Ring in the new year with this Double Chocolate Cupcakes recipe. Gluten-free, vegan, and a whole lot of delicious, these cupcakes will have your party guests asking for more… if you don’t eat them all first!
Gluten-Free Double Chocolate Cupcakes
I love that these cupcakes are gluten-free! So many North Americans are affected by non-Celiac gluten intolerance, and about 90% of people with Celiac disease go undiagnosed. Even if you don’t have an issue with gluten (or at least not that you know of), it’s always nice to have the option to go sans-gluten, and even nicer to offer a gluten-free option for friends and family.
Signs of non-Celiac gluten intolerance include stomach upset, brain fog, headaches, fatigue, anxiety, depression, and chronic pain.
Signs of Celiac Disease include diarrhea or constipation, fatigue, weight loss, bloating and gas, abdominal pain, nausea and vomiting.
Vegan + Dairy-Free Cupcakes
Dairy intolerance is one of the most common food intolerances in the world — almost 60% of Canadians are lactose intolerant, and in East and Southeast Asia, there is a 90 to 100% rate of lactose intolerance. With these numbers in mind, it’s easy to see why a tasty dairy-free or vegan treat is a great idea.
How to make a Vegan + Dairy-Free Cupcake Recipe
Switch out cow’s milk one-to-one for plant-based milk like organic soy, oat or almond.
Swap out traditional butter for plant-based butter or high-fat oil like coconut, olive or walnut oil.
Trade the traditional chicken egg for a flax or chia egg.
Delicious + Nutritious
Ingredients for making Double Chocolate Cupcakes
Raw cacao — Raw cacao is straight from the cocoa bean and it has the superpowers to prove it! Raw cacao is extremely high in antioxidants and a great source of iron, magnesium and calcium. It’s even a known mood booster — No wonder it’s labelled a superfood!
Coconut sugar — A healthier approach to sugar. Standard table sugar is made of pure sucrose that can spike insulin levels, coconut sugar on the other hand, only contains about 75% sucrose and has additional healthy fats that are known to help prevent high cholesterol and heart disease. It also contains inulin, a type of dietary fibre that contributes to a healthy gut and balances blood sugar.
Maple Syrup — A great way to naturally sweeten baking that is both vegan and delicious.
Oat flour — The ultimate gluten-free flour! Oat flour can often be switched one-to-one in baking items like cupcakes and cookies. It’s also a great way to add some extra nutrients to your baked goods and treats. One cup of oats contains 51 grams of carbs, 13 grams of protein, 5 grams of fat, and 8 grams of fibre, not to mention it’s high in B Vitamins and many essential minerals. While oats are naturally gluten-free, they often come from facilities that also process gluten-containing gains, so be sure to purchase oats labelled as gluten-free.
Coconut oil — A healthy fat and a fantastic replacement for butter in vegan/non-dairy baking. Coconut oil contains lauric acid which has antimicrobial properties to help fight bacteria and infection within the body. Coconut oil is medium-chain triglyceride (fat) that’s used up quickly by our brain and body, which means it doesn’t stick around to cause problems like weight gain or heart disease.
Double Chocolate Cupcakes
Ingredients
Dry Ingredients
- ¼ cup coconut sugar
- 1 ½ cups gluten-free oat flour
- ⅔ cup raw cacao powder or cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup water warmed
- ½ cup + 4 tbsp plant-based milk warmed
- 3 tbsc coconut oil melted
- ¼ cup maple syrup
- 1 tsp vanilla extract
Vegan Chocolate Buttercream
- 1 cup plant-based butter room temperature
- 2 cups powdered sugar
- 1/2 cup raw cacao powder or cocoa powder
- 1 tsp vanilla extract
- 1 tbsp plant-based milk room temperature
Instructions
- Preheat oven to 350F + prepare a muffin tin with cupcake liners, set aside.
- Combine the warm water and plant-based milk.
- In a large bowl combine the coconut sugar, water + milk mixture, coconut oil, maple syrup, and vanilla extract, mix well.
- Add the rest of the dry ingredient to the wet ingredients, mix until smooth.
- Pour the batter into the prepared muffin tins so they 3/4 full.
- Bake for 15 – 18 minutes, or until a toothpick comes out clean when poked into the centre of the cupcakes.
- Cool completely before icing with Vegan Chocolate Buttercream, top with flake sea salt.
Vegan Chocolate Buttercream
- Beat the butter until smooth.
- Add 1/4 cup of icing sugar at a time, mixing completely between each 1/4 cup. Add the raw cacao/cocoa powder, vanilla and milk, mix until smooth.
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