The Easiest Chocolate Cupcakes Gluten Free and Dairy Free

This recipe is SO easy that my 10-year-old daughter regularly makes them. This recipe can be cut in half if you only want to make a single layer cake or slightly over a dozen cupcakes. By itself, the recipe makes 30 cupcakes, a 9 inch layer cake, or a 9 x 13 cake. The other great thing is that it doesn’t take any unusual ingredients and only requires one bowl!!! This recipe is gluten-free, dairy free, soy free, corn free, and nut-free, making it a great allergen friendly treat! This can easily be made Vegan. See note **

This is my “master” gluten free flour blend. I use Bob’s Red Mill exclusively because I have found that it has the best consistency.

Gluten-Free Flour Blend

8 cups brown rice flour
2 cups tapioca starch
1 cup potato starch
1 cup sweet rice flour

Chocolate Cupcakes

3 cups GF flour blend.
2 cups cane sugar
1 cup cocoa powder (sifted)
4 tsp baking soda
1 tsp salt
1 1/2 tsp guar gum (or xanthan gum)
10 TBSP oil (I use light olive or coconut)
2 eggs or egg replacer* see note
2 TBSP white vinegar
2 tsp vanilla extract
2 cups water

Yep! That’s it!! Start by mixing together the flour, sugar, cocoa powder, baking soda, salt, and guar gum. Next, add the oil, eggs, vinegar, vanilla, and water. You will notice the batter will begin to bubble due to the chemical reaction of the baking soda and vinegar. This is part of what gives the cupcakes good height without falling in the middle.

Mix for 2 minutes at medium speed to fully incorporate the guar gum. Make sure you scrape the side of your mixer with a rubber spatula.

Next, scoop into lined muffin tins. I use a scoop from Pampered Chef, but just make sure they are 2/3 full.

Now, bake at 350° for 18 minutes, 30 minutes for a 9 inch layer cake and 35 to 40 minutes for a 9 x 13. Allow to cool before frosting.

Now is the fun part. Frost and enjoy!


This is my “Chocolate Cherry” buttercream! Frosting recipes coming later this week!!

**VeganEgg Substitute
Mix 1/4 cup VeganEgg with one cup of cold water. Whisk vigorously.
This is by far my favorite egg substitute. It even smells like real eggs and can be scrambled!!!

© Jessica Rae Faltinowski and The Sweet Gluten Free Life, 2017, authorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jessica Rae Faltinowski and The Sweet Gluten Free Life with appropriate and specific direction to the original content.

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