Vegan Chocolate Cupcakes that are Gluten-Free and Delicious.

When I was nineteen, I moved away from home for the first time and started a new chapter of my life. I was excited to explore the city, make new friends, and start fresh. The one thing I wasn’t looking forward to was gluten-free baking. I tried numerous recipes and failed every time. Then I came across a vegan chocolate cupcake recipe that used gluten-free flour. I was skeptical, but I gave it a try. I was so amazed that the cupcakes turned out perfectly! I was so happy that I could finally enjoy my favorite dessert without having to give up my gluten-free lifestyle.

For years, I would bring my cupcakes to friends’ houses and tell them how I had finally found a way to make them gluten-free and vegan. I never would have guessed that my little feat would lead me to find my dream job. I now work at a prominent bakery, and I’m still able to bake my delicious vegan chocolate cupcakes. I’m so happy that I was able to conquer my first big challenge and that my gluten-free vegan chocolate cupcakes are still a part of my life.

Gluten-Free Vegan Chocolate Cupcakes

Servings12 people
Looking for something delicious and gluten free to enjoy this Valentine’s Day? Try these delicious vegan chocolate cupcakes! They are so easy to make and are perfect for any celebration!


  • 1 1/2 cups Bob’s Red Mill 1-to-1 Gluten-Free Flour
  • 1 teaspoon baking soda
  • 1 cup brewed coffee
  • 1/4 cup dairy-free butter, room temperature
  • 2 tablespoons dairy-free milk
  • 2 teaspoons gluten-free vanilla extract
  • 1 teaspoon gluten-free vanilla extract
  • 1 cup granulated sugar
  • 6 tablespoons olive oil or vegetable oil
  • 1/4 cup palm shortening, room temperature
  • 3 cups powdered sugar
  • 1/2 teaspoon salt
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon white vinegar


  • Preheat oven to 350°F (180°C). Position rack in center of oven. Line a 12 serving cupcake pan with papers; set aside.
  • In a large mixing bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps.
  • In a separate medium bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
  • Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and lumpy.
  • Spoon batter evenly into cupcake pans, filing it about 2/3 full. Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
  • Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.
  • For the frosting: In a medium mixing bowl, beat together dairy-free butter, palm shortening vanilla extract until smooth and creamy.
  • Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of dairy-free milk until all ingredients are blended.
  • Beat in additional dairy-free milk if needed to obtain desired constancy.

Frost and enjoy!

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    Ava Gardner
    Ava Gardner

    Hi! My name is Ava and I love baking. I love the process of creating something from nothing, and the satisfaction of taking a bite of something I made myself. I love trying new recipes and experimenting with different flavors. Baking is my form of self-care; it's how I relax and unwind after a long day. That's why I founded!

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