One-Bowl Vegan Gluten-Free Chocolate Cupcakes

Gluten free chocolate cupcakes, but make them vegan! This super quick and easy (made in just one bowl!) recipe is inspired by my oat flour chocolate cupcakes recipe, and it's completely vegan (ie, it includes no dairy or eggs).

I leaned on oat flour here, and it performed like a champ, creating gorgeously tender and fluffy cupcakes no one can tell are gluten-free. I love a thick cap of my chocolate buttercream frosting to finish them off, but practically any frosting will work (substitute vegan butter for the butter in that recipe if needed).

These cupcakes have been a family favorite for many years, and I'm thrilled to share the recipe with you. Enjoy!

Why I Love These Vegan Cupcakes

There's a lot to love about these little beauties, starting with the fact that no one will guess they're gluten-free! More highlights include:

• Sturdy yet tender. I adore oat flour in cakes for both the extra dose of whole grains and its wonderful texture. These cupcakes are sturdy enough for small hands to hold with no problem, yet they are wonderfully light and tender. See my ultimate guide to baking with oat flour for more oat flour recipes.
• Made in one bowl. My daughters love mixing up these cupcakes, and they especially love that the batter is made in one bowl (me, too!).
• Great for any occasion. From birthday parties to school gatherings to an after-school snack, this recipe is perfect for an allergy-friendly, delicious treat that can be eaten by everyone.

Ingredients Needed

I've outlined what goes into these easy cupcakes below. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions.

• Oat flour - Naturally gluten-free oat flour is a great choice here, adding a lovely, soft fluffiness to the cupcakes. Swap brown rice flour or sorghum flour if you don't eat oats, or try gluten-free flour, like my homemade gluten free flour blend.
• Brown sugar - Light or dark brown sugar works fine.
• Cocoa powder - Make sure to use unsweetened cocoa powder so that the cupcakes don't turn out too sweet.
• Baking soda
• Salt - I used fine sea salt, and table salt also works.
• Oil - Any type of oil works here, including vegetable oil, canola oil, olive oil, or coconut oil.
• Vanilla extract - Use pure vanilla extract or vanilla bean paste.
• Vinegar - I used apple cider vinegar. Distilled white vinegar is fine, too.
• Water

Frosting Suggestions

Note that the recipes included below call for butter. To easily make them vegan, swap non-dairy butter (and non-dairy milk if needed) for the dairy ingredients.

• Buttercream - My favorite chocolate buttercream frosting is soooo good on these cupcakes! I also love a salted caramel frosting.
• Icing - Try my simple chocolate icing for a quick and easy topping.
• Glaze - Add a maple glaze or a lemon glaze for something different.
• Sauce - Drizzle each cupcake with salted caramel sauce!

Proper Storage

• Counter - Cover the plate of cupcakes or place them in an airtight container and store them on the counter for up to 2 days.
• Fridge - Store the frosted cupcakes tightly covered with foil or in an airtight container in the fridge for up to 5 days.
• Freezer - Leave the cupcakes unfrosted and transfer them to a freezer-safe, airtight bag or container. Freeze for up to 3 months, then thaw completely in the fridge before frosting and serving.