• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook (Print & Digital)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • Indian Dal / Lentil Names
    • Indian Pantry
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • How To Start A Food Blog
    • Resources for Food Bloggers
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Breakfast Recipes

    Vegan Gluten-free Chocolate Cupcakes – Grain-free

    Published: May 1, 2021 by Richa 22 Comments

    Jump to Recipe   Print Recipe

    These easy vegan Chocolate Cupcakes are fluffy and light yet rich and chocolatey at the same time! Perfect for birthday parties or bridal showers! Gluten-free, grain-free, and made in one bowl!

    glutenfree vegan chocolate cupcakes on a cupcake stand

    Doesn’t the look of these vegan chocolate cupcakes make you want to hop in the kitchen and bake a batch? This recipe is one of my favorite things to bake whenever there is a birthday party or a potluck! They are such a crowd pleaser! I mean, who doesn’t like chocolate?

    vegan chocolate cupcakes on a white cake stand

    What I love about these cupcakes is that they provide a deep,  rich chocolate flavor while being perfectly light and fluffy in texture. The secret ingredients? Club soda – yes fizzy drinks are my secret baking weapon when it comes to getting that perfect rise for your vegan muffins and cupcakes.

    These vegan chocolate cupcakes can be made with just a couple of basic ingredients that you most likely already have at home.

    You can just top these with coconut whipped cream or go for any of the vegan frostings I added in the end!

    MORE GLUTENFREE CAKES AND BAKES FROM THE BLOG

    • GF Cashew Butter Chocolate Marble Cake. 
    • Gluten-free Cinnamon Roll Bread yeast-free.
    • GF Carrot Banana Bread – Also grain-free.
    • Sweet Potato Crumb Cake. GF
    • GF Christmas Cake
    • Lemon Donuts grainfree
    • Pumpkin Bars grainfree

    overhead shot of ingredients needed for vegan chocolate cupcakes recipe

    Vegan Chocolate Cupcake Ingredients:

    • almond flour makes these super moist.
    • potato starch provides tenderness, structure, and binding power.
    • cocoa powder adds that rich chocolate flavor and the deep dark color. I use the unsweetened stuff.
    • sugar for sweetness. You can use coconut sugar instead if you prefer.
    • a blend of baking powder and baking soda makes these rise perfectly.
    • I use only a small amount of oil here as the almond flour already adds a lot of moisture to the chocolate cupcake batter.
    • club soda is my secret ingredient here – it gives baked goods a little lift. The tiny air bubbles expand in the batter while baking and make for an extra-light texture while keeping the batter from drying out!

    Tips & Substitutions:

    • You can use any other fizzy drink in lieu of club soda – just steer clear of anything too strongly flavored
    • Fill the cupcake liner 2/3 to 3/4 full. Avoid adding too much batter to your liners or the muffins will overflow and cause a mess.
    • You can also use an ice cream scoop for measuring out the batter.
    • Feel free to take these to the next level of chocolatey deliciousness by adding some chocolate chips.
    • Turn these into Mexican chocolate cupcakes by adding 1 tsp of cinnamon and 1/4 tsp chili powder to the batter.

    vegan chocolate cupcakes on a white cake stand

    How to make Vegan Chocolate Cupcakes

    dry ingredients for vegan muffins in a white bowl

    In a bowl, combine all the dry ingredients until well mixed.

    dry vegan chocolate muffins mix in a white bowl with a spoon


    Press and mix to break any almond flour lumps, and starch lumps so that the mixture is homogenous.

    glutenfree flour being stirred together with other dry ingredients for vegan chocolate cupcakes recipe

    overhead shot of chocolate cupcakes batter

    Add the oil, vanilla extract, milk and 1/2 cup Club Soda, or any other carbonated drink you’re using, and mix in. The batter should be a little thicker than pancake batter.

    vegan glutenfree chocolate cupcakes batter being stirred together with a spoon

    Mix it lightly and let it sit for half a minute and then mix it again to check. Add another 1/2-1 tbsp of Club Soda as needed.

    vegan chocolate muffins batter in a white mixing bowl

    vegan chocolate muffins batter in a muffin tin

    Prep your mini muffin pan by lining it with parchment paper cups, or parchment paper liners. and preheat the oven to 375 F. Drop the batter into the mini muffin pan (see tips), filling up 3/4 of each of the muffin liners.

    freshly baked vegan chocolate muffins in a muffins tin - half of them topped with chocolate chips
    Bake for 16- 17 minutes. Check with a toothpick at the center and then remove the cupcakes from the oven. Let the vegan chocolate cupcakes cool in the pan for ten minutes, then remove them from the pan. Let them cool completely before frosting. See below for frosting ideas.

    moist vegan glutenfree chocolate muffin on a cake stand broken in half to reveal moist crumb

    Can I turn these into muffins instead of cupcakes?

    You can also turn these vegan chocolate cupcakes into muffins by adding some chopped nuts or chocolate chips in the batter as well as on top of the batter before baking. This is a delicate batter, so if you add too much topping, it will tend not to rise as much. Store in a covered container. Cupcakes without frosting can be refrigerated for up to five days.

    Frosting ideas;

    • Cream Cheese Frosting ( Vegan) 
    • Chocolate Frosting
    • Coconut Cream Frosting

    Recipe Card

    Print Recipe
    5 from 5 votes

    Chocolate Cupcakes Grain-Free and Gluten-Free

    These easy vegan Chocolate Cupcakes are fluffy and light yet rich and chocolatey at the same time! Perfect for birthday parties or bridal showers! Gluten-free, grain-free, and made in one bowl! Makes 12 mini cupcakes
    Prep Time15 minutes mins
    Cook Time17 minutes mins
    Total Time32 minutes mins
    Course: Breakfast, brunch
    Cuisine: American
    Keyword: chocolate cupcake recipe, glutenfree cupcakes, vegan cupcake recipe
    Servings: 12
    Calories: 105kcal
    Author: Vegan Richa

    Ingredients

    Dry Ingredients:

    • 1 cup super fine almond flour
    • 1/3 cup potato starch
    • 1/4 cup cocoa powder
    • 1/4 cup sugar
    • 1 1/2 tsp baking powder
    • 1/4 tsp baking soda
    • 1/4 tsp salt

    Wet Ingredients:

    • 1/2 tsp vanilla extract optional
    • 1.5 tbsp oil
    • 1 tbsp non dairy milk or non dairy yogurt
    • 1/2 cup club soda or similar fizzy drink.
    • Frosting or chocolate chips to add to the batter.

    Instructions

    • In a bowl, combine all the dry ingredients until well mixed. Press and mix to break any almond flour lumps, and starch lumps so that the mixture is homogenous.
    • Add the oil, vanilla extract, milk, and 1/2 cup Club Soda, or any other carbonated drink you're using, and mix in. The batter should be a little thicker than pancake batter.
    • Mix it lightly and let it sit for half a minute and then mix it again to check.
    • Prep your mini muffin pan by lining it with parchment paper cubs, or parchment paper liners. and preheat the oven to 375 F.
    • Drop the batter into the mini muffin pan, filling up 3/4 of each of the muffin liners.
    • Bake for 15-17 minutes for mini cupcake pan (22 to 25 mins for regular) Check with a toothpick at the center and then remove from the oven. Let the cupcakes cool in the pan for ten minutes, then remove from the pan. Let them cool completely before frosting.

    Notes

    You can also make the cupcakes into muffins by adding in some chopped nuts or chocolate chips in the batter as well as on the of the batter before baking. This is a delicate batter, so if you add too much topping, it will tend not to rise as much.
    Store in a covered container. Cupcakes without frosting can be refrigerated for up to five days.

    Nutrition

    Nutrition Facts
    Chocolate Cupcakes Grain-Free and Gluten-Free
    Amount Per Serving
    Calories 105 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g6%
    Sodium 80mg3%
    Potassium 135mg4%
    Carbohydrates 11g4%
    Fiber 2g8%
    Sugar 5g6%
    Protein 3g6%
    Vitamin C 1mg1%
    Calcium 52mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Sweet Sour Tofu Veggie Stir Fry
    Jalapeño Popper Skillet »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

      If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Louisa D'Souza

      September 07, 2021 at 1:25 am

      What can I use instead of the fizzy drink?

      Reply
      • Richa

        September 07, 2021 at 12:05 pm

        Add 1/2 tsp citric acid to the dry. Use non dairy milk instead of fizzy drink

        Reply
    2. Megan

      May 29, 2021 at 10:27 am

      5 stars
      Forgot to rate the recipe. It’s a winner.

      Reply
      • Richa

        May 29, 2021 at 2:18 pm

        Thank you!

        Reply
    3. Katie

      May 26, 2021 at 7:02 pm

      Any idea if this would work in a 9″ cake pan? How long do you think this would take to bake?

      Reply
      • Richa

        May 26, 2021 at 7:25 pm

        Check at 30 mins

        Reply
        • Katie

          May 26, 2021 at 7:28 pm

          Sounds great! I am making this for my birthday this weekend and will report back 🙂

          Reply
    4. Vinitha

      May 24, 2021 at 8:49 pm

      5 stars
      This looks just perfect! Can’t wait to try. Can I replace the potato starch with any other like corn starch or arrowroot? And will the quantity be the same. Thanks

      Reply
      • Richa

        May 26, 2021 at 2:59 pm

        Yes use tapioca starch. Cornstarch might work but not as well as potato starch

        Reply
        • vinitha

          May 26, 2021 at 9:16 pm

          Thanks for the quick response, Richa. Sorry for all these questions. So can I finely grind Sago pearls and use?

          Reply
          • Richa

            May 27, 2021 at 6:54 am

            Nope it’s not the same thing. Try cornstarch

            Reply
    5. Megan

      May 16, 2021 at 7:27 pm

      Excellent recipe!! My daughter and husband (who is quite picky) and I all loved it. Thank you for such a delicious GF treat!!

      Reply
      • Richa

        May 17, 2021 at 10:57 am

        So awesome! Please do add a rating when you make again!

        Reply
    6. Chloe

      May 03, 2021 at 12:14 pm

      These look delicious! I’d love to make them but I am not gluten free and do not have the flours/starch listed in the recipe. Can these be made with regular AP flour?

      Reply
    7. Joanne

      May 01, 2021 at 11:50 am

      5 stars
      I was looking for something for our first family get together since the pandemic, and these are perfect. I made a double batch, they are cooling off right now. I did sneak a taste test, and they are wonderful. They remind me of chocolate cake I used to make pre vegan days. Your recipes never disappoint Richa.

      Reply
      • Richa

        May 01, 2021 at 8:44 pm

        Yay!

        Reply
    8. Pat

      May 01, 2021 at 7:29 am

      I have not made these yet but for sure i will. My cousin cannot eat eggs or gluten and i am always on the hunt for vegan and gluten free treats. Thanks so much!

      Reply
      • Pat

        May 01, 2021 at 7:41 am

        Looking at the frosting recipe, i was wondering if your vegan cream cheese frosting could also have added to it some cocoa powder to make it chocolate. Have you tried that before? Any ideas about measurements?
        Thanks

        Reply
    9. Zinobia

      May 01, 2021 at 6:48 am

      5 stars
      I will try this recipe it looks very delicious.thanks.

      Reply
      • Vegan Richa Support

        May 04, 2021 at 9:16 am

        let me know how it turns out for you

        Reply
    10. Geeta

      May 01, 2021 at 6:09 am

      Can carbonated water from a SodaStream be used instead of club soda? Any other alternatives you’d recommend? I don’t drink soda.

      Reply
      • Richa

        May 01, 2021 at 10:36 am

        Yes just make sure it is well carbonated and fresh

        Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa