Deliciously Decadent Vegan Gluten-Free Chocolate Cake Recipe
Attention all chocolate lovers! Do you love indulging in a delicious and moist chocolate cake or cupcake? What if we told you that we have the perfect recipe that is not only vegan but gluten-free as well? Get ready to satisfy your sweet tooth with our vegan gluten-free chocolate cake/cupcake recipe.
We know how hard it can be to find desserts that fit your dietary restrictions while still satisfying your cravings. That’s why we have created a recipe that is both gluten-free and vegan, without compromising on taste and texture.
Our recipe uses pure vanilla extract, canola oil, flaxseed meal, water, baking powder, baking soda, salt, cocoa powder, and gluten-free flour as key ingredients. We also include substitutions and variations for those who want to personalize their dessert.
Trust us when we say that this recipe will be the highlight of any celebration or even just a simple dessert craving. The best part is that not only is it dairy-free and egg-free but also free of gluten which leads to better digestion.
So what are you waiting for? Get out your mixing bowls and let us show you how to create an incredibly moist and fluffy chocolate cake unlike any other.
Why You’ll Love This Recipe
Attention, my fellow chocoholics and cake enthusiasts! I present to you the ultimate solution to all your cravings – the Vegan Gluten-Free Chocolate Cake/Cupcake Recipe.
Are you tired of drooling over cakes and cupcakes that are off-limits because they contain dairy, eggs, or gluten? Fear not, for this recipe is here to save the day! It’s a mouthwatering delight that contains no animal products and is entirely gluten-free.
What makes this recipe so special? Allow me to elaborate! Not only is it vegan and gluten-free, but it’s also super moist, fluffy, and infused with a rich chocolatey flavor. You won’t even be able to tell that it doesn’t contain traditional cake ingredients.
The secret ingredient that keeps it moist and fluffy is the flaxseed meal which acts as an egg substitute. It’s combined with rice flour, potato starch, tapioca starch, gluten-free flour, and almond flour to create the perfect texture without any gluten.
Now let’s talk about the star of our show – the chocolate! We use not one but three types of cocoa powder (1 cup unsweetened cocoa powder, ¼ cup Super Dark Cocoa Powder by King Arthur Gluten-Free Measure for Measure Flour, and ½ cup Dutch-Processed Cocoa Powder) to give it a rich complexity of flavor that will satisfy even the most fervent chocolate lover.
But wait, there’s more! You won’t have to compromise on taste for health as this recipe uses cane sugar instead of refined white sugar. Additionally, we have substituted apple cider vinegar for eggs which not only makes it vegan-friendly but also gives it that perfect rise which can only come from vinegar activated baking soda.
So if you’re looking for a guilt-free indulgence that will impress even non-vegans or serve as a perfect treat for someone with dietary restrictions, look no further than our Vegan Gluten-Free Chocolate Cake/Cupcake Recipe. Trust us; once you try these moist and fluffy treats filled with double chocolatey goodness, you’ll be hooked!
Let’s talk ingredients! To make these vegan gluten-free chocolate cupcakes, you’re going to need a few staple items that can be found at almost any grocery store. Here’s what you’ll need:
- 1 cup of gluten-free flour (I personally recommend King Arthur Gluten-Free Measure for Measure Flour)
- 1 cup cane sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 1 cup almond milk
- 2 teaspoons apple cider vinegar
- ½ cup canola oil
- 2 teaspoons pure vanilla extract
Make sure all your ingredients are gluten-free and vegan to keep this recipe on track. Let’s gather everything we need and get started!
The Recipe How-To
Now that we have all the ingredients needed to make our vegan gluten-free chocolate cupcakes, let’s start baking!
Preheat the Oven and Line Cupcake Pan
Preheat your oven to 350°F (180°C) and line a cupcake pan with cupcake liners. This recipe will yield 12 standard-sized cupcakes.
Mix Dry Ingredients
In a bowl, whisk 1 cup of gluten-free flour, 1/4 cup of unsweetened cocoa powder, 3/4 cup of granulated sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and a pinch of salt.
Mix Wet Ingredients
In another bowl, combine 3 tablespoons of flax seed meal with 9 tablespoons of water. Set it aside for 5 minutes to thicken. Then, add 1/2 cup of canola oil, 1 teaspoon of pure vanilla extract, and 1 tablespoon of apple cider vinegar. Mix well.
Combing Dry and Wet Ingredients
Add the wet mixture into the dry mixture slowly until well incorporated. Pour in 3/4 cups of almond milk gradually while stirring the batter continuously.
Transfer the batter into the lined cupcake tin using a spoon or electric mixer until each liner is about ¾ full. Bake for around 25-27 minutes.
To check if it’s cooked, insert a toothpick into one cupcake; if it comes out clean, then they’re ready! Remove from oven and transfer cupcakes to a wire rack to cool them down completely before frosting.
And there you have it – our super moist, fluffy vegan gluten-free chocolate cupcakes that everyone will drool over!
Substitutions and Variations
As a vegan, it can be challenging to find high-quality ingredients that meet your dietary needs. Fortunately, this recipe is incredibly versatile, and there are many substitutions you can make to fit your tastes and requirements.
For example, if you’re looking for a gluten-free option, try using rice flour, potato starch or tapioca starch in place of regular flour. These alternatives are just as tasty as traditional wheat flour but won’t cause any unwanted reactions for those with celiac disease or gluten sensitivity.
Another ingredient that’s easy to substitute is sugar. Many vegans prefer natural sweeteners like maple syrup, agave nectar or stevia instead of traditional granulated sugar. Just be aware that the flavor and consistency may be slightly different when using these substitutes.
If you’re looking to add some extra chocolatey goodness to the mix, consider adding some dairy-free chocolate chips to the batter. Not only will this give your cupcakes an added texture, but it’ll also make them even more irresistible to chocolate lovers!
Lastly, if you’re planning on making these cupcakes for a special occasion like a birthday party or anniversary celebration, you can change up the decorations to suit the event. For instance, you could decorate with edible flowers or use different colors of frosting to match the theme of the party.
With these simple substitution and variation ideas, you can customize this vegan gluten-free chocolate cupcake recipe to suit your preferences while still ensuring that it’s deliciously moist and fluffy every time!
Serving and Pairing
Now that you’ve created these vegan and gluten-free chocolate cupcakes, let’s discuss serving and pairing options. These cupcakes are perfectly sweet and moist with a rich chocolate flavor. They make excellent stand-alone treats or can be served as an attractive dessert.
One approach that works smoothly is to glaze the cupcakes with unsweetened cocoa powder, topped with fresh berries or grated nuts. If you’re in the mood for something creamy, whip up some vegan whipping cream and sprinkle it around the top of your cupcakes for an indulgent touch.
You could also serve these gluten-free vegan chocolate cupcakes with coffee or a hot cocoa classic, adding a splash of almond milk or whipped toppings as a final touch. These pairings will enhance your eaters experience and complement their taste buds.
Another option is to customise your chocolate cake mix from soft and squidgy vanilla cupcakes to double chocolate muffins mix to create versatile treats that are suitable for any occasion, including birthdays or baby showers. The warm flavors of almond flour combined with dairy-free milk ingredients could make these fudge cake texture deliciously appealing!
In conclusion, there are several ways to present the Vegan Gluten-Free Chocolate Cupcakes Recipe. These moist and fluffy cupcakes could be savored alone or paired with complimentary beverages such as coffee or hot chocolate. Additionally, their texture could be customized depending on the occasion either creating vanilla or double-chocolate muffins or even allowing more options for toppings such as whipped cream, coconut flakes among others. Lastly, they represent an excellent alternative for birthday cakes due to their richness and texture!
Make-Ahead, Storing and Reheating
One of the best things about this vegan gluten-free chocolate cake/cupcake recipe is that it can be made ahead of time and stored for later use. If you’re planning to make it for a special occasion, such as a birthday party or anniversary celebration, you can prepare it one or two days in advance and store it in an airtight container until needed.
To store the cake/cupcakes, let them cool completely before placing them in an airtight container. You can wrap each cupcake individually with plastic wrap to prevent them from drying out or getting stale. The cake/cupcakes can be kept at room temperature for up to 2 days or refrigerated for up to 5 days.
If you plan on reheating the cake/cupcakes, there are a few things to keep in mind. First, let them come to room temperature before reheating. If they are too cold when you put them in the oven, they may not cook evenly. Preheat your oven to 350°F and bake the cake/cupcakes for 10-15 minutes. Check them regularly while baking to ensure they don’t overcook.
If you want to freeze these delicious treats, make sure that they are completely cooled down first. You can then wrap each cupcake individually with plastic wrap before placing them in a larger freezer-safe container. Stored this way, cupcakes and cakes should keep well in the freezer for about a month.
When ready to eat, take the cupcakes out of the freezer and allow them to defrost at room temperature for about an hour. If you’d like them warmed up when removing from the freezer, preheat your oven to 350°F and bake the cupcakes for 10-15 minutes or until heated through.
No matter how you decide to store or reheat these decadent chocolate cupcakes, they will still taste amazingly moist and fluffy without losing their chocolatey richness. Making these vegan gluten-free chocolate cupcakes even more irresistible than ever!
Tips for Perfect Results
To achieve the perfect vegan gluten-free chocolate cake or cupcake recipe, follow these tips to ensure excellent results every time:
1. Measure ingredients precisely: For the best results, use a good quality measuring cup and spoons to measure all ingredients accurately. Make sure to level off the dry ingredients with a straight edge for consistency in your vegan gluten-free chocolate cupcakes.
2. Sift Flour: Always sift your gluten-free flour before using it. It eliminates lumps from forming and helps distribute the dry ingredients evenly.
3. Use room temperature ingredients: Allow your wet ingredients to come to room temperature before using them for this vegan gluten-free chocolate cake recipe. Doing so will ease mixing and result in a more balanced texture in your cupcakes or cakes.
4. Avoid over-beating batter: Once you have combined wet and dry ingredients for this vegan chocolate cupcake recipe or cake, mix until fully combined with no visible streaks of flour left, but don’t over-mix. Over-mixing can cause dense, flat cakes or cupcakes with less-than-optimal results.
5. Preheat your oven: Before baking your vegan gluten-free chocolate cake or cupcakes, make sure the oven is preheated, so you are working with the proper temperature from the beginning.
6. Keep eyes on the clock: Timing is essential when baking your cakes or cupcakes of any kind, and it’s no different for vegan chocolate cupcakes or gluten-free birthday cakes. So stick with the recommended bake times as outlined in this recipe.
7. Cool completely before decorating: Once finished baking, allow your vegan chocolate cupcakes or gluten-free chocolate cake to cool entirely on a wire rack before decorating them in any way.
8. Experiment with toppings: Lastly, unleash your creativity with toppings as this vegan gluten-free cake recipe tastes amazing with various frosting flavors, sprinkles, fruits or anything that satisfies your sweet tooth craving!
Now that you have learned all about how to make vegan gluten-free chocolate cupcakes, you may have a few questions. Below are some of the most frequently asked questions about this recipe, along with helpful tips and answers to ensure that your cupcake creation turns out perfectly every time. So, let’s clear up any doubts or queries you may have in mind so that you can bake these moist, fluffy, and chocolaty cupcakes with ease.
What are vegan gluten-free cupcakes made of?
When it comes to crafting the ideal cupcake consistency, it’s all in the blend of flours. Combining almond flour, potato starch, and cornstarch creates a winning combination. The almond flour not only smells like scrumptious cake, but also adds a crumbly texture. Meanwhile, potato starch contributes to a light, fluffy texture, while cornstarch provides needed structure.
What is the difference between cupcake and vegan cupcake?
While vegan cakes do not contain eggs, this does not necessarily categorize them as “healthy” options. It is important to note that heavily processed vegan cakes still hold the same implications as any other heavily processed food product.
What are the ingredients in Trader Joe’s gluten-free chocolate cupcakes?
For this recipe, you will need a few key ingredients including powdered sugar (made from cane sugar and cornstarch), cane sugar, unsalted butter, buttermilk, water, cream, canola oil, rice flour, eggs, potato starch, cocoa powder, and tapioca starch. The buttermilk used in this recipe is made from a blend of low-fat milk that has been cultured, with nonfat milk solids, and additives like sodium citrate, vitamin A palmitate, and vitamin D3. Similarly, the cream used in this recipe is made from a combination of cream and carrageenan.
What cupcake mix is vegan?
Did you know that Betty Crocker baking mixes can be made vegan with a simple substitution of plant-based alternatives for eggs and milk? Additionally, most of the frostings that accompany the mixes are vegan as well, allowing for convenient dessert preparations.
In conclusion, this vegan gluten free chocolate cake/cupcake recipe is the perfect solution for anyone with dietary restrictions or who simply wants to make a healthier choice. With its use of flaxseed meal, canola oil, and alternative flours, this cake is not only delicious but also packed with nutrients. So go ahead and indulge in these super moist, fluffy chocolaty treats that are perfect for any occasion. Whether you are celebrating a birthday or just craving a fudgy dessert, this recipe will not disappoint. So why not give it a try and discover the joy of guilt-free chocolate indulgence? Trust me; once you start baking these cupcakes, there will be no turning back.
Vegan Gluten Free Chocolate Cake/Cupcake Recipe Recipe
- 1 1/2 cups oat flour
- 1 cup sugar
- 2 tablespoons ener-g eggs
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/3 cup unsweetened cocoa
- 2 tablespoons flax seed meal
- 1 tablespoon chia meal
- 1 cup hot coffee or 1 cup water
- 1/2 cup canola oil
- 2 teaspoons pure vanilla extract
- 2 1/2 tablespoons white balsamic vinegar (can substitute)
- Yield: One 9 inch cake tier, or 14 - 16 regular sized cupcakes.
- Make your oat flour(use classic gluten free oats), chia and flax meal: in a cleaned out coffee grinder(I grind on "espresso" setting, two times per batch), Vitamixer, or food processor. The idea is to grind oat flour to replicate the fine texture of regular all purpose flour and in my opinion it tastes better the finer it is, as it will mix better.
- Mix dry ingredients together thoroughly with wire whisk.
- Make your gluten replacement: put flax and chia into a separate bowl and add 1/2 cup of hot coffee or water to this mixture. Mix for a minute until mixture has thickened, then add remaining coffee/water and mix thoroughly.
- Add flax and chia mixture to dry ingredients, as well as oil and remaining wet ingredients. Mix thoroughly, 1 - 2 minutes.
- Let stand for 20 minutes and now preheat oven to 350 degrees(let's save some energy). You might be excited to get this recipe in the oven, but this 20 minute stand time allows the recipe to rise a lot better.
- Bake for 25 - 30 minutes for cake and cupcakes, or until toothpick comes out clean!
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.