These may just be the perfect gluten-free vegan chocolate cupcakes! This is a moist, chocolaty, not-too-sweet cupcake that you can whip up in minutes with no special ingredients or equipment.
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This vegan cupcake recipe bakes up perfectly every time with regular wheat flour and most gluten-free flour mixes. You can also bake it in a cake pan for a perfectly moist vegan chocolate cake!
This tried-and-true recipe comes out perfect every time and is my go-to recipe for my gluten-free vegan kids' birthdays or special events.
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β€οΈ Why you'll love this recipe
- Theyβre moist, fluffy, and delicious!
- They are free of dairy, eggs, and nuts and they come out great with either regular or gluten-free flour.
- You donβt need a mixer or special equipment, just a mixing bowl and a whisk!
- There is no need for egg replacers.
- You probably already have all the ingredients that you need in your pantry!
- You can easily make your own gluten-free flour that works perfectly for these cupcakes!
Iβve been making this vegan chocolate cake recipe for years and it never disappoints. It always comes out moist and delicious and I love that itβs not too sweet!
π§Ύ Ingredients
- Gluten-Free Flour Mix - Any all-purpose gluten-free flour mix will work well for these cupcakes.
- Sugar - for sweetness.
- Cocoa Powder - for a chocolate taste.
- Baking Soda - to make your cake rise.
- Salt - for flavor.
- Water - for moisture. - you can also use plant-based milk like soy milk or almond milk if you would like or swap the water out for coffee for a cafe mocha-flavored cake.
- Oil - for a rich moist cake. You can use any neutral flavored oil, like vegetable oil or canola oil, or swap it out for apple sauce if you want an oil-free cake.
- Vinegar - to interact with the baking soda and make your cake rise.
- Vanilla Extract - for flavor.
- Frosting - you can use any vegan frosting that you want. I like my chocolate vegan buttercream frosting with my homemade vegan butter or dairy-free whipped cream frosting on these cupcakes.
π₯ How to make gluten-free vegan chocolate cupcakes
Step 1 - Preheat the oven to 375Β° F.
Step 2 - Measure out all the dry ingredients into a mixing bowl.
Step 3 - Measure out the wet ingredients in a separate mixing bowl (I like to use a large measuring container).
Step 4 - Stir with a whisk for about 30 seconds until all the batter is combined.
Step 5 - Pour it into cupcake liners or a greased and floured 8-inch round cake pan.
Step 6 - Bake cupcakes for about 20 minutes or cake for 25-28 minutes.
Note: This recipe works well in cake form too and this recipe will make either 12 cupcakes or one 9-inch round cake.
π Choosing your frosting
You can use any frosting that you would like to top these cupcakes. My salted caramel frosting is rich, buttery, sweet, and salty which is a perfect combo with this chocolate cake.
My recipe for The Best Vegan Buttercream Frosting can be made in any flavor like chocolate, vanilla, or strawberry and is delicious on these cupcakes! I also love my whipped cream frosting recipe for a light and fluffy frosting.
π Be sure to follow me on Pinterest for new vegan recipes!
π Gluten-free vegan cupcake recipe
Gluten-Free Vegan Chocolate Cupcakes
Ingredients
Dry Ingredients
- 1 1/2 cup gluten-free flour or regular wheat flour if not gluten-free
- 1 cup sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
Wet Ingredients
- 1 cup water
- 1/3 cup oil (any neutral flavored oil will work)
- 1 tablespoon vinegar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 375Β°F (190Β°C).
- Measure out all the dry ingredients into a mixing bowl.
- Measure out the wet ingredient in a separate mixing bowl (I like to use a large measuring container).
- Add the wet ingredients to the dry, then stir with a whisk for about 30 seconds until all the batter is combined.
- Pour it into cupcake liners or a greased and floured 8 inch round cake pan.
- Bake cupcakes for about 20 minutes or if making a cake for 25-28 minutes.
Notes
- This recipe works well in cake form too. It will make either 12 cupcakes or one 8-inch round cake.
- If you want to make a double-layered cake, double the recipe.
Nutrition
βββββ Click the stars above or leave a comment! I'd love to hear from you!
Brittany says
Looking for a little clarification on the directions before I make these. You say to measure the dry ingredients in a bowl. Then measure the wet ingredients in a separate bowl. Then whisk for 30 seconds. Iβm assuming you add the dry ingredients to the wet and then whisk them together? It seems the step about combining them is missing. Do you combine them all at once? Or do you add the dry ingredients a little at a time? Is there no creaming of the oil and sugar?
Monica says
Yes, you just want to add the wet ingredients to the dry and mix for about 30 seconds until the flour is incorporated. No creaming of the oil and sugar needed. Enjoy!
Jessica Coleman says
How long will these keep in the freezer?
We need to have them on hand to pull out and send with our kiddo to school when there are special events in his class. That was he does not feel left out.
Thank you!
Monica says
They will keep for 3 months in a sealed container. I did the same thing with these cupcakes for my kids too.
Jessica Coleman says
Awesome! Thank you.
We made them for my son's 5th Birthday party back in June and EVERYONE loved them, including those who aren't GF/Vegan. π
This is also 1 of only 2 recipes that my kiddo will actually eat so It's definitely a winner!
<3
Monica says
Oh wow! That's so nice to hear! π
Becca says
This looks amazing I plan to make these for the weekend!! I am just wondering how long they will keep after they are made
Monica says
They will be best if made a day or two ahead. Keep them in the freezer if you want to make them 3 or more days ahead.
Katelyn says
These were a hit. However, slat is listed I the Ingredients list, but not in the recipe.
Monica says
Thanks for letting me know.
Sarah says
Can you use coconut oil for this recipe?
Monica says
Yes, but they may bake up a little more rich and dense, but they will still be great.
Anna Young says
Oh my gosh, these are absolutely delicious and very moist. Thank you so much for the recipe - which I followed exactly and topped with a dab of strawberry jam and a slice of strawberry.
Monica says
I'm so happy that you liked them, Anna! π
Kim says
Are these soy free also?
Monica says
Yes, they are soy free too. Enjoy! π
Kim says
These are absolutely delicious. I used gluten free flour and the chocolate buttercream frosting. They did not taste gluten free and were very moust. Thsnks for the recipe π
Monica says
I'm so happy that you like them, Kim!
Lauren says
Iβve made this recipe as cupcakes and cake for my son with severe allergies and he loves it! I was wondering if there is a trick to make it a little lighter. Every time Iβve made this recipe it comes out quite dense.
Monica says
I have a feeling that it may be the type of gluten-free flour that you are using. What brand do you use for them?
Barbie says
This came out tasting so good, but I obviously did something wrong. The cupcakes looked like they βboiled over,β and the insides were not cooked throughly. I want to try these again and get it right. Iβm wondering if I filled them too full (they were about 2/3 filled). What are your thoughts?
Monica says
I've never had this issue with these cupcakes. It sounds like you may have filled them too full. π
Louise Burg says
Hi,
I really love this recipe, I bake it constantly for my child with multiple allergies.. my question is is there anyway of making this a vanilla/yellow cupcakes possible with blue berries or strawberries.
Thank you so much..
Monica says
Hi Louise, I'm so happy that you like them! My vegan vanilla cake recipe is the vanilla version of this. (Just use gluten-free flour). If you want it flavored like strawberries or blueberries, add about 1 cup of chopped freeze-dried berries to the batter. Here is a link to that vanilla cake recipe... https://thehiddenveggies.com/the-best-vegan-vanilla-cake/ Enjoy! π
Kennedy says
I'm hoping to make these for my son's birthday party as multiple of my in-laws are plant based Celiacs. I do have a question though and this may be a stupid question.. What kind of sugar would you recommend? I feel like I've heard cane sugar is a no no in the vegan community. Thank you!! I'm super excited to make these!!
Monica says
Hi Kennedy, some sugar is not vegan since is sometimes filtered through bone char. Organic sugar is always vegan though. (I'm not sure if they still have it, but I've even seen organic sugar, labeled vegan at The Dollar Tree.) Enjoy! π
Becca says
First time making dairy-free cupcakes. They were for my daughter's second birthday. SO good!! Will definitely make again. I used apple cider vinegar because that's all I had and it worked out great. Also went well with a chocolate avocado frosting π Thank you for this recipe!
Monica says
You are very welcome Becca! I'm so happy that you liked them! π
Louise says
Hi,
Can you freeze the muffins?
And can you add chocolate chips to them as well, if so how much?
Thank you!!
Monica says
Hi Louise, Yes, you can freeze these. Just keep in an airtight container. You can also add chocolate chips. I would add about 1/2 cup of mini chips if you have them. Enjoy! π
June says
Hi there!
Iβm just in the process of making these now and was going to do them in a min cupcake form, do you think that will work?
Monica says
Hi June, you probably finished making the cupcakes before I could answer, but yes, the mini cupcakes work fine, but you won't need to bake them as long. Only bake them for about 16-18 minutes. π
Rachel says
I want to try these for my sons birthday as we will have vegan and gluten free people there so i want everyone to have something sweet. I was wondering does it matter if you put wet into dry or dry into wet? In the instructions it just says to put each in seperate bowl Then says mix batter together but doesnt say which goes into which. Cant wait to try this i just want to be sure i do it correctly. Thanks!
Monica says
I usually put the dry ingredients into the wet ingredients, it makes it easier to mix this way. I hope you all enjoy the cupcakes. π
EMILY JOHNSON says
This looks amazing! Do you think I can use 1 cup of beet puree to add depth and coloring? For a red velvet type cupcake?
Monica says
I have never tried it personally, but I think that you could. I would reduce the water and oil a little to compensate for the extra liquid. I also have a vegan brownie recipe that I use pureed beets in. You may want to check that out too. π Here is the link: https://thehiddenveggies.com/veggie-brownies-recipe-vegan-gluten-free/
Jess says
I loved these! I also made the buttercream both chocolate and mint to put on top. It was delicious!!!!
Maureen Polaszek says
Sgould I use self raising or plain flour or can youuse both?
Monica says
I always use plain flour, but I think that both would work. Enjoy! π
Jess says
These were freaking delicious! My whole family loved them! Thanks.
Jessica McGrattan says
Hi, what sugar are you using?? Is it caster sugar or standard granulated? I'm wanting to make this with gluten free flour. Is it plain or self raising?? One last thing! Do you have to use the vinegar?
Thanks.
Monica says
I use granulated organic sugar and I've made it with many types of GF flour and it always works well. I use my homemade GF flour mix or other general store-bought GF flour mix. I think the GF flour with xanthan gum works best. If it doesn't have xanthan gum in it I usually add a tsp. And, yes, you have to use vinegar to make it come out well. The vinegar interacts with the baking soda to help it rise and works as an egg replacer. You may be able to sub out lemon juice for vinegar, but I have not tried it myself. (You will not be able to taste the vinegar). I hope that helps! π
Lynn says
Has anyone ever tried this recipe using Trader Joeβs gluten free flour? It doesnβt have xantham gum in it, so I was wondering how it would turn out. Thanks!
Monica says
I use that flour a lot. It works well with this recipe. I usually put a 1/2 of xanthan gum in it, but I have forgotten to do it and it still comes out okay, just slightly more crumbly. Hope you enjoy it! It's my family's favorite cake! π
Chelsea Podowski says
I made these with bobs Red Mills baking flour and the batter ended up being SO thick! Any recommendations? Do I need to use a different GF flour?
Monica says
I'm not sure. I made them many times with many types of gluten-free flour and the batter is regular cake batter consistency. Maybe recheck your measurements? Did you end up baking them?
Chelsea says
Sorry for the late reply! I did bake them, they domed in a weird way. But I remade them and just added a bit of plant milk to make thin out the batter and they baked up beautifully! I also now use Jules gf mix and I think it works better than Bob's! Thanks for the recipe, I'm about to bake 2 dozen for a fundraiser!
Vickie Krivacs says
I doubled the recipe and made a layer cake for a friend who eats GF/Vegan. It was off the charts delicious. This is my new go to recipe for chocolate cake. Thank you. The ingredients are very simple and easy to obtain. I made your chocolate vegan buttercream and it was the perfect recipe. Thank you on behalf on my friends who expanded my horizons.
Monica says
Aww, thanks so much! It made my day to read this! It has been my go-to recipe for years, it's hard for me to make any other cake because I love this one so much! I'm glad you used my chocolate buttercream with it! A great combo! π
Sarah says
What type of vinegar did you use? I have normal or apple cider vinegar? Thanks for the great recipe!
Sarah says
Also what oil did you use? Sorry!
Monica says
I usually use canola oil or vegetable oil.
Monica says
I usually use white vinegar, but I have also used apple cider vinegar. They both come out well. Enjoy! π
Sarah says
Can you use vanilla almond milk instead of water?
Monica says
I have not personally done it before, but I think that it would work fine.
Jenn says
I never leave recipe comments, but I wanted to thank you for these. I made these for a birthday party, and I was super nervous because while I bake all the time, I've never baked GF or vegan before. These came out incredible! I didn't do too well making a homemade caramel sauce, but the frosting still came out great with what I could salvage from the pan. Some of the people at the party aren't GF/vegan, and they had some of the cupcakes and were blown away!
Monica says
Thanks, Jenn, it made my day to read this! π
Rb says
Can I sub coconut flour?
Monica says
I have never personally tried it, but I don't think that it would bake up the same. I always use my gluten-free flour mix or a general GF mix like.
Lies says
I baked the cupcakes yesterday to taste. It was our test run. I used glutenfree flour. Me and my kids and my sistet who suffers from coeliakie, we al liked them.
Totday Iβm going to try to make a cake out of them for my Sonβs birthday party.
Thank you for the recipe!
Monica says
I'm so happy that you liked the cupcakes! Happy Birthday to your son! π
Dana says
I have made a number of vegan cake recipes using flax in place of eggs and the cake ends up tasting like grass. This cake literally took no time to put together- was super moist and especially delicious. I think it would fool a non- vegan eater. I made the caramel sauce and that didnβt work out great but was delicious and I still added it to the frosting and it was a great combination. Will definitely be making again!!!
Monica says
I'm so happy that you liked this recipe Dana! It's been one of my favorites for years! The caramel is a little tricky to make. Even the humidity in the air can change consistency of it, but at least it always tastes good! π
Tess says
Hi, these look amazing! Iβm going to make them for a friend this weekend.
Just have one UK-specific question: when you say regular flour, would that be all-purpose flour (plain flour to me)? Iβll try it with your gf flour recipe at some point but for time purposes going to do normal flour this time!
Thanks!
Monica says
Thanks Tess! Yes, when I say regular flour, I mean all-purpose wheat flour. Hope that you enjoy them!
Erin Dee says
These look out of this world delicious! Definitely need to put these on the baking list for the weekend!
Monica says
Thanks Erin! Enjoy! π
Monica says
Thanks Erin! Hope you like them as much as we do! π
Leslie says
These look perfect! It is hard to find a gluten free cupcake recipe that isn't dry/crumbly or wet/spongy. I'll definitely be trying these.
Monica says
Thanks Leslie! Hope that you like them! π
Monica says
Thanks Leslie, these cupcakes always come out well for me. I hope you enjoy them! π
Megan says
These came out amazing! I used your gluten free flour recipe and it worked perfectly! I really like that they aren't overly sweet, you can enjoy sweeter frosting that way. I just used chocolate frosting on them, but I want to try the caramel frosting soon. Thanks so much for the recipe!
Monica says
I'm so happy to hear that you liked them Megan! That gluten free flour recipe has been working for me in so many recipes! I can't believe that I went so many years without it! Oh, and give the caramel frosting a try, you will love it! π