This gluten free vegan cupcake recipe comes out of Chloe’s Vegan Desserts book, by Chloe Coscarelli. The recipe was baked and photographed by Rochelle, who used white chocolate chips instead of dairy-free semi-sweet. Her non-vegan family gave this cupcake recipe rave reviews and were impressed with how well the gluten-free flour rose.

Ingredients

For the cupcakes:

  • 1 1/2 c. gluten free all-purpose flour
  • 3/4 tsp. xanathan gum
  • 1 c. sugar
  • 1/3 c. unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • 1 c. water
  • 1/2 c. canola oil
  • 2 Tbsp. apple cider vinegar
  • 1 tbsp. vanilla extract

Preheat oven to 350°. Combine the cupcake ingredients in a stand mixer and blend to combine. Spoon into cupcake papers. Bake for about 12 to 15 minutes or until a toothpick is removed cleanly. Cool completely.

For the frosting:

  • 1 c. dairy free chocolate chips
  • 3 Tbsp. almond milk
  • Fruit to garnish

For the frosting, combine the chips and almond milk over a double boiler and whisk until chips are completely melted. Carefully spread on cupcakes and garnish with fruit.

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