I finally perfected my Vegan Gluten Free Chocolate Cupcakes with just a handful of pantry staples, and the unexpected single swap I used will make you rethink chocolate baking.

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I wasn’t going to post this at first but these Vegan Gluten Free Chocolate Cupcakes are my secret go-to when I need something quick and actually delicious. With simple things like gluten-free all-purpose flour and unsweetened cocoa powder anchoring the batter, the texture somehow stays moist even when I rush or mess up measurements.

I keep finding new excuses to make them, and every time a bite surprises me—rich chocolate without being dense, always a little better than I’d hoped. If you like easy desserts that feel a bit clever, these will sneak into your rotation fast.

Ingredients

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gluten-free all-purpose flour: Provides carbs and some fiber, may lack protein unless blend includes beans.
unsweetened cocoa powder: Rich in antioxidants and iron, adds deep chocolate flavor without sweetness.
granulated sugar: helps browning and tenderness, mostly empty calories so use mindfully.
plant based milk: Adds moisture and some calcium if fortified, keeps it dairy free.
apple cider vinegar: Reacts with baking soda for lift, slight tang, no real calories.
neutral oil: Provides moist crumb and fat calories, helps keep cupcakes tender.
unsweetened applesauce: Adds natural sweetness and moisture, cuts added fat, mild apple note.
vegan butter for frosting: Adds creamy flavor and structure to frosting, high in saturated fat.
powdered sugar for frosting: Sweetens and stabilizes frosting, gives smooth texture, mostly simple carbs.

Ingredient Quantities

1 1/2 cups gluten-free all-purpose flour (1 to 1 GF blend)

1/3 cup unsweetened cocoa powder

1 cup granulated sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp fine sea salt

1 cup unsweetened plant based milk (almond, soy or oat)

1 tbsp apple cider vinegar

1/3 cup neutral oil (vegetable, canola or melted coconut oil)

1 tsp vanilla extract

1/4 cup unsweetened applesauce (optional)

1/2 tsp xanthan gum (only if your flour blend doesnt have it)

For simple vegan chocolate frosting: 1/2 cup vegan butter, softened

For simple vegan chocolate frosting: 2 cups powdered sugar, sifted

For simple vegan chocolate frosting: 1/4 cup unsweetened cocoa powder

For simple vegan chocolate frosting: 2 to 3 tbsp plant based milk

For simple vegan chocolate frosting: 1 tsp vanilla extract

For simple vegan chocolate frosting: pinch of salt

How to Make this

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1. Preheat oven to 350 F (175 C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.

2. Make vegan buttermilk: stir 1 cup unsweetened plant milk with 1 tbsp apple cider vinegar and let sit 5 minutes until slightly curdled.

3. In a large bowl whisk together 1 1/2 cups gluten-free all-purpose flour, 1/3 cup unsweetened cocoa powder, 1 cup granulated sugar, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp fine sea salt and 1/2 tsp xanthan gum only if your flour blend doesnt already have it. Sift the cocoa if it looks lumpy.

4. In a separate bowl combine the buttermilk, 1/3 cup neutral oil, 1 tsp vanilla extract and 1/4 cup unsweetened applesauce if using. Whisk to combine.

5. Pour the wet ingredients into the dry and stir gently with a spatula until just combined. Dont overmix, a few small lumps are fine and overmixing makes cupcakes dense.

6. Scoop batter into the prepared muffin tin filling each cup about two thirds full. Tap the pan lightly on the counter to release big air bubbles.

7. Bake 18 to 22 minutes, rotating the pan halfway through if your oven is uneven. A toothpick inserted in the center should come out with a few moist crumbs but not wet batter. Let cupcakes cool in the pan 5 to 10 minutes, then transfer to a wire rack to cool completely before frosting.

8. Make the frosting: beat 1/2 cup vegan butter until creamy, then add 2 cups sifted powdered sugar and 1/4 cup unsweetened cocoa powder. Add 2 to 3 tbsp plant milk a tablespoon at a time to reach spreadable consistency, stir in 1 tsp vanilla extract and a pinch of salt. Taste and adjust sweetness or thickness as needed.

9. Once cupcakes are fully cool, frost with a knife or piping bag. Store in an airtight container at room temp for up to 2 days or refrigerate for up to 5 days. Enjoy warm with a cold glass of plant milk or let them sit for a day, they actually get moister.

Equipment Needed

1. 12 cup muffin tin (or two 6 cup tins)
2. Paper muffin liners or cooking spray
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk
6. Rubber spatula or wooden spoon
7. Measuring cups and measuring spoons
8. Fine mesh sieve or sifter (for cocoa and powdered sugar)
9. Electric hand mixer or stand mixer and a wire cooling rack and a toothpick for testing doneness

FAQ

Q: Can I use regular all purpose flour instead of gluten free? A: Yes, you can swap in 1 1/2 cups regular all purpose flour, just skip the xanthan gum. Texture will be a bit different, usually lighter, so bake the same time and watch for a clean toothpick when done.

Q: Is xanthan gum required? A: Only if your gluten free blend doesnt already have it. Use 1/2 tsp if needed. If you dont want it, try adding 1 tbsp ground flax mixed with 3 tbsp water for extra binding, though texture may change.

Q: How do I keep these cupcakes moist? A: Dont overmix the batter, measure flour by spooning into the cup then leveling, and dont overbake. Adding the optional applesauce helps, and using oil instead of a harder fat keeps them tender. Let cupcakes cool in the pan 5 minutes then move to a rack to finish cooling so they dont sweat.

Q: Can I cut the oil or make them oil free? A: You can replace part or all of the oil with unsweetened applesauce (try 1 to 1 swap) for lower fat. All applesauce gives a denser crumb, so you might prefer a half oil half applesauce swap. Mashed banana works too but will add flavor.

Q: How do I store or freeze them? A: Store unfrosted cupcakes in an airtight container at room temp for up to 2 days, or in the fridge up to 5 days. For longer storage freeze unfrosted cupcakes wrapped individually up to 3 months, thaw in the fridge overnight then bring to room temp before frosting. Frosted cupcakes can be frozen too but frosting texture may change slightly.

Q: Any quick tips for the frosting? A: Beat vegan butter till very smooth, then add sifted powdered sugar and cocoa slowly, add 2 to 3 tbsp plant milk till you get a spreadable texture, finish with vanilla and a pinch of salt. If you want it less sweet, use 1 1/2 cups sugar and add a touch more salt, or fold in 2 tbsp melted vegan dark chocolate for deeper chocolate flavor.

Easy Vegan Chocolate Cupcakes! Recipe Substitutions and Variations

Gluten-free all-purpose flour: If you dont need GF, swap with regular all-purpose flour 1:1 for a lighter rise; or make a simple GF mix (1 cup rice flour + 1/2 cup tapioca starch + 1/2 cup potato starch) if your blend is low quality.
Plant based milk: Use soy or oat milk 1:1 for best texture, almond milk works too but is thinner; for a richer crumb use full-fat canned coconut milk thinned with a little water to equal 1 cup.
Neutral oil: Swap with melted vegan butter 1:1 for more flavor, or replace half or all the oil with unsweetened applesauce (equal volume) to cut fat, cake will be a bit denser but still moist.
Xanthan gum: If you dont have it use guar gum 1:1 or psyllium husk powder 1:1; as a last resort try 1 tbsp ground flaxseed mixed with 3 tbsp water as a binder (not identical but helps hold the crumb).

Pro Tips

1) Measure the gluten-free flour properly, dont just scoop with the cup. Spoon the flour into the measuring cup and level it off, or better yet weigh it if you can (about 180–200 g for 1 1/2 cups depending on your blend). This avoids dense, gummy cupcakes.

2) Let the batter rest 10 minutes before baking so the GF flours can hydrate, then gently stir once more and scoop. It makes the crumb less gritty and helps the cupcakes rise more evenly, but dont overmix after the rest.

3) Boost the chocolate flavor with a small pinch (1/4 to 1/2 tsp) of instant espresso or espresso powder in the dry mix, and sift the cocoa if it looks lumpy. Espresso will make the chocolate taste deeper without making them coffee flavored.

4) For smoother, pipeable frosting, beat the vegan butter until really creamy first, sift the powdered sugar, then add milk a teaspoon at a time till you hit the right consistency. If it gets too thin chill it briefly, if too stiff add a tiny splash of milk, and always frost only once cupcakes are completely cool so the frosting doesnt melt.