Gluten Free Vegan German Chocolate Cupcakes Recipe
Updated Feb 15, 2021, Published Sep 23, 2010
This post contains affiliate links. Please see our disclosure policy.
His face became a closed, unreadable mask, his eyes turned cold and hard with just the barest of squints, his mouth was drawn in a firm, straight line and his jaw was set with stubborn determination. No, it was not Clint Eastwood in an old spaghetti western; it was my husband when I asked him to taste my vegan, gluten-free cupcakes. But being a wife has certain powers – a fact not lost on my husband. So, with much trepidation, he begrudgingly took a small bite. Suddenly everything about him changed, his face softened, his eyes shone with joy, “this is one of the best cupcakes I have ever eaten!” he proclaimed. Ha!
I have received many requests for recipes lately for not only gluten-free cupcakes but vegan as well. So I looked to Chloe, winner of Cupcake Wars with her vegan cupcakes for a starting point. I noticed she used oil and vinegar in her cupcakes which got me thinking, why not try Vegenaise instead? Vegenaise is an egg-free, vegan mayo substitute which we have started using at our house since said stubborn husband has high cholesterol (I must point out that for all his hesitation in trying the vegan cupcakes, he absolutely loves Vegenaise). This turned out to be a stroke of brilliance! The cupcakes were moist with a tender crumb and absolutely delicious.
You may notice the lack of xanthan gum in the following recipe, it’s not a mistake. Well actually it was, I intended to add some but forgot. Turns out they didn’t need it. The cupcakes rose perfectly and did not fall apart or get crumbly. I am not sure if the Vegenaise had anything to do with this or not, but I was so happy with the result of these vegan, gluten-free German Chocolate cupcakes, I wouldn’t change a thing.
If you prefer not to mix flours, you can use 1½ cups all purpose gluten-free flour blend in place of the fours and starches in the recipe.
Gluten Free Vegan German Chocolate Cupcakes Recipe
Ingredients
Cupcakes
- ½ cup superfine white rice flour
- 1/3 cup millet flour
- 1/3 cup superfine sweet rice flour
- 1/3 cup tapioca starch
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher or fine sea salt
- 1 teaspoon instant espresso powder
- 1 cup granulated sugar
- 1 cup coconut milk, shake can well before measuring
- ½ cup Vegenaise
- 2 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
Frosting
- 1 ½ cups coconut flakes
- 1 cup pecans, chopped
- 4 cups confectioners’ sugar, measured then sifted
- ¼ teaspoon kosher or fine sea salt
- ½ cup refined coconut oil , at room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon pure almond extract
- 4-6 tablespoons coconut milk
Instructions
Cupcakes
- Preheat oven to 350 degrees. Line a 12-cup standard muffin pan with paper liners.
- In a large mixing bowl, whisk together the white rice flour, millet flour, sweet rice flour, tapioca starch, cocoa powder, baking soda, salt and espresso powder.
- In a separate mixing bowl whisk together the sugar, coconut milk, Vegenaise and extracts. Add the coconut milk mixture to the dry ingredients and stir or whisk to combine.
- Divide the batter evenly among the prepared muffin cups, filling each cup about ¾ full.
- Bake for 20-25 minutes or until the tops are slightly springy and a toothpick inserted in the center comes out clean. Leave oven on. Let cool in pan for 5 minutes then remove to a wire rack to finish cooling. Prepare frosting while cupcakes cool.
Frosting
- Place the coconut flakes and pecans on separate baking sheets. Toast in oven until fragrant and lightly browned, about 5 minutes for the coconut and about 10 minutes for the pecans. Watch closely so they don’t burn. Let cool while mixing the rest of the frosting.
- In the bowl of an electric mixer, preferably fitted with a paddle attachment, combine the confectioners’ sugar, salt, coconut oil and the extracts. Starting with the mixer on low speed, blend until combined. Gradually increase the speed to medium and add the coconut milk, 1 tablespoon at a time until the frosting is the consistency of buttercream frosting. Turn mixer to medium high speed and continue to mix for 3 minutes.
- Take a handful of the toasted coconut flakes to use as garnish and add the rest along with the pecans to the frosting and mix well with a spatula. You may need to add a bit more coconut milk to keep the frosting at a spreadable consistency. Frost cooled cupcakes, sprinkle with some toasted coconut and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
This is the best gf chocolate cupcake recipe. I was leery because there were no eggs, but it’s excellent! A must try!
Thanks so much Susan! My hubby was so leary too but he is a convert as well!
Hi Carol,
This looks like a great recipe. I’m not vegan, but I tend to gravitate towards vegan and/or paleo recipes due to gluten & lactose intolerances.
I am just wondering if you can clarify something? It’s my understanding that regular white sugar is not considered vegan because it’s refined using bone char? Do you know if this is true? I have hesitated to refer to anything I’ve baked for other people as ‘vegan’ because of this.
Thanks in advance.
Christa,
That’s a very good question and unfortunately one that I don’t know the answer to. Sorry I couldn’t be of more help.
Best,
Carol
This recipe looks really good. Do you know if i could use maple syrup instead of the sugar. My friend cannot have regular sugar but she can have honey, agave ect. I am hesitant to try this because it would be very liquidy. Thanks for your help! BTW your website is so helpful. :)
Kierin, Yes for the cupcakes use ¾ cup of maple syrup and reduce the coconut milk by 3 tbs, in the frosting it would be better to make your own powdered sugar out of coconut sugar, you will need to blend 4 cups coconut sugar with 4 tbs arrow root, tapioca starch or corn starch in a spice grinder or high powered blender.
Hope it turns out!
xo, Carol
Hi!
These look great and I’m looking forward to making them. Can I use unrefined coconut oil instead of the refined in the icing? Please let me know!
Yes you can Trish!
xo,
Carol