neutral flavored oil will work)
• 1 tablespoon vinegar
• 1 teaspoon vanilla

Instructions

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: Measure out all the dry ingredients into a mixing bowl.
3. Step 3: Measure out the wet ingredients in a separate mixing bowl or large measuring container.
4. Step 4: Add the wet ingredients to the dry ingredients, then stir with a whisk for about 30 seconds until the batter is fully combined.
5. Step 5: Pour the batter into cupcake liners or a greased and floured 8-inch round cake pan.
6. Step 6: Bake cupcakes for about 20 minutes or a cake for 25-28 minutes, until a toothpick inserted in the center comes out clean.

Tips & Variations

• For an extra chocolate boost, fold in 1/4 cup vegan chocolate chips before baking.
• Use apple cider vinegar or white vinegar—both work well and help the cupcakes rise.
• Try adding 1/2 teaspoon cinnamon or a pinch of espresso powder to enhance the chocolate flavor.
• Make them gluten-free by choosing a good-quality gluten-free flour blend with xanthan gum included.

Storage

Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat refrigerated cupcakes briefly in the microwave for a soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute regular wheat flour if you are not avoiding gluten. The texture and taste will be similar.

What type of vinegar is best for this recipe?

Apple cider vinegar or white vinegar work best to react with the baking soda, helping the cupcakes rise and stay fluffy.

Gluten-Free Vegan Chocolate Cupcakes Recipe

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★★★★★

4.7 from 88 reviews

These Gluten-Free Vegan Chocolate Cupcakes are moist, rich, and perfect for anyone looking for a dairy-free, egg-free, and gluten-free dessert. Using simple pantry ingredients and a quick mixing method, these cupcakes deliver the classic chocolate flavor with a tender crumb, ideal for celebrations or everyday treats.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 20-28 minutes
• Total Time: 30-38 minutes
• Yield: 12 cupcakes or one 8-inch cake 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free, Vegan

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups gluten-free flour (or regular wheat flour if not gluten-free)
• 1 cup sugar
• 1/3 cup cocoa powder
• 1 teaspoon baking soda

Wet Ingredients

• 1 cup water
• 1/3 cup oil (any neutral flavored oil will work)
• 1 tablespoon vinegar
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it reaches the proper temperature by the time the batter is ready for baking.
2. Combine Dry Ingredients: Measure out gluten-free flour, sugar, cocoa powder, and baking soda into a large mixing bowl and whisk them together to distribute the leavening agent and cocoa evenly.
3. Combine Wet Ingredients: In a separate large bowl or measuring container, measure and combine water, oil, vinegar, and vanilla extract.
4. Mix Batter: Pour the wet ingredients into the dry ingredients and whisk vigorously for about 30 seconds until the batter is smooth and fully combined without lumps.
5. Prepare Pan: Line cupcake tins with cupcake liners or grease and flour an 8-inch round cake pan to prevent sticking.
6. Bake: Pour the batter evenly into the cupcake liners or cake pan. Bake cupcakes for about 20 minutes or a cake for 25 to 28 minutes, until a toothpick inserted in the center comes out clean.
7. Cool and Serve: Remove the cupcakes or cake from the oven, let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting or serving.

Notes

• You can substitute regular wheat flour if gluten-free flour is not needed, but adjust liquid as needed.
• Any neutral oil such as canola, vegetable, or light olive oil works well.
• The vinegar reacts with baking soda to help the cupcakes rise and become fluffy.
• For best results, do not overmix once wet and dry ingredients are combined to avoid a tough texture.
• Ensure cupcakes are fully cooled before frosting to prevent melting.

Keywords: gluten-free, vegan, chocolate cupcakes, dairy-free, egg-free, easy dessert, allergy-friendly