Gluten Free Vegan Chocolate Wreath Cupcake Recipe

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This Gluten Free Vegan Chocolate Wreath Cupcake Recipe is the perfect festive bake for anyone looking for a delicious Christmas treat that’s both gluten free and vegan. These rich chocolate cupcakes are topped with a beautifully piped green buttercream wreath and finished with festive Christmas sprinkles for a simple but impressive decoration. Whether you’re baking for a Christmas party, festive afternoon tea or a holiday bake sale, these cupcakes are guaranteed to spread a little Christmas cheer.

TL;DR

• Rich gluten free vegan chocolate cupcakes with festive wreath buttercream.

• 100% vegan and gluten free.

• Makes 12 beautifully decorated cupcakes.

• Easy to decorate with piped buttercream and festive sprinkles.

• Great for making ahead for Christmas celebrations.

• Perfect for Christmas parties, bake sales and festive dessert tables.

Gluten free Vegan Christmas Wreath Cupcake Recipe

Ingredients

For the Chocolate Cupcakes

• 150g gluten free self-raising flour
• 150g caster sugar
• 150g vegan butter
• No Egg replacer powder (equivalent of 2 eggs, prepared according to the packet instructions)
• 25g cocoa powder
• 88ml soya milk
• 1 teaspoon vanilla extract

For the Buttercream Decoration

• 500g icing sugar, sifted
• 250g vegan butter block, softened
• 1 teaspoon vanilla extract
• Green gel food colouring
• Christmas sprinkles

How to Make Gluten Free Vegan Chocolate Wreath Cupcakes

Step 1: Make the Cupcake Batter

Preheat your oven to 170°C (340°F) fan and line a 12-hole cupcake tin with paper cases.

In a large mixing bowl or stand mixer, cream together the vegan butter and caster sugar until pale and fluffy.

Add the prepared egg replacer and mix until fully incorporated.

Sift in the cocoa powder and half of the gluten free self-raising flour, mixing until combined.

Pour in the soya milk, then add the remaining flour and vanilla extract. Mix until you have a smooth, even cake batter, taking care not to overmix.

Step 2: Bake the Cupcakes

Divide the batter evenly between the cupcake cases, filling each one around two-thirds full.

Bake for 20–25 minutes, or until the cupcakes have risen and spring back when lightly pressed in the centre.

Leave the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Step 3: Make the Buttercream

Beat the softened vegan butter block together with the vanilla extract until smooth and creamy.

Gradually sift in the icing sugar, mixing until you have a light and fluffy buttercream.

Add the green gel food colouring a little at a time until you’ve achieved your desired festive shade.

Step 4: Decorate the Cupcakes

Transfer the buttercream to a piping bag fitted with a closed star nozzle.

Hold the piping bag vertically over the cupcake and pipe small stars or blobs around the outside edge, continuing until you’ve created a wreath shape.

Finish by sprinkling over the Christmas sprinkles for a colourful festive finish.

Top Tips

• Make sure all your ingredients are at room temperature before baking.
• Don’t overmix the batter, as gluten free cakes can become dense.
• Allow the cupcakes to cool completely before decorating.
• Pipe small buttercream stars close together to create a full, realistic wreath effect.

Variations

• Add a pinch of cinnamon or mixed spice to the sponge for a festive flavour.
• Decorate with edible glitter for extra sparkle.
• Top each cupcake with a small fondant bow or holly decoration.
• Add dairy-free chocolate chips to the batter for extra chocolate in every bite.

Serving Suggestions

These Gluten Free Vegan Chocolate Wreath Cupcakes are perfect served with tea, coffee or hot chocolate. They also make a beautiful addition to a Christmas dessert table or festive afternoon tea.

Storage

Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Bring them back to room temperature before serving so the buttercream becomes soft and creamy again.

Frequently Asked Questions

• Which Food Colourings Are Vegan?

Recipes Similar to Gluten Free Vegan Christmas Wreath Cupcake Recipe

• Gluten Free Easter Nest Cupcakes
• Gluten Free Raspberry Ripple Cupcakes

Gluten Free Vegan Chocolate Wreath Cupcakes

Difficulty: Easy

Servings

12

servings

Prep time

35

minutes

Cooking time

25

minutes

Total time

1

hour 

Ingredients

• For the Cupcakes

• 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 Decoration

• 500g Icing Sugar

• 250g Vegan Butter Block

• 1 tsp Vanilla Extract

• Green Gel Food Colouring

• Christmas Sprinkles

Directions

• For the Cupcakes
• 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 Decoration
• Beat the butter block and vanilla together with a hand or stand mixer.
• Sieve in the icing sugar and mix until well combined and smooth.
• Add some Green Gel food colouring a little at a time and mix. Repeat until you get your desired colour.
• Use a piping bag with a closed star tip to pipe the green icing. Holding the piping bag vertical, pipe one ‘blob’ (it will look like a star or flower), repeating around the edge of the cupcake until you have made a wreath.
• Sprinkles with the Christmas Sprinkles to decorate.

Comments

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