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Gluten Free Chocolate Cupcakes Recipe
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.

Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 247 kcal
Author: Olivia Crouppen
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
  1. Preheat oven to 350°F (180°C). Line a 12 cup muffin pan with paper liners.

  2. In a medium bowl combine the Lakanto sugar, eggs*, coconut milk, coconut oil, vanilla and instant espresso powder, set aside.

  3. In a large bowl combine the coconut flour, cocoa powder, baking soda, and salt. 

  4. Whisk the dry ingredients into the wet until a smooth rich batter is formed. 

  5. 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. 

  6. Remove from the oven and allow to cool fully before frosting. 

Vegan Refined Sugar-Free Chocolate Frosting:
  1. Melt the chocolate in the microwave or over a bain marie. 

  2. Whisk the coconut cream into the melted chocolate, then place in the fridge to set until firm. 

  3. Once the chocolate and coconut mixture is firm whip using a hand or stand mixer until light fluffy and spreadable. 

  4. Slather generously over cooled cupcakes or pipe on top using a piping bag. 

  5. Cover and store in the fridge for to 3-4 days. 

Watch the Recipe Video!

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.