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Chocolate Cupcakes + Chocolate Frosting: Gluten Free, Vegan, Soy Free

9:57 PM

Alright friends, it's confession time: we aren't huge Valentine's Day people. That's putting it mildly; to be honest, the whole concept triggers my gag reflex. Love is a many splendid thing, sure, but pink hearts and sappy jewelry commercials are not. However, the Hallmark holiday has one major redeeming quality: it tastes DELICIOUS. We may not be into mushy romance, but we're definitely into chocolate. So, let's take a little bit of time to celebrate the things we love most: our friends, our family, our significant others, and these chocolate cupcakes.

Prepare your taste buds to fall in love with the fluffiest, richest, most delectable chocolate cake in the entire world. Your friends will never, ever know that these are gluten free and vegan. Some people in our lives swear up and down that they don't like vegan (and certainly would never, ever try something gluten free!) but we fed them these anyway. They raved about them, had dreams about them, came back the next day requesting more. . .  when we finally admitted that they were "special," our friends were blown away. This recipe will fool any nay-sayers in your life, guaranteed. 

Recipe adapted from Cate at Girl Cooks World.

Prep Time:
Cook Time:
yields 12-14 cupcakes



1 cup sugar
1/2 cup rice flour
1/4 cup potato starch
2 tbsp. tapioca flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. xanthan gum
1/2 cup cocoa powder
1 egg, substituted (we used Ener-g brand)
1/2 cup unsweetened coconut milk
1/2 cup canola oil
1 tsp. vanilla extract
1/2 cup warm water

6 tbsp. butter substitute (we used Earth Balance Soy Free) at room temperature
1 pound powdered sugar, sifted (about 4 cups)
1/2 cup coconut milk, sweetened or unsweetened
1 tsp. vanilla
1/4 cup cocoa powder, sifted

preheat your oven to 350˚

1. Combine Your Dry Ingredients
In your mixer, combine the sugar, rice flour, potato starch, tapioca flour, baking powder, baking soda, salt and xanthan gum. Sift in your cocoa powder.

2. Add Your Wet Ingredients
Pour in your egg substitute, coconut milk, canola oil, vanilla extract and warm water. Mix well, until smooth. Your batter will seem really thin—it's fine! Trust us, your cupcakes will turn out light and fluffy.
Don't worry if your batter seems thin!
3. Bake!
Fill your lined muffin cups about 2/3 full and bake in a 350˚ oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Once they're done, take them out and let them cool in the muffin tins for at least 15 minutes before transferring to a cooling rack.

4. Make Your Frosting
While your cupcakes are in the oven, put your room temperature butter substitute in a bowl and beat until smooth. Mix in about half of your sifted powdered sugar, then your coconut milk and vanilla, then the other half of the powdered sugar. Whip at a high speed until smooth and fluffy. Getting a perfect buttercream is a little bit of trial and error; you might need to add a little more milk, just a splash at a time, and whip until the powdery texture is gone.

5. Frost And Decorate
Once your cupcakes are completely cool, scoop some frosting into a piping bag (or a quart-sized plastic bag) with whichever tip you'd like. If you don't own tips, just cut off the end of the bag. When you frost, you'll want to work relatively quickly, because the warmth of your hand will begin to melt the frosting. Store these in the fridge until you're ready to serve them!

One word of caution: since these cupcakes are so moist, they don't have a long shelf life. We suggest making them the day of or the night before! Also, the recipe can easily be doubled for a two-tier cake.

No matter what your Valentine's Day brings, these chocolate yummies will always put a smile on your face.

See you soon,
Becky + Tanya

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  1. Just a heads up. I have several allergies, one of which is corn. I see this recipe is listed at corn free, but to my knowledge baking powder, xanthum gum, and all earth balance products contain corn derivatives.
    I am going to try this recipe today tho - you can sub baking soda for baking powder (need to convert amount), coconut oil for butter/earth balance, and guar gum for xanthum gum - in case anyone else wants to make this corn-free!

  2. I liked your work and the way in which you have shared this article here. It is a beneficial and helpful article for us. Thanks for sharing an article like this. vanilla sugar


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