Gluten Free Chocolate Cupcakes
These gluten-free chocolate cupcakes are dairy-free, oil-free, and made with almond flour. They're topped with a vegan chocolate buttercream frosting that is so easy to make! These cupcakes are made without xanthan gum which makes them even simpler. You will love them!
Equipment
- Electric or Stand Mixer
- Standard Cupcake/Muffin Tin
- Cupcake Liners (Silicone or Paper)
- Piping Bag (optional)
- Piping Tip (optional)
Ingredients
Chocolate Cake
- 1 ⅓ cups almond flour
- ¼ cup coconut sugar
- ½ cup cacao powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 eggs
- ⅔ cup pure maple syrup or honey
- 2 teaspoons vanilla extract
Chocolate Frosting
- ¼ cup vegan butter
- ½ cup cacao powder
- ¼ to ⅓ cup unsweetened almond milk for desired thickness
- 1 teaspoon pure vanilla extract
- 3 ½ cups powdered sugar
- ½ teaspoon salt
Instructions
Chocolate Cupcakes
- Preheat the oven to 325 degrees Fahrenheit. Line a standard muffin tin with 12 cupcake liners. Spray the liners with non-stick cooking spray to prevent the cake sticking during baking.
- In a large bowl, combine the almond flour, coconut sugar, cacao powder, baking powder, and salt. Then set aside.1 ⅓ cups almond flour, ¼ cup coconut sugar, ½ cup cacao powder, 2 teaspoons baking powder, ½ teaspoon salt
- In a separate bowl, whisk together the eggs, maple syrup and vanilla extract until well-combined.4 eggs, ⅔ cup pure maple syrup, 2 teaspoons vanilla extract
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not over mix!
- Scoop the batter evenly into the cupcake liners until about ¾ of the way full.
- Place the cupcakes in the oven and bake for 45-50 minutes or until a toothpick comes out with moist crumbs. Leave the cupcake in the pan for 5-10 minutes before transferring them to a cooling rack.
- Remember to wait until the cupcakes are completely cool before frosting them.
Chocolate Buttercream Frosting
- In a large bowl, beat vegan butter and cacao powder together until combined. It may seem dry, but that's okay.¼ cup vegan butter, ½ cup cacao powder
- Add the almond milk vanilla extract, and salt. Beat on medium-high speed until smooth and creamy.¼ to ⅓ cup unsweetened almond milk, 1 teaspoon pure vanilla extract, ½ teaspoon salt
- In small increments, add powdered sugar and mix on medium-high speed until light and fluffy.3 ½ cups powdered sugar
- Adjust consistency with slightly more milk or powdered sugar if necessary.