Gluten Free Vegan Chocolate Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

These deep chocolate cupcakes get their rich color and tender crumb from a generous amount of cocoa powder and cane sugar, with a splash of vinegar-tanged plant-based milk activating the leaveners for a soft, springy bite. The batter comes together in two bowls with just a whisk — no mixer needed — and bakes up into perfectly domed tops in under 25 minutes. Once cooled, they're finished with a fluffy cocoa frosting swirled on thick, piped or spread however you like for that classic bakery-case look. It's an easy, one-pan-of-twelve treat that's simple to portion out for parties or lunchboxes, and it's a solid pick for a gluten free dessert rotation.

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Ingredients

12 servings

For the cupcakes

1 cup all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ cup unsweetened cocoa powder
1 cup organic cane sugar
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
1 cup plant-based milk
1 tbsp apple cider vinegar
⅓ cup neutral oil (such as canola oil or sunflower oil)
1 tsp vanilla extract

For the frosting

1 cup vegan butter, softened
2 ½ cups powdered sugar, sifted
⅓ cup unsweetened cocoa powder, sifted
3 tbsp plant-based milk
1 tsp vanilla extract
pinch of salt

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2
Combine the plant-based milk and apple cider vinegar in a large mixing bowl and let stand for 5 minutes until slightly curdled.

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