Scrumptious Gluten & Dairy Free Chocolate Cupcakes

Welcome to the world of delicious, guilt-free pleasure! As a nutritionist and food blogger, I am passionate about sharing healthy recipes that are not only nutritious but also satisfyingly delicious. In this recipe article, I am excited to share with you my favorite gluten-free and dairy-free chocolate cupcakes recipe.

If you have been looking for a chocolate cupcake recipe that is both gluten-free and dairy-free, then look no further because this recipe is the perfect fit for you. These cupcakes are a great choice for anyone on a dairy-free diet or those who have gluten intolerance.

Many people think that gluten-free and dairy-free desserts are tasteless or bland. However, with this recipe, I can assure you that your taste buds will be tingling with richness and flavor. These chocolate cupcakes are moist, fluffy and give that melt-in-your-mouth sensation, just like traditional ones.

I have carefully curated this recipe to ensure it is easy to follow even for novice bakers. With simple ingredients such as cocoa powder, rice vinegar, canola oil, and xanthan gum easily found in your pantry, you will quickly whip up these amazing cupcakes.

These cupcakes are an excellent option for anyone who wants to indulge without breaking their diet restrictions or compromising on their health goals. Don’t wait any longer; let’s get baking these luscious chocolate cupcakes together!

Why You’ll Love This Recipe

Gluten and Dairy Free Chocolate Cupcakes
Gluten and Dairy Free Chocolate Cupcakes

Are you tired of having to compromise on taste when it comes to gluten-free and dairy-free desserts? Look no further because these gluten and dairy-free chocolate cupcakes are here to satisfy your sweet tooth! Not only are they incredibly rich and moist, but they are also free of any refined sugars, making them a healthier alternative to traditional cupcakes.

What sets these cupcakes apart is the unique blend of gluten-free flours used in the recipe, which includes garbanzo flour and tapioca flour. These flours, along with xanthan gum, give these cupcakes the perfect texture and crumb that you would expect from any regular cupcake.

To make these cupcakes even more delicious and guilt-free, they’re made with coconut sugar and canola oil instead of granulated sugar and butter. And the use of unsweetened cocoa powder gives you all the chocolaty flavor without any added sugar or dairy.

These vegan chocolate cupcakes are perfect for anyone who is looking for a healthier dessert option without compromising on taste. They’re super moist, fluffy, and rich in gluten-free flavor making them perfect for a birthday party, special occasion or just satisfying your sweet tooth craving.

So, if you’re looking for a vegan gluten-free dessert alternative that’s both easy to make and delicious, give these chocolate cupcakes a try. You’ll be amazed at how much richer and flavorful these cupcakes are compared to traditional ones.

Ingredient List

 Moist, fluffy, and chocolatey goodness in every bite of these cupcakes!
Moist, fluffy, and chocolatey goodness in every bite of these cupcakes!

Here is a list of ingredients you will need to make these Gluten and Dairy-Free Chocolate Cupcakes:
Dry Ingredients:

  • 1 and 1/2 cups gluten-free flour blend (with xanthan gum)
  • 3/4 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 tsp salt

Wet Ingredients:

  • 1 cup unsweetened almond milk
  • 1/2 cup canola oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon rice vinegar

Other Ingredients:

  • 5 tablespoons aquafaba (the liquid from a can of chickpeas)
  • 1/4 cup water

Aquafaba can be substituted with a flax egg, but the texture will not be as fluffy.

This recipe also requires a gluten-free dairy-free chocolate frosting if desired.

The Recipe How-To

 Gluten-free and dairy-free never tasted this delicious before!
Gluten-free and dairy-free never tasted this delicious before!

It’s time to start baking these delicious cupcakes! Follow these easy steps and your gluten-free and dairy-free chocolate cupcakes will be ready to enjoy in no time.


Dry Ingredients:
– 1 cup of gluten-free flour blend
– ¾ cup of almond flour
– ½ cup of coconut flour
– 3 tablespoons of unsweetened cocoa powder
– 2 teaspoons of baking powder
– 1 teaspoon of baking soda
– ¼ teaspoon of xanthan gum
– A pinch of salt

Wet Ingredients:
– 1 cup of almond milk
– 1 tablespoon of rice vinegar
– ¾ cup of granulated sugar
– ½ cup of canola oil
– 2 teaspoons of vanilla extract


  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a bowl, mix the almond milk and rice vinegar. Let it sit for about 5 minutes, until it curdles.
  3. In a separate bowl, mix all the dry ingredients together.
  4. In another bowl, cream the sugar and canola oil together. Then add the vanilla extract.
  5. Add the curdled almond milk to the mixture and mix well.
  6. Add the dry ingredients gradually to the bowl with the wet ingredients, stirring after each addition until thoroughly combined.
  7. Pour batter into each muffin liner until they are about two-thirds full.
  8. Bake for approximately 18 to 20 minutes or until a toothpick comes out clean when inserted in the middle.
  9. Remove from oven and let cool before frosting.


Make sure to measure carefully when using gluten-free flours as they can cause variations in baked goods if not used properly.

To make these cupcakes paleo-friendly, simply swap the granulated sugar for coconut sugar, and use paleo baking powder.

And voila! You now have delicious gluten-free and dairy-free chocolate cupcakes that will exceeds all of your cravings!

Substitutions and Variations

 Your search for the perfect gluten-free and dairy-free chocolate cupcakes ends here!
Your search for the perfect gluten-free and dairy-free chocolate cupcakes ends here!

Are you looking to switch things up or make some ingredient substitutions in this gluten and dairy-free chocolate cupcakes recipe? Don’t worry; I’ve got you covered with some easy substitutions and variations.

First off, you can swap out the canola oil in this recipe for coconut oil or another neutral-tasting oil. If you prefer to use a liquid sweetener instead of granulated sugar, feel free to use maple syrup, agave nectar, or honey. Just note that the texture and sweetness of the cupcakes may alter slightly if you make this substitution.

For those who want more protein in their baked goods, consider swapping out some of the flour for almond flour or adding in a scoop of your favorite protein powder. If you’re looking to reduce your carb intake, try using a blend of coconut and almond flour instead of gluten-free flour.

To add some fruity flavors to the mix, fold in some fresh berries like raspberries or strawberries before baking. Or, for a nutty twist, sprinkle some chopped walnuts or hazelnuts on top before baking. Another option is to mix in vegan chocolate chips for an extra chocolatey hit.

Lastly, if you’re looking for an entirely different flavor profile, try swapping out the cocoa powder for carob powder. This will give the cupcakes a slightly earthy, caramel-like flavor that pairs well with nuts and dried fruit.

There are so many ways to customize this recipe to suit your taste preferences and dietary restrictions. Don’t be afraid to experiment and make it your own!

Serving and Pairing

 Indulge guilt-free with these heavenly chocolate cupcakes!
Indulge guilt-free with these heavenly chocolate cupcakes!

After baking these gluten-free and dairy-free chocolate cupcakes to perfection, it’s time to serve them up and get ready to indulge!

These cupcakes are the perfect dessert for any occasion, from birthday parties to holidays. The rich gluten-free chocolate flavor will please your taste buds and leave you wanting more. They’re super moist, fluffy and decadent, making them a crowd-pleaser.

When it comes to pairing these cupcakes, nothing beats a classic glass of cold milk. But since we’re making a dairy-free recipe, coconut or almond milk can be great alternatives that complement the flavors very well. Additionally, topping off with some sliced fresh fruits like strawberries or raspberries will add some freshness into the dessert.

You have endless options for toppings such as whipped cream alternatives made with coconut cream or vegan buttercream that can make this already indulgent dessert even richer. Drizzling a touch of chocolate glaze on top is another way to bring this dessert to next level affair.

Keep in mind that these cupcakes also pair excellently with hot beverages such as coffee or tea; they are guaranteed to make your mornings and afternoons merrier.

No matter how or when you choose to serve these gluten-free, dairy-free chocolate cupcakes, they will always turn out perfect!

Make-Ahead, Storing and Reheating

 The smell of freshly baked chocolate cupcakes is irresistible!
The smell of freshly baked chocolate cupcakes is irresistible!

Once you have made these scrumptious gluten and dairy-free chocolate cupcakes, you’ll want to know how to store them properly. These cupcakes can be stored unfrosted at room temperature for a day or two. If you plan to serve them later, store them in an airtight container in the fridge for up to a week.

Don’t let their chocolaty goodness go to waste! The best way to store these cupcakes is by wrapping them individually with cling film before refrigerating them. This ensures that they stay fresh and moist. When you’re ready to enjoy them, simply take as many cupcakes as you need out of the fridge, unwrap, and bring to room temperature for about 30 minutes.

If you have made frosting ahead of time, store it separately in an airtight container in the refrigerator for up to five days. Once you’re ready to frost your cupcakes, let the frosting sit at room temperature and give it a good stir before piping it onto your cupcakes.

You can also freeze these soft and fluffy chocolate cupcakes for later use, but make sure they are wrapped tightly in plastic wrap or placed in an airtight container first. When defrosting, leave them wrapped until they reach room temperature.

To reheat previously baked and stored cupcakes, preheat your oven to 350°F (175°C) and place the cupcakes on a lined baking sheet. Heat for 5-7 minutes or until warm before removing from the oven. Do not microwave as this may cause them to become tough.

Enjoy your delicious gluten-free and dairy-free chocolate cupcakes whenever you want by following these storing guidelines.

Tips for Perfect Results

 With the right ingredients and technique, gluten-free and dairy-free baking can be pure bliss!
With the right ingredients and technique, gluten-free and dairy-free baking can be pure bliss!

Now that you are familiar with the ingredients and methods involved in making these gluten-free and dairy-free chocolate cupcakes, let’s discuss some tips that can help you achieve perfect results every time.

Firstly, make sure to measure all ingredients accurately. Gluten-free flours tend to be less forgiving than regular flour, so even the slightest difference in measurement can affect the final product’s texture and flavor.

Secondly, keep an eye on the baking time since gluten-free cakes may require slightly less time to bake than regular cakes. Over-baking can result in dry and dense cupcakes, while under-baking can cause the cupcakes to be too moist and flat.

Thirdly, let your cupcakes cool completely before frosting them. Since gluten-free cakes tend to be more delicate than regular cakes, frosting them while they are still warm can cause them to crumble or become mushy.

Fourthly, if you have time, let your batter rest for around 15-30 minutes before baking. This resting period allows the flours to absorb the moisture and leads to softer and fluffier cupcakes.

Fifthly, use room temperature ingredients for a smoother batter consistency. Room temperature butter or oil will incorporate more easily into the batter with less mixing, resulting in less air introduced into the batter and ultimately leading to a lighter cupcake.

Lastly, use quality ingredients whenever possible. Good quality cocoa powder and pure vanilla extract can make a significant difference in flavor, making your cupcakes taste rich and decadent even without gluten or dairy.

By following these tips and tricks, you’ll be able to create delicious and beautiful gluten-free and dairy-free chocolate cupcakes every time!

Bottom Line

In conclusion, this gluten and dairy-free chocolate cupcake recipe is the ultimate solution for anyone looking to satisfy their sweet tooth while staying healthy. These cupcakes are perfect for vegans, those with a gluten intolerance, or anyone who wants to indulge without consuming any dairy products.

So why not give it a try? With simple substitutions and variations available, you can customize the recipe and make it your own. Whether you’re pairing it with some fresh berries or enjoying it alone, these chocolate cupcakes are sure to impress.

Moreover, with detailed instructions, tips, and recommendations on how to make these cupcakes perfectly moist and fluffy every time, you have nothing to worry about. Plus, with the added benefit of using organic ingredients and no refined sugar, you can enjoy these cupcakes without any guilt.

So what are you waiting for? Get into your kitchen and whip up a batch of these delicious gluten and dairy-free chocolate cupcakes today. We promise it’ll be an experience that will leave you wanting more!

Gluten and Dairy Free Chocolate Cupcakes

Gluten and Dairy Free Chocolate Cupcakes Recipe

Delicious! Hard to believe there are no eggs used, nor wheat flour! Very good!
No ratings yet
Prep Time 20 mins
Cook Time 25 mins
Course Dessert
Cuisine Fusion
Servings 12 cupcakes
Calories 146.7 kcal


  • 1/4 cup tapioca flour
  • 2 tablespoons garbanzo flour
  • 1/4 cup rice flour
  • 1/3 cup oat flour (gluten-free)
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup cocoa
  • 3/4 cup sugar
  • 1 teaspoon rice vinegar
  • 1 cup rice milk
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup canola oil
  • 1/3 cup oat flour (gluten-free)
  • 1/3 cup tapioca flour
  • 1/2 teaspoon xanthan gum


  • Preheat oven to 350 degrees.
  • Grease 12 muffin cups.
  • Blend first 9 ingredients; set aside.
  • In another bowl, blend vinegar, rice milk, vanilla and oil; set aside.
  • In third bowl, mix last 3 ingredients together.
  • Add rice milk mixture to first flour mixture and mix well.
  • Add remaining flour mixture and blend until smooth. Beat for 1 minute more.
  • Pour batter into prepared muffin tins and bake for 25 minutes.

Add Your Own Notes


Serving: 31gCalories: 146.7kcalCarbohydrates: 21.3gProtein: 1.5gFat: 6.5gSaturated Fat: 0.5gSodium: 143.1mgFiber: 1.2gSugar: 12.7g
Keyword < 60 Mins, Dairy Free, Dessert, Egg-free, Free Of..., Lactose-free
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