Thursday, January 23, 2014

gluten free vegan chocolate cupcakes


You can never have too many cupcake recipes. A good, basic vanilla cupcake recipe and a chocolatey, chocolate one are both a must. I'm sharing my most favorite chocolate cupcake with chocolate buttercream recipe today. It's also my third and final recipe entered into the Go Dairy Free and So Delicious recipe contest. I'm hoping this will be the winner! I mean, who doesn't like a moist, delicious cupcake? And it's a CHOCOLATE cupcake too!


This is the best gluten, dairy, egg free chocolate cupcake recipe around. Stop searching. This is it. I've made this chocolate cake batter more times than I can count. You would think my family would be sick of it by now (no way). It's beyond decadent, has a tender crumb and the buttercream....oh the chocolate buttercream. Light, fluffy and good enough to eat by the spoonful. For your next birthday, celebration or when you just want to bite into an crazy-good cupcake, these will surely do!

gluten free vegan chocolate cupcakes

makes 14 cupcakes

chocolate cupcakes
  • 1 1/4 cups Sarah's gluten free flour blend
  • 1/2 cup good quality cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup So Delicious Dairy Free unsweetened coconut milk
  • 1/2 cup water
  • 1 tablespoon white vinegar
  • 1 cup organic cane sugar
  • 1/3 cup sunflower seed oil (or mild flavor oil)
  • 1 1/2 teaspoons pure vanilla extract

chocolate dairy free buttercream
  • 1/2 cup Earth Balance vegan butter, softened
  • 3 tablespoons organic non-hydrogenated shortening
  • 2 3/4 cups organic powdered sugar, sifted
  • 3/4 cup good quality cocoa powder
  • 4-6 tablespoons So Delicious Dairy Free coconut milk coffee creamer
  • 1 teaspoon pure vanilla extract

Preheat oven to 350 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 coconut milk, water and vinegar. Allow to sit for 1 minute to curdle. Add sugar, oil, and vanilla extract.  Slowly whisk in the flour mixture. Beat for 1 minute. The batter will become smooth and start to thicken. Pour 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.

To make buttercream, beat together the Earth Balance with shortening for 1 minute in large bowl of standing mixer. Add sifted powdered sugar, cocoa powder, 4 tablespoons coffee creamer and vanilla.  Beat for an additional 2 minutes. Add another tablespoon or 2 of the coffee creamer as needed. Continue to beat buttercream until light and fluffy. Place in piping bag with large star tip and frost cooled cupcakes. Best enjoyed within 1-2 days (if they last that long).


Be sure to check out all of the recipe entered into the contest over at the So Delicious Dairy Free Recipes board on pinterest!

Pin It

26 comments:

  1. sarah - I love your recipes and flour blend!!!! Keep up the fabulous work!!!

    ReplyDelete
  2. 1/2 good quality cocoa powder? There should be a measurement in there somewhere, yes? I'm guessing 1/2 cup? :)

    ReplyDelete
  3. These are gorgeous! Yum, can't wait to try them!

    ReplyDelete
  4. Sarah, thanks for all your recipes, you have really helped our family!

    ReplyDelete
    Replies
    1. I forgot to say these were fabulous! Made them for breakfast with a few enjoy life chips on top and no frosting.

      Delete
  5. I made these and they were fantastic! All my non-GF friends and family didn't even notice any difference. Thanks for sharing! :)

    ReplyDelete
    Replies
    1. I'm so glad you enjoyed them, Theresa! Our family and friends love them too :)

      Delete
  6. My little brother is having a birthday party at the beach (we live in hawaii and it's super hot) so I was wondering if the frosting melts in the sun? I want to try to make the cupcakes for him. They look super bomb.
    -Rebekah

    ReplyDelete
  7. Keep them in the fridge until ready to take them to the beach. Then keep them in the shade. The frosting will get soft so keep them as cool as possible! You can also keep them in a cooler until the party starts.

    ReplyDelete
  8. Is this also a nut free recipe? Making it for my nephews birthday and just wanted to make sure! It seems like it?

    ReplyDelete
    Replies
    1. No nuts in this recipe so you're good to go!

      Delete
  9. could you make this with out the white vinegar? if not, is there a substitute? also I was wondering if you could substitute the coconut milk with regular milk and substitute cane sugar for granulated/caster sugar

    ReplyDelete
  10. Could I make this with regular flour, not gluten free?

    ReplyDelete
  11. thanks for your recipe it was divine!!!

    ReplyDelete
  12. Could you tell me which brand of cocoa you used?

    ReplyDelete
    Replies
    1. I usually use Trader Joe's cocoa powder, but any cocoa powder will work just fine!

      Delete
  13. Could I make this with a different gluten free flour blend? I have a bag of Bob's Red Mill GF flour on hand already.

    ReplyDelete
    Replies
    1. Bob's Red Mill should work fine, but if it doesn't have the xanthan gum, you need to be sure to add some. 1 teaspoon is what you'll need for this recipe.

      Delete
    2. This comment has been removed by the author.

      Delete
  14. What can be substituted for the creamer?

    ReplyDelete
    Replies
    1. You can use regular, in the carton, coconut milk (unsweetened or sweetened).

      Delete
  15. Sarah, this is an amazing recipe! I will be making these often. I will also make a cake mix out of this recipe so I can make them in a few minutes. My boys who are gluten and egg intolerant second guessed me when I said they could have these cupcakes, and my brother-in-law who scoffs at gluten free baking ate them and didn't know he was eating "healthy" food:) Thanks a million!!!!

    ReplyDelete
    Replies
    1. Thanks, Rachel! I'm so glad you and your family are enjoy my recipes!

      Delete
  16. These muffins are awesome ! I did make a few substitutions, for my husband who has Crohn's, Celiac Disease, and can only have small amounts of sugar, (also no dairy, but this recipe has none, yay!) It's always a challenge making some recipes work. I used Rice milk, in place of the coconut milk, and olive oil in place of the coconut oil, (too much coconut upsets his digestive system), and used erythritol and xylitol for a sugar substitute. Didn't make the frosting, but these cupcakes are so moist, you really don't need any. I'll be making these often, it's a keeper ! Thanks, and looking forward to trying more of your recipes. Debbie W.

    ReplyDelete
  17. Did you use the Earth balance baking sticks or the kind in the tub?

    ReplyDelete

thanks for the love!