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Gluten-Free Vegan Chocolate Cupcakes

  • Author: Cara Reed
  • Prep Time: 5 mins
  • Cook Time: 18 mins
  • Total Time: 23 mins
  • Yield: 12 1x
  • Category: Desserts


With a tasty, tender and moist bite, these gluten-free vegan chocolate cupcakes will fool anyone into believing they are baked with gluten, eggs, and dairy.



Dry ingredients:

  • 1 1/2 c. Cara’s Light Flour Blend (reserve 1/4 c. to the side)
  • 1/2 c. unsweetened cocoa powder
  • 1 c. granulated sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 tsp. xanthan gum
  • 1/4 tsp. salt

Wet ingredients:

  • 1 c. nondairy milk
  • 1/3 c. vegetable oil
  • 1 Tbsp. apple cider vinegar


  1. Preheat your oven to 350 degrees. Grease or line a muffin tin.
  2. Whisk together the dry ingredients in a medium bowl. Stir in the wet ingredients and mix until just combined. The batter shouldn’t be too runny. If so, add a tablespoon of the reserved flour at a time until it thickens up. This trick helps to prevent getting too thick of a batter, especially if you are using a different flour blend.
  3. Pour into the muffin tin evenly and bake for 15-18 minutes or until the tops of the cupcakes spring back after gently pressing down.
  4. Remove from the pan and allow to fully cool on a wire rack before frosting.


  • Serving Size: 1 cupcake
  • Calories: 203
  • Sugar: 14g
  • Sodium: 123mg
  • Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 2g
  • Protein: 2g