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Home > Recipes > Cakes and Cupcakes

Vegan Gluten Free Chocolate Cupcakes (GF, Dairy-Free, Healthy, Refined Sugar-Free)

Published: Jul 18, 2019 · by Demeter | Beaming Baker 204 Comments · As an Amazon Associate I earn from qualifying purchases.

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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!

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! #GlutenFree #Cupcakes #Vegan #Chocolate #DairyFree | Recipe at BeamingBaker.com

”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 (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! #GlutenFree #Cupcakes #Vegan #Chocolate #DairyFree | Recipe at BeamingBaker.com

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!

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! #GlutenFree #Cupcakes #Vegan #Chocolate #DairyFree | Recipe at BeamingBaker.com

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!

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! #GlutenFree #Cupcakes #Vegan #Chocolate #DairyFree | Recipe at BeamingBaker.com

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:
    • Gluten Free Vegan Oat Flour Chocolate Chip Cookies
    • Best Moist Chocolate Chip Banana Bread Recipe
    • Healthy Moist Vegan Zucchini Muffins w/ Chocolate Chips
    • Best Gluten Free Oatmeal Chocolate Chip Cookies 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.

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 .

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! #GlutenFree #Cupcakes #Vegan #Chocolate #DairyFree | Recipe at BeamingBaker.com

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): 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! #GlutenFree #Cupcakes #Vegan #Chocolate #DairyFree | Recipe at BeamingBaker.com

Vegan Gluten Free Chocolate Cupcakes (GF, Dairy-Free, Healthy, Refined Sugar-Free)


★★★★★

4.9 from 46 reviews

  • Author: Demeter | Beaming Baker
  • Total Time: 43 minutes
  • Yield: 10-12 cupcakes 1x
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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

Scale

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

  1. 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.
  2. Make the cupcakes: Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
  3. In a large bowl, sift together the dry ingredients: oat flour, cocoa powder, baking soda and salt.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

  • Paleo Chocolate Cupcakes Recipe (Almond Flour)
  • Gluten Free Vegan Brownies
  • Easy Gluten Free Vegan Dark Chocolate Muffins

Equipment

Pink Hand Mixer

Buy Now →

Vegan Chocolate Chips

Buy Now →
Thai Kitchen Gluten Free Coconut Cream, 13.66 fl oz

Coconut Cream

Buy Now →

Cupcake Muffin Holder

Buy Now →
Nonstick Parchment Muffin Liners

Nonstick Parchment Muffin Liners

Buy Now →
Hand Mixer Whisk Attachment

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

Did you make this recipe?

Tried this recipe? Share a pic and tag @beamingbaker on Instagram and hashtag it #BeamingBaker

© 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.

Vegan Gluten Free Chocolate Cupcakes (V, GF): an easy recipe for deliciously moist chocolate cupcakes topped with silky smooth chocolate frosting. #Vegan #GlutenFree #DairyFree #Dessert #Cupcakes | Recipe on BeamingBaker.comVegan Gluten Free Chocolate Cupcakes (V, GF): an easy recipe for deliciously moist chocolate cupcakes topped with silky smooth chocolate frosting. #Vegan #GlutenFree #DairyFree #Dessert #Cupcakes | Recipe on BeamingBaker.com

This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.

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  1. CINDY says

    December 26, 2022

    Hi Beaming Baker,
    Do you have an old fashion oat flour chocolate cake recipe like this instead of cupcakes. With possibly using eggs too? If so, can you please send it to my email.
    Thank you,
    Cindy

    Reply
    • Demeter | Beaming Baker says

      January 6, 2023

      Hi Cindy! I do have a chocolate oat flour cake recipe here: Vegan Gluten Free Chocolate Cake. And, there are no eggs needed. 🙂 Happy baking!

      Reply
  2. Amanda says

    May 30, 2022

    Just made these tonight and they were AMAZING!! So good and delicious! These cupcakes were a huge hit with everyone in the family which is hard to do! Thank you for sharing this recipe. I love the fact there is no egg required and no need for refined sugar.

    Reply
    • Amanda says

      May 30, 2022

      I forgot to give the 5 stars.

      ★★★★★

      Reply
      • Demeter | Beaming Baker says

        May 31, 2022

        Thank you so much for taking the time back to come and rate the recipe. 🙂 I truly appreciate it, Amanda! <3

        Reply
    • Demeter | Beaming Baker says

      May 31, 2022

      Woohooooooo!! Oh I sooo know what you mean about how hard it is to have a hit for everyone in the fam–so many tastes, so many opinions! Haha. I’m so glad that y’all enjoyed my recipe. Happy baking! 🙂

      Reply
  3. Monica says

    May 13, 2022

    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.

    ★★★★

    Reply
    • Demeter | Beaming Baker says

      May 31, 2022

      How did your cake turn out with the olive oil and all purpose flour? 🙂

      Reply
  4. Natalia says

    April 4, 2022

    Is it okay to store the rest of the cake mix in the fridge and use the next day?

    Reply
    • Demeter | Beaming Baker says

      April 5, 2022

      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! 🙂

      Reply
  5. Kara says

    October 29, 2021

    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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 4, 2021

      Yay! I’m so glad the flour subs worked out for you Kara. 😊

      Reply
  6. Ray says

    August 10, 2021

    Can you use milk chocolate chips instead of vegan ones?

    Reply
    • Demeter | Beaming Baker says

      August 10, 2021

      Yep, that should be fine. 🙂

      Reply
      • Ray says

        August 10, 2021

        Thank you

        Reply
        • Demeter | Beaming Baker says

          August 16, 2021

          You’re very welcome!

          Reply
  7. Rowyda says

    May 9, 2021

    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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      May 10, 2021

      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!

      Reply
      • Rowyda says

        May 11, 2021

        Fantastic! Thank you so much!

        ★★★★★

        Reply
        • Demeter | Beaming Baker says

          May 15, 2021

          You’re so welcome!

          Reply
  8. Krista Nerestant says

    May 2, 2021

    Do you have the caloric and nutritional information of your recipes? Thank you!

    Reply
  9. Justine says

    February 18, 2021

    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.

    Reply
    • Demeter | Beaming Baker says

      February 22, 2021

      Sounds fantastic! So happy your little one enjoyed it!

      Reply
  10. Veronica says

    January 7, 2021

    hi cAN I use all purpose flour instead of using oat flour can’t wait to try the. recipe

    Reply
    • Demeter | Beaming Baker says

      January 11, 2021

      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!

      Reply
  11. Faith B says

    December 18, 2020

    Hi, if I replace the coconut sugar with regular sugar, do I still add the same amount of sugar and maple syrup?

    Reply
    • Demeter | Beaming Baker says

      December 19, 2020

      Hi Faith! Yep, it should be the same amount. Let me know how it turns out! 🙂

      Reply
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I'm Demeter! Here, you'll find a warm & friendly community for delicious plant-based, whole food recipes. :) I'm so happy to share in these kitchen adventures with you.

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