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