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 Chocolate Cake?
Easy! Click on the link for my Vegan 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:
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 ❤️
📌 Click below to Pin 📌
📸 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! 📷
Healthy Vegan Gluten Free Cupcakes & More
- Vegan Chocolate Cake Recipe
- Chocolate Ganache Cupcakes
- Gluten Free Vegan Brownies
- 2 Ingredient 5 Minute Homemade Fudge Recipe
Vegan Gluten Free Chocolate Cupcakes (GF, Dairy-Free, Healthy, Refined Sugar-Free)
- Prep Time: 25 mins
- Cook Time: 18 mins
- Total Time: 43 minutes
- Yield: 10-12 cupcakes 1x
Print Recipe
Pin RecipeDescription
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 ½ 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
- ¼ teaspoon salt
Wet Ingredients
- ½ cup + 2 tablespoons water
- ½ cup non-dairy milk
- 3 tablespoons melted coconut oil
- ¼ cup coconut sugar
- ¼ 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
Notes
- *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.
- Category: Dessert, Cupcakes, Chocolate, Vegan, Gluten-Free, Dairy-Free, Baking
- Method: Bake
- Cuisine: American
Keywords: vegan gluten free chocolate cupcakes, vegan cupcakes, healthy chocolate cupcakes recipe
© 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.
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.
mary says
August 3, 2019 at 6:50 pmHi! I’m excited to find an oat flour-based cake recipe; most gf flours are so expensive. I see that the recipe says not to use dutched cocoa- I’m assuming that’s to keep the acid/base ratio? I’d like to make this but I only have dutched cocoa. Do you think it would work if I substituted baking powder for the baking soda or added a little acid(vinegar,etc)?
Erin | Dinners,Dishes and Dessert says
July 21, 2019 at 8:36 pmThis couldn’t look any more perfect! This looks absolutely delicious! Yummy!
★★★★★
Demeter | Beaming Baker says
July 22, 2019 at 12:19 pmThanks Erin! Chocolate cupcakes ftw! 🙂
Melanie Bauer says
July 20, 2019 at 5:01 amLooks so delightful! Our whole fam will definitely love this, need to try it soon!
★★★★★
Demeter | Beaming Baker says
July 20, 2019 at 11:09 amI just know they’re gonna love them! 😄
Catalina says
July 20, 2019 at 3:01 amOh my goodness! I am drooling over these!
★★★★★
Demeter | Beaming Baker says
July 20, 2019 at 11:08 amHaha that’s what I like to hear! 😊
Jody says
July 19, 2019 at 6:24 pmI made these today with the frosting. Cupcakes are awesome but when I best the frosting it was too thick to spread. Any ideas on how I can soften it so I can spread it on the cupcakes?
Jody says
July 19, 2019 at 6:25 pm*beat
Demeter | Beaming Baker says
July 22, 2019 at 12:32 pmHi Jody, try leaving the frosting out at room temperature (or in a warm room) to allow the frosting to soften for 30 minutes or so. If that doesn’t work, you can *carefully* warm up the frosting in the microwave for about 10 seconds. Then, whip it again to get it fluffy. Good luck!
Beth Pierce says
July 19, 2019 at 12:26 pmWhat a perfectly light and sweet cupcake recipe! These will be perfect for my son’s birthday this weekend! Delish!
★★★★★
Demeter | Beaming Baker says
July 22, 2019 at 5:10 pmYay! Wish your son a happy birthday for me Beth! 😊
Jacquelyn Hastert says
July 19, 2019 at 12:14 pmYou can make the best of everything to fit into everyone’s lifestyle. You truly have a gift and I am thankful for this. I share your recipes often with friends with food allergies. This cupcake recipe is what I needed to see today. Can’t wait to make them for my gluten free friends.
★★★★★
Demeter | Beaming Baker says
July 22, 2019 at 12:33 pmThank you so much, Jacquelyn! That’s so kind of you to say. 🙂 I so appreciate you taking the time to share my recipes with your friends. <3 Hope you enjoy these cupcakes!
Taylor says
July 19, 2019 at 9:14 amThat frosting on top is everything! It doesn’t get better than a moist chocolate cupcake!
★★★★★
Demeter | Beaming Baker says
July 22, 2019 at 12:30 pmOh YES!! Absolutely agreed! 😉
Beth Pierce says
July 18, 2019 at 10:29 amI know what I will be making for dessert this evening! This looks amazing and easy too!
★★★★★
Demeter | Beaming Baker says
July 18, 2019 at 11:08 amHaha excellent! I just know you’re gonna love them Beth!
.Lisa | Garlic & Zest says
July 18, 2019 at 9:47 amDemeter, I’ve had some gluten free chocolate cupcakes before, but they NEVER LOOKED THAT GOOD. I don’t know if it’s the recipe or your amazing photography, but I WANT THEM NOW!
★★★★★
Demeter | Beaming Baker says
July 19, 2019 at 6:40 pmLOL thank you Lisa! 😂💕 These cupcakes are seriously irresistible!
SHANIKA says
July 18, 2019 at 9:24 amThese Cupcakes look so moist and decadent! I’m loving that they are Vegan + GF!
★★★★★
Demeter | Beaming Baker says
July 18, 2019 at 11:08 amOh they most definitely are Shanika! 😊
Toni says
July 18, 2019 at 9:17 amMy kids can’t stop eating these cupcakes!! Perfect!!
★★★★★
Demeter | Beaming Baker says
July 18, 2019 at 11:07 amYay! I’m so happy to hear they’re a hit with the kiddos! 😄
Lauren Vavala | Delicious Little Bites says
July 18, 2019 at 9:14 amMy fiance is gluten free and his birthday is coming up soon. I have been looking for the perfect treat and I think I just found it! These look AMAZING!!
★★★★★
Demeter | Beaming Baker says
July 22, 2019 at 5:10 pmWhat perfect timing! I know he would absolutely love these Lauren! 🙂
Rashmi Absolom says
July 11, 2019 at 1:52 amCould you please let me know for the chocolate frosting, what is the quantity of vegan chocolate chips to be uses.
Demeter | Beaming Baker says
July 11, 2019 at 11:33 amHi Rashmi! Here’s the link to the full frosting recipe: https://beamingbaker.com/make-homemade-chocolate-frosting-vegan-paleo-gluten-free-dairy-free-refined-sugar-free/
Happy baking! 🙂
Meaghan Morris says
July 2, 2019 at 12:54 pmCan I sub Molasses For maple syrup in the recipe? My first comment got messed up because my cat wanted my lap
Demeter | Beaming Baker says
July 3, 2019 at 1:27 pmHi Meaghan (hi cat!! 🐱), I don’t think that would work, unfortunately. Molasses is much thicker & works differently in recipes. Sorry about that!
Lindsay Virtue says
June 29, 2019 at 3:38 pmI’ve made this recipe twice in the last couple weeks, it’s so popular with the friends 🙂 Just saying, I didn’t use any coconut sugar either times, I just doubled the amount of maple syrup! It worked perfectly! I also didn’t use any coconut oil!! The first batch I made, I subbed melted cacao butter instead of coconut oil, and it came out so good! The second batch I made, I didn’t sub anything for the coconut oil, I just left it out, and that worked fine too 🙂 One thing that happened though, was I put them in the fridge overnight and the frosting hardened, rock solid. If you do put them in the fridge, take them out a couple hours before you need them. 🙂
★★★★★
Demeter | Beaming Baker says
July 1, 2019 at 10:38 amIt’s so great to hear that you’ve been enjoying the cupcakes with all the subs!
Julie says
June 20, 2019 at 5:12 pmHas anyone used carob instead of coco or cacao? My kids prefer carob.
Julie says
June 20, 2019 at 5:11 pmHas anyone tried carob in this recipe instead of coco or cacao? My kiddos prefer carob over chocolate but not sure if it is different for baking if it’s dryer than coco?
Heather says
June 4, 2019 at 1:20 pmI cannot wait to try this! My son can’t have most gf flour blends. I’m also excited this doesn’t have almond flour as he can’t have nuts. Do you have a vanilla/white cupcake recipe that’s gf and vegan?
Demeter | Beaming Baker says
June 6, 2019 at 11:21 amHi Heather! I’m so glad this recipe lines up with your son’s food sensitivities. I don’t have a vanilla cupcake recipe yet, but it’s something I’m working on! 🙂 Happy baking!
hannah Wainer says
June 1, 2019 at 12:25 pmIs it okay to use only maple syrup and no coconut sugar??
Demeter | Beaming Baker says
June 3, 2019 at 11:08 amHi Hannah! I wouldn’t recommend it, because it would require changing the proportions of dry ingredients too in order, and you wouldn’t get the same result. Hope this helps! 🙂
Lindsay Virtue says
June 29, 2019 at 3:17 pmI actually didn’t use any coconut sugar! I just doubled the amount of maple and it totally worked! 🙂
★★★★★
Demeter | Beaming Baker says
July 1, 2019 at 10:37 amOh I’m so glad to hear it Lindsay!
Lianne says
May 8, 2019 at 6:33 amHi, can’t wait to try these, but was wondering if I could swap The oat flour for gluten flour? If so plain or self raising flour? As I can’t find anywhere that’s sell oat flour around where I live.
Thanks
★★★★★
Demeter | Beaming Baker says
May 13, 2019 at 11:01 amHi Lianne! Regular all purpose GF flour should work fine here. Let me know how they turn out! 🙂
Lindsay Virtue says
June 29, 2019 at 3:21 pmYou can make oat flour yourself, just by processing it into a fine powder in the food processor! 🙂
★★★★★
Marisa says
May 6, 2019 at 11:16 amDo you use refined or unrefined coconut oil?
Demeter | Beaming Baker says
May 7, 2019 at 4:10 pmI use unrefined. 🙂 Happy baking!
Emma Li says
May 24, 2019 at 9:07 amIf I use all purpose flour instead of oat flour will they still turn out the same?
Demeter | Beaming Baker says
May 28, 2019 at 9:52 amHi Emma! I haven’t made this with regular AP flour, but I know some readers have used GF all purpose flour before with good results. Hope this helps! 🙂
Rita says
January 27, 2019 at 2:03 pmI made this (and the frosting) recipe last night for a dinner party I had for a group of ‘meatatarians’ and they loved them. They were pretty much gobsmacked!
★★★★★
Demeter | Beaming Baker says
January 30, 2019 at 2:29 pmYay! No one can resist the power of this chocolate cake! .
Crystal Steinkamp says
January 7, 2019 at 10:16 amWow! I have made a lot of GF CF cake recipes over the last 8 years and I am in love with this one! Made the cupcakes and frosting yesterday. Cupcakes are so moist and were so easy to make! And I love the 2 ingredients frosting! How easy is that! Thank you for sharing!
Crystal
★★★★★
Demeter | Beaming Baker says
January 9, 2019 at 3:09 pmWoohoo! So happy to hear how much you enjoyed them Crystal! I know, I can’t even tell you how much time I’ve saved with had frosting recipe. . Thank you for taking the time to share all these kind words with me!
monica says
December 12, 2018 at 4:53 pmI am making this for my Fiance birthday tomorrow and so excited!!!
You have mentioned coconut sugar in the wet ingredients and you mixed it with the wet ingredients, I am not sure if this is typo mistake or I supposed to do the same!
Would you please clarify this.
thank you
Demeter | Beaming Baker says
December 13, 2018 at 10:30 amHi Monica! Yes, the coconut sugar goes into the wet ingredients. 😉 Once it dissolves, it becomes a liquid. Hope you two enjoy!!
Fani says
November 14, 2018 at 12:44 pmI made these cupcakes last weekend for my niece’s birthday dinner. We have several food restrictions to work around, but these cupcakes met them all & passed with FLYING COLORS…if your colors are yummy chocolate cake, with a good crumb & flavor & luscious, rich chocolate frosting! Amazing!! Everyone loved them, and said the cupcakes were indulgent❤️
This recipe will be a new favorite!
★★★★★
Demeter | Beaming Baker says
November 15, 2018 at 10:18 amHi Fani! Yay!!!! I’m so pleased to hear it. Also, LOVE the flying colors analogy! Hehe. The yummiest colors around. 😉 Thank you for taking the time to let me know how everyone enjoyed them. Hugs! ❤️
Sheryl says
November 10, 2018 at 7:56 pmThese cupcakes are wonderful. Thank you so much for the recipe.
★★★★★
Demeter | Beaming Baker says
November 15, 2018 at 10:20 amMy pleasure!! I’m so glad that you enjoyed them, Sheryl! 🙂
Josie says
October 4, 2018 at 11:56 amThese cupcakes are incredible! I followed the recipe exactly as written and they came out fluffy, chocolate-y, and moist. No one would ever know that these are vegan, gluten-free, and refined sugar free!
★★★★★
Demeter | Beaming Baker says
October 5, 2018 at 1:33 pmWoohoo!!! I’m so pleased to hear that, Josie. 🙂 It’s amazing when people can’t tell at all—my goal with every recipe on the blog. Enjoy!
Mich says
October 4, 2018 at 10:21 amHi I am making these this weekend! My son is allergic to dairy and it is difficult to find cocoa powder that is dairy free or trace free – I was wondering if I could sub the cocoa powder with cacoa powder? Has anyone done this?
I LOVE your blog – you are truly amazing <3
Demeter | Beaming Baker says
October 5, 2018 at 1:32 pmHi Mich! Yes, that should be fine. 🙂 Also, THANK YOU!!! That’s so sweet of you to say. Big hugs to you! Xo
Pam says
September 29, 2018 at 6:16 pmThis recipe became a staple in my kitchen, thanks so much!
Demeter | Beaming Baker says
October 2, 2018 at 2:01 pmWoohoo! So happy to hear it Pam! .
Kendall says
September 28, 2018 at 5:25 pmHi Demeter! Where do you get your oat flour? I’ve seen Bob’s Red Mill oat flour, but it is not GF. Thanks, and I can’t wait to try these!
Gina says
September 28, 2018 at 8:23 amThese were delicious! So rich! I used almond flour and they were perfect. Question…I would like to make a cake instead of cupcakes? Have you tried that? Any changes I should make? Thanks for sharing this delicious recipe!
★★★★★
Demeter | Beaming Baker says
October 2, 2018 at 1:58 pmHi Gina! So glad you enjoyed the cupcakes. 🙂
Here’s my recipe for chocolate cake (inspired by these cupcakes): https://beamingbaker.com/vegan-chocolate-cake-recipe-vegan-gluten-free-dairy-free-refined-sugar-free/
Happy baking!
LaTrice says
August 20, 2018 at 8:22 pmI found your blog using the Google search engine. I’m used to enjoying cupcakes that contain typical ingredients, such as eggs, milk and butter. I’m willing to get out of my comfort zone by trying a vegan cupcake. Unfortunately, it’s a challenge to find gluten free flour in my area. Is it possible that I can substitute all purpose flour?
Demeter | Beaming Baker says
August 21, 2018 at 6:29 amHi LaTrice! So happy to have you here. ☺️ That might work—I haven’t tried it myself. Let me know how it turns out!
Stacy says
July 21, 2018 at 12:32 pmThank you for this recipe! This is the best gf, dairy free vegan cupcake I’ve tried to make! I ground my own oat flour, so the texture was a little too course in the cupcake, but I think if I buy a finer flour they will be perfect next time. Loved them!
Demeter | Beaming Baker says
July 25, 2018 at 1:40 pmHi Stacy! It’s my pleasure. 🙂 I’m so glad you enjoyed it. Oh yes—the oat flour needs to be fine. Hope you get to try again! .
Anna says
July 19, 2018 at 3:33 pmI have to say, these cupcakes are pretty darn good! They came out a bit dense for me, but I really enjoy the flavor! It’s a relief to find a good dessert recipe for birthdays since my little brother can’t have dairy and gluten!
★★★★★
Demeter | Beaming Baker says
July 20, 2018 at 12:49 pmAwesome! So glad you liked it, Anna. 🙂 Yep, I do love me some dense cake. 😉 Happy that you little bro gets to eat this! .
Maci says
June 8, 2018 at 5:59 pmHi! Do you have any nutritional facts for these?
Thank you!
Demeter | Beaming Baker says
June 11, 2018 at 12:26 pmHi Maci! Not yet. I’m working on adding nutritional info across the site. It’s a huge, tedious task, so thank you for your patience. 🙂
Brian Jones says
May 31, 2018 at 3:07 amThis sounds like a great cake recipe, love that it has got no eggs… It means it is scalable to smaller quantities which is perfect for me!
★★★★★
Demeter | Beaming Baker says
May 31, 2018 at 8:14 amThanks Brian! Good point. 🙂 Sometimes all ya need are just a few cupcakes. 😉
Danielle says
May 31, 2018 at 2:48 amYay – chocolate cupcakes for everyone. That icing looks perfect and I could eat them all.
★★★★★
Demeter | Beaming Baker says
May 31, 2018 at 8:13 amOh yes!! The icing is SO good!! Thanks Danielle!
Natalie says
May 31, 2018 at 12:44 amI love chocolate cupcakes! These look so decadent and chocolatey – simply delicious! Can’t wait to try this recipe!
★★★★★
Demeter | Beaming Baker says
May 31, 2018 at 8:13 amThey’re the best!! 🙂 Thanks Natalie!
Jacque Hastert says
May 30, 2018 at 9:54 pmI am loving that these are vegan and gluten free. Delish!
★★★★★
Demeter | Beaming Baker says
May 31, 2018 at 8:10 amRight? 😉 Thanks Jacque!
Chris Collins says
May 30, 2018 at 4:34 pmThese HAVE to be the most gorgeous cupcakes I’ve ever seen. Chocolate is the key to my heart so I’m in heaven reading this post right now. Thanks for sharing the recipe! 🙂
★★★★★
Demeter | Beaming Baker says
May 31, 2018 at 8:08 amAw, thanks Chris! 🙂 Chocolate is definitely everything!! Thanks for stopping by!
Elle says
April 4, 2018 at 5:05 pmI’m so excited to try this recipe! I LOVE that you use oat flour because vegan and paleo ingredients can be kind of expensive, and I’ve been trying to find some cheaper options. So thank you!
Demeter | Beaming Baker says
April 5, 2018 at 9:17 amWoohoo!!! Oat flour is my friend! . It’s one of my favorite ingredients to use. I can’t wait to hear what you think, Elle! ☺️
Jess says
March 11, 2018 at 9:17 pmOK…so I was not a fan of how the cupcakes came out. I’m pretty sure it was something I did and not necessarily the recipe, or maybe a little of both. I do want to try this one more time with less cocoa, a bit more almond milk (maybe I’ll change this to coconut milk or cashew milk to see if that will add the flavor I’m looking for). The batter was almost like paste and the frosting that went with this recipe was more like caramel consistency. I whipped the hell out of it too. At one point I placed in the mixer to speed things along but it didn’t change the consistency. They were a bit bitter (much like dark chocolate tasting). I don’t really know what happened here
★★★
Demeter | Beaming Baker says
March 12, 2018 at 10:41 amHi Jess, yes I’m definitely sure that something went wrong. The batter should be much more liquidy–it should be a thick liquid, just what you’d expect from a cake batter. Based on the thickness of your batter and the bitter dark chocolate taste, I think the issue may have been with your cocoa powder (there was too much of it). Did you gently spoon and level the cocoa powder? It sounds like the cocoa powder might’ve been packed or perhaps settled in the container before using. For the frosting: it should be soft enough to frost, but not runny whatsoever. You may have overwhipped it, which would lead to the frosting overheating and becoming runny. Hope this helps!
Jia says
May 30, 2018 at 10:03 amMy cupcakes came out similar, bitter. Not sure why, the batter tasted yummy. I will try again but loved how easy it was to make and in finding the ingredients.
★★★
Maria says
February 22, 2018 at 2:11 pmHi Demeter! I’m excited to try out this recipe. Do you have specific ingredients to make that awesome looking frosting of yours? My son is sensitive to gluten & dairy but would love for him to try a healthy frosting as well(he’s 3)
Thanks!
Demeter | Beaming Baker says
February 23, 2018 at 8:20 amHi Maria! The ingredients are listed here: https://beamingbaker.com/make-homemade-chocolate-frosting-vegan-paleo-gluten-free-dairy-free-refined-sugar-free/ Can’t wait to hear what you two think! 🙂
Maria says
February 28, 2018 at 7:46 amThank you so much, can’t wait to try this out!!
Julie says
February 18, 2018 at 12:41 pmCan I use honey instead of maple syrup?
Demeter | Beaming Baker says
February 19, 2018 at 3:39 pmThat should work! Hope you enjoy these, Julie! 🙂
megan says
February 5, 2018 at 7:45 pmdo you think gf four will work in place of oat flour?
Demeter | Beaming Baker says
February 6, 2018 at 12:15 pmHi Megan, yes, I believe a few readers have tried it before with success. Let me know how they turn out for you! 🙂
megan says
February 5, 2018 at 7:45 pmdo you think f four will work in place of oat flour?
Grace says
January 26, 2018 at 2:05 pmHi Demeter,
Do you think honey would work as a good substitute for the pure maple syrup? Or even pancake syrup?
Thanks!
Demeter | Beaming Baker says
January 26, 2018 at 3:20 pmHi Grace, I think that would work! Not sure about the pancake syrup. Let me know how they turn out! 🙂
Suswati Basu says
January 22, 2018 at 7:55 amHi Demeter,
Apologies I can’t seem to post my comment here? These look fantastic! So difficult to find a good gluten free, vegan, sugar free chocolate recipe! But I was just wondering what the substitute for oat flour will be? I have gluten free self-raising flour but I don’t know what the quantity will be and whether it will work for this recipe? I look forward to your response.
Demeter | Beaming Baker says
January 22, 2018 at 12:11 pmHi Suswati! No apologies needed! 🙂 I was just taking off a bit of time this weekend from the blog. You can try using a gluten free all purpose flour in a 1:1 cup ratio. In terms of the self-rising flour, I can’t say. 🙁 I developed this recipe exactly to the tee for the amount of leavener listed (which we can’t control in the self-rising mix you have). Using your flour could result in something unexpected, so I wouldn’t advise it. Hope this helps!
Suswati Basu says
January 21, 2018 at 9:20 amSorry that should say oat flour not pat flour!
Suswati Basu says
January 21, 2018 at 8:19 amHi there! Great recipe – just wondering could I substitute pat flour with gluten free self-raising flour – and if so what the measurement would be? Thanks!
Mizuho says
January 9, 2018 at 11:14 amCould this recipe be made into a cake in a pan? I’m looking for a good recipe to make my son’s first birthday cake 🙂
Demeter | Beaming Baker says
January 9, 2018 at 2:30 pmHi Mizuho, yes, it can! 🙂 I’m currently in the process of turning this into a layer cake recipe. 🙂 In the meantime, here are a few approximations on how to go about it: 1 entire recipe = one 9-inch round cake pan, depending on thickness. Add on an extra 3-5 minutes in bake time. Good luck! And Happy 1st Birthday to your son! 🙂 .
Mizuho says
January 9, 2018 at 3:08 pmThank you for your response! I’m excited to make a cake that I don’t feel guilty feeding my baby!
Demeter | Beaming Baker says
January 11, 2018 at 9:50 amIt’s my pleasure. 🙂 I can’t wait to hear what you and the little one think! 🙂
Tiffany says
January 6, 2018 at 3:27 pmThese look fantastic! I am unfamiliar with coconut sugar and am not sure if I will be able to find it. Since it is listed under the wet ingredients, can I substitute it for agave?
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Demeter | Beaming Baker says
January 8, 2018 at 1:14 pmThanks Tiffany! You can usually find it in the health section of your local grocery store. Give the agave a shot and let me know how it turns out. You might need to adjust depending on the moistness once they’ve cooled. Let me know!
Denise says
December 29, 2017 at 12:18 pmThank you for the recipe. I hope to try it soon! One question: Can another oil, like olive or avocado oil, be substituted for the coconut oil?
Demeter | Beaming Baker says
January 1, 2018 at 6:22 amHi Denise, it’s my pleasure! 🙂 Yes, I think olive oil would work, it will just affect the taste of the cupcakes. Let me know how they turn out!
Tori says
December 27, 2017 at 4:52 pmWhat type of Non-dairy milk did you use? Soy, almond, rice?
Demeter | Beaming Baker says
December 29, 2017 at 8:30 amHi Tori! I used almond milk. 🙂 Can’t wait to hear how these turn out!
Stephanie says
December 24, 2017 at 12:13 pmDoes it have to be non dairy milk? All I have on hand at the moment is whole milk.
Demeter | Beaming Baker says
December 26, 2017 at 6:43 amHi Stephanie, whole milk should work! Can’t wait to hear how they turn out. 🙂
Kathleen says
December 22, 2017 at 10:23 amHi! These are gorgeous. If I make them with regular sugar, will they turn out the same?
Demeter | Beaming Baker says
December 26, 2017 at 6:24 amThanks Kathleen! If you sub just the coconut sugar (not the maple syrup), it should be fine. I’m not 100% sure, since I haven’t tried it yet. Good luck! 🙂
Albert Bevia says
December 19, 2017 at 1:17 pmHappy birthday!! I wish I had an Erik in my house 🙂 that sure helps out a ton! seriously, these cupcakes look amazing and easy to put together, great recipe
Demeter | Beaming Baker says
December 20, 2017 at 4:05 pmAw, thanks so much, Albert! 🙂 Yep, Erik sure does have his uses… 😉 Hope you get to try!
Bethany says
December 19, 2017 at 1:06 pmOoh! These cupcakes look amazing!!
Demeter | Beaming Baker says
December 20, 2017 at 4:04 pmThanks Bethany! Hope you try them and love them! 🙂
Dominique says
December 4, 2017 at 4:49 amLoved these !
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Demeter | Beaming Baker says
December 4, 2017 at 2:13 pmFantastic! Happy baking, Dominique! 🙂
Lori says
December 1, 2017 at 10:06 amUnloved baking with oat flour… and chocolate! So excited to try this recipe. Do you have a similar vanilla one??
Lori says
December 1, 2017 at 10:07 am**I love**
Demeter | Beaming Baker says
December 4, 2017 at 2:06 pmHi Lori! Not yet, I’m still working on a vanilla one. 🙂 I hope you enjoy these!
Bella says
November 24, 2017 at 5:59 pmThese look amazing! I was just wondering if you could use almond flour instead of oat flour?
Demeter | Beaming Baker says
November 27, 2017 at 3:37 pmThanks so much, Bella! Unfortunately, that’s gonna be a difficult swap. Almond flour is much less absorbent than oat flour. I’ll make a note to look into making an almond flour cupcake in the future. Hugs!
Danielle says
February 26, 2018 at 3:17 amWhat about a mixture of coconut flour and almond flour since coconut flour is so absorbent? Just a thought… you think it could work?
Demeter | Beaming Baker says
February 26, 2018 at 8:11 amHi Danielle, that might just work! You’d have to play around with the amounts to get just the right combination. Good luck! 🙂
M says
November 19, 2017 at 1:40 amWe are GF and made these delicious cupcakes for our friend who has an egg allergy…We were all very impressed by how yummy these were. I have made lots of GF cupcakes and I have to say this pretty much tops them all!
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Demeter | Beaming Baker says
November 20, 2017 at 1:35 pmHi M, it’s so wonderful to hear that you and your friend enjoyed these! “I have to say this pretty much tops them all!” <-- This just makes my entire week! 🙂 Thanks for taking the time to tell me how they turned out for you! Enjoy. 🙂
Marsha | Marsha's Baking Addiction says
November 15, 2017 at 4:24 pmThese cupcakes look absolutely DELICIOUS! I’m still drooling over that frosting! 😉
I hope you had an awesome birthday, Demeter! 😀
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Demeter | Beaming Baker says
November 20, 2017 at 1:18 pmThanks so much, Marsha! Hugs! xo
Melanie | Melanie Makes says
November 14, 2017 at 4:12 pmThese cupcakes look so decadently delicious!
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Demeter | Beaming Baker says
November 15, 2017 at 12:57 pmThanks Melanie! They’re a family favorite already! 🙂
Jane says
January 6, 2018 at 4:50 pmHi, I just tried these and am pretty happy with them. Yours are a bit more polished than mine were, but with a little practice I am sure they will improve. I am vegan and gluten free, so I used gluten free rolled oats. These were not the instant kind and left a bit of the chewy grain in the finished product. I used a Ninja food processor and read different articles about which was best blender verses processor. The later won out because the blades are sharper according to what I read. Blenders are more for liquid and smooth products, like hummus. Next time I will try instant gluten free oats to see if they grind up better. I used carob chips instead of chocolate for the icing, and used Trader Joe Coconut Cream. I put it in the freezer three hours to thicken it enough to get the cream out, only less than a third of liquid was left…mostly cream, and it took only one can to get enough for the recipe. I put the bowl of icing in the freezer less than an hour and it was already set. I was afraid it wouldn’t turn out good because even going in it looked like crumbs, not smooth icing. The oil and chocolate separated. So I was worried about having used carob. But I took it out of the freezer and used a hand mixer to whip it up. It was too thick, more like play dough. So, I added about two tablespoons of cashew milk to get it thin enough to whip up. Feeling it was too drippy to pipe, I put about two tablespoons tapioca to make it hold shape better. Perfect, and tasted good too! I am wondering about adding applesauce to the muffin part to give a little moisture and binding to the crumb. Maybe next time. All in all I really like it and thank you for putting this online for us all to enjoy! Hopefully my trials, and worries, will help someone else who is using carob chips like I did. .
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Demeter | Beaming Baker says
January 8, 2018 at 1:15 pmHi Jane, so glad to hear that you enjoyed my recipe! I really was wondering how they’d turn out with carob chips, so I was pleased to see your notes! I’m sure your cupcakes looked amazing. Enjoy!
Regina says
November 13, 2017 at 12:18 pmHappy belated birthday!! These cupcakes and frosting look divine! Absolutely birthday perfect
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Demeter | Beaming Baker says
November 13, 2017 at 2:49 pmThanks Regina! That’s so sweet of you to say! 🙂
Loreen says
November 13, 2017 at 11:28 amIs there a substitute for oat flour. We do not eat grains. The cupcakes look delicious.
Demeter | Beaming Baker says
November 13, 2017 at 2:48 pmHi Loreen, unfortunately I’m not sure about a grain-free flour that can be substituted for oat flour. My apologies!
Deidra says
June 15, 2018 at 7:08 amTry cassava .
Demeter | Beaming Baker says
June 15, 2018 at 9:34 amGreat idea! I’ve been meaning to try that in this recipe. 🙂
Ashley says
January 18, 2018 at 11:44 pmAlmond Flour
Demeter | Beaming Baker says
January 19, 2018 at 9:09 amAlmond flour is a great one, but I’m not sure about the exact proportions. Oat flour is a lot more absorbent. Thanks for the input! 🙂
Sasha Giovanni says
April 3, 2018 at 1:40 pmTry almond flour! It’s just made of almond
Danika Wilsher says
March 9, 2019 at 3:52 pmI came to ask the same thing! Perhaps I will try with cassava flour as someone else suggested. Hopefully it does the trick!