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 ❤️
. 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!
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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 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
Equipment
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Nonstick Parchment Muffin Liners
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Whisk Attachment for Hand Mixer
Buy Now →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.
- Prep Time: 25 mins
- Cook Time: 18 mins
- 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.
I will keep you posted! Fingers crossed these come out good for my son’s third birthday. They are in the oven now. I did use olive oil and all purpose flour as substitutes. The batter tasted good and seemed to be the right consistency.
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Is it okay to store the rest of the cake mix in the fridge and use the next day?
Hi Natalia, unfortunately, I wouldn’t recommend it. Oat flour tends to absorbs any wet ingredients that are in contact with it, and as such, the longer it sits around, the drier the cupcake batter will get. <--Think of how thick oatmeal gets when it sits around for a while. Hope this helps! 🙂
These turned out wonderful! I did a split with the flours to have 1 cup oat flour, 1/8 cup tapioca starch, and 1/2 cup almond flour. I also used all almond milk for liquid and added a bit more maple syrup. They are delicious!
★★★★★
Yay! I’m so glad the flour subs worked out for you Kara. 😊
Can you use milk chocolate chips instead of vegan ones?
Yep, that should be fine. 🙂
Thank you
You’re very welcome!
I made these cupcakes a few times and they are a huge hit! If I want to make this recipe for a cake instead of cupcakes, would I have to do anything differently? If so, what? Thanks!
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So glad to hear you’re enjoying the cupcakes Rowyda! To make these into a cake, I’d actually recommend checking out my Vegan Gluten Free Chocolate Cake Recipe. That recipe covers everything you need to know. 🙂 Happy baking!
Fantastic! Thank you so much!
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You’re so welcome!
Do you have the caloric and nutritional information of your recipes? Thank you!
My son loved the recipe. I made it with carob instead of cocoa, and used a mini muffin tin. Reduced the temperature to 325 F and only baked for 15 minutes. Also I made a coconut icing using canned coconut cream, maple syrup, vanilla and a bit of lemon juice with tapioca starch as thickeners. Yum yum.
Sounds fantastic! So happy your little one enjoyed it!
hi cAN I use all purpose flour instead of using oat flour can’t wait to try the. recipe
Hi Veronica. I haven’t tried it myself so I can’t say for sure. If you do try it, let me know how it goes!
Hi, if I replace the coconut sugar with regular sugar, do I still add the same amount of sugar and maple syrup?
Hi Faith! Yep, it should be the same amount. Let me know how it turns out! 🙂
Hi!! My son really loved the cupcake, actually is there any way to increase the sweetness of cupcake, actually my son doesn’t like the frosting. I used regular sugar , can I increase the sugar? Thank u!
Hi Sangita! That’s so wonderful to hear. 🙂 Let’s see… the easiest way is, after baking & cooling cupcakes completely, turn cakes (unfrosted) upside down and drizzle syrup over the cakes. Allow the cakes to soak up the syrup & enjoy!
Love, love , LOVE these, I have made them a couple of times. I thought I saw you had a link on oat flour subs. Im curious about buckwheat flour. As much as i love oat flour, buckwheat is more readily available where i live. Im keen to give it a go and feed it back to you. But not sure if its viable or how much.
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So happy that you enjoy the recipe! 🙂 Not sure if buckwheat flour would work, as it’s very dense and absorbs a lot of water, making it a less than ideal flour for cakes and cupcakes. If you do try it out, please let me know how it goes!
Hands down the BEST gf /df/ egg free cupcake recipe. I’ve tried so many in the last couple of years bc my daughter has several food allergies. Nothing I’ve tried comes out with a good texture like this. Everything is so dense and disappointing. This is AMAZING and not so sweet which gives room for a sweet frosting! Thank you!!!
Woohoo!!!! Daniella, I’m so happy to hear that you’ve finally found an allergy-friendly cupcake that you and your daughter can truly enjoy. 🙂 Three cheers for your search for an awesome gf/def/egg-free cupcake being over! Thanks for taking the time to leave your thoughts. Happy baking & eating! 🙂
Do you have nutritional information per cupcake? They are amazing my entire family loves them/
Hi Joan, unfortunately no. If you’d like to calculate nutrition info yourself, try the one here: https://www.myfitnesspal.com/recipe/calculator Just make sure to add the exact ingredients and amounts you’re using. Happy baking!
Oh my word! These are the best! Thank you. Even my husband likes them. I didn’t do the chocolate icing. I like vanilla icing on chocolate. I took a picture and they look great! I’m not sure if I can post that but they’re really pretty.
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I’m so happy they were such a hit with you and the hubby! And I’d love to see the pic—you can tag me on Instagram or just send me an email. 🙂
Hi! I have these in the oven right now. Quick question for you…. I followed the recipe exactly, but when I put the wet into the dry somehow the dry ingredients became very lumpy. Not sure why? I was trying not to overmix, but at the same time getting the lumps out. I ended up with some lumps going into the oven, so hopefully that is ok. is that normal? Any idea why that happened? Thanks for your help!
Hi Stephanie! 1) Did you warm up your water and milk before mixing with the melted coconut oil? 2) Was the room in which you were baking cold at all? I think what might’ve happened is the coconut oil solidified. Let me know how the cupcakes turn out and we can go from there. 🙂
I only put in the liquid sweetener, I try to avoid sugar as much as I can with my toddler. These were great, a nice dark chocolate flavor, plenty sweet, ended up with only 8 cupcakes.
★★★★★
I’m so glad that you enjoyed them Elizabeth! .
What could I substitute for the coconut oil. Are son is allergic to coconut.
Thank you,
CharlieAnn
Hi CharlieAnn! I’ve had a few readers use avocado oil in other recipes, but I haven’t tried it myself. Let me know how it goes!
Hi, does this cupcake taste like coconut? I had tried a recipe once with coconut oil and the oil kind of solidified and had the coconut stringy texture and i just didn’t enjoy it. I am hoping this one is different?
Hi Erica! This recipe doesn’t taste like coconut—unless you’re quite sensitive to coconut flavors (that’s up to your judgment). No stringy texture here! The coconut cream incorporates very smoothly into the chocolate frosting. Enjoy!
Thanks so much for your reply! will try them this weekend!!!! 🙂
My pleasure! Can’t wait to hear what you think! 🙂
This recipe is so simple and tastes fantastic!
★★★★★
Woohoo! So glad you enjoyed it Karenia!
Would it be acceptable to use coconut flour instead of its flour for this recipe?
I love your website so much!
These cupcakes were sooooo delicious! Rich and chocolatey. I used a different frosting recipe because we didn’t have any coconut cream/milk, and it paired together so well! These cupcakes and your chocolate cake recipe are really delicious with frozen bananas (it’s like ice cream!) on the side. Also, please make a vegan scone recipe sometime! Your recipes are the best.
Aww thank you Elspeth! ☺️ You’re kind words really mean a lot to me. And yes for the banana ice cream on the side! .
This cupcakes are the bomb! I just made them for my daughters birthday! They are super moist and decadent! I’m so happy with the results! I swapped some of the coconut sugar with xylitol and it worked perfectly! I didn’t use a hand mixer or stand mixer I just beated this by hand and the batter was so smooth and delicious!
★★★★★
Yay! I’m beyond happy to hear that this was such a success for your daughters b-day! . Wish her a wonderful day for me! .
Hi! 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)?
This couldn’t look any more perfect! This looks absolutely delicious! Yummy!
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Thanks Erin! Chocolate cupcakes ftw! 🙂
Looks so delightful! Our whole fam will definitely love this, need to try it soon!
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I just know they’re gonna love them! .
Oh my goodness! I am drooling over these!
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Haha that’s what I like to hear! .
I 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?
*beat
Hi 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!
What a perfectly light and sweet cupcake recipe! These will be perfect for my son’s birthday this weekend! Delish!
★★★★★
Yay! Wish your son a happy birthday for me Beth! .
You 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.
★★★★★
Thank 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!
That frosting on top is everything! It doesn’t get better than a moist chocolate cupcake!
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Oh YES!! Absolutely agreed! 😉
I know what I will be making for dessert this evening! This looks amazing and easy too!
★★★★★
Haha excellent! I just know you’re gonna love them Beth!
Demeter, 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!
★★★★★
LOL thank you Lisa! .. These cupcakes are seriously irresistible!
These Cupcakes look so moist and decadent! I’m loving that they are Vegan + GF!
★★★★★
Oh they most definitely are Shanika! .
My kids can’t stop eating these cupcakes!! Perfect!!
★★★★★
Yay! I’m so happy to hear they’re a hit with the kiddos! .
My 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!!
★★★★★
What perfect timing! I know he would absolutely love these Lauren! 🙂
Could you please let me know for the chocolate frosting, what is the quantity of vegan chocolate chips to be uses.
Hi 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! 🙂
Can I sub Molasses For maple syrup in the recipe? My first comment got messed up because my cat wanted my lap
Hi Meaghan (hi cat!! .), I don’t think that would work, unfortunately. Molasses is much thicker & works differently in recipes. Sorry about that!
I’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. 🙂
★★★★★
It’s so great to hear that you’ve been enjoying the cupcakes with all the subs!
Has anyone used carob instead of coco or cacao? My kids prefer carob.
Has 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?
I 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?
Hi 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!
Is it okay to use only maple syrup and no coconut sugar??
Hi 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! 🙂
I actually didn’t use any coconut sugar! I just doubled the amount of maple and it totally worked! 🙂
★★★★★
Oh I’m so glad to hear it Lindsay!
Hi, 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
★★★★★
Hi Lianne! Regular all purpose GF flour should work fine here. Let me know how they turn out! 🙂
You can make oat flour yourself, just by processing it into a fine powder in the food processor! 🙂
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Do you use refined or unrefined coconut oil?
I use unrefined. 🙂 Happy baking!
If I use all purpose flour instead of oat flour will they still turn out the same?
Hi 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! 🙂
I 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!
★★★★★
Yay! No one can resist the power of this chocolate cake! .
Wow! 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
★★★★★
Woohoo! 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!
I 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
Hi Monica! Yes, the coconut sugar goes into the wet ingredients. 😉 Once it dissolves, it becomes a liquid. Hope you two enjoy!!
I 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!
★★★★★
Hi 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! ❤️
These cupcakes are wonderful. Thank you so much for the recipe.
★★★★★
My pleasure!! I’m so glad that you enjoyed them, Sheryl! 🙂
These 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!
★★★★★
Woohoo!!! 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!
Hi 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
Hi Mich! Yes, that should be fine. 🙂 Also, THANK YOU!!! That’s so sweet of you to say. Big hugs to you! Xo
This recipe became a staple in my kitchen, thanks so much!
Woohoo! So happy to hear it Pam! .
Hi 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!
These 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!
★★★★★
Hi 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!
I 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?
Hi LaTrice! So happy to have you here. ☺️ That might work—I haven’t tried it myself. Let me know how it turns out!
Thank 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!
Hi 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! .
I 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!
★★★★★
Awesome! So glad you liked it, Anna. 🙂 Yep, I do love me some dense cake. 😉 Happy that you little bro gets to eat this! .
Hi! Do you have any nutritional facts for these?
Thank you!
Hi 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. 🙂
This 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!
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Thanks Brian! Good point. 🙂 Sometimes all ya need are just a few cupcakes. 😉
Yay – chocolate cupcakes for everyone. That icing looks perfect and I could eat them all.
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Oh yes!! The icing is SO good!! Thanks Danielle!
I love chocolate cupcakes! These look so decadent and chocolatey – simply delicious! Can’t wait to try this recipe!
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They’re the best!! 🙂 Thanks Natalie!
I am loving that these are vegan and gluten free. Delish!
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Right? 😉 Thanks Jacque!
These 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! 🙂
★★★★★
Aw, thanks Chris! 🙂 Chocolate is definitely everything!! Thanks for stopping by!
I’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!
Woohoo!!! Oat flour is my friend! . It’s one of my favorite ingredients to use. I can’t wait to hear what you think, Elle! ☺️
OK…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
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Hi 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!
My 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.
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Yum 😋
Why not Dutch processed?
I prefer to use this densely flavored cocoa but will it fail in this recipe?
Thank you!
Hi Angela! Dutch process will not react with the other ingredients in this recipe, so the cupcakes will not rise properly. Hope this helps!
Hi 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!
Hi 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! 🙂
Thank you so much, can’t wait to try this out!!
Can I use honey instead of maple syrup?
That should work! Hope you enjoy these, Julie! 🙂
do you think gf four will work in place of oat flour?
Hi Megan, yes, I believe a few readers have tried it before with success. Let me know how they turn out for you! 🙂
do you think f four will work in place of oat flour?
Hi Demeter,
Do you think honey would work as a good substitute for the pure maple syrup? Or even pancake syrup?
Thanks!
Hi Grace, I think that would work! Not sure about the pancake syrup. Let me know how they turn out! 🙂
Hi 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.
Hi 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!
Sorry that should say oat flour not pat flour!
Hi 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!
Could 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 🙂
Hi 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! 🙂 .
Thank you for your response! I’m excited to make a cake that I don’t feel guilty feeding my baby!
It’s my pleasure. 🙂 I can’t wait to hear what you and the little one think! 🙂
These 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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Thanks 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!
Thank 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?
Hi 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!
What type of Non-dairy milk did you use? Soy, almond, rice?
Hi Tori! I used almond milk. 🙂 Can’t wait to hear how these turn out!
Does it have to be non dairy milk? All I have on hand at the moment is whole milk.
Hi Stephanie, whole milk should work! Can’t wait to hear how they turn out. 🙂
Hi! These are gorgeous. If I make them with regular sugar, will they turn out the same?
Thanks 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! 🙂
Happy 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
Aw, thanks so much, Albert! 🙂 Yep, Erik sure does have his uses… 😉 Hope you get to try!
Ooh! These cupcakes look amazing!!
Thanks Bethany! Hope you try them and love them! 🙂
Loved these !
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Fantastic! Happy baking, Dominique! 🙂
Unloved baking with oat flour… and chocolate! So excited to try this recipe. Do you have a similar vanilla one??
**I love**
Hi Lori! Not yet, I’m still working on a vanilla one. 🙂 I hope you enjoy these!
These look amazing! I was just wondering if you could use almond flour instead of oat flour?
Thanks 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!
What about a mixture of coconut flour and almond flour since coconut flour is so absorbent? Just a thought… you think it could work?
Hi Danielle, that might just work! You’d have to play around with the amounts to get just the right combination. Good luck! 🙂
We 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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Hi 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. 🙂
These cupcakes look absolutely DELICIOUS! I’m still drooling over that frosting! 😉
I hope you had an awesome birthday, Demeter! 😀
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Thanks so much, Marsha! Hugs! xo
These cupcakes look so decadently delicious!
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Thanks Melanie! They’re a family favorite already! 🙂
Hi, 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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Hi 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!
Happy belated birthday!! These cupcakes and frosting look divine! Absolutely birthday perfect
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Thanks Regina! That’s so sweet of you to say! 🙂
Is there a substitute for oat flour. We do not eat grains. The cupcakes look delicious.
Hi Loreen, unfortunately I’m not sure about a grain-free flour that can be substituted for oat flour. My apologies!
Try cassava .
Great idea! I’ve been meaning to try that in this recipe. 🙂
Almond Flour
Almond 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! 🙂
Try almond flour! It’s just made of almond
I came to ask the same thing! Perhaps I will try with cassava flour as someone else suggested. Hopefully it does the trick!