Vegan Chocolate Cupcakes - Gluten Free Recipe

An overhead picture of white plate with 5 chocolate cupcakes

5 from 2 votes

Vegan Chocolate Cupcakes - Gluten Free Recipe

Best vegan chocolate cupcakes are moist and fudgy. They are made with simple ingredients. These gluten free cupcakes are super easy to make.

Prep Time10

Cook Time25

Total Time35

Course: Desserts

Cuisine: American

Servings: cupcakes

Calories: 272kcal

Author: Prajakta Sukhatme

Ingredients

1 ½ cups All-purpose flour - I used certified gluten free baking flour
1 cup Granulated Sugar
½ cup Cocoa powder
1 teaspoon Espresso powder or instant coffee powder
1 teaspoon Baking soda
½ teaspoon Salt
1 cup milk - I used Almond Milk
1 tablespoon Apple Cider Vinegar or lemon juice
½ cup Oil
1 teaspoon Pure Vanilla Extract

Instructions

Preheat oven to 350 degree F. Line the cupcake tray with cupcake liners.
Sieve from height and mix all dry ingredients ( flour, sugar, cocoa powder, espresso powder, baking soda and salt) in a bowl.
Use liquid measuring cup to measure the liquids. Measure the milk and stir in oil. Add Vanilla extract and apple cider vinegar and stir well.
Mix liquid in the dry ingredients by a spatula till the batter is smooth and has no lumps. ** Do NOT over beat.
Scoop the batter for easy filling of cupcake liners. Fill the liners evenly – not more than ¾ full. ** Tap the pan twice gently on your work surface to get rid of any air bubbles.
Bake in pre-heated oven for about 18-20 minutes . Check by inserting a toothpick in the center of the cupcake. It should come out with few dry crumbs. Do NOT over bake
Remove it from oven. After 5 minutes, remove cupcakes on wire rack and let them cool completely.
Enjoy your delectable creation.

Notes

HOW TO STORE CUPCAKES?

Store leftover cupcakes in a airtight container. In the refrigerator for up to 3 days. Pack them in the freezer friendly zip-lock bags and store in the freeze for up to 3 months.

To re-heat refrigerated cupcakes, simply microwave them in 10 second interval for couple times. Defrost the frozen cupcakes for several hours before re-heating.

Nutrition