Gluten Free Vegan Chocolate Cupcake Recipe

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This Gluten Free Vegan Chocolate Cupcake recipe makes rich, fluffy and full of chocolate flavour, proving that you don’t need eggs or dairy to make an indulgent cupcake. They’re perfect for birthdays, parties or whenever you’re craving a classic chocolate cupcake that everyone can enjoy.

TL;DR

• Rich, fluffy gluten free vegan chocolate cupcakes
• Easy one-bowl sponge with simple ingredients
• Smooth chocolate buttercream frosting
• Perfect for birthdays, parties and celebrations
• Ready in just 45 minutes

Gluten Free Vegan Chocolate Cupcake Recipe

Ingredients

For the Sponge

• 150g Gluten Free Self Raising Flour
• 150g Caster Sugar
• 150g Vegan Butter
• No Egg Replacer Powder (2 eggs made up as per the instructions on the box)
• 25g Cocoa Powder
• 88ml Soya Milk
• 1 tsp Vanilla Extract

For the Icing

• 500g Icing Sugar
• 125g Dairy Free Butter Block
• 125g Dairy Free Margarine
• 50g Cocoa Powder
• 1 tsp Vanilla Extract

How to make This Gluten Free Vegan Chocolate Cupcake Recipe

For the Sponge

1. Preheat your oven to 170°C/340°F (fan) and line a 12-hole cupcake tin with cupcake cases.
2. Cream together the vegan butter and caster sugar using a stand mixer or hand mixer until light and combined.
3. Mix in the prepared egg replacer until fully incorporated.
4. Sift in the cocoa powder and half of the gluten free flour, then mix until combined.
5. Pour in all of the soya milk and mix again.
6. Add the remaining flour and mix until you have a smooth batter.
7. Divide the mixture evenly between the cupcake cases.
8. Bake for 20–25 minutes, until the cupcakes have risen and a skewer inserted into the centre comes out clean.
9. Leave to cool completely before decorating.

For the Icing

1. Beat together the dairy free butter block, dairy free margarine and vanilla extract until smooth and fluffy.
2. Sift in the icing sugar and cocoa powder and beat until the buttercream is smooth and well combined.
3. Transfer to a piping bag fitted with a star nozzle and pipe generous swirls onto each cooled cupcake.

Serving Suggestions

These cupcakes are delicious served as they are or topped with your favourite decorations. Try decorating them with:

• Dairy free chocolate curls
• Chocolate sprinkles
• Fresh raspberries or strawberries
• Mini vegan chocolate bars
• Gluten free vegan sprinkles for birthdays

Storage

Store the decorated cupcakes in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. If refrigerated, allow them to come to room temperature before serving for the softest texture. The undecorated cupcakes also freeze well for up to 3 months. Defrost completely before icing.

FAQs

Recipes Similar to Gluten Free Vegan Chocolate Cupcake Recipe

• Gluten Free vegan raspberry ripple cupcakes
• Vegan Chocolate Cake
• Gluten Free vegan Lemon and Blueberry cupcakes

Gluten Free Vegan Chocolate Cupcakes

Difficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

25

minutes

Total time

45

minutes

These chocoalte cupcakes are so rich and fluffy that you wouldn't know they are vegan and gluten free!

Ingredients

• For the Sponge

• 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

• For the Icing

• 500g Icing Sugar

• 125g Dairy Free Butter Block

• 125g Dairy Free Margarine

• 50g Cocoa Powder

• 1 tsp Vanilla Extract

Directions

• For the Sponge
• Preheat your oven to 170ºc/340ºf 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.
• For the Icing
• Beat the butter block, vanilla and margarine together with a hand or stand mixer.
• Sieve in the icing sugar and coca powder and mix until well combined and smooth.
• Use a piping bag with a star tip to pipe swirls onto each cupcake.

Comments

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