Gluten Free Dairy Free Chocolate Cupcakes

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Satisfy your sweet tooth with these gluten free, dairy free vegan chocolate cupcakes that are both moist and delicious. These allergy friendly cupcakes are the perfect dessert for Valentine’s day, a birthday party or other special occasion. Treat yourself to this delectable chocolate treat.

Why You Should Make These Gluten Free Dairy Free Chocolate Cupcakes

Allergy Friendly: More and more people are developing food allergies, intolerances, dietary restrictions and preferences that cause them to look increasingly for gluten free, egg free and dairy free options. Whether this is you, a family member or kids in your child’s class, it’s becoming even more important to have these recipes as an option to turn to during special occasions (more details to follow).

Easy to Make: Even if this is your first time baking, this recipe is pretty much fool proof. 

Low Cost: I don’t know if you’ve noticed or not, but gluten free baked goods are more costly. Additionally, finding a dairy-free option that is both moist and delicious is not easy.

Allergy Friendly Cupcakes 

These cupcakes are allergy friendly so everyone can enjoy! 

  • gluten free 
  • dairy free
  • egg free 
  • vegan
  • soy free (make sure to use a soy free, butter alternative such as Violife. 

When to Make These Gluten Free Chocolate Cupcakes

  • baby showers 
  • Valentine’s Day treats 
  • bake sales 
  • graduation parties 
  • birthdays 

Ingredients 

Dry Ingredients

  • gluten free flour: for this recipe I used Bob’s Red Mill. For best results, make sure that the gluten-free flour blend you use contains xanthan gum. 
  • white sugar: for sweetness
  • unsweetened cocoa powder: for authentic chocolate flavor 
  • baking soda: helps the cupcakes rise 
  • salt: enhances the flavor of the other ingredients 

Wet Ingredients

  • preferred non-dairy nut milk: (or other non-dairy milk of your preference) 
  • avocado oil: ensures that the cake is light and moist 
  • apple cider vinegar: once the vinegar mixes with the baking soda it causes the cake to rise. This is especially important since this easy recipe doesn’t contain any eggs. 
  • vanilla extract: Added for authentic vanilla flavor 

Frosting Ingredients

  • salted vegan butter (can also use traditional butter) – at room temperature 
  • powdered sugar 
  • vanilla extract 
  • unsweetened cacao powder 
  • non dairy nut milk or other milk alternative 

Tools and Equipment Needed

Directions

Step 1: Preheat oven.

Step 2: Pour milk into measuring cup and add vinegar to make “buttermilk”. 

Step 3: Mix and set aside. 

Step 4: Place 12 cupcake liners in a cupcake pan. 

Step 5: In a large bowl, add sifted flour and cacao powder. 

Step 6: Next whisk in sugar, baking soda and salt. 

Step 7: Add “buttermilk”, oil and vanilla to dry ingredients. 

Step 8: Mix until both the wet and dry ingredients are thoroughly incorporated. 

Step 9: Fill cupcake liners 1/2 full with batter. 

Step 10: Place in the oven for 18-20 minutes. 

Step 11: Check with a toothpick after 20 minutes of baking to see if it comes out clean when placed into the center of the cupcakes. 

Step 12: Once the toothpick comes out clean, the cupcakes are finished. 

Step 13: Remove from the oven and place on a wire rack until they cool completely. 

Frosting Instructions 

Step1: Use a hand mixer to cream butter on medium speed for 2 minutes. 

Step 2: Scrape the sides of the bowl as needed. 

Step 3: Add cacao powder, vanilla, milk and half of powdered sugar. 

Step 4: Beat on low for 1 minute. 

Step 5: Add the rest of the powdered sugar and beat for an additional minute. 

Step 6: Scrape the sides of the bowl as needed. 

Step 7: Once all the ingredients are mixed, beat on high for 1-minute. 

Step 8: Add to a piping bag with a large tip or spread using an off-set spatula. 

Additions and/or Substitutions 

cream cheese frosting: Make it cream cheese frosting by adding 1 (8oz) of vegan cream cheese frosting. Keep it out of the refrigerator for at least 1 hour before blending so that it will blend smoothly. 

chocolate buttercream or vanilla buttercream frosting: Eliminate the cacao powder if you’d prefer to make this vanilla buttercream frosting 

dairy free or not: This recipe will work with vegan butter or traditional butter

chocolate chips: To make these double chocolate cupcakes, feel free to toss in some chocolate chips. 

chocolate sprinkles: Top with sprinkles to give your cupcakes that extra special touch. 

Tips for Baking These Moist Gluten-Free Chocolate Cupcakes 

​Use cupcake liners for easy cleanup and portability. 

If using paper liners, you may want to spray them slightly with avocado oil or coconut oil spray first to avoid the cupcakes from sticking to them.

While you can use any oil you like, using avocado oil in this recipe is a healthier choice, plus it makes for lighter and moister cupcakes. 

What’s the Difference Between Cocoa Powder and Cacao Powder?

Many people don’t understand the difference between cocoa powder and cacao powder, but these two ingredients are quite different. Cocoa powder is processed cacao powder combined with other ingredients which include (but are not limited to), sugar, whey, soy and thickeners like guar gum. 

On the latter, cacao powder is pure and minimally processed. It is made from cacao beans that are fermented and dried before before being milled into a fine powder. Cacao powder does not contain any other ingredients besides the powdered cacao, but read the ingredient list to be sure. 

Cacao powder is a superfood and full of antioxidants and healthy minerals. 

​Storage Tips 

For best results store the cupcakes in a paper towel lined airtight container for up to 3-5 days. This will keep the cupcakes moist but not too moist. Avoid storing them in the fridge. 

Q & A

Q: Can I freeze the leftover cupcakes?

A; Yes, you can definitely freeze them. I would recommend freezing them without the frosting. Read further below for a simple technique to freeze them. 

Q: Is this recipe kid-friendly

A: Yes it is. You can delegate kids to do different tasks such as mixing, measuring, making the frosting as well as frosting the cupcakes. Just make sure that they don’t eat all the frosting before getting to frost the cupcakes though. That particular job can be very tempting. 

How to Freeze Cupcakes

Cool the cupcakes completely. 

​Wrap each cupcake in wax paper securing tightly and making sure each cupcake is thoroughly covered. 

Next, put each cupcake in a freezer bag making sure to remove all the air first. 

Label the bag and freeze for up to 3 months. 

Alternatively, wrap the cupcakes individually in a wax paper and put them in a freezer safe container with a snug fitting lid. 

How To Thaw Cupcakes 

​Remove from bag and wrapper (to prevent condensation from making the cupcakes too wet). Allow to come to room temperature on countertop before enjoying. I do not recommended microwaving them. 

Yield: 12

Gluten Free Dairy Free Chocolate Cupcakes

Gluten Free Dairy Free Chocolate Cupcakes

"Satisfy your sweet tooth guilt-free with these indulgent gluten-free, dairy-free, and vegan chocolate cupcakes.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 1/2 cups gluten free flour (sifted)
  • 1 cup sugar
  • 1/2 cup unsweetened cacao powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup unsweetened nut milk
  • t tbsp vinegar
  • 1/2 cup avocado oil
  • 1 tsp vanilla extract

Frosting Ingredients

  • 1/2 cup salted vegan butter (at room temperature)
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup unsweetened cacao powder
  • 2 tbsp unsweetened nut milk (of choice)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Pour 1 cup of milk into a measuring cup and add vinegar to make "buttermilk", set aside for 10 minutes.
  3. Place 10 cupcake liners in a cupcake tin.
  4. In a large bowl add sifted flour and cacao powder and stir.
  5. Then whisk in sugar, baking soda and salt.
  6. Add "buttermilk", oil, and vanilla to dry ingredients. Mix until the wet ingredients are incorporated with the dry ingredients.
  7. Fill cupcake liners 1/2 way full with batter. Bake for 18-20 minutes. Insert a toothpick into the center after 18 minutes.
  8. Once the toothpick comes out clean, the cupcakes are finished.
  9. Use a hand mixer to cream butter on medium speed for 2 minutes. Make sure to scrape the sides of the bowl.
  10. Add cacao powder, vanilla, milk and half the powdered sugar.
  11. Beat on low for 1 minute.
  12. Add remaining powdered sugar and beat for an additional minute. Scrape the sides of the bowl as needed.
  13. Once all the ingredients are mixed, beat on high for 1 minute.
  14. Add to piping bad with a large tip and frost the cupcakes.

Notes

May swap out vegan butter for traditional dairy butter as an even swap.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 409Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 14gCholesterol 3mgSodium 208mgCarbohydrates 56gFiber 3gSugar 37gProtein 7g

Nutrition information isn't always accurate.

Other Recipes You May Like 

Dairy Free Chocolate Raspberry Truffles 

Healthy Chocolate Flaxseed Pudding 

Easy Pumpkin Brownies

Gluten free, dairy free vegan chocolate cupcakes are both moist and delicious. The perfect treat for your next birthday, holiday or special occasion.
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