soft chocolate cupcake vegan gluten free
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The Perfect Gluten Free and Vegan Chocolate Cupcake

A delicious and rich chocolate cupcake that is soft and fluffy. It will remind you of the classic chocolate birthday cake. Completely gluten free, dairy free, soy free, egg free, nut free and vegan.
Prep Time35 mins
Cook Time20 mins
Total Time53 mins
Course: Baked Good, Dessert
Cuisine: American
Servings: 8 cupcakes
Calories: 494kcal
Author: Emily Meyer | Eat or Drink

Ingredients

Dry Ingredients

Wet Ingredients

  • 1 tablespoon egg replacer
  • 6 tablespoons warm water - for egg replacer
  • 1/2 cup dairy free butter - melted
  • 2/3 cup cane sugar
  • 1/3 cup unsweetened almond milk
  • 1 tablespoon vegan mayonnaise - see note in blog above about my favorite brand
  • 1/4 teaspoon pure vanilla extract

Chocolate Frosting Ingredients

Instructions

Chocolate Cupcake Instructions

  • Preheat oven to 350°F. Place cupcake liners inside your muffin pan. 
  • Whisk your egg replacer and water very well and set aside.
  • Melt your dairy free butter and set aside to cool.
  • In a large bowl whisk your dry ingredients very well making sure all ingredients are combined and there are no chunks.
  • In a small bowl whisk your dairy free butter, cane sugar, almond milk, vegan mayonnaise, and vanilla extract very well. Once combined add in your egg replacer mixture and mix one more time until combined.
  • In the bowl of your stand mixer fitted with the paddle attachment, add in about a 1/4 cup of your dry ingredients and about a 1/4 cup of your wet ingredients. Turn on to medium-low until combined. Now alternate adding about a 1/4 cup of both dry and wet, beginning and ending with your dry ingredients. Be sure to mix on medium-low until completely combined every time you add ingredients and use a rubber spatula if you need to scrape down the sides. Once all ingredients are added mix one last time on medium-low until completely combined and smooth. Remove the bowl from your stand mixer and use a rubber spatula to reach down to the bottom of the bowl and ensure everything has mixed properly.
  • Use a spoon or cookie scoop to fill your cupcake liners. Unlike gluten-full cupcakes, you want to fill these up almost to the top. Leaving only about a 1/4 inch of space left at the top. See pictures in blog post for an example.
  • Bake in the center of your oven for about 15 - 20 minutes or until a toothpick inserted in the center comes out dry. Let cool completely on a cooling rack before removing from pan and frosting.

Chocolate Frosting Instructions

  • While they are cooling you can make your frosting. In the bowl of your stand mixer fitted with the paddle attachment, add in your shorting and butter. Turn your stand mixer onto medium and mix until they are fluffy. Add in your powdered sugar, salt, and chocolate powder and mix on medium-low until combined. Use a rubber spatula to scrape down the edges then add in your dairy-free creamer and vanilla and mix on medium-low eventually turning it up to medium until everything is combined and fluffy. Scrape down the edges and spread onto your cooled cupcakes.

Notes

You can spread the frosting on with a butter knife. You can also use a traditional pastry bag. If you do not have a pastry bag a ziplock bag can be used instead. Fill the ziplock bag with the frosting and close. Use scissors to snip off a small amount of one of the bottom corners. You can then use that bag as your pastry bag.

Nutrition

Calories: 494kcal | Carbohydrates: 74g | Protein: 3g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 307mg | Potassium: 426mg | Fiber: 3g | Sugar: 47g | Vitamin A: 10IU | Vitamin C: 1.2mg | Calcium: 69mg | Iron: 1.1mg