Vegan Gluten Free Chocolate Cupcakes (GF, Dairy-Free, Healthy, Refined Sugar-Free)
Vegan Gluten Free Chocolate Cupcakes (GF): fluffy ‘n moist healthy chocolate cupcakes with a soft crumb, topped with creamy, smooth chocolate frosting! The best GF oat flour cupcakes—Refined Sugar-Free, Dairy-Free!
”Make one, eat one. Make one, eat one. It’s the ideal work situation!” <– That just about sums up Erik’s entire philosophy in life about “helping” me in the kitchen. 😉
Like, how motivated do you think he’d be without a little sampling here and there? Ha!
A couple years back, when I first shared this vegan gluten free chocolate cupcakes recipe, Erik’s entire motivation for helping me was “make one, eat one” and, of course, his natural altruism. Heh heh.
Vegan Gluten Free Chocolate Cupcakes (Dairy-Free)
Since then, so many readers have made and enjoyed my gluten free dairy chocolate cupcakes recipe. Have you tried it yet? I thought today would be the day for sharing updated photos, answers to your common questions about these healthy vegan chocolate cupcakes and more!
Are you ready for the best vegan gluten free chocolate cupcakes ever? Let’s bake this!
What do these Vegan Gluten Free Chocolate Cupcakes Taste Like?
Vegan Chocolate Frosting: creamy, silky, smooth, and thick frosting that’s easy to frost, and won’t melt or droop on your perfect gluten free chocolate cupcakes! There’s a wonderful balance between chocolate and non-dairy milky-creaminess. And no coconut flavor!
Gluten Free Vegan Chocolate Cupcakes: Perfectly fluffy ‘n soft with just the right amount of oomph to hit that satisfying sweet spot. These healthy vegan cupcakes have the best crumb: rich ‘n chocolatey with an edge of dark chocolate flavor to balance out the sweet, creamy chocolate frosting.
Are these Vegan Gluten Free Chocolate Cupcakes … Dairy-Free? GF? Refined Sugar-Free? Healthy?
Yes, yes and yes! These gluten free vegan chocolate cupcakes are not only the best healthy chocolate cupcakes you’ll ever have… they’re the best gluten free dairy free cupcakes recipe you’ll ever have! They’re also refined sugar-free, too!
Where can I find a Paleo Chocolate Cupcakes Recipe?
Here is my moist and fluffy Paleo Chocolate Cupcakes Recipe (Almond Flour, Vegan, Gluten-Free, Dairy-Free). Enjoy!
How do I store this Gluten Free Vegan Chocolate Cupcakes Recipe?
Room Temperature: this gluten free dairy free cupcakes recipe stores very well at room temperature for 3 days. Of course, the vegan gf cupcakes are best the 1st day, but the cake & frosting stay fresh & yummy in an airtight container, kept out of direct sunlight for 3 days.
To Freeze: store these healthy chocolate cupcakes in a freezer-friendly container for up to 1 month. Store carefully if frosting the chocolate cupcakes in advance. Thawing instructions in Notes! 🙂
How do I turn these Vegan Gluten Free Chocolate Cupcakes into Vegan Gluten Free Chocolate Cake?
Easy! Click on the link for my Vegan Gluten Free Chocolate Cake Recipe. You’ll be taken through, step-by-step, to learn how to turn these healthy chocolate cupcakes into gluten free vegan chocolate cake!
Q&A for Healthy Vegan Chocolate Cupcakes (GF)
- Can I make the chocolate frosting for these vegan gf cupcakes in advance? While you might be able to make the chocolate “ganache” portion of the chocolate frosting 1-2 days in advance, I wouldn’t recommend making the frosting too far in advance. The chocolate frosting will dry out in the bowl and not be suitable for frosting your vegan gf cupcakes.
- Where do I find the coconut cream to make the vegan chocolate frosting for these cupcakes? This is the coconut cream that I use in these vegan gluten free cupcakes.
- Where can I buy vegan chocolate chips? Find dairy free vegan chocolate chips here.
- Can I use gf all purpose flour in these vegan gf cupcakes? A few readers have tried swapping the oat flour in these vegan chocolate cupcakes with gluten free all purpose flour with success. Try it and let me know what you think!
- Are these sugar free vegan cupcakes? These gluten free vegan chocolate cupcakes are refined sugar-free!
- I love these chocolate oat flour cupcakes… do you make anything else GF with oat flour? Yes! Nearly every recipe on Beaming Baker is made with gluten free oat flour. Here’s a sampling of my favorite oat flour recipes with chocolate:
Best Tools for the Best Easy & Moist Paleo Chocolate Cake (Vegan)
Click below to see the tools & ingredients I used to make these vegan gf cupcakes aka the best refined sugar free vegan cupcakes ever!!
- KitchenAid Hand Mixer with Whisk Attachment: Super cute and useful hand mixer. My favorite tools for whipping up vegan chocolate frosting.
- Vegan Chocolate Chips: a staple in my vegan kitchen!
- KitchenAid Stand Mixer: For those days when you just don’t feel like mixing by hand. 😉
- Coconut Oil: One of the most used ingredients in my pantry. A total vegan baking staple.
- Cupcake Liners: These are wonderful liners made of unbleached parchment that peel off easily.
- Pure Vanilla Extract: Such an amazing taste, it always adds that extra little sumthin’ sumthin’ to my cupcakes.
How’d you like learning how to make the best gluten free vegan chocolate cupcakes recipe in the world? 😉 Well, I suppose that’s up to you to decide! In the meantime, let me express my gratitude for being a part of the Beaming Baker community. I truly appreciate the time you take to share in these kitchen adventures with me. ‘Til the next one…
Sending you all my love and maybe even a dove, xo Demeter ❤️
. 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
© 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.
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?
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 !
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!
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! 😀
Thanks so much, Marsha! Hugs! xo
These cupcakes look so decadently delicious!
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. .
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
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!