Gluten Free Vegan Chocolate Wreath Cupcakes

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There’s something truly special about festive baking. The comforting aroma of chocolate wafting through the kitchen, the sparkle of sprinkles, and that little touch of creativity that makes homemade treats so joyful. These Gluten Free Vegan Chocolate Wreath Cupcakes bring all of that festive cheer together in one adorable, delicious bite. They’re rich, fluffy, and beautifully decorated, proving that everyone, no matter their dietary needs, deserves to enjoy a little holiday magic.

The base of these cupcakes is a soft, moist vegan and gluten free chocolate sponge, rich with cocoa and full of deep, comforting flavour. Despite being both egg free and dairy free, the texture is wonderfully light and tender thanks to reliable egg replacers such as Free and Easy or Orgran. Both work perfectly to give these cupcakes a delicate crumb while keeping them entirely plant based and suitable for those with gluten sensitivities. You’d never guess they’re free from anything, except, of course, the worry that often comes with allergen-friendly baking.

Each cupcake is topped with a swirl of vanilla icing that’s piped into the shape of a festive wreath. It’s simple to do, but stunning to look at. The sweet, creamy vanilla contrasts beautifully with the rich chocolate sponge, creating that perfect balance of flavours. To finish, decorate your edible wreaths with a scattering of gluten free and vegan sprinkles for a touch of colour and sparkle. Little pops of red, green, or gold make these cupcakes feel extra Christmassy, though you can change the colours to suit any celebration throughout the year.

Whether you’re baking for a Christmas party, a winter gathering, or just because you love a seasonal treat, these cupcakes are sure to impress. They’re proof that festive baking doesn’t need to be complicated or compromise on taste or texture. Joyful, inclusive, and deliciously chocolatey, these Gluten Free Vegan Chocolate Wreath Cupcakes will make everyone feel welcome at your holiday table.

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.