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Gluten-Free Chocolate Cupcakes

These gluten-free chocolate cupcakes are a perfect alternative for those with allergies. Plus they are dairy-free and taste delicious. For more creative cupcake ideas try these.

Last week I had a friend who wanted gluten-free chocolate cupcakes. I like to make them with a blend of gluten-free flours and then top it off with dairy-free chocolate ganache or dairy-free vanilla frosting. I could have made her my gluten-free magic bars but I decided on cupcakes.

There are lots of flours on the market but I prefer to make mine with a blend of flours. I have tried boxed cupcakes from the grocery store, but I don’t really like the texture. So I tried several blends and several brands and came up with this homemade blend.

Gluten Free Chocolate Cupcakes on plate with fork

Gluten-Free Chocolate Cupcake recipe

One thing I have noticed about gluten-free cupcakes is that they don’t last as long as regular cupcakes and they are also a little moister and don’t stick to the cupcake wrapper as well.

My tip for this is to fill them a little more batter than you would regular cupcakes and take them out of the pan right away so they don’t get more condensation on them.

I don’t know why this happens but I like to take my cupcakes out and put them in airtight containers and it doesn’t work as well with gluten-free. So let them cool completely first.

Gluten Free chocolate cupcakes with dairy free frosting
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5 from 1 vote

Gluten Free Dairy Free Chocolate Cupcakes

These gluten-free chocolate cupcakes are a perfect alternative for those with allergies. Plus they are dairy-free and taste delicious.

Course Dessert
Cuisine American
Keyword dairy free cupcakes, gluten free cupcakes, vegan cupcake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 18 cupcakes
Calories 128kcal
Author Candi Elm

Ingredients

  • 1 1/4 cups gluten-free flour
  • 1 cups white granulated cane sugar
  • 1/2 cup cocoa powder unsweetened
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup unsweetened coconut milk or almond milk
  • 1/2 cup warm water
  • 1/3 cup vegetable oil
  • 1 tablespoons white vinegar
  • 1 1/2 teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees F.
  • Line 12 – 14 cupcake with cupcake liners.
  • In large mixing bowl sift flour blend, sugar, cocoa powder, baking powder, baking soda and salt.
  • In Stand mixer combine coconut milk, water, oil, vinegar, and vanilla. Add in the sifted dry ingredients. and beat for 1 minute.
  • Evenly distribute into cupcake liners. Bake for 20 minutes. Test for doneness.
  • Remove from oven and carefully take out of cupcake pans and let cool.

Notes

Add Chocolate Ganache or Vanilla Frosting if desired.

Nutrition

Serving: 1cupcake | Calories: 128kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 109mg | Potassium: 55mg | Fiber: 2g | Sugar: 12g | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
Chocolate cupcake with vanilla icing on plate

Try these easy gluten-free chocolate cupcakes with dairy-free chocolate ganache and vanilla frosting and let me know how you like it.  You can find some of my other recipes on the pages below.

Make sure you get the dairy-free ingredient substitution list below.

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12 Comments

    1. Looks yummy! I’ve been struggling with finding the right balance of flours for gluten free cakes so this is very helpful. I’ll also try your suggestion of letting them cool completely before putting them in the container as I’ve been having the same issues.

  1. May I have on now, please? Or maybe two?
    My recent post Walgreens Balance Rewards for Healthy Choices

  2. I wish my frosted cupcakes looked that good! Thank you for linking up to Creative K Kids’ Tasty Tuesdays Linky Party. I have pinned your post to the Tasty Tuesdays Pinterest Board.

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