Gluten-Free Vegan Chocolate Cupcakes (Allergy-Free)

Published: Aug 30, 2017 · Modified: Jun 16, 2025 by Rebecca Pytell · This post may contain affiliate links.

The best Gluten-Free Vegan Chocolate Cupcakes you'll ever make! Insanely moist and fluffy with incredibly rich chocolate flavor! This easy recipe is completely allergy-free, made in one bowl, and just 9 simple ingredients! Light and fudgy eggless chocolate cupcakes with creamy dairy-free chocolate buttercream frosting; a classic dessert for birthdays and special occasions!

When it comes to the chocolate vs. vanilla debate, I am 100% a chocolate girl! Hand me a perfectly moist, rich gluten-free chocolate cupcake any day! Everyone wants (and needs!) a no-fail basic recipe for gluten-free vegan chocolate cupcakes, and my dear friends, this recipe is the one for you! There are plenty of "okay" gluten-free chocolate cupcake recipes, but there are none that are vegan and allergy-free (plus, optionally sugar-free), that truly work and taste delicious...so let's fix that!

Why You'll Love These Gluten-Free Vegan Chocolate Cupcakes

My original chocolate cupcake recipe was published in 2017 and has gone through tons of further recipe development and testing to make the recipe even easier, tastier, and the best. The recipe is still healthier and 100% gluten-free, vegan, and allergy-free, but the cupcakes are moister, fluffier, more fudgy, and standardized so you'll always get a perfect dozen! No egg replacement is needed, and you still have the option to make them sugar-free by using Swerve or another granulated sugar replacement. Of course, these from-scratch vegan chocolate cupcakes are:

Gluten-Free
Vegan & Vegetarian
Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Fish-Free, Shellfish-Free, Corn-Free, Coconut-Free)
Optionally Sugar-Free
Kid-Friendly & Customizable
Quick & Easy, Made in One-Bowl
Simple, Make-Ahead, & Freezer-Friendly
Classic Birthday Treat or Homemade Dessert For Any Occasion

Ingredients For Gluten-Free Vegan Chocolate Cupcakes

Gluten-Free All-Purpose Flour + Starch: Whatever all-purpose gluten-free flour you have on hand is perfect, but the secret is adding a tablespoon of cornstarch (or arrowroot starch). The starch makes the flour light and fluffy like cake flour!
Cocoa Powder: You want a rich, unsweetened, 100% cocoa powder so you can get the most chocolaty flavor possible. You can't go wrong with Hershey's, but I've recently fallen in love with Tollhouse's cocoa powder.
Granulated Sugar: You can keep these cupcakes sugar-free by using granulated sugar-free sweetener, like Swerve, or whichever type of white sugar you prefer.
Baking Powder + Baking Soda + Salt: For fluffiness, leavening, and the perfect amount of air pockets when reacting to the acidic vegan buttermilk. This is key for bakery-style cupcakes at home!
Vegan Buttermilk: Plain unsweetened non-dairy milk plus a tablespoon of white vinegar (cider vinegar or lemon juice works too) mixed together and left to sit for 5 minutes before adding to the cupcake batter.
Oil: A neutral flavor oil will keep these gluten-free chocolate cupcakes super moist throughout. Gluten-free flours also need extra moisture, and since these cupcakes are eggless, the oil helps bind and hold the cake together. They won't stick to your cupcake liners either!
Vanilla Extract: A splash of vanilla to round out the rich chocolate flavor!

How To Make Gluten-Free Chocolate Cupcakes

In a large mixing bowl, whisk together your dry ingredients so there are no lumps.
Add the vegan buttermilk, oil, and vanilla, and mix the cupcake batter smooth until there are no visible dry cocoa clumps.

Line a standard 12-count cupcake tin with cupcake liners and fill each hole with about 3 heaping tablespoons of batter (about ¾ full) for 12 cupcakes.
Bake the cupcakes in the oven for about 20 minutes until the tops are golden and a toothpick inserted into the center comes out mostly clean.

Allow the chocolate cupcakes to cool in the pan for a few minutes before transferring them to a wire rack.
Once cooled completely to room temperature, frost the cupcakes with your choice of vegan frosting.

Recipe Tips & Tricks

Cocoa powder can be clumpy, so I suggest sifting the cocoa powder into the bowl of flour before whisking so you can get the best texture and softest cupcakes without overmixing the batter.
Rant Incoming: Gluten-free baking always needs more liquid and moisture due to the lack of gluten in the flour, regardless of whether it's vegan. This recipe is specifically written for gluten-free and vegan cupcakes. It is tested this way for these specific requirements. Don't fall for vegan recipes telling you you can simply swap in gluten-free flour, and don't fall for gluten-free recipes telling you to simply swap the eggs with egg replaces like flax.
For a deep and intense chocolate flavor, add 1 teaspoon of instant espresso to the batter, which helps amplify the chocolate flavor.
If you're still worried the cake will stick to the cupcake liners, you can squirt some non-stick spray into the liner before adding the wet cupcake batter.
Don't frost warm cupcakes! Make sure you allow the chocolate cupcakes to completely cool, otherwise the frosting will melt and slide off. I suggest cooling them overnight.

How To Store Vegan Chocolate Cupcakes

You can bake your cupcakes ahead of time and store them unfrosted at room temperature in a closed container for 2-3 days. Once you frost the cupcakes, if you use my homemade vegan chocolate buttercream frosting, you'll need to store them in the fridge to prevent spoilage. Leftover frosted cupcakes are best if eaten within 1 week when stored in the fridge. Allow the cupcakes to sit out of the fridge for a few minutes before serving for best flavor.

Can You Freeze Chocolate Cupcakes?

Once your cupcakes have cooled, you can freeze unfrosted cupcakes by freezing them flat on a baking sheet until solid before transferring them to a Ziplock storage bag or container. If you want to freeze frosted chocolate cupcakes, freeze them in a single layer in a storage container to keep the frosting presentable. Thaw the cupcakes in a single layer at room temperature for a few hours before frosting the unfrosted or serving the pre-frosted. Use frozen cupcakes within 3-4 months for best quality.

More Gluten-Free Vegan Cupcake Recipes: