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This easy recipe for gluten and dairy free chocolate cupcakes is both decadent and delicious.
Now, I’ll be the first one to admit that gluten free cupcake box mixes have come a long way from their early chalky-tasting counterparts. And, there’s a time and place to use a good box mix.
However, I have to say that this recipe is so easy! It makes such a rich, delicious chocolate cupcake that you’ll want to forgo the box.
I like to make them ahead and freeze, so that we can defrost whenever the mood strikes. My daughter has been gluten and dairy free for many years. She’s used to bringing her own cupcake to parties – and this recipe is one of her favorites.
Baked goods without gluten and dairy
When we decided on a gluten and dairy free diet, my first thought was to mourn all baked goods. Over the years, using trial-and-error, I’ve learned that isn’t necessary at all! I am able to make delicious desserts for every occaision. From cut-out Christmas sugar cookies and pumpkin pie to a caramel peach upside-down cake. You’ll never know these desserts use gluten and dairy free substitutes.
When making this recipe, be sure to use certified gluten and dairy free ingredients.
Chocolate Cupcakes – Gluten and Dairy Free
- 1/4 cup all purpose gluten-free flour
- 1/4 cup cocoa powder
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 3 eggs
- 1/4 cup olive oil
- 1/2 cup agave nectar
Chocolate Cupcake Frosting
- 2 cups powdered sugar
- 1/2 cup cocoa powder
- 1/2 cup non dairy baking stick like Earth balance
- 1 1/2 tsp pure vanilla extract
- 2 tbsp Non-flavored, dairy-free milk substitute
- Preheat oven to 375 degrees F
- Line a cupcake pan with paper liners, set aside
- In a medium bowl, combine flour, cocoa powder, salt and baking soda
- In a large bowl, blend together eggs, oil and agave
- Gradually pour dry ingredients into wet, stirring to combine
- Scoop 1/4 cup of batter into each paper liner
- Bake for 20-22 minutes
- Allow to cool and sprinkle with powdered sugar or frosting
- Cream room temperature dairy free baking stick with a mixer, until smooth and fluffy. Gradually beat in confectioners’ sugar until fully incorporated.
- Gradually beat in confectioners’ sugar and cocoa until fully incorporated.
- Beat in vanilla extract.
- Gradually add dairy free milk substitute, 1 tsp at a time until desired consistency
Store cupcakes in an air-tight container for up to 1 week, or freeze cupcakes for up to 30 days.
If you like to finish off your cupcake with some flair, try this recipe for dye-free sugar sprinkles. Use them on cupcakes, cookies or other baked goods.
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