closeup of inside of vegan chocolate cupcake

Vegan Chocolate Cupcakes (Gluten-free)

The BEST Vegan Chocolate Cupcakes that are gluten-free! Seriously so moist, decadent, rich and incredible! 8 ingredients & oil-free! Nobody would EVER guess they are gluten-free!

Course Dessert
Cuisine American, Gluten-free, Vegan
Keyword dairy-free chocolate cupcakes, gluten free chocolate cupcakes, oil free vegan chocolate cupcakes, vegan chocolate cupcakes, vegan chocolate cupcakes gluten free, vegan gluten free chocolate cupcakes
Prep Time 15 minutes
Cook Time 19 minutes
Total Time 30 minutes
Servings 15
Calories 153 kcal
Author Brandi Doming


  • 150 grams (3/4 cup + 3 tablespoons) brown rice flour (do not use white!)
  • 6 tablespoons (48g) tapioca starch
  • 1 cup + 2 tablespoons (216g) coconut sugar
  • 1/4 + 1/8 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/2 cups + 3 tablespoons (405g) canned "lite" coconut milk (highly recommend the Thai Kitchen brand)cans shaken first
  • 88 grams (5 full rounded tablespoons) 69 OR 70% dairy-free dark chocolate chips (do not use regular semi-sweet)
  • 6 tablespoons (36g) natural unsweetened cocoa powder


  • Of course, as always, I recommend highly to use a scale to prevent room for error. Especially with gluten-free baking. This recipe has a couple of odd measurements to get the perfect result, so it's much easier to just weigh each ingredient before adding to the bowl. Make sure to zero out before adding each ingredient. You don't compare the weights to cups, just simply follow the weights listed, as this is exactly how the recipes are tested and made.
  • I use this scale.


  1. Preheat the oven to 350°F (177°C) and line 2 muffin pans with 15 muffin liners. This recipe yields 15 perfect size cupcakes, so don't be tempted to only do 12. They rise A LOT while baking.

  2. To a medium bowl, add the brown rice flour, starch, coconut sugar, baking powder, baking soda and salt and whisk very well.

  3. To a large bowl, (you need a large since you’ll be adding the dry ingredients to this bowl of wet, not the other way around) add the coconut milk and chocolate chips. Heat in the microwave for 45 seconds. Whisk the mixture well until 100% melted and smooth.

  4. Whisk the cocoa powder into the chocolate milk mixture until completed dissolved and smooth. This may take a minute.

  5. To the bowl of liquids, slowly add the dry ingredients a small amount at a time, whisking each amount in. Using a large whisk helps. Do not worry about over-mixing here, you want it smooth. Gluten-free batter is ok to mix longer. Once the batter is very smooth and completely mixed, divide it into 15 cupcakes. I used about a 1/4 measuring cup of batter for each. This amount will yield perfect size cupcakes every time. Do not overfill or do less than 15. They will rise almost double.

  6. Bake at 350°F (177°C) for 18-20 minutes until a toothpick is clean. Mine were perfect at 19 minutes, but ovens can vary. So, make sure you go by the toothpick, not the time. A few DRY crumbs are ok, but not wet sticky batter.

  7. Don’t be tempted to eat one while warm, as they will taste under-baked since they will still finish cooking as they cool for the next 30-45 minutes. So, use patience. Remember, these are gluten-free and cooling them is super important. I found a good hour to be the perfect result.

  8. Once fully cooled, decorate and ice them as you wish. These cupcakes have a rich, dark chocolate flavor, perfectly sweetened and not overly sweet at all. This makes the icing on top to be the perfect balance. I topped these with my Vegan Chocolate Buttercream Frosting. If you don’t want to use a standard buttercream, you can make my Chocolate Truffle Frosting instead or an icing of your choice.

Recipe Notes

Nutrition Facts
Vegan Chocolate Cupcakes (Gluten-free)
Amount Per Serving (1 cupcake)
Calories 153 Calories from Fat 38
% Daily Value*
Fat 4.2g6%
Saturated Fat 2.8g18%
Sodium 149mg6%
Carbohydrates 30.1g10%
Fiber 2.1g9%
Sugar 16.5g18%
Protein 2.1g4%
* Percent Daily Values are based on a 2000 calorie diet.