Imagine a life without chocolate cake? We can't. We won't! Vegan baking often requires just a few simple substitutions, but when I was asked to create gluten-free vegan chocolate cupcakes, I turned to a favorite resource, babycakes, by Erin McKenna. With a few adaptations, this is her recipe for Chocolate Cupcakes. I've doubled the recipe to make sheet cakes and layer cakes, as well as a boatload of cupcakes: this recipe works like a charm every time. Use your favorite vegan frosting or try our easy Chocolate Buttercream Frosting.
Made primarily with garbanzo-fava bean flour which offers fiber and protein, maple syrup as the sweetener, and coconut oil, you'll hardly have reason to feel guilty making these on a regular basis. So don't think just because you're vegan…and gluten-free that you can't indulge in one of life's sweetest pleasures. You can!
Preheat oven to 325ºF and line two 12-cup muffin tins with paper liners. In a medium bowl, whisk together the flour, potato starch, cocoa powder, tapioca, instant espresso powder, baking powder, baking soda, xanthan gum, and salt.
In a small bowl, mix together coconut oil, maple syrup, applesauce, vanilla, and warm non-dairy milk. Add the wet ingredients to dry and stir to combine. Add in the chocolate chips. Don’t over mix. Batter may seem thin at first but it will thicken up in a few minutes.
Fill each muffin cup about halfway then put the filled tins in the oven. I bake both trays at the same time, rotating them halfway through baking.
When done, remove cupcakes from oven and let rest in the tins for about 5 minutes. Transfer cupcakes to a wire rack or plate. Let cool for about 15 minutes. Spread frosting on each cupcake and decorate with sprinkles, if you like. Extras can be stored in a sealed container for up to three days.
Preheat oven to 325ºF and line two 12-cup muffin tins with paper liners. In a medium bowl, whisk together the flour, potato starch, cocoa powder, tapioca, instant espresso powder, baking powder, baking soda, xanthan gum, and salt.
In a small bowl, mix together coconut oil, maple syrup, applesauce, vanilla, and warm non-dairy milk. Add the wet ingredients to dry and stir to combine. Add in the chocolate chips. Don’t over mix. Batter may seem thin at first but it will thicken up in a few minutes.
Fill each muffin cup about halfway then put the filled tins in the oven. I bake both trays at the same time, rotating them halfway through baking.
When done, remove cupcakes from oven and let rest in the tins for about 5 minutes. Transfer cupcakes to a wire rack or plate. Let cool for about 15 minutes. Spread frosting on each cupcake and decorate with sprinkles, if you like. Extras can be stored in a sealed container for up to three days.
