Gluten-Free Chocolate Cupcakes are made with simple, healthy ingredients. They have a rich, chocolatey flavor and are topped with a dairy-free chocolate ganache!
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Why you'll love this recipe:
Allergy Friendly - This recipe is great for those with dietary restrictions! They're made without nuts, gluten, dairy, or refined sugar.
Versatile - Make these cupcakes for birthday parties, Valentine's Day, Baby Showers, or any special event!
Flavor - These gluten-free cupcakes have a rich chocolate flavor! (And they're not overly sweet!)
Easy - To make this cupcake recipe you only need a mixing bowl, spatula, and a whisk. No electric mixer, stand mixer or fancy equipment is required!
Love healthy chocolate recipes like this? You have to try my Dairy Free Chocolate Cake, Chocolate Skillet Cake, or Chocolate Cake Pops!
🍴Ingredient Notes
- Coconut Sugar - You can also use Lakanto Monkfruit for a sugar-free replacement.
- Eggs - I have not tried using an egg replacement for this recipe.
- Coconut Oil - Measure the coconut oil first and then melt it in the microwave.
- Apple Cider Vinegar - This helps to activate the baking soda! I promise you will not taste it.
- Vanilla Extract - Just a splash helps to balance out the chocolate flavor.
- Cacao Powder - You can use traditional cocoa powder, but I like cacao powder because it’s less processed and more nutrient dense. TerraSoul is one of my favorite brands – great quality and great price!
- Coconut Flour - Do not swap for any other flour. Coconut flour is very absorbent and does not have a 1-1 match. I love using Bob's Red Mill.
- Baking Powder & Baking Soda - You'll need both to create the fluffy texture.
🍴Step by Step Instructions
Step 1: Mix Dry Ingredients
Start by adding all dry ingredients into a mixing bowl. Stir together until fully combined.
Step 2: Mix Wet Ingredients
Next, add all wet ingredients into a large mixing bowl. Whisk together until fully combined.
Step 3: Fold Together
Pour the dry mixture into the wet mixture and stir together until a thick batter forms.
Step 4: Preparing to Bake
Line 6 cupcake tins with parchment paper liners or coat with a non-stick spray.
Add about ¼ cup of batter into each cupcake tin. Bake at 350 degrees for about 20 minutes. (Check with a toothpick - if it comes out clean they're done!)
Step 5: Cooling
Remove the cupcakes from the baking tin and place on a metal cooling rack.
How to make Dairy-Free Chocolate Ganache
Chocolate ganache is very easy to make! It's a great dairy-free frosting option!
Just melt about a ⅓ cup of dark chocolate until it's smooth and silky. (I love Pascha & Hu Kitchen Chocolate.)
Add coconut milk, almond milk, or any dairy-free milk, 1 teaspoon at a time until you've reached your desired consistency. (Mix with a fork or whisk.)
Expert Tips
- If you want to use pre-made chocolate frosting, I recommend Simple Mills or Miss Jones for dairy-free options. (They also make vanilla frosting!)
- Do not pack the cacao powder into the measuring cup. Spoon it in and use a knife to scrape off the excess.
- Use a large cookie scoop or small measuring cup to fill each cupcake tin evenly.
- Let the cupcakes cool completely before adding any frosting or chocolate ganache.
- Top the cupcakes with sprinkles or fresh fruit! (Raspberries or strawberries are my favorite.)
- Make a double batch if you're serving a crowd!
How to store leftovers
Leftover cupcakes can be stored at room temperature in an airtight container for 3-4 days. You can keep them in the refrigerator for up to a week!
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Recipe Card
Gluten-Free Chocolate Cupcakes
Equipment
- Muffin Tin
- Muffin Liners
Ingredients
Wet Ingredients
- ½ Cup Coconut Sugar You can also use Lakanto Monkfruit for a sugar-free replacement.
- 2 Eggs
- 2 Tablespoons Coconut Oil, Melted
- 1 Tablespoon Apple Cider Vinegar
- 1 Teaspoon Vanilla Extract
Dry Ingredients
- ½ Cup Cacao Powder You can swap for cocoa powder.
- 3 Tablespoons Coconut Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Instructions
- Start by adding all dry ingredients into a mixing bowl. Stir together until fully combined.
- Next, add all wet ingredients into a mixing bowl. Whisk together until fully combined.
- Pour the dry mixture into the wet mixture and stir together until a thick batter forms.
- Line 6 cupcake tins with parchment paper liners or coat with a non-stick spray.
- Add about ¼ cup of batter into each cupcake tin. Bake at 350 degrees for about 20 minutes. (Check with a toothpick - if it comes out clean they're done!)
- Remove the cupcakes from the baking tin and place on a metal cooling rack.
Notes
Expert Tips
- If you want to use pre-made chocolate frosting, I recommend Simple Mills or Miss Jones for dairy-free options. (They also make vanilla frosting!)
- Do not pack the cacao powder into the measuring cup. Spoon it in and use a knife to scrape off the excess.
- Use a large cookie scoop or small measuring cup to fill each cupcake tin evenly.
- Let the cupcakes cool completely before adding any frosting or chocolate ganache.
- Top the cupcakes with sprinkles or fresh fruit! (Raspberries or strawberries are my favorite.)
- Make a double batch if you're serving a crowd!
How to store leftovers
Leftover cupcakes can be stored at room temperature in an airtight container for 3-4 days. You can keep them in the refrigerator for up to a week! **See full post for more information and step by step photos.Nutrition
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