These cupcakes are fudgy, rich, and decadent, and can be made free from allergens. These are gluten free, vegan, and nut free, but I do use soy milk. However, other plant milks should work well too. I have yet to meet someone who can tell that these are vegan and gluten free!

Recipe Steps:

1. Preheat the oven to 190°C (350°F). Prepare your cupcake cases. This should easily make 12.
2. Mix the flax egg and leave to stand while you prep the other ingredients.
3. Whisk the dry ingredients together.
4. Mix the wet ingredients together in a separate bowl.
5. Gently mix the two. Don’t over-mix.
6. Stir in the hot water or coffee
7. Share among the cake cases (I use an ice cream scoop for ease).
8. Bake in the middle of the oven for 5 minutes at 190°C (this helps give them a domed top).
9. Reduce heat to 170°C and bake for another 15-18 minutes.
10. Leave to fully cool
11. Meanwhile using a stand or hand mixer mix the vegan butter and add the vanilla and plant based milk.
12. Sieve the powdered sugar and the cocoa powder together.
13. Mix in a little a a time until it is light and fluffy.
14. Pipe swirls on the cupcakes.
15. Eat & Enjoy!

Vegan & Gluten Free Chocolate Cupcakes

Recipe by Amanda StephensonCourse: DesertDifficulty: Easy

Servings

16

servings

Prep time

1

hour 

Calories per serving

158

kcal

Ingredients

• Flax Egg

• 1 tbsp ground flaxseed

• 3 tbsp warm water

• Wet Ingredients

• Flax egg (above)

• 180ml plant milk

• 80ml vegetable oil

• 1tsp apple cider vinegar

• 2tsp vanilla extract

• 30ml hot coffee (I used 1/4 tsp granulated instant coffee)

• Dry Ingredients

• 150g gluten free plain flour blend

• 40g unsweetened cocoa powder

• 150g caster sugar

• 1tsp baking powder

• 1/2 tsp bicarbonate of soda

• 1/2 tsp xantham gum (if your flour mix doesn’t have any)

• 1 tbsp cornflour

• Buttercream

• 120g vegan butter (or 60g vegan butter & 60g vegetable shortening)

• 300g icing sugar

• 30g cocoa powder

• 2-3 tbsp plant milk

• 1tsp vanilla

• pinch salt

Directions

• Preheat the oven to 190°C (350°F). Prepare your cupcake cases. This should easily make 12.
• Mix the flax egg and leave to stand while you prep the other ingredients.
• Whisk the dry ingredients together.
• Mix the wet ingredients together in a separate bowl.
• Gently mix the two. Don’t over-mix.
• Stir in the hot water or coffee
• Share among the cake cases (I use an ice cream scoop for ease).
• Bake in the middle of the oven for 5 minutes at 190°C (this helps give them a domed top).
• Reduce heat to 170°C and bake for another 15-18 minutes.
• Leave to fully cool
• Meanwhile using a stand or hand mixer mix the vegan butter and add the vanilla and plant based milk.
• Sieve the powdered sugar and the cocoa powder together.
• Mix in a little a a time until it is light and fluffy.
• Pipe swirls on the cupcakes.
• Eat & Enjoy!