Not only are these cupcakes delicious, they are food allergy friendly, avoiding many of the top common food allergens. Baking gluten-free, dairy-free, soy-free and egg-free can be quite the challenge but I’m thrilled to say this recipe is the answer you might have been searching for! It’s also wonderful for anyone avoiding certain ingredients for health and planet conscious reasons.
Does it get any more decadent than chocolate cupcakes with chocolate frosting? My favorite way to make cupcakes is mini-sized, but they can easily be converted to a standard size cupcake if you desire. The chocolate cupcakes are light, fluffy and easy to make. They’re the perfect foundation to the decadent chocolate frosting, that you could easily eat by the spoonful.
A couple of notes before we get started in case you’re making these for a planned special day - You’ll want to put the can of coconut milk used for the frosting in the fridge the night before. If bringing these cupcakes to an outdoor party with warm glorious sun, it is best to keep them chilled to keep the frosting from melting. For an end of the school year picnic, I packed a cupcake for my daughter with a few freezer packs and it worked out beautifully.
Enjoy every delectable, chocolaty bite and remember YOU’RE AWESOME!
Gluten-Free Vegan Chocolate Cupcakes
- 1 flax egg (1 Tbsp. ground flax seeds + 3 Tbsp. water)
- 2 ¼ cups Gluten-Free All Purpose Baking Flour (I used Bob’s Red Mill Gluten-Free All Purpose Baking Flour)
- 1/3 cup cocoa powder
- 1 tsp. baking soda
- 1 tsp. sea salt
- 1 cup rice milk
- 1/3 cup extra virgin olive oil
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. pure vanilla extract
- 1 cup cane sugar
(*gluten-free – some brands vary in whether or not the product contains gluten. Please be sure to check the label of each of the ingredients to make sure it is gluten-free before using)
Preheat oven to 350 degree F.
Line cupcake pan with paper liners.
In a small bowl, make flax egg by combining ground flax seeds and water. Set aside to thicken for 3 to 5 minutes.
In a medium bowl add dry ingredients: gluten-free flour, cocoa powder, baking soda and salt. Whisk to sift ingredients, set aside.
In a large mixing bowl add rice milk, olive oil, vinegar, vanilla and sugar. Mix until well combined, about 1 – 2 minutes. Add flax egg and continue mixing for 1 minute.
Add dry ingredients to wet 1/3 at a time, mixing gently until combined.
Fill cupcake liners about 2/3 to ¾ full with batter.
Bake for 12 minutes, or until a toothpick inserted comes out clean (for full size cupcakes bake approximately 5 minutes longer).
Allow cupcakes to rest for 5 minutes in the pan, and then move to a wire cooling rack.
Cool cupcakes completely before frosting.
To Print, Email, or Text Chocolate Cupcake recipe click here.
Decadent Chocolate Frosting (vegan, gluten-free, soy-free)
- 1 can (13.5 oz., 398 mL) coconut milk (I used Native Forest Organic Unsweetened Coconut Milk)
- 1 ½ cups semi-sweet chocolate chips, dairy & soy free (try Equal Exchange Organic & Fairly Traded semi-sweet chocolate chips or the Enjoy Life brand)
- 1 Tbsp. pure vanilla extract
- 1/8 tsp. sea salt
Place the can of coconut milk in the refrigerator the night before, or for at least a few hours so that the coconut cream firms up and separates from the coconut water.
In a double broiler, or in the microwave stirring every 20 seconds, melt the chocolate chips.
In a large mixing bowl add the melted chocolate.
Open the can of chilled coconut milk and scoop out the firm coconut cream. Add the coconut cream to the mixing bowl. Discard the coconut water (great if saved and used in smoothies!)
Add the vanilla extract and sea salt to the mixing bowl. Beat for 3 minutes until the frosting becomes creamy.
Note: If frosting the cupcakes using a piping bag it is important to work quickly because the heat from your hands can start to melt the frosting. This is also important on a hot day.
Store frosted cupcakes in an airtight container in the refrigerator.
To Print, Email, or Text Chocolate Frosting recipe click here.