gluten free vegan chocolate cupcakes
RECIPE TYPE: cupcakes & cakes
SERVES: 12-14 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
  • 1/2 cup organic cane sugar
  • 1/2 cup organic brown 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 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
  1. Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners.
  2. Sift together flour blend, cocoa powder, baking powder, baking soda and salt. Set aside.
  3. 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.
  4. 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.
  5. To make buttercream, beat together vegan butter with shortening for 1 minute in large bowl of standing mixer. Add powdered sugar, cocoa powder, coffee creamer and vanilla. Beat for an additional 2 minutes.
  6. Add 1-2 tablespoons coffee creamer to buttercream, if needed. Continue to beat until light and fluffy. Place in piping bag with large star tip and frost cooled cupcakes.
Recipe by Sarah Bakes Gluten Free at