These vegan chocolate cupcakes are light, fluffy and made in just one bowl! They can be made gluten free or regular & are topped with an easy vegan chocolate buttercream.
As I’m sure you know by now, all of my recipes are gluten free and I also create many vegan ones as well. Gluten free baking can be hard enough as it is, so recipes that are both gluten free and vegan are always a challenge.
I was expecting to get really frustrated with this vegan chocolate cupcake recipe before I even started testing, but it actually only took three tries to get these exactly perfectly right.
For reference, it takes some gf/v recipes like my brownies, up to 10 tries to perfect. So as you can imagine, I was pleasantly surprised to get these right so quickly!
These feature both gluten free all purpose flour (though you can just use regular if you aren’t gluten free), and almond flour to keep them light, fluffy and moist. They have the perfect cupcake texture with just the right amount of sweetness and chocolate.
How to make this recipe
Preheat the oven to 350 degrees Fahrenheit and line a muffin tray with liners and set aside.
Whisk together all wet ingredients in a bowl. If your milk was in the fridge, just warm it in the microwave for about 30 seconds.
Add in the dry ingredients, making sure to spoon and level to flours.
Whisk together until a batter forms. Scoop into the lined tray, filling about ¾ of the way up.
Bake for 18-22 minutes or until a toothpick comes out clean. My oven is always 20 minutes, but all ovens are different.
Remove from the oven and let cool for 20 minutes, then remove from the tray and let cool on a cooling rack until completely cool.
Do they store well? Once prepared, these vegan chocolate cupcakes will keep in the fridge for about 5 days or at room temperature for about 3. If kept at room temp, keep in mind the butter in the frosting will start to melt slightly and infused into the cupcake, making it very moist.
This is good in terms of preventing it from drying out, but it can seem soggy if left for too long, so keep this in mind!
Why did they fall apart? Vegan and gluten free baking is tricky, but these cupcakes should definitely not fall apart if you follow the recipe! We’re using some apple sauce to bind everything together plus a mix of flours to ensure to they don’t get too crumbly.
Plus, we’re using a combination of baking soda and vinegar, which when used in the right amounts, can act as an egg replacement by giving the cupcake a nice rise.
Why did they sink in the middle? To prevent the cupcakes from sinking in the middle, you want to make sure you don’t open the oven while they’re baking and don’t over mix the batter. Mix just until combined!
Opening the oven while baking will cause a rapid drop in temperature (it’s more dramatic than you’d think!) which will prevent the cupcakes from cooking through in the middle. If the center is unsupported, the cupcakes will sink. Just use your oven light if you need to take a look!
I used the Bob’s Red Mill 1:1 GF flour, which I highly recommend if you’re making these GF! You can try other brands, just make sure it has xanthan gum in the mix.
You do not have to make these gluten free, just use regular all purpose flour in place of the GF!
You’ll still want to use the almond flour however, there is no good replacement or sub for this and is key to the light & moist texture.
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Vegan Chocolate Cupcakes
- Preheat the oven to 350 degrees Fahrenheit.
- Line a muffin tray with liners and set aside.
- Whisk together all wet ingredients in a bowl. If your milk was in the fridge, just warm it in the microwave for about 30 seconds.
- Add in the dry ingredients, making sure to spoon and level to flours.
- Whisk together until a batter forms.
- Scoop into the lined tray, filling about ¾ of the way up.
- Bake for 18-22 minutes or until a toothpick comes out clean. My oven is always 20 minutes, but all ovens are different.
- Remove from the oven and let cool for 20 minutes, then remove from the tray and let cool on a cooling rack until completely cool.