Gluten-Free Chocolate Cupcakes

18 34 318
Ingredients Minutes Calories
Prep Cook Servings
20 min 14 min 12
Gluten-Free Chocolate Cupcakes
Health Highlights


1 tsp Apple cider vinegar
2/3 cup Almond milk, unsweetened (can use soy milk)
1 cup Gluten free flour
1 tsp Xanthan gum
1/3 cup Cocoa powder, unsweetened
1 tsp Espresso powder
1/2 tsp Baking powder, gluten-free
3/4 tsp Baking soda
1 dash Sea Salt
1/4 cup Agave nectar (syrup)
1/4 cup Maple syrup, pure
3/4 cup Coconut oil (melted - can use grapeseed oil)
1 1/2 tsp Vanilla extract, pure
1/2 cup Cocoa powder, unsweetened (icing)
1/4 cup Earth Balance, soy-free (icing - softened, can use butter)
2 tbsp Earth Balance, soy-free (icing - softened, can use butter)
1/2 tsp Vanilla extract, pure (icing)
1/2 cup Maple syrup, pure (icing)


Preheat oven to 350°F.

In a small bowl, mix apple cider vinegar and soy milk. Let it sit for a few minutes.

In a separate bowl, combine flour, xanthan gum, cocoa, espresso powder, baking powder, baking soda and salt. Mix well with a whisk.

Stir the milk mixture again and add the agave, maple syrup, oil and vanilla whisking until well combined.

Add the wet ingredients to the dry ingredients and mix until only a few lumps remain. Do not over mix.

Spoon the batter into a greased or lined muffin tray. Bake for 12-14 minutes. Cool completely before icing.

For icing:
Mix ingredients together until smooth and creamy. Spoon onto cooled cupcakes.

Nutrition Facts

Per Portion

Calories 318
Calories from fat 179
Calories from saturated fat 106
Total Fat 19.9 g
Saturated Fat 11.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.2 g
Cholesterol 0
Sodium 212 mg
Potassium 177 mg
Total Carbohydrate 34 g
Dietary Fiber 3.1 g
Sugars 22.1 g
Protein 1.9 g

Dietary servings

Per Portion

Grain 0.5

Energy sources