Gluten-Free Vegan Chocolate Cupcakes Recipe
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.
- 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
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
- 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.
- 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.
- Combine Wet Ingredients: In a separate large bowl or measuring container, measure and combine water, oil, vinegar, and vanilla extract.
- 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.
- Prepare Pan: Line cupcake tins with cupcake liners or grease and flour an 8-inch round cake pan to prevent sticking.
- 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.
- 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
