Cucina Nicolina

  • Gluten-Free Recipes
  • Cookbook
menu icon
go to homepage
  • About
  • GF Summer Recipes
  • Recipe Index
  • Cookbook
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • GF Summer Recipes
    • Recipe Index
    • Cookbook
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Classic Baking

    Vegan Chocolate Cupcakes

    Published: Sep 14, 2023 by Nicole Spiridakis

    Jump to Recipe Print Recipe

    Tender, chocolatey vegan chocolate cupcakes frosted with a sumptuous vegan chocolate buttercream are out-of-this-world good! This one-bowl recipe is easily adapted to be gluten-free.

    Vegan chocolate cupcakes

    Vegan Chocolate Cupcakes Recipe

    This is a reliable, easy recipe for chocolate cupcakes that just happen to be vegan. Even better? It's totally adaptable to being gluten-free with a simple sub of 1:1 gluten-free flour for the wheat flour. AND it's a one-bowl recipe! Could you ask for anything more?

    I'm not vegan, but I regularly make this recipe when I want to bake chocolate cupcakes because it's so quick to throw together, and if I'm out of eggs, no problem, I can still make it. I've included a recipe for a vegan chocolate buttercream, but you can just as well make the frosting with butter and dairy milk if that's your preference. Or, try a different frosting! This vegan cake recipe is a great jumping-off point. You can also bake it as a simple cake rather than cupcakes.

    If you love chocolate cupcakes, I promise you are going to love them made vegan! In my opinion, this is the best vegan chocolate cupcake recipe going.

    Jump to:
    • Vegan Chocolate Cupcakes Recipe
    • Why You'll Love Them
    • What You'll Need
    • How to Make Vegan Chocolate Cupcakes:
    • Make the Cake
    • Make the Frosting
    • Tips & Variation Suggestions
    • Storage Options
    • More Cupcake Recipes
    • Vegan Chocolate Cupcakes

    Why You'll Love Them

    This is a delicious recipe that's beautiful in its simplicity. Here's why you'll love this recipe for vegan chocolate cupcakes:

    • A simple one-bowl recipe. I truly love a recipe that needs just one bowl to whip it together. You just need a few minutes and some elbow grease to whisk the batter together.
    • Easily made gluten-free. While this recipe is written as a classic baking recipe, it's beyond easy to make it gluten-free with a simple substitute of a gluten-free baking flour blend.
    • Sturdy crumb but a tender texture. There's a lot going for these vegan cupcakes, from the tender yet sturdy crumb to the fluffy buttercream frosting. Trust me, you're going to love them!

    What You'll Need

    Here’s what you’ll need to make these delicious vegan chocolate cupcakes. The full ingredient amounts and instructions are in the recipe card below.

    For the Cake

    • All-purpose flour or 1:1 gluten-free flour - Flour forms the base of the cupcake batter
    • Whole wheat pastry flour - Or sub gluten-free flour or oat flour
    • Brown sugar - Light or dark brown sugar is fine
    • Cocoa powder - Use unsweetened cocoa powder
    • Baking soda - To make the cupcakes rise
    • Salt - I use fine sea salt in all of my baking recipes
    • Coconut oil - You can also use vegetable oil or olive oil
    • Vanilla extract - Pure vanilla extract will give the best flavor
    • White vinegar - Or apple cider vinegar. The vinegar reacts with the baking soda to make the cupcakes rise.
    • Water - For a richer flavor, sub your favorite non-dairy milk for the water

    For the Frosting

    • Vegan chocolate - Or you can use semi-sweet chocolate chips
    • Powdered sugar - Choose vegan powdered sugar if needed
    • Margarine - Or your favorite non-dairy butter
    • Non-dairy milk - Use your favorite brand and kind of non-dairy milk
    • Vanilla extract

    How to Make Vegan Chocolate Cupcakes:

    Make the Cake

    1. Heat the oven and line a cupcake tin with liners: Preheat oven to 350℉. Line a 12-cup cupcake tin with cupcake liners.
    2. Make the batter: Whisk together the flours, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Whisk and mix together until smooth.
    3. Bake: Pour into prepared pan and bake for about 20-25 minutes, until a tester inserted in the middle of a cupcake comes out clean.
    4. Cool: Remove from oven and cool in pan for 5 minutes, then turn out onto a rack to cool completely.

    Make the Frosting

    1. Melt the chocolate: Heat chocolate in a double boiler until melted. Let cool to room temperature.
    2. Cream the butter and powdered sugar: In a bowl, of an electric mixer fitted with the flat beater, combine the powdered sugar, margarine, nondairy milk, and vanilla and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low.
    3. Beat in the chocolate: Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.
    4. Frost the cupcakes: Frost the cooled cupcakes.

    Tips & Variation Suggestions

    Need subs? I’ve got you covered! Read on for substitution suggestions plus some variation options:

    • Make these gluten-free: Yes, you can absolutely make these vegan gluten-free chocolate cupcakes! Swap 1 ½ cups of gluten-free all-purpose flour for the all-purpose + whole wheat flour. Or do 1 cup gluten-free flour + ½ cup of oat or almond flour.
    • Make these refined sugar-free: Swap coconut sugar for the brown sugar to make these vegan chocolate cupcakes with natural sweeteners.
    • Make as a cake: This recipe bakes up beautifully into a 9-inch cake layer. Double the recipe for a double-layer cake.
    • Top with other frosting: Use this vegan chocolate cupcake recipe as a base for all sorts of frosting! Try cream cheese frosting, vanilla buttercream, salted caramel frosting ... you get the idea.

    Storage Options

    Store the frosted cupcakes tightly covered with foil or in an airtight container in the fridge for up to 5 days.

    More Cupcake Recipes

    • Guinness Chocolate Cupcakes
    • Vanilla Cupcakes with Vanilla Curd Buttercream
    • Chocolate Cupcakes with Chocolate Buttercream
    A vegan chocolate cupcake with vegan frosting
    Prevent your screen from going dark

    Vegan Chocolate Cupcakes

    Nicole Spiridakis
    Tender, chocolatey Vegan Chocolate Cupcakes frosted with a sumptuous vegan chocolate buttercream are out-of-this-world good! This one-bowl recipe is easily adapted to be gluten-free.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes
    Calories 329 kcal

    Ingredients
      

    • 1 cup all-purpose flour
    • ½ cup whole wheat pastry flour
    • ¾ cup packed light or dark brown sugar
    • ¼ cup cocoa powder
    • 1 teaspoon baking soda
    • ½ teaspoon fine sea salt
    • ⅓ cup coconut oil , melted
    • 1 teaspoon vanilla extract
    • 1 teaspoon distilled white vinegar
    • 1 cup water

    For the Frosting

    • 4 ounces vegan chocolate chopped
    • 3 cups powdered sugar
    • ½ cup margarine or non-dairy butter
    • 2-3 tablespoons non-dairy milk plus more, if needed
    • 1 teaspoon vanilla extract

    Instructions
     

    • Preheat oven to 350℉. Line a 12-cup cupcake tin with cupcake liners.
    • Whisk together the flours, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Whisk and mix together until smooth.
    • Pour into prepared pan and bake for about 20-25 minutes, until a tester inserted in the middle of a cupcake comes out clean.
    • Remove from oven and cool in pan for 5 minutes, then turn out onto a rack to cool completely.

    For the Frosting

    • Heat chocolate a double boiler until melted. Let cool to room temperature.
    • In a bowl, of an electric mixer fitted with the flat beater, combine the powdered sugar, margarine, nondairy milk, and vanilla and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low.
    • Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.
    • Frost the cooled cupcakes.

    Nutrition

    Calories: 329kcalCarbohydrates: 62gProtein: 3gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gSodium: 196mgPotassium: 80mgFiber: 2gSugar: 47gVitamin A: 10IUVitamin C: 0.2mgCalcium: 34mgIron: 2mg
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

    More Classic Baking Recipes

    • A loaf of porridge bread with a slice of bread.
      Leftover Porridge Bread
    • A cute bunny bread decorated with raisins.
      Homemade Bunny Bread
    • A loaf of no knead whole wheat bread on a white counter.
      No Knead Whole Wheat Bread
    • Slices of cranberry walnut bread cut from a loaf.
      No-Knead Cranberry Walnut Bread
    5 from 1 vote (1 rating without comment)

    I'd love to hear from you! Please leave me a note. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Welcome!

    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer, and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

    My Popular Recipes

    • An oat flour blueberry muffin is cut in half on a blue and white plate.
      Oat Flour Blueberry Muffins
    • Slices of oat flour cake on plates with the cake in the background.
      Oat Flour Cake
    • A piece of vanilla cake on a blue and white plate.
      Oat Flour Vanilla Cake
    • An oat flour scone on a plate.
      Oat Flour Scones

    Hooray for Summer!

    • Sliced strawberries top gluten free strawberrry shortcake.
      Gluten Free Strawberry Shortcake Cake
    • A bowl of gluten free blueberry crisp with vanilla ice cream.
      Gluten Free Blueberry Crisp
    • A gluten free peach pie on a white background.
      Gluten Free Peach Pie
    • A pan of gluten-free rhubarb crisp with a spoon.
      Gluten-Free Rhubarb Crisp

    Footer

    ↑ back to top

    Info

    Terms and Conditions

    Privacy Policy

    Accessibility

    Newsletter

    Sign up for my newsletter

    About

    About Me

    Writing Work

    Contact

    © Copyright 2025 Cucina Nicolina

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.