The Best Vegan Chocolate Cupcakes
These cupcakes are moist, chocolate-y, light and bake up perfectly – that’s exactly why we call them The Best Vegan Chocolate Cupcakes (also gluten-free!, just like all of our recipes).
I’m gluten-free and my Mom and sis are dairy-free, so finding a dessert to suit all of us can be a challenge! These cupcakes, topped with one our our delicious vegan frostings, are perfection. They require no strange ingredients like egg replacements. They rely on the melted chocolate and coconut oil to add moisture; and the lemon juice acid plus baking powder and soda to add loft. You will be amazed at how light and fluffy these are!
Begin by melting your chocolate and coconut oil over a double-broiler until melted and then set aside to cool slightly while you work on the cake. Another benefit … no mixer needed! Simply sift together your flour, cocoa powder, baking powder and salt; and then whisk in your sugar. You can use any gluten-free all-purpose baking flour — Cup4Cup works well, as does our pick here – Blends by Orly Sydney Cake Flour.
Next mix together your non-dairy milk, warm water and lemon juice, then add this to the dry mixture. Pour in the chocolate & coconut oil mixture and mix until well-blended and smooth.
Pour into the prepared cupcake tin and bake for about 25 minutes. We start checking for doneness around 20 minutes – over baking a cake can result in a tough mixture that is stodgy and under-aerated. A toothpick should just come out clean and the inside of the cake should register about 205-210 F.
Leave to cool completely and then frost! We hope you enjoy what we consider the best vegan chocolate cupcakes, and find more recipes and inspiration here!
The Best Vegan Chocolate Cupcakes
Ingredients
- 100 g dark chocolate pieces
- 80 ml coconut oil
- 256 g gluten-free all-purpose flour we used Blends by Orly Sydney Blend
- 30 g cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 200 g caster sugar
- 240 ml non-dairy milk room temperature (such as coconut or almond)
- 120 ml warm water
- 1 tbsp lemon juice
Instructions
- Pre-heat the oven to 355 ºF and line a muffin tin with cupcake liners
- In a heat-proof bowl above a pot of simmering water, melt together the chocolate and coconut oil. Set aside to cool slightly
- Sift together the all-purpose flour, cocoa powder, baking powder, baking soda and salt. Add the sugar and whisk well until everything is evenly distributed
- Mix together the non-dairy milk, warm water and lemon juice, and add them to the dry ingredients. Pour in the melted chocolate + coconut oil mixture, and whisk well until you get a smooth batter with no flour clumps
- Transfer the batter into the cupcake liners and fill about 3/4 full
- Bake at 355 ºF for about 25 minutes or until the cupcakes have risen, are spongy/bouncy to the touch and an inserted toothpick/skewer comes out clean
- Allow to cool completely on a wire cooling rack.
Nutrition
