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Gluten Free Chocolate Cupcakes (Vegan, GF)

Yum, chocolate cupcakes. Do I need to explain more? These are gluten free (bless Bob's Red Mill) refined sugar free and dairy free. Super easy to make, not overly sweet and honestly- addicting. Who loves a guilt free dessert? The answer is, you guessed it, ME!


Prep time: 10 minutes

Cook time: 25 minutes

Total Time: 35 minutes


Yields: 12 cupcakes

  • 1.5 cups gluten free flour, I used Bob's Red Mill 1:1 GF baking flour

  • 3/4 cup coconut sugar

  • 1/4 cup raw cacao powder

  • 1 tsp baking soda

  • 1/3 tsp salt

  • 1/3 cup oil (I used sunflower, coconut will work (melted), vegetable)

  • 1 tsp vanilla extract

  • 1 tsp apple cider vinegar

  • 1 tbsp honey

  • 1 cup water

  • optional: extra choco chips


Directions:

Preheat oven to 350 and line a cupcake tin with 12 liners. ⁠

Combine all dry ingredients together in large mixing bowl. In same bowl add all wet ingredients and mix well. If you want to add choco chips do that last.

Equally divide the batter into 12 tins and bake for 20-25 minutes or until it smells effing delicious in your kitchen. Stick a toothpick in and it should come out clean with no batter. Let cool about 10 mins before diving in. Make sure cupcakes are completely cooled if you choose to ice them. ⁠


They store well in the fridge! Top with my vegan raspberry icing, nut butter or just eat plain!

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