Gluten Free Vegan Chocolate Cupcakes

Moist gluten free vegan chocolate cupcakes

Been looking for a top 8 free moist chocolate cupcake recipe- search no farther. I promise you that this is the perfect chocolate cake and/or cupcake recipe. It is so rich and moist no one will ever know that it’s made without eggs, gluten or dairy. I spent weeks perfecting this recipe, and I guarantee you won’t find anything better!

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I said it before and I’ll say it again- you are not going to find a better recipe for chocolate cake or cupcakes. Period. Let alone a dairy free, egg free and gluten free recipe. The secret to this recipe? Well, there’s actually two! If you’ve been with me for awhile, you know that I swear by club soda or soda water as an egg substitute for baking. I wasn’t sure if a recipe could hold up if made with both club soda and gluten free flour- but this moist chocolate cupcake recipe has confirmed that it can! The second secret… sauerkraut. I know, I know… but stay with me. The cake doesn’t taste like sauerkraut, I promise.

I discovered the secrets to sauerkraut when going through my great grandmother’s recipes. She had a recipe for sauerkraut cookies that I had to make out of sheer curiosity- and they were delicious and fluffy and shook me to the core (psst. you can find that adapted recipe here as vegan carrot cake cookies if you’re interested). I’ve played with it a number of times, and honestly, it makes cakes and cupcakes so very moist without changing the flavor- just trust me and give it a go! A few things to remember though. Go cheap, you don’t want the fancy, raw, flavored sauerkraut in the refrigerator section of your gourmet grocery store. Grab the Klaussen jar or even canned. Second, you’ll want to rinse the sauerkraut with water in a strainer then wrap up in a few paper towels and squeeze out excess liquid. Transfer sauerkraut to another doubled-up paper towel and roll and squeeze. This helps to ensure that there’s no sauerkraut flavor and not too much liquid being added to the batter. Run the sauerkraut through a food processor to ensure that it’s minced to avoid finding a piece of sauerkraut in your cupcake!

Another couple of notes on the ingredients. I used Bob’s red mill 1:1 gluten free flour blend. You can make this with regular flour too, but I can’t guarantee that it will work with all gluten free flour blends. For the frosting, Pascha chocolates is my preferred brand of chocolate that is guaranteed to be allergy friendly and has the best taste. I used oat milk and earth balance butter sticks for the frosting, but whatever your preferred dairy free milk and butter is should be fine.

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Yield: 24 cupcakes

Prep time: 15 minutes

Cook time: 15 minutes

Additional: Cooling 1 hour, frosting 15 minutes

Chocolate Cupcake Ingredients:

For the cupcakes

  • 1-1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 cup club soda/ soda water (unflavored)
  • 1-1/2 teaspoon vanilla extract
  • 2 cups gluten free flour (I used Bob’s Red Mill 1:1 Gluten free flour)
  • 3/4 cup unsweetened cocoa powder (I like Hershey’s extra dark for a more intense flavor)
  • 1-1/2 teaspoon baking powder
  • 1-1/2 teaspoon baking soda
  • 1 teaspoon of salt
  • 1 cup unsweetened dairy free milk (I used oat milk)
  • 1/2 cup sauerkraut, rinsed, dried and minced in a food processor (just trust me and see the tips above!)

For the Frosting:

  • 2/3 cup dairy free butter (Earth Balance sticks work great, but do contain soybean oil)
  • 3/4 teaspoon vanilla extract
  • 2 ounces (1/2 cup) allergen free unsweetened chocolate, melted
  • 2 cups powdered sugar
  • 2 tablespoons unsweetened dairy fee milk

Chocolate Cupcake Instructions

  1. Preheat the oven to 350 degrees. Either spray muffin tins with oil or line with baking cups.
  2. Combine flour, cocoa powder, baking soda, baking powder and salt in a medium bowl and set aside.
  3. With a stand or hand mixer, beat sugar and oil until well combined. Add club soda and vanilla and beat again. Fold in the dry ingredients until combined. Add the milk and sauerkraut until well combined, but be careful not to over mix.
  4. Pour the batter into the prepared cupcake pan (should be about 3 tablespoons per baking cup or 2/3 full).
  5. Bake at 350 degrees for 18-20 minutes, or until cooked through.
  6. Allow to cool completely until frosting, at least an hour.
  7. To prepare the frosting, Beat together the dairy free butter, vanilla and melted chocolate. Add in the powdered sugar, mixing on low to combine, then beat well. Add the dairy free milk and beat well until smooth and fluffy

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