Name: Gluten-free Vegan Chocolate Cupcakes
Prep time: 10 min
Cook time: 18 min
Yield: 12 cupcakes
Cuisine: Dairy-free
Ingredients: 1 1⁄4 cup gluten free all purpose flour ((I used Robin Hood Nutri Flour Gluten Free blend)); 1 teaspoon xanthan gum ((unless your flour blend already contains it)); 1⁄2 cup cocoa powder, unsweetened; 1 teaspoon baking powder; 1⁄2 teaspoon baking soda; 1⁄2 teaspoon salt; 1⁄2 cup dairy free milk alternative ((I used unsweetened hemp milk)); 1⁄2 cup water; 1 tablespoon white vinegar; 1⁄2 cup white sugar; 1⁄2 cup Brown sugar; 1⁄3 cup oil ((any mild flavor oil like sunflower, safflower or canola)); 1 1⁄2 teaspoon vanilla extract

Gluten-free Vegan Chocolate Cupcakes

These cupcakes are chocolatey, fluffy and delicious. This recipe is definitely a keeper!

CourseDesserts, Snack
CuisineDairy-free, Egg-free, Gluten-free, Mustard-free, Peanut-free, Seafood-free, Sesame Seed-free, soy-free, Sulphite-free, Top 8 Allergen-free, Tree Nut-free, Wheat-free
Ingredient/MethodFreezer Friendly, Kid Friendly, Vegan, Vegetarian

Servings	Prep Time
12cupcakes	10minutes

Cook Time

18minutes

Servings	Prep Time
12cupcakes	10minutes

Cook Time

18minutes

Ingredients

1 1⁄4 cup gluten free all purpose flour(I used Robin Hood Nutri Flour Gluten Free blend)
1teaspoon xanthan gum(unless your flour blend already contains it)
1⁄2 cup cocoa powder, unsweetened
1teaspoon baking powder
1⁄2teaspoon baking soda
1⁄2teaspoon salt
1⁄2 cup dairy free milk alternative(I used unsweetened hemp milk)
1⁄2 cup water
1tablespoon white vinegar
1⁄2cup white sugar
1⁄2cup Brown sugar
1⁄3 cup oil(any mild flavor oil like sunflower, safflower or canola)
1 1⁄2teaspoon vanilla extract

Instructions

Preheat oven to 375 degrees. Line cupcake pans with paper cupcake liners.
Sift together flour blend, cocoa powder, baking powder, baking soda and salt. Set aside.
In large mixing bowl, stir together dairy-free milk, water and vinegar. Allow to sit for 1 minute to curdle.
Add sugar, oil, and vanilla extract to the curdled milk mixture
Slowly whisk in the flour mixture. Beat for 1 minute until the batter is smooth and starts to thicken
Scoop the batter into prepared cupcake pan.
Bake for 16-18 minutes, or until toothpick inserted in center of cupcake comes out clean. Place cupcakes on cooling rack and cool completely.
Makes 12 large cupcakes or 48 mini cupcakes

Recipe Notes

These cupcakes go perfectly well with Dairy-free Chocolate “Buttercream” Icing