Moist Vegan Gluten-Free Chocolate Cupcakes

Vegan Gluten-Free Chocolate Cupcakes on a plate.

Moist Vegan Gluten-Free Chocolate Cupcakes

These incredible Chocolate Cupcakes have a rich flavour and moist bakery-style texture. They are suitable for a wide range of allergies as they are dairy-free, egg-free, gluten-free, nut-free and soy-free.

Prep Time1

Cook Time25

Total Time1 25

Course: Cake

Cuisine: British

Servings: cupcakes

Calories: 600kcal

Author: Georgina Hartley

Ingredients

2 tablespoons ground chia seeds
5 tablespoons water
360 g homemade gluten-free flour blend FTL blend
70 g cocoa powder
2 teaspoons baking powder
¼ teaspoon bicarbonate of soda
½ teaspoon salt
300 g soft light brown sugar
160 g plant-based yoghurt
120 g olive oil
1 teaspoon apple cider vinegar
2 teaspoons vanilla extract

Dairy-Free Chocolate Buttercream Frosting

300 g icing sugar
300 g plant-based butter
25 g cocoa powder
1 teaspoon vanilla extract
¼ teaspoon salt
30 g dairy-free chocolate bar optional – to make the chocolate curls

Metric - US Customary

Instructions

Pre-heat the oven to 180°C / 160°C fan assisted / gas mark 4 / 350°F.
Line a 12-hole regular muffin tin with cupcake cases.
Make the chia egg by combining the ground chia seeds with water in a small bowl. Stir, and set aside for about 5–10 minutes until the mixture thickens into a gel-like consistency.
In a large mixing bowl, sift together the gluten-free flour blend, cocoa powder, baking powder, bicarbonate of soda, and salt. Set aside for a moment.
In a separate bowl, whisk together the olive oil, soft light brown sugar, thickened chia mixture, plant-based yoghurt, apple cider vinegar, and vanilla extract. Mix until smooth.
Pour the wet mixture into the dry ingredients and mix until the cake batter is thick and everything has fully incorporated
Spoon the batter evenly into the prepared cupcake cases, smoothing down the top of the batter so the cupcakes bake evenly. Bake for 25 minutes, or until a skewer inserted into the centre of a cupcake comes out clean. Immediately transfer the cupcakes to a wire rack to cool completely before applying the buttercream frosting.
To make the buttercream, mix the plant-based butter in a large bowl with the icing sugar until soft and creamy.
Sift in the cocoa powder, then add the vanilla extract and salt. Start mixing on low speed to avoid a sugar cloud, then increase to medium-high and beat until fluffy and smooth. If your buttercream is too soft after mixing then place in the fridge for 30 minutes – 1 hour to firm up.
Once the cupcakes are completely cool, pipe or spread the chocolate buttercream generously over the top. You can finish with a sprinkling of dairy-free chocolate curls if you like.
To make the chocolate curls take the chocolate bar and, using a vegetable peeler, peel the chocolate from the thin edge. It will curl up as it falls away.

Video

Notes

Gluten-Free Flour – FTL Blend: This recipe uses my Homemade Gluten-Free All-Purpose Flour and I don’t recommend substituting. It is a balanced mix of wholegrain and starchy flours, eliminating the need for xanthan gum. The blend includes sweet rice flour, sorghum flour, oat flour, and tapioca flour, providing structure and texture without extra binders. For substitution tips, check the original post for this flour mix.
The cupcake batter is quite thick – that’s normal.
When making the buttercream I have found plant-based butter to be more unstable than dairy butter. It melts quickly and doesn’t whip as firm. Bear this in mind when bringing your dairy-free butter to room temperature. If you have the time (and if your buttercream is a bit loose after whipping) then chill in the fridge for 30 minutes – 1 hour before piping.
I've given you buttercream quantities for piping with the basic swirl which uses up more buttercream than the rosette design in the images. If you are doing the rosette design or the teaspoon method of decorating the cupcakes then you only need 250g of icing sugar and plant-based butter (you can keep the cocoa powder, vanilla and salt the same)
These cupcakes were decorated with a 2D (large closed star tip).

Storing and Freezing: Store the unfrosted cupcakes in an airtight container at room temperature for up to 3 days. To freeze, wrap unfrosted cupcakes individually and freeze for up to 2 months; defrost at room temperature before frosting. Once frosted, store the cupcakes in an airtight container in the fridge for up to 3 days. Let them sit at room temperature for 20–30 minutes before serving for the best texture and flavour.

Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 cupcake.

Nutrition