These Gluten-Free Vegan Chocolate Cupcakes are moist and fluffy and slathered in the most indulgent yet secretly healthy buttercream!
Why you’ll love these Gluten-Free Vegan Chocolate Cupcakes:
- they’re undetectably vegan and gluten-free
- they’re moist and fluffy
- they’re rich and indulgent
- they’re covered in a rich chocolate buttercream
- they’re refined sugar free
- they’re easy to make
- they comes together in one bowl
- they’re perfect for birthdays and other occasions!
How to make these Gluten-Free Vegan Chocolate Cupcakes
Scroll down to the bottom of the post for the full recipe including measurements and full instructions.
- Mix together all the ingredients in a glass mixing bowl.
Tip: Use a measuring jug to measure out the plant-based milk.
- Transfer the mixture into cupcake cases in a muffin/cupcake tin.
- Bake in the oven for around 15 minutes.
How to make the vegan chocolate buttercream frosting
My favourite part of these Gluten-Free Vegan Chocolate Cupcakes, as with any cupcake, is the frosting! I used my 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 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 the cocoa powder, you honestly won’t be able to guess what it’s made of.
- Place all the ingredients into a food processor.
- Whizz until completely smooth.
- Make sure the cupcakes have cooled completely before applying the frosting.
- You can apply the frosting with a palette knife for frosting, a spatula, or a piping bag, depending on how fancy you want to be!
How long do these Gluten-Free Vegan Chocolate Cupcakes keep for?
These Chocolate Cupcakes do taste best when fresh, but they keep covered in the fridge for up to a few days.
Substitutions you can make to this recipe:
- you can use any type of oil: coconut oil, olive oil or vegetable oil
- you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
- you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
- you can substitute the vinegar with lemon juice
- you can substitute the ground almonds (almond meal/almond flour) with ground walnuts
- for a nut-free version: substitute the ground almonds (almond meal/almond flour) with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds
- you can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free.
More vegan chocolate cakes:
- Tahini Frosted Chocolate Cake
- Chocolate Hazelnut Truffle Cake
- Brooklyn Blackout Chocolate Cake
- Peanut Butter Chocolate Cake
- Chocolate Orange Cake
If 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 #rhiansrecipes on Instagram! Thank you.
Watch this 30-second video to see how to make the frosting:
Gluten-Free Vegan Chocolate Cupcakes
For the cupcakes:
- 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
- 250 ml (1 cup) unsweetened almond milk (or any other plant-based milk)
- 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
- 12 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch salt
- 150 g (1 ¼ cup) ground almonds (almond meal) *
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- 50 g (½ cup) cocoa powder
For the cupcakes:
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- 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)
- Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds
- Sift in the flour, baking powder, bicarbonate of soda and cocoa powder
- Mix well, adding a tiny splash more milk if it’s looking too dry
- Transfer mixture between 12 cupcake cases in a cupcake tin
- Bake in oven for around 15 minutes until risen and an inserted skewer comes out clean
- Once out the oven, transfer cupcakes onto a wire rack to cool completely before applying the frosting
For the buttercream:
- Cook sweet potatoes by boiling, steaming or roasting them until very soft and tender
- Discard any skins, and add to a food processor or blender (or hand-held blender) along with all other ingredients
- Whizz until completely smooth
- Taste and adjust ingredients as necessary – add more maple syrup for sweetness, more salt for saltiness, more cocoa powder for chocolate flavour etc
- Leave to cool before using to frost the cupcakes
To frost and decorate the cupcakes:
- Once the cupcakes have cooled completely, use a knife or spatula to apply an even amount of frosting to each of the cupcakes
- Best when fresh, but keeps well covered in the fridge for up to a few days
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