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Gluten-Free Vegan Chocolate Cupcakes
An easy, moist and rich chocolate cupcake made gluten-free and vegan.
Course
Dessert
Cuisine
gluten free, vegan
Keyword
vegan chocolate cupcake
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
12
Calories
152
kcal
Author
Monica Davis
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
US Customary
-
Metric
Instructions
Preheat the oven to 375°F (190°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).
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
Serving:
1
cupcake
|
Calories:
152
kcal
|
Carbohydrates:
22
g
|
Protein:
1
g
|
Fat:
7
g
|
Sodium:
166
mg
|
Potassium:
49
mg
|
Sugar:
17
g
|
Calcium:
12
mg
|
Iron:
0.6
mg