Gluten-Free Vegan Chocolate Cupcakes Recipe
Rated 5.0 stars by 1 users
Category
Vegan
Servings
12
Prep Time
15 minutes
Cook Time
22 minutes
Calories
210
Craving a chocolate treat that everyone can enjoy?
These gluten-free vegan chocolate cupcakes are rich, moist, and packed with Whitakers dark chocolate flavour.
Perfect for UK bakers, this simple recipe skips eggs, dairy, and gluten without skimping on taste.
Ready in under an hour, they’re great for birthdays, tea parties, or just a sweet pick-me-up.
Top them with creamy vegan frosting and a sprinkle of nuts or berries for a showstopping dessert!
Ingredients
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200ml unsweetened almond milk (or any plant-based milk)
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1 tbsp apple cider vinegar or lemon juice
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150g gluten-free plain flour (with xanthan gum if needed)
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50g almond flour (ground almonds)
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40g cocoa powder
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1 tsp bicarbonate of soda
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½ tsp baking powder
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¼ tsp salt
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120g soft brown sugar
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60ml light olive oil or vegetable oil
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1 tsp vanilla extract
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75g Whitaker’s dark chocolate
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100g Whitaker’s dark chocolate
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2 tbsp plant-based milk
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100g vegan butter (e.g. Flora Plant or Naturli)
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150g icing sugar
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Pinch of salt
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Optional: 1 tbsp maple syrup for sweetness
For the cupcakes:
For the vegan chocolate frosting:
Directions
Prepare the wet mix
Preheat your oven to 180°C (160°C fan) / Gas Mark 4.
Line a 12-hole muffin tray with paper cupcake cases.
Combine the almond milk and apple cider vinegar in a jug.
Let it sit for 5–10 minutes to curdle (this acts like a vegan buttermilk).
Mix the dry ingredients
In a large bowl, sift together the gluten-free flour, almond flour, cocoa powder, bicarb, baking powder, and salt.
Stir in the sugar and chopped chocolate.
Combine & bake
Add the oil, vanilla, and milk mixture to the dry ingredients.
Mix gently until just combined – don’t overmix.
Divide the batter evenly between the cupcake cases.
Bake for 20–22 minutes until a skewer inserted comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Make the frosting
Melt the chocolate and plant-based milk together in a heatproof bowl over a pan of simmering water.
Let cool slightly.
Beat the vegan butter until smooth, then sift in the icing sugar and a pinch of salt.
Add the melted chocolate mixture and beat until creamy.
Add maple syrup if needed to loosen or sweeten.
Decorate
Spoon or pipe the frosting onto the cooled cupcakes.
Top with chocolate shavings, pecans, berries, or a drizzle of melted Whitaker’s dark chocolate for extra flair.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 12 delicious vegan friendly cupcakes.
Calories per serving: 210 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade vegan, chocolate-flavoured cupcakes.
Serving Suggestions
Serve them at birthday parties, afternoon tea gatherings, or vegan bake sales for a crowd-pleasing treat.
For an extra-special dessert, pair them with a generous dollop of coconut cream or a scoop of vegan ice cream.
They also shine when presented on a tiered stand for a classic British tea party, alongside a hot cup of tea or coffee.
For a festive touch, garnish with fresh berries, crushed nuts, or a drizzle of melted Whitakers dark chocolate to make them the star of your table.
How to Store Your Homemade Vegan and Gluten-Free Chocolate Cupcakes
To keep your cupcakes fresh and delicious, follow these simple storage tips:
1 - Room Temperature: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
Keep them in a cool, dry place away from direct sunlight or heat sources.
2 - Fridge: If frosted, place cupcakes in an airtight container and store in the fridge for up to 5 days.
The vegan frosting stays creamy, but let the cupcakes sit at room temperature for 10–15 minutes before serving for the best texture.
3 - Freezer: For longer storage, wrap unfrosted cupcakes individually in cling film and place in a freezer-safe container or bag.
They’ll keep for up to 3 months. Thaw at room temperature for a few hours before frosting.
Frosted cupcakes can also be frozen, but the frosting texture may change slightly, wrap them carefully to avoid smudging.
Whitakers Tip: To refresh cupcakes after storing, pop them in a preheated oven at 150°C for 5 minutes to revive their soft, moist texture.
