gluten free vegan chocolate peanut butter cupcakes
RECIPE TYPE: cupcakes
SERVES: 12-14
chocolate cupcakes
  • 1 1/4 cups Sarah’s gluten free flour blend
  • 1/2 cup cocoa powder
  • 3/4 cup cane sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup unsweetened almond milk or coconut milk beverage
  • 1/2 cup water
  • 1/3 cup sunflower seed oil or grape seed oil
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
peanut butter frosting
  • 1/2 cup creamy peanut butter {I used the no-stir peanut butter*}
  • 1/4 cup non-hydrogenated shortening {such as Nativa}
  • 2 1/2 cups sifted powdered sugar
  • 4-6 tablespoons unsweetened almond milk or coconut milk
  • 1 teaspoon pure vanilla extract
  • chocolate sprinkles {optional}
  1. Preheat oven to 350 degrees. Line cupcake pan with paper liners.
  2. In large mixing bowl, whisk together flour, cocoa powder, sugar, brown sugar, baking powder, baking soda and salt. Set aside.
  3. Stir together almond milk, water, oil, vinegar and vanilla in separate bowl. Add to flour mixture and mix batter until combined.
  4. Divide batter evenly into prepared cupcake pan. Bake cupcakes 20-22 minutes, until center is set. Place on cooling rack to cool completely.
  5. To make peanut butter frosting, place peanut butter and shortening in bowl of stand mixer, beat 1-2 minutes. Add powdered sugar, almond milk and vanilla. Beat until creamy {add additional almond milk if needed}.
  6. Place frosting in pastry bag with star tip. Pipe onto cupcakes. Top with chocolate sprinkles.
*No-stir creamy peanut butter helps in the texture of the frosting. For a peanut allergy, you could use sunflower seed butter.
Recipe by Sarah Bakes Gluten Free at