The Best Vegan Gluten-Free Chocolate Cupcakes
View original ↗
Minimalist Baker · by Minimalist Baker★ 4.8 (155)

The Best Vegan Gluten-Free Chocolate Cupcakes

NUTRITION · PER SERVING50M COOK
CAL 21%·PRO 9%
CARBS 53G50% OF CAL
5G FIBER37G SUGAR12G OTHER
FAT 24G52% OF CAL
13G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

One-bowl chocolate cupcakes that are undetectably vegan and gluten-free, topped with chocolate ganache. These are fudgy, moist, and richly chocolatey.

dessertamericanbaked gooddairy freegluten freeveganvegetarian
View the full recipe on Minimalist Baker →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 11
  • 1/2 scant cup Almond Breeze Unsweetened Original Almond Milk
  • 3/4 tsp apple cider vinegar
  • 2 Tbsp flaxseed meal ((to make flax eggs))
  • 5 Tbsp water ((to make flax eggs))
  • 1 1/2 tsp baking soda
  • 1/3 cup cane or granulated sugar
  • 1/3 scant cup maple syrup or agave nectar ((sub honey if not vegan))
  • 1 cup beet puree ((or sub butternut squash, applesauce, or another hearty fruit puree with varied results))
  • 1/4 cup melted coconut oil or vegan butter ((such as Earth Balance))
  • 1/4 tsp sea salt
  • 2 tsp vanilla extract ((optional))
  • 1/2 cup unsweetened cocoa powder ((if clumpy, sift))
  • 1/2 cup almond meal ((finely ground))
  • 1/4 cup gluten-free oat flour
  • 3/4 cup gluten-free flour blend*
  • 1/2 cup Almond Breeze Unsweetened Original Almond Milk
  • 1 1/4 cup dairy free dark or semi-sweet chocolate ((chopped))
  • 1/2 cup vegan butter ((softened and cut into Tablespoon-sized slices))
  • 1 1/4 - 2 cups powdered sugar
PREP
20M
SODIUM
310MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.