Best GF Chocolate Cupcakes ~ Allergy-Friendly & Vegan
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I’m not exaggerating when I say these are the Best GF Chocolate Cupcakes! You will need to make a batch and see for yourself!
If you are like me and love chocolate cupcakes, but have food allergies/sensitivities to eggs, dairy, and gluten I’ve got good news. These gluten-free cupcakes will come out of the oven looking fabulous, they rise nicely and have a perfectly tender texture. No one will know they are gluten-free or vegan.
My husband took these chocolate cupcakes to work and he came home saying he needed copies of the recipe.
He didn’t tell anyone they were gluten, dairy, and egg-free.
How To Store GF Chocolate Cupcakes:
- Place in a covered container for several days.
- Longer storage in the refrigerator.
- These are freezer-friendly.
To Make The Best GF Chocolate Cupcakes You Will Need:
- Sorghum flour
- Potato starch, cornstarch, or tapioca starch
- Unsweetened cocoa powder
- Baking powder ~ corn-free if needed
- Baking soda
- Xanthan gum or Guar Gum
- Dairy-free milk substitute
- Egg replacer ~ I used Ener G Egg Replacer
- Vanilla extract
- Rice vinegar
Two other tasty chocolate cupcakes recipes you might like are; Light Chocolate Zucchini Cupcakes or Gluten-Free Double Chocolate Pumpkin Muffins.
For the original recipe, Karina’s Chocolate Cupcakes with Coffee Icing- Dairy-Free + Vegan, go to this link http://glutenfregoddessrecipes.blogspot.com.
Best GF Chocolate Cupcakes
- 3/4 cup sorghum flour
- 3/4 cup potato starch cornstarch or tapioca starch.
- 1/2 cup unsweetened cocoa powder
- 1 cup of sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp xanthan gum
- 1 cup dairy-free type milk substitute
- egg replacer equal to one egg I used Ener-G Egg Replacer.
- 3 Tbsp oil
- 2 tsp vanilla extract
- 1/2 tsp rice vinegar
- Preheat oven to 350.
- Line a 12 - cup muffin pan with paper liners.
- In a large mixing bowl add flour, starch, cocoa powder, sugar, salt, baking powder, baking soda, and xanthan gum. Whisk together well.
- Add milk substitute, egg replacer, oil, vanilla, and vinegar. Beat for two to three minutes until all ingredients are incorporated and the batter is smooth.
- Be prepared the cupcake batter will most likely creep up the beaters, so just use a spatula to push it back down and scrape the bowl occasionally.
- Fill paper liners 3/4 full. I used just under 1/4 cup.
- Bake for about 20 minutes, or when top springs back when lightly touched.
- Cool pan on a wire rack for a few minutes then remove cupcakes and continue to cool on wire racks until room temperature.