Vegan Gluten Free Chocolate Cupcakes (GF, Dairy-Free, Healthy, Refined Sugar-Free)
Vegan Gluten Free Chocolate Cupcakes (GF): fluffy ‘n moist healthy chocolate cupcakes with a soft crumb, topped with creamy, smooth chocolate frosting! The best GF oat flour cupcakes—Refined Sugar-Free, Dairy-Free!
”Make one, eat one. Make one, eat one. It’s the ideal work situation!” <– That just about sums up Erik’s entire philosophy in life about “helping” me in the kitchen. 😉
Like, how motivated do you think he’d be without a little sampling here and there? Ha!
A couple years back, when I first shared this vegan gluten free chocolate cupcakes recipe, Erik’s entire motivation for helping me was “make one, eat one” and, of course, his natural altruism. Heh heh.
Vegan Gluten Free Chocolate Cupcakes (Dairy-Free)
Since then, so many readers have made and enjoyed my gluten free dairy chocolate cupcakes recipe. Have you tried it yet? I thought today would be the day for sharing updated photos, answers to your common questions about these healthy vegan chocolate cupcakes and more!
Are you ready for the best vegan gluten free chocolate cupcakes ever? Let’s bake this!
What do these Vegan Gluten Free Chocolate Cupcakes Taste Like?
Vegan Chocolate Frosting: creamy, silky, smooth, and thick frosting that’s easy to frost, and won’t melt or droop on your perfect gluten free chocolate cupcakes! There’s a wonderful balance between chocolate and non-dairy milky-creaminess. And no coconut flavor!
Gluten Free Vegan Chocolate Cupcakes: Perfectly fluffy ‘n soft with just the right amount of oomph to hit that satisfying sweet spot. These healthy vegan cupcakes have the best crumb: rich ‘n chocolatey with an edge of dark chocolate flavor to balance out the sweet, creamy chocolate frosting.
Are these Vegan Gluten Free Chocolate Cupcakes … Dairy-Free? GF? Refined Sugar-Free? Healthy?
Yes, yes and yes! These gluten free vegan chocolate cupcakes are not only the best healthy chocolate cupcakes you’ll ever have… they’re the best gluten free dairy free cupcakes recipe you’ll ever have! They’re also refined sugar-free, too!
Where can I find a Paleo Chocolate Cupcakes Recipe?
Here is my moist and fluffy Paleo Chocolate Cupcakes Recipe (Almond Flour, Vegan, Gluten-Free, Dairy-Free). Enjoy!
How do I store this Gluten Free Vegan Chocolate Cupcakes Recipe?
Room Temperature: this gluten free dairy free cupcakes recipe stores very well at room temperature for 3 days. Of course, the vegan gf cupcakes are best the 1st day, but the cake & frosting stay fresh & yummy in an airtight container, kept out of direct sunlight for 3 days.
To Freeze: store these healthy chocolate cupcakes in a freezer-friendly container for up to 1 month. Store carefully if frosting the chocolate cupcakes in advance. Thawing instructions in Notes! 🙂
How do I turn these Vegan Gluten Free Chocolate Cupcakes into Vegan Gluten Free Chocolate Cake?
Easy! Click on the link for my Vegan Gluten Free Chocolate Cake Recipe. You’ll be taken through, step-by-step, to learn how to turn these healthy chocolate cupcakes into gluten free vegan chocolate cake!
Q&A for Healthy Vegan Chocolate Cupcakes (GF)
- Can I make the chocolate frosting for these vegan gf cupcakes in advance? While you might be able to make the chocolate “ganache” portion of the chocolate frosting 1-2 days in advance, I wouldn’t recommend making the frosting too far in advance. The chocolate frosting will dry out in the bowl and not be suitable for frosting your vegan gf cupcakes.
- Where do I find the coconut cream to make the vegan chocolate frosting for these cupcakes? This is the coconut cream that I use in these vegan gluten free cupcakes.
- Where can I buy vegan chocolate chips? Find dairy free vegan chocolate chips here.
- Can I use gf all purpose flour in these vegan gf cupcakes? A few readers have tried swapping the oat flour in these vegan chocolate cupcakes with gluten free all purpose flour with success. Try it and let me know what you think!
- Are these sugar free vegan cupcakes? These gluten free vegan chocolate cupcakes are refined sugar-free!
- I love these chocolate oat flour cupcakes… do you make anything else GF with oat flour? Yes! Nearly every recipe on Beaming Baker is made with gluten free oat flour. Here’s a sampling of my favorite oat flour recipes with chocolate:
Best Tools for the Best Easy & Moist Paleo Chocolate Cake (Vegan)
Click below to see the tools & ingredients I used to make these vegan gf cupcakes aka the best refined sugar free vegan cupcakes ever!!
- KitchenAid Hand Mixer with Whisk Attachment: Super cute and useful hand mixer. My favorite tools for whipping up vegan chocolate frosting.
- Vegan Chocolate Chips: a staple in my vegan kitchen!
- KitchenAid Stand Mixer: For those days when you just don’t feel like mixing by hand. 😉
- Coconut Oil: One of the most used ingredients in my pantry. A total vegan baking staple.
- Cupcake Liners: These are wonderful liners made of unbleached parchment that peel off easily.
- Pure Vanilla Extract: Such an amazing taste, it always adds that extra little sumthin’ sumthin’ to my cupcakes.
How’d you like learning how to make the best gluten free vegan chocolate cupcakes recipe in the world? 😉 Well, I suppose that’s up to you to decide! In the meantime, let me express my gratitude for being a part of the Beaming Baker community. I truly appreciate the time you take to share in these kitchen adventures with me. ‘Til the next one…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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Did you make this vegan gluten free cupcakes recipe? Take a pic & share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I’d love to see it!
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Vegan Gluten Free Chocolate Cupcakes (GF, Dairy-Free, Healthy, Refined Sugar-Free)
- Total Time: 43 minutes
- Yield: 10-12 cupcakes 1x
Description
Vegan Gluten Free Chocolate Cupcakes (GF): fluffy ‘n moist healthy chocolate cupcakes with a soft crumb, topped with creamy, smooth chocolate frosting! The best GF oat flour cupcakes—Refined Sugar-Free, Dairy-Free!
Ingredients
FROSTING
- 1 batch Vegan Chocolate Frosting
CHOCOLATE CUPCAKES
Dry Ingredients
- 1 1/2 cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
- 2/3 cup unsweetened cocoa powder – not dutch processed
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup + 2 tablespoons water
- 1/2 cup non-dairy milk
- 3 tablespoons melted coconut oil
- 1/4 cup coconut sugar
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the frosting: The night before, begin preparing one batch of this Vegan Chocolate Frosting. Do not whip the frosting until the cupcakes are cooled and ready to be frosted.
- Make the cupcakes: Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
- In a large bowl, sift together the dry ingredients: oat flour, cocoa powder, baking soda and salt.
- Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
- In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, sugar, maple syrup and vanilla. Whisk until well incorporated. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
- Pour batter evenly into prepared muffin pan—filling each cup about 3/4 of the way. Bake for 16-20 minutes. Mine took 18 minutes. Test for doneness with a toothpick. The toothpick should come out with a few dry bits of cake on it, but no liquidy batter.
- Place muffin pan on a cooling rack to cool for 30 minutes. Remove cupcakes from muffin pan and continue cooling on rack until completely cool before frosting.
- Frost the cupcakes: Whip the frosting as instructed. Frost the cupcakes. Enjoy! Storing instructions below.
If you prefer cake, try my 5-star Vegan Chocolate Cake Recipe.
Delicious Gluten Free Vegan Chocolate Desserts
Equipment
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Nonstick Parchment Muffin Liners
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Whisk Attachment for Hand Mixer
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- *If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy cupcakes.
- Storage notes: Store in an airtight container in the refrigerator for up to 1 week. Okay to keep at room temperature for up to 3 days, in a cool, dark environment.
- Freezing Instructions: Store frosted cupcakes in an airtight, freezer-friendly container for up to 1 month. Allow to thaw at room temperature for 15-40 minutes before enjoying.
- Substitution Notes in post above.
- Prep Time: 25 mins
- Cook Time: 18 mins
- Category: Dessert, Cupcakes, Chocolate, Vegan, Gluten-Free, Dairy-Free, Baking
- Method: Bake
- Cuisine: American
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
Is it possible to swap the coconut oil for vegan butter? I’m trying to figure out why the cupcakes dry instead of moist.
Hi Kylee. Hm, I haven’t tried that swap so I can’t say for sure. As for why they came out dry, did you make any ingredient substitutions? Also, was your cocoa powder extra clumpy?
Hello Demeter!
I tried making this recipe twice and am having trouble with the texture. Both times I used a different oat flour brand thinking that was the issue. It came out with a weird texture. It’s hard to describe but I guess I’d say it was bready and gummy. The oat flavor was very strong to which may just be my oat flour. Is the texture of these just like cake or is it a little different? I can’t seem to get anything to come out 🙁 so any insight is very appreciated. Thanks! 🙂
Hi September! Hm, it’s a bit hard to diagnose from afar, but unless you’ve made any other ingredient changes, I suspect the oat flour may still be the culprit, as the texture shouldn’t be a noticeable difference. I know I’ve had some brands throw me a curve ball before, which is why I tend to make my own oat flour using this recipe. If you make your own flour, be sure to sift it to remove any coarse bits, as those will definitely cause some issues. Hope this helps!
I was surprised by how good these were. I’m not sure how these capcakes turn out, since there are so few ingredients, but they definitely do. I substituted a third of the oat flour for rice flour, and skipped the icing.
They were a bit too chocolately for me, otherwise, though, they were great and tasy cupcakes.
I’ve made these several times. The batter seems watery at first but they always come out moist and delicious. I swear step number one is speaking directly to me… I always end up eating unfrosted cupcakes on day one. Delicious, even plain!
LOL I know, so hard to resist them even before the frosting! 😂 So happy they’re a hit for you, Sonia!