Gluten-Free Vegan Chocolate Cupcakes

Gluten-Free Vegan Chocolate Cupcakes

You need these Gluten-Free Vegan Chocolate Cupcakes in your life! They’re:

  • moist and fluffy
  • slathered in the most indulgent yet secretly healthy buttercream
  • refined sugar free!

Gluten-Free Vegan Chocolate Cupcakes

The recipe for these cupcakes was inspired by my Gluten-Free Vegan Chocolate Sponge Layer Cake – it’s easy to make, requiring just one bowl and familiar ingredients, and is versatile too.

And most importantly, these chocolate cupcakes are undetectably vegan, gluten-free and refined sugar free!

Gluten-Free Vegan Chocolate Cupcakes

My favourite part of these Gluten-Free Vegan Chocolate Cupcakes, as with any cupcake, is the frosting! I used my favourite Chocolate Sweet Potato Buttercream – it’s so rich, creamy and velvety, yet is made with sweet potatoes.

Using sweet potatoes means this buttercream is inexpensive, easy to make and secretly nutritious too. It might sound strange to use sweet potatoes for buttercream, but their naturally creamy texture and high sugar content make them a perfect contender, and once you add all the cocoa powder etc, you honestly won’t be able to guess what it’s made of.  

Gluten-Free Vegan Chocolate Cupcakes

For more chocolate cakes, check out my:

Gluten-Free Vegan Chocolate CupcakesIf you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Gluten-Free Vegan Chocolate Cupcakes
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr

These Gluten-Free Vegan Chocolate Cupcakes are moist and fluffy, slathered in the most indulgent yet secretly healthy buttercream and refined sugar free!

Course: Dessert
Servings: 12 cupcakes
Calories: 260 kcal
For the cupcakes:
  • 8 tablespoons coconut oil (or sub olive or vegetable oil)
  • 230 ml (1 cup) milk, any kind
  • 1 tablespoon vinegar (ensure gluten-free if necessary)
  • 8 tablespoons maple syrup (or sub any other sweetener)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 150 g (1 1/4 cup) ground almonds
  • 150 g (1 1/4 cup) gluten-free flour (or sub plain flour if not gluten-free)
  • 2 heaped teaspoons baking power (ensure gluten-free if necessary)
  • 1/4 teaspoon bicarbonate of soda
  • 2 tablespoons cocoa powder
For the buttercream:
  • 2 medium-sized sweet potatoes
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 3 tablespoons maple syrup, to taste (or sub any other sweetener)
  • 1 teaspoon coconut oil
For the cupcakes:
  1. Preheat oven to 180 degrees (350 degrees)
  2. Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
  3. Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds
  4. Sift in the flour, baking powder, bicarbonate of soda and cocoa powder
  5. Mix well, adding a tiny splash more milk if it’s looking too dry
  6. Transfer mixture between 12 cupcake cases in a cupcake tin
  7. Bake in oven for around 15 minutes until risen and an inserted skewer comes out clean

  8. Once out the oven, transfer cupcakes onto a wire rack to cool completely before applying the frosting
For the buttercream:
  1. Cook sweet potatoes by boiling, steaming or roasting them until very soft and tender
  2. Discard any skins, and add to a food processor or blender along with all other ingredients
  3. Whizz until completely smooth
  4. Taste and adjust ingredients as necessary – add more maple syrup for sweetness, more salt for saltiness, more cocoa powder for chocolate flavour etc
  5. Leave to cool before using to frost the cupcakes
To frost and decorate the cupcakes:
  1. Once the cupcakes have cooled completely, use a knife or spatula to apply an even amount of frosting to each of the cupcakes
  2. Best when fresh, but keeps well covered in the fridge for up to a few days
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