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Amazing Vegan Gluten-free Chocolate Cupcakes are perfect for any occasion from a birthday party, Valentine's Day, Christmas, or just because you want a treat!
After a few trial and error chocolate cupcake recipes, we are so happy to share these Amazing Vegan Gluten-free Chocolate Cupcakes!
We knew we had a winner when our daughter's friend tried it and loved it over a gluten/dairy full cupcake that she was comparing it to!
Typically, we use almond flour or coconut flour in our gluten-free baking but we found that adding a small amount of all-purpose flour sometimes works just as well and reduces the amount of almond or coconut flour which is really nice because it is pricey!
The mix of almond flour, gluten-free all-purpose flour, cocoa powder, baking soda, and baking powder make a really nice blend for these cupcakes.
Ingredients
For the cupcake
- Almond flour
- Gluten-free all-purpose flour
- Cocoa powder
- Baking soda
- Baking powder
- Sea salt
- Chocolate almond milk
- Olive oil
- Maple syrup
- Vanilla extract
For the icing:
- Earth balance
- Cocoa powder
- Icing sugar
- Chocolate almond milk
- Vanilla extract pure
Note: The vegan icing is not our healthiest icing, it is far from it actually but we wanted to start with a classic vegan buttercream. How cute are they with the heart sprinkles!
Instructions
Instructions For Chocolate Cupcakes
Step 1: Pre-heat oven to 350 degrees. Mix the dry ingredients until blended.
Step 2: Add all wet ingredients to a stand mixer and mix at low-speed. Once combined, slowly add dry ingredients. Use a spatula to scrape sides to combine any missed areas.
Add batter to 10 lined cupcake liners and bake for 12 minutes. Place in the fridge for 30 minutes to cool while you mix the icing.
Instructions For Icing
Step 1: Combine all ingredients in a stand mixer on low. Once the icing sugar is fully mixed into the vegan margarine, turn up the speed and continue to mix.
Step 2: You want the consistency to match a traditional buttercream frosting.
Step 3: Once cupcakes are cool, use a piping bag and ice. Add sprinkles if desired!
Variations
- Add chocolate chips and turn these into double chocolate cupcakes!
- Use chocolate soy milk or cashew milk instead of almond milk.
- Add walnuts for added crunch.
Tips
- If you want to skip the icing, these taste great with no icing or a chocolate ganache!
- Double-check your icing sugar to make sure it doesn't have dried egg whites.
- Decorate these for any occasion with the right sprinkles!
Storage
- Refrigerator: In an airtight container these last well for up to 5 days.
- Freezer: These cupcakes freeze really well, without the icing of course for 2 months.
You can use soy chocolate milk and coconut flour. You want to use less coconut flour than almond because it absorbs a lot of moisture. It won't taste the same but it can be done.
We pretty much always use Bob's Red Mill almond flour.
You can use a knife, dip the knife in warm water first to get a really nice smooth icing look!
More vegan gluten-free desserts
Who doesn't love chocolate! Here are a few more vegan chocolate recipes that you may enjoy!
- Dark Chocolate Pumpkin Peanut Butter Cups
- Chocolate Caramel Cookie Bars
- 5-Ingredient Vegan Chocolate Peanut Butter Truffles
If you happen to try these Amazing Vegan Gluten-free Chocolate Cupcakes, please let us know! Leave a comment, rate it, and don’t forget to follow us @coupleofseeds on Instagram.
Amazing Vegan Gluten-free Chocolate Cupcakes
Ingredients
Cupcake
- 2½ cups almond flour
- ½ cup gluten-free all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- pinch sea salt
- 1 cup chocolate almond milk
- 3 tablespoons olive oil
- ⅓ cup maple syrup
- 1 tablespoon vanilla extract pure
Icing
- 1 cup earth balance
- ⅓ cup cocoa powder
- 3 cups icing sugar
- 2 tablespoons chocolate almond milk
- 1 tablespoon vanilla extract pure
Instructions
Cupcakes
- Pre-heat oven to 350°.
- In a medium bowl, add all dry ingredients and mix thoroughly.
- Using a stand mixer, add all wet ingredients and mix at low-speed.
- Slowly incorporate the dry ingredients into the wet ingredients using the stand mixer.
- Pour batter into 10 standard muffin cups and bake for 12 minutes.
Icing
- Combine all ingredients in a stand mixer on low.
- Once the icing sugar is fully mixed into the vegan margarine
- until the consistency matches a traditional buttercream frosting. turn up the speed and mix
- Cool cupcakes in the fridge for 30 minutes.
- Using a piping bag, ice cupcakes.
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Tammy
Even the kids love these chocolate cupcakes! So delicious!