Gluten Free Vegan Chocolate Cupcakes

I developed this recipe for gluten free vegan chocolate cupcakes for my business but I don’t do gluten free cupcakes anymore so I thought I would share it here for other people to enjoy! It’s a light chocolate sponge that is easy to make and doesn’t have loads of strange ingredients in.

You will need a gluten free self raising flour blend. I have always used Doves Farm gluten free self raising flour so I know this works. It’s available in the free from section of most supermarkets in the UK. You will also need an egg replacer powder. I use Orgran No Egg egg replacer, Free & Easy egg replacer or Holland and Barretts own brand interchangeably. As long as it is a powder egg replacer it should work in this recipe.

I like to make a simple buttercream icing with dairy free butter and use a piping bag to pipe swirls on top of the cupcakes. You can use my recipe for vegan buttercream and add in 2 tbsp cocoa powder for chocolate buttercream. If you want to do it the easy way you could buy ready make buttercream icing. At the time of posting this recipe, all Betty Crocker ready made buttercream icings are suitable for vegans and also gluten free. But do check the ingredients and allergen warnings when you buy it to make sure as ingredients can change at any time. The main photo on this recipe is of a gluten free vegan chocolate cupcake with chocolate icing and Daisy and Dam mini eggs which are vegan and gluten free.

I hope you enjoy my gluten free vegan chocolate cupcakes recipe. if you are looking for a chocolate cake recipe that is just vegan you can check out my Vegan Chocolate Cake recipe.

Gluten Free Vegan Chocolate Cupcakes

Difficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

25

minutes

Total time

45

minutes

Ingredients

• 150g Gluten Free Self Raising Flour

• 150g Caster Sugar

• 150g Vegan Butter

• No Egg Replacer Powder (2 eggs made up as per instructions on the box)

• 25g Cocoa Powder

• 88ml Soya Milk

• 1 tsp Vanilla Extract

Directions

• Preheat your oven to 180/170ºc fan and line a 12 hole cupcake tin with cupcake cases.
• Cream together the vegan butter and sugar in a stand mixer or in a bowl using a hand mixer.
• Mix in the egg replacer until fully incorporated.
• Sieve in the cocoa powder and half of the flour. Mix until combined.
• Mix in all of the soya milk then add the remaining flour and mix well.
• Divide the mix evenly into the cupcake cases and bake for 20-25 minutes. Leave to cool before icing with your choice of icing.