Recipe: Vegan & Gluten-Free Chocolate Cupcakes

Recipes from The Kitchn

While we have ample vegan and gluten-free coverage on The Kitchn, unless it's naturally free of milk, eggs or gluten (say, a green salad) these recipes are not usually coming from my corner of the test kitchen.
There's one recipe, however, that I've worked on quite a bit; a vegan and gluten-free chocolate cupcake that I first had when someone brought a dozen to my house for a party. They were gooey and dark and had a sweet coconut icing on top. I knew there was something different about them, but I had no idea until later that they had no wheat, butter or eggs.
So I played with her recipe a bit, tweaking a few things, trying to make a cupcake that was both vegan and gluten-free, but without the specialty ingredients like egg replacers, soy powder, xanthan gum often found in recipes like this. The result? Pretty good.
I still prefer my wheat flours and buttercreams, but do believe that you don't need to go without cake just because you have a few dietary restrictions.

Vegan & Gluten-Free Chocolate Almond Cupcakes with Coconut Icing

Makes x cupcakes

For the cupcakes:
1 1/4 cups gluten-free flour mix
3/4 cups granulated cane sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup almond milk
1 tablespoon apple cider vinegar
1/3 cup almond oil
1 teaspoon almond extract
1/2 cup boiling water
For the icing:
1/2 cup virgin coconut oil
3 cups powdered sugar
2 tablespoons almond milk (necessary?)
1/2 teaspoon almond extract
1/2 cup unsweetened flaked coconut, toasted
Prepare the cupcakes:
Preheat the oven to 350°F with rack in the middle. Line 12 standard (1/3 cup capacity) muffin cups with paper liners.
In a small bowl, combine the flax meal and warm water. Set aside to gel, about 10 minutes.
Meanwhile, in a large mixing bowl, combine the dry ingredients with a whisk.
In another mixing bowl, combine the almond milk, sunflower oil, vinegar, and vanilla. Add wet ingredients to dry ingredients and beat vigorously for about one minute. Stir the boiling water into the mixture. The mixture will be quite runny.
Pour mixture into the prepared cupcake pan. Bake 25 minutes, or until set in the middle. Set aside to cool before frosting.
Prepare the icing:
Place coconut oil in a bowl and beat vigorously to loosen. Add powdered sugar and beat to combine. Stir in almond milk, vanilla, and lemon juice until well-combined.
Frost the cooled cupcakes with the coconut icing then sprinkle each cupcake with a spoonful of flaked coconut.

Recipe Notes

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