Gluten-Free Chocolate Cupcakes are made with simple and healthy ingredients like cacao powder, and coconut flour. They have a rich, chocolatey flavor and are topped with a naturally dyed pink frosting!
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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? Check out my Dairy Free Chocolate Cake, Healthy Brownie Skillet, 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.
- Dairy-Free Yogurt - Any plain yogurt will work with this recipe. I used an unsweetened coconut yogurt.
- 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. Check out this post for more information on baking with coconut flour vs. almond flour!
- 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.)
How to Make Naturally Dyed Pink Frosting
Start by adding any premade dairy-free vanilla frosting into a food processor with a few tablespoons of freeze-dried strawberries.
Blend on high until you reach a smooth and creamy consistency. For a darker pink color, add more freeze-dried strawberries.
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
Ingredients
Wet Ingredients
- ½ Cup Coconut Sugar You can also use Lakanto Monkfruit for a sugar-free replacement.
- ⅓ Cup Dairy-Free Yogurt I used unsweetened coconut yogurt.
- 2 Eggs
- 2 Teaspoon Vanilla Extract You can also swap for vanilla paste.
Dry Ingredients
- ½ Cup Cacao Powder You can swap for cocoa powder.
- 2+½ Tablespoons Coconut Flour
- ½ Teaspoon Baking Powder
- ¼ 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 15-18 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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