Gluten-Free and Vegan Chocolate Cupcakes (Edit recipe)

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These are the best gluten-free and vegan chocolate cupcakes! You would never know they are missing any ingredients. They are fluffy, moist, and truly decadent. The perfect dessert to make if you have multiple food sensitivities, or if you just want a delicious chocolate cupcake!

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PREP TIME

25 minutes

COOK TIME

35 minutes

INGREDIENTS

Serves: 16

Ingredients

1/2 cup Organic Oat Milk
1/2 Tbsp Apple Cider Vinegar
240 grams Primal Palate Gluten-free All-Purpose Flour, 2 cups spooned and leveled
50 grams Cocoa Powder, not dutch process, 1/2 cup
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Himalayan Pink Salt, fine salt
1 tsp Espresso Powder
200 grams Granulated White Sugar, 1 cup
1/3 cup Sunflower Oil
3 Tbsp Kite Hill Greek Style Yogurt -Plain Unsweetened
1 tsp Pure Vanilla Extract
1/2 cup Water, hot water

Vegan Chocolate Frosting

8 oz Miyoko's Plant Milk Butter (Unsalted), softened to room temperature
1/4 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
1 tsp Pure Vanilla Extract
226 grams Powdered Sugar, 2 cups, sifted
50 grams Dutch Processed Cocoa Powder, 1/2 cup, sifted
1 tsp Espresso Powder

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to bake at 350 degrees F.
Line a standard muffin tin with parchment cupcake papers, and line 4 more cupcake wells in a second tin since this recipe makes 16 cupcakes.
Measure the oatmilk in a liquid measuring cup, and mix in 1/2 tablespoon of apple cider vinegar ( you can also use lemon juice or white vinegar), to make the dairy-free "buttermilk".
In a large mixing bowl, whisk together the flour, cocoa powder (being sure to use regular cocoa, NOT dutch process), baking soda, baking powder, fine Himalayan pink salt, espresso powder, and granulated white sugar.
In a small mixing bowl, whisk together the sunflower oil, dairy-free greek style yogurt, vanilla extract, and the oat milk mixture you had measured.
Add the wet ingredients to the dry, and blend with a hand mixer.
Add in the hot water, and blend again with the hand mixer until your batter is smooth. Scrape down the bowl as needed.
Using an ice cream scoop, fill each cupcake well no more than 3/4 of the way full, and place in the oven to bake for 35 minutes, ideally in the center of the oven. Since this recipe makes more than 12, you will have to put one of the cupcake tins on a lower rack, so make sure that you rotate the cupcake tins about halfway through baking so ensure all cook evenly.
Remove the cupcakes from the oven and allow to cool for 20 minutes before removing them from the cupcake tin to cool completely.
While the cupcakes are cooling, you can make the vegan chocolate frosting.
Add the room temperature Miyokos unsalted butter to the bowl of a stand mixer, along with the 1/4 cup of palm shortening, and the vanilla extract.
Beat the butter and shortening on medium speed with the paddle attachment to combine.
Add in the sifted powdered sugar, and beat again on medium speed, scraping down the bowl as needed.
Add in the sifted dutch process cocoa and espresso powder, and beat again on medium speed to combine, scraping down the bowl as needed.
Once all of the ingredients are well incorporated, you can turn the mixer up to medium high speed to really whip the frosting until light and fluffy, about 3-5 minutes.
Once the cupcakes have fully cooled, you can frost them as desired. Be sure they have completely cooled, or else they will melt the frosting.
Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	262
Fat:	18 g
Carbohydrates:	25 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	178 mg
Fiber:	1 g
Sugars:	18 g
Calculated per serving.