Gluten-Free Chocolate Cupcakes
These gluten-free chocolate cupcakes are so moist and fudgy that no one can tell they're gluten-free — I've put it to the test. Made with coconut oil, coconut sugar, and a simple oat milk buttermilk, they're naturally dairy-free and come together in one bowl in 30 minutes.
Ingredients
Gluten-Free Chocolate Cupcakes:
- ½ cup oat milk
- 1 tablespoon fresh lemon juice
- ¾ cup gluten-free 1-to-1 baking flour, spooned and leveled
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs, room temperature
- ⅔ cup granulated sugar
- ⅓ cup coconut sugar
- ⅓ cup melted coconut oil
- 2 teaspoon pure vanilla extract
Dairy-Free Chocolate Frosting:
- 1 batch dairy-free chocolate frosting
Instructions
- Preheat: Preheat oven to 350°F and line a cupcake tin with 12 liners.
- Make the buttermilk: Stir the oat milk and lemon juice together in a small bowl and set aside for 5 minutes. It will thicken slightly — that's your dairy-free buttermilk.
- Mix the dry ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Mix the wet ingredients: In a large bowl, whisk together the oat milk buttermilk, eggs, granulated sugar, coconut sugar, melted coconut oil, and vanilla until smooth.
- Combine: Add the dry ingredients to the wet ingredients and mix until just combined. A few small lumps are fine. Do not overmix — this is what keeps the cupcakes light and fluffy.
- Fill the liners: Divide the batter evenly among the 12 liners, filling each about ½ to ⅔ full. Do not overfill or they will spill over the edges.
- Bake: Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. I bake mine for exactly 20 minutes.
- Cool completely: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Do not frost warm cupcakes.
- Frost and serve: While the cupcakes cool, make one batch of [dairy-free chocolate frosting]. Frost, top with sprinkles if desired, and enjoy.
Notes
Oat milk subs: Almond milk, cashew milk, or 2% cow's milk all work. Oat milk gives the creamiest buttermilk.
Coconut sugar subs: Light or dark brown sugar is a fine swap.
Coconut oil subs: Melted vegan butter or regular butter both work. You could try olive oil, but it adds a slight flavor.
Lemon juice subs: Apple cider vinegar or white vinegar will create the same buttermilk reaction.
Cocoa powder: Sift it before mixing. Cocoa clumps no matter what brand you use.
Don't overbake: Start checking at 18 minutes. I pull mine at exactly 20. These cupcakes firm up as they cool — if they look done in the oven, they're already overbaked.
Freezing: Freeze unfrosted cupcakes in a sealed bag for up to 2 months. Thaw overnight in the fridge and frost before serving.
Nutrition
Calories: 311kcal | Carbohydrates: 32g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 125mg | Potassium: 72mg | Fiber: 2g | Sugar: 37g | Vitamin A: 60IU | Vitamin C: 0.5mg | Calcium: 38mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!
