Gluten Free Vegan Chocolate Cupcake Recipe

Gluten Free Vegan Chocolate Cupcake Recipe

Cupcakes are always a good idea, and these Gluten-Free Vegan Chocolate Cupcakes are proof that you don’t have to sacrifice flavor or texture when baking without eggs, dairy, or gluten! Rich, moist, and deeply chocolatey, they’re topped with a creamy peanut butter frosting which is always a good flavor pairing. Using high-quality ingredients like Rodelle Gourmet Dutch-Processed Baking Cocoa and Rodelle’s Papua New Guinea Pure Vanilla Extract takes this recipe to the next level, creating cupcakes that are indulgent and shareable. 

  • Easy
  • 40 mins
  • 12 servings

Uses: Gourmet Baking Cocoa, Papua New Guinea Pure Vanilla Extract

Occasions: Valentine's Day, Fall

Directions

  1. Preheat oven to 350°F. Line a 12-cup cupcake pan with paper liners; spray liners lightly with nonstick cooking spray. 
  2. In a medium bowl, whisk together gluten-free flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar. 
  3. In a small microwave-safe bowl, heat water to a boil. In a separate small bowl, whisk together oil, vanilla extract, and vinegar. Carefully whisk boiling water into the oil mixture. 
  4. Add the liquid mixture to the flour mixture. Beat on low until combined. Divide batter evenly among the prepared cupcake liners. 
  5. Bake 20 to 25 minutes or until a toothpick inserted in the centers comes out clean. Cool in the pan 5 minutes. Remove; cool completely on a wire rack. 
  6. To make frosting, in a large bowl using a stand or hand mixer fitted with a whisk attachment, beat vegan butter on medium-high until light and fluffy, 5 to 7 minutes. 
  7. Add peanut butter, salt, and vanilla extract. Beat on medium until incorporated. 
  8. Gradually add powdered sugar, ½ cup at a time, beating on low until combined. Scrape down sides of bowl as needed. 
  9. Transfer frosting to a piping bag. Pipe onto cooled cupcakes. Serve.

This recipe was prepared by Morgan Osborne for Rodelle, part of ADM's culinary team.

The base cupcake is tender and full of chocolate flavor thanks to Rodelle’s Dutch-Processed Gourmet Baking Cocoa. This cocoa is rich and smooth and not super bitter, delivering a deep chocolate taste. The vegan and gluten-free batter comes together easily with a blend of ingredients that mimic the structure of a traditional cupcake, resulting in a moist crumb that’s soft but never dense. No one will guess these cupcakes are both gluten-free and dairy-free! To complement the chocolate, Rodelle’s Papua New Guinea Pure Vanilla Extract is folded into the batter. This extract has a distinctive flavor with notes of anise, delicate florals, and natural sweetness. Instead of tasting just “chocolate,” you’ll notice a subtle vanilla richness and depth that makes the cupcakes stand out from ordinary vegan bakes.  The real treat comes on top: a luscious peanut butter frosting (ooo la la). Creamy, nutty, and just the right amount of salty-sweet, it balances the bold chocolate base perfectly. Together, the chocolate cupcake and peanut butter frosting are a match made in dessert heaven — classic, comforting, and crowd-pleasing! These vegan chocolate cupcakes are also pretty versatile. Dress them up with a drizzle of melted chocolate, sprinkle of chopped peanuts, or a swirl of dairy-free whipped cream, or keep them simple for an everyday dessert! They’re great for birthdays, holidays, or just when you’re craving something homemade and satisfying.  Easy to make, naturally gluten-free and vegan, and packed with bold chocolate and vanilla flavor, these cupcakes are a recipe you’ll most likely want to make multiple times throughout the year. Whether you’re baking for a party or just for yourself, these Gluten-Free Vegan Chocolate Cupcakes with Peanut Butter Frosting are the perfect way to indulge, no matter your dietary needs.

You might also like