An easy, moist and rich chocolate cupcake made gluten-free and vegan.
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.