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gluten free mini chocolate cupcake with chocolate frosting on cooling rack

Gluten Free Chocolate Cupcakes

These gluten free chocolate cupcakes are super moist, and amazingly chocolatey! They have the nutrition of a muffin, but taste like cake!
Course Dessert
Cuisine American
Keyword Vegan Gluten Free Cupcake
Cook Time 25 minutes
Total Time 25 minutes
Servings 12
Calories 312kcal


  • 12 standard cupcake liners
  • 2 3/4 cup King Arthur Gluten Free Flour Blend
  • 1/2 teaspoon salt
  • 3/4 cup cocoa powder, unsweetened
  • 1 3/4 cup sugar
  • 1 1/2 teaspoon baking powder
  • 2 teaspoon baking soda
  • 2 tablespoon flaxseed, ground
  • 1/4 cup water
  • 2 teaspoon vanilla extract
  • 1/2 cup coconut oil
  • 1 cup soy milk
  • 1 cup water


  • Preheat oven to 350 degrees. Place cupcake liners into a muffin pan.
  • Mix ground flax with 1/4 cup of water and allow to sit while gathering and mixing other ingredients.
  • Sift flour, salt, cocoa, sugar, baking powder and baking soda in a large bowl.
  • In a separate smaller bowl, mix together flax eggs (the water and flax that has been sitting), vanilla, oil, milk (we used almond milk) and boiling water.
  • Mix wet ingredients into dry ingredients. Pour an even amount into each cupcake liner.
  • Bake on middle rack for 20-25 minutes and check for doneness by inserting a toothpick into a cupcake, looking for minimal residue, which will indicate that they are finished baking. The tops should be firm when they are done, too.
  • Allow to cool before icing.


Calories: 312kcal | Carbohydrates: 54g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Sodium: 323mg | Fiber: 5g | Sugar: 31g