A recipe for moist, fluffy, and super chocolaty vegan gluten free chocolate cupcakes that's easy to make and perfect for your next celebration (or just for when you're craving chocolate!) These simple homemade gf cupcakes are the best, especially when topped with chocolate frosting and sprinkles!
Recipe by Gwen Leron on October 2, 2020
Prep time: PT15M
Cook time: PT20M
Total time: PT35M
Rating
4.95 stars (18 reviews)
Keywords
gluten free chocolate cupcake recipe from scratch, recipe for gluten free chocolate cupcakes, vegan gluten free cupcake recipe
Ingredients
1 ½ cups (222g) gluten free flour (**see important note about flour below**)
½ cup (42g) Dutch-process cocoa powder (sifted)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (200g) cane sugar ((or granulated sugar))
1 cup (240ml) hot water ((boiled))
⅓ cup (80ml) oil
1 tablespoon (15ml) vanilla extract
1 tablespoon (15ml) apple cider vinegar ((or white vinegar))
1 recipe vegan chocolate buttercream frosting
Categories
Dessert
Cuisine
Gluten-Free
Steps
Preheat oven to 350° F (177° C).
Add muffin liners to your muffin pan and set aside.
In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
In a small bowl, mix the sugar, hot water, oil, vanilla extract, and vinegar together until blended.
Slowly add the wet mixture to the dry mixture and stir until combined. Mix until there aren't any lumps but don't over mix and get rid of all the bubbles forming from the reaction between the vinegar and baking soda.
Pour batter into cupcake liners. (Since this is a runny batter, you can make it easier by transferring the batter to a large measuring cup and pouring the batter into the cupcake liners.)
Bake for 18-20 minutes or until a toothpick inserted in the middle of the largest cupcake comes out clean.
Remove from oven and allow cupcakes to cool in the pan for a few minutes, remove them, and place them onto a cooling rack.
Allow cupcakes to fully cool and then use this chocolate buttercream frosting to frost them.
Nutitrion
Serving Size: 1 cupcake
Calories: 192 kcal
Carbohydrates: 33.4 g
Protein: 1.6 g
Fat: 6.5 g
Saturated Fat: 0.7 g
Sodium: 182 mg
Sugar: 16.7 g
Unsaturated Fat: 5.8 g
Reviews
Beth F on 2025-08-12 (5 stars): My new DIL can't eat gluten, dairy, or eggs, so I've been struggling with desserts to make for her. Made these for her bridal shower with some raspberry filling and they were absolutely amazing! You would never know that they are vegan and gluten-free.
Chris P. on 2025-06-08 (5 stars): The linked recipe for chocolate buttercream icing is delicious. But to save calories I've been skipping that and now microwave the plain cupcake about 10 seconds. The cake is warmer, just a touch gooey, and more chocolatey. I may never make icing again.
Stephanie Gregory on 2025-03-21 (5 stars): My kids and I had to pretend birthday party and we decided to make these and wow I wish I found this recipe sooner! These cupcakes were better than any store-bought ones that we have had. I have saved the recipe and will be making them again and again!.
Lee Anne on 2025-01-21 (5 stars): I LOVE this recipe. I found a vegan vanilla buttercream recipe to put on top of them and they taste just like a small cake I used to buy Honestly…this recipe is so moist, easy and delicious…what more could you ask for ? I have made them 4 times in the past two weeks and my husband who isn’t gluten free or vegan is loving them as well.
Thank you soooooo much for such an easy and amazing recipe !
Cc on 2024-11-10 (4 stars): I substituted 1 tablespoon of peppermint extract instead of the vanilla extract I was out of, and it turned out amazing.
Gabi on 2024-10-26 (5 stars): These were delicious! I followed the recipe to a T and they came out perfectly. Super rich and excellent texture that maintained its structure. I also appreciate how easy this recipe was with accessible ingredients. I will definitely be adding this to my staple recipes. I frosted them with a cookies and cream frosting and an Oreo on top for a fun twist!
Grandma of kids with severe allergies on 2024-08-23 (5 stars): I've made these cupcake twice now. The first time I used Bob's Red Mill 1 to 1 mix - and they turned out wonderful! I could hardly tell that they were GF DF. The second time my grocery store was out of the Bob's Red Mill so I used a Carrington 1 to 1 and although the flavor was good the texture was grainy and they were dry. Stick to the Bob's Red Mill and these will be wonderful!
Caoimhe Delaney on 2024-07-28 (5 stars): wow I'm so happy I found this recipe! it honestly made the most delicious, moist and rich chocolate cupcakes and the frosting paired perfectly. can't wait to enjoy with my friends! thank you!
