Cupcakes, Healthy Baking

Gluten Free Chocolate Cupcakes

4.45 from 18 votes
My Gluten Free Chocolate Cupcakes are moist, rich, and delicious with a melt-in-your-mouth chocolate Vegan, Refined Sugar-Free Frosting frosting.
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Hi Bold Bakers!

Just like classic cupcakes, these chocolate cupcakes are made with a flour, sugar, cocoa powder, fat, eggs, and flavorings. The difference is that these ingredients have been given a bit of a makeover to fit my style.

How to make Gluten Free Chocolate Cupcakes

As I prefer to bake without sugar or grain, these cupcakes are made with coconut flour and the Lakanto Sugar alternative. Instead of using processed vegetable oil or animal-derived fat, I use coconut oil for all the richness without any of the inflammatory effects of unhealthy fats. The batter also has 6 eggs, which can be replaced with flax egg for those who are vegan or allergic to eggs.

[ Get My Vegan Chocolate Chip Cookies Recipe Too! ]

Last, but certainly not least, these Gluten Free Chocolate Cupcakes are packed with cocoa powder — meaning they are super decadent, perfect of all you chocolate fiends. Chocolate is not only one of my favorite flavors, but it also happens to be pretty good for you as it’s full of antioxidants, vitamins, and minerals!

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How to Make Refined Sugar Free Cupcakes

Instead of using refined sugar, these cupcakes are made with a sugar alternative called Lakanto Sugar. Lakanto is a brand of monkfruit-based sweetener that I really love. This sugar alternative is naturally derived, has no after taste, is zero glycemic, and can be used 1:1 for sugar in baking. Monkfruit comes mostly from remote mountains in Southern China, which sounds about has hidden-treasure-y as you can get. In reality, they’re small melons!

As far as I’m concerned, using this in place of sugar is a no-brainer, as we all know sugar in excess is not really conducive to a healthy lifestyle. Sugar can take you for a ride, causing a blood sugar spike that ultimately leads to a crash. Because of this, I really like to experiment with alternative sugars so I can have my cake and eat it too without any of the stress it puts on my body throughout the day.

That said, there are other sources of unrefined sugar I love too, like coconut sugar, date sugar, or even Swerve — which will all also work in this recipe.

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How to make Vegan Refined Sugar-Free Chocolate Frosting

We all know it: the frosting is always the best part of any cupcake.

Yes, Gluten Free Chocolate Cupcakes need to be moist, rich, and delicious, which they are… but it’s only once frosted that a cupcake is complete. There’s something about the contrast of soft chocolaty cupcake and rich, melt-in-your-mouth chocolate frosting that really makes my heart sing.

If you’re like me, though, you require super rich chocolate frosting — but you don’t want any of the refined sugars or unhealthy fats. This chocolate frosting happens to be vegan, just 2 ingredients, and sans sugar or butter. So what the heck is it? It just coconut cream and melted chocolate and that’s it!

To make it, I simply melt Lily’s vegan sugar-free chocolate (or whatever your favorite brand of vegan, sugar-free chocolate is) then mix it with a tin of coconut cream. After this mixture comes together it can be poured as a glaze or turned into a light fluffy frosting. By chilling then whipping this mixture, I create a buttercream-like texture without any butter or sugar. The result is truly a magical chocolate frosting!

 

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If you’re looking for a lower fat options

These cupcakes are made with full-fat coconut milk and full-fat coconut cream, which are a great source of healthy fat! If you are looking for a way to lower the fat content then you can use reduced fat coconut milk instead. I personally prefer the richness provided by full-fat coconut milk.

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Gluten Free Chocolate Cupcakes Recipe

4.45 from 18 votes
Just like classic cupcakes, my Gluten Free Chocolate Cupcakes recipe is moist, rich, and delicious with a melt-in-your-mouth chocolate Vegan Refined Sugar Free Frosting frosting.
Author: Olivia Crouppen
Servings: 12 cupcakes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Just like classic cupcakes, my Gluten Free Chocolate Cupcakes recipe is moist, rich, and delicious with a melt-in-your-mouth chocolate Vegan Refined Sugar Free Frosting frosting.
Author: Olivia Crouppen
Servings: 12 cupcakes

Ingredients

  • 1 cup (8oz/225g) Lakanto sugar, Swerve, or coconut sugar
  • 6 eggs*
  • 1/4 cup (2floz/57ml) coconut milk
  • 1/3 cup (2 ½ floz/71ml) coconut oil
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon instant espresso powder, optional
  • 1/2 cup (2 ½oz/71g) coconut flour
  • 1/2 cup (2 oz/57g) cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Vegan Sugar Free Chocolate Frosting:

  • 1 can (13oz/368g) coconut cream
  • 1 1/2 cups (9oz/255g) sugar free vegan chocolate
  • 1 teaspoon vanilla extract, optional
  • 1/4 teaspoon instant espresso powder, optional

Instructions

  • Preheat oven to 350°F (180°C). Line a 12 cup muffin pan with paper liners.
  • In a medium bowl combine the Lakanto sugar, eggs*, coconut milk, coconut oil, vanilla and instant espresso powder, set aside.
  • In a large bowl combine the coconut flour, cocoa powder, baking soda, and salt. 
  • Whisk the dry ingredients into the wet until a smooth rich batter is formed. 
  • Spoon the batter into the prepared liners, filling them about 2/3 of the way full. Bake for 25 minutes until cooked or until a toothpick comes out clean when inserted into the center. 
  • Remove from the oven and allow to cool fully before frosting. 

Vegan Refined Sugar-Free Chocolate Frosting:

  • Melt the chocolate in the microwave or over a bain marie. 
  • Whisk the coconut cream into the melted chocolate, then place in the fridge to set until firm. 
  • Once the chocolate and coconut mixture is firm whip using a hand or stand mixer until light fluffy and spreadable. 
  • Slather generously over cooled cupcakes or pipe on top using a piping bag. 
  • Cover and store in the fridge for to 3-4 days. 

Recipe Notes

*The eggs in this recipe can be replaced with flax eggs
Nutrition Facts
Gluten Free Chocolate Cupcakes Recipe
Amount Per Serving (1 cupcake)
Calories 247 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 17g106%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 94mg31%
Sodium 207mg9%
Carbohydrates 26g9%
Fiber 7g29%
Sugar 1g1%
Protein 6g12%
Vitamin A 150IU3%
Calcium 30mg3%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Pamela Correa

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Comments & Reviews

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newest oldest most useful
Deepika jain
Guest
Deepika jain
1 month ago

Egg replacement for a vegetarian

Sandra
Guest
Sandra
2 months ago

Hii Gemma, Can I use honey like sugar?

Jaron
Guest
3 months ago

Can I substitute the coconut flour with whole wheat flour?

Fran Wolff
Guest
Fran Wolff
5 months ago

Whatarethe brand names for sugar free xhocolate and full fat coconut milk? Where can I buy them?

Anusha
Member
Anusha
6 months ago

Hi Gemma!

Can we substitute coconut oil with extra Virgin olive oil?

SakuraBubbles
Member
SakuraBubbles
6 months ago

Hi Gemma,
I’m so glad you started posting gluten free recipes. It’s made it a little easier for me to cook. My mom and I found out last year with the help of a naturalpathic friend that we’re gluten free so trying to cook has been a lot more challenging ( and spelt is just to heavy to use in every recipe except maybe pies), so these really help. Thank you.
Is there a way to take this recipe and change the flavor from chocolate to vanilla or some other flavor?

Judy
Guest
Judy
7 months ago

The recipe states that I should use coconut cream in the frosting. But in the blog you say you used coconut milk. These are two very different products. Which should I use?

Mareena
Member
Mareena
7 months ago

Hi!
Would it be okay if I substitute the coconut sugar for regular white sugar?

Sanober
Guest
Sanober
7 months ago

Hi Gemma! Can I make a cake from this recipe instead of cupcakes? On Wht oven temperate I have to bake it then,

Jennifer
Guest
Jennifer
7 months ago

Can Almond flour be used in place of the coconut flour?

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About Us

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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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