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