Life just got better with these gluten-free, sugar-free, dairy-free, egg-free cupcakes! Despite all the traditional ingredients these cupcakes lack, these are uncomplicated and easy to make! And just in time for the weekend!
Every so often, we like to revisit old recipes and give them a different spin fitted for different diets.
When these vegan dark chocolate cupcakes were made, they were so good and so moist that we thought to make another version that would let even more people enjoy them. Gluten free!
These healthy cupcakes were a total hit! Moist and cake-like, yet nice and dense. The batter itself is like a delicious chocolate pudding (egg free, so technically, you are supposed to have a few tastes!). Then top these luscious bites with this vegan buttercream frosting and chopped chocolate chunks. Chocolate on chocolate on chocolate.
Can you say mouth-watering?!
Gluten Free Vegan Chocolate Cupcakes
1 cup White Rice Flour
1/2 teaspoon Xanthum Gum
3/4 cup Cocoa Powder
1/4 teaspoon Baking Soda
2 1/4 teaspoons Baking Powder
1/4 teaspoon Sea or Pink Salt
1 1/4 cups Coconut Sugar
3 Tablespoons Earth Balance Butter, softened
1/4 cup Applesauce
2 Tablespoons Flax
2 teaspoons Pure Vanilla Extract
1 cup canned Coconut Milk*
In a small bowl, mix the applesauce and flax together. Set aside. Line a cupcake pan with liners. Preheat the oven to 350 degrees. In a mixing bowl, sift together the flour, cocoa, baking powder, baking soda, salt and coconut sugar in a medium sized bowl. Set aside.
Yields 12 large cupcakes
These cupcakes will stay moist and delicious for up to 3 days if stored in an airtight container at room temperature.
*Canned coconut milk is a little thicker than other milks and helped create a really dense cupcake while helping to hold the cupcakes together. Do not substitute this with carton coconut milk or coconut water.