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Best GF Chocolate Cupcakes

A gluten-free and vegan recipe for delicious rich chocolate cupcakes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: gluten-free vegan chocolate cupcakes
Servings: 12 Cupcakes
Calories: 176kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1Cupcake | Calories: 176kcal | Carbohydrates: 34g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 210mg | Potassium: 236mg | Fiber: 3g | Sugar: 17g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg