Gluten Free Vegan Chocolate Cupcakes are a delicious healthy treat

Are you looking for a vegan-friendly dessert that will satisfy your sweet tooth. Look no further than these delicious vegan Chocolate Cupcakes.

They are a hit with vegans and non-vegans alike! Perfect for special occasions or just an afternoon treat, these cupcakes are moist, indulgent, and oh-so-yummy.

While these cupcakes won't be as airy and fluffy as cupcakes from a bakery or cheap boxed mix, thanks to the baking soda and vinegar these will have a nice rise to them.

It is a small sacrifice in texture only. They are deliciously dense, moist and, of course, chocolatey.

Notes for Gluten Free Chocolate Cupcakes

Make sure the oats are labeled "gluten free". Some oats are processed in facilities that also processes wheat, rye and other ingredients that might contaminate them.

You can try other options such as almond flour or a gluten free baking blend, though I have not personally tried it.

If you don't care to make them gluten free, use traditional all purpose flour instead.

Other Key Ingredients

If you scan the ingredients, most are pretty typical baking ingredients.

Since these are vegan, the eggs need to be replaced. This is done with two special ingredients:

• vinegar which interacts with the baking soda for additional lift
• banana pulp which adds moisture and helps with the texture

If you have it, I recommend using butter flavor coconut oil in both the cupcakes and the icing. Heat it slightly to make it an oil for the cupcakes, and chill it for the icing.

Recipe

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Ingredients

 

cupcakes

• 1 ½ cup oats
• ½ cup sugar
• ½ cup cocoa powder
• 2 teaspoons baking powder
• pinch salt
• 1 banana (mashed)
• ¼ cup vegetable oil
• ¾ cups almond, coconut or soy milk
• ½ tablespoon apple cider vinegar
• 1 teaspoon vanilla

icing

• 2 cups powdered sugar
• ½ cup shortening or solid coconut oil
• 1 teaspoon vanilla
• 3-5 tablespoons dairy free milk

Instructions

 

• Preheat oven to 350℉. Line a cupcake pan with 12 cupcake liners.
• Place oats in a blender or food processor and grind until fine.
• In a medium bowl, combine ground oats, sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk well.
• Add the mashed banana, vegetable oil, milk, apple cider vinegar and vanilla. Continue to whisk until smooth.
• Divide batter among the 12 cupcake liners and bake for 20-25 minutes or until they start to firm on the top. Let cool completely before frosting.
• In a mixing bowl combine powdered sugar, shortening, and vanilla, Blend until smooth. Thin to the desired consistency with water/dairy free milk.
• Frost cupcakes when cool.

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