Gluten Free Vegan German Chocolate Cupcakes Recipe
Updated Oct 23, 2025, Published Sep 23, 2010
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A Decadent Twist on a Classic
Chocolate lovers, get ready — these Gluten-Free Vegan German Chocolate Cupcakes take the classic cake you know and love. They turn it into the ultimate handheld treat. With rich chocolate flavor, a soft, moist crumb, and that signature coconut-pecan frosting, these cupcakes are pure indulgence. Yet, they are made entirely without gluten, dairy, or eggs. Whether you’re baking for a special occasion or treating yourself, this recipe proves that you can have decadent desserts that everyone will crave. Yes, even non–gluten-free eaters.
If you love chocolate, don’t miss our Recipes With Chocolate Collection!
If you prefer not to mix flours, you can use 1½ cups all purpose gluten-free flour blend in place of the flours and starches in the recipe.
Table of Contents
Why You’ll Love These Cupcakes
These cupcakes combine the nostalgic flavors of traditional German chocolate cake with a modern, plant-based twist. The cupcake base is light but deeply chocolatey thanks to cocoa powder. A hint of espresso enhances the chocolate flavor without overpowering it. The frosting — a blend of toasted coconut, chopped pecans, and creamy coconut oil — gives that signature texture and sweet nuttiness you expect from German chocolate cake. It is only lighter and completely dairy-free.
If you enjoy baking with wholesome ingredients, you’ll also love our Gluten-Free Pear Almond Cake. It’s a naturally gluten-free dessert that’s as elegant as it is easy.
Tips for Perfect Vegan Cupcakes
- Shake the coconut milk can well. This ensures even distribution of the coconut cream for a perfectly moist texture.
- Don’t overmix the batter. Stir until combined to keep the cupcakes light and tender.
- Toast the coconut and pecans. This small step adds incredible flavor depth and crunch to the frosting.
- Use room-temperature ingredients. It helps the batter and frosting come together smoothly.
How to Serve Them
These Gluten-Free Vegan German Chocolate Cupcakes are perfect for birthdays, holidays, or any occasion that calls for chocolate. Top each cupcake with a swirl of frosting and a sprinkle of toasted coconut for that classic bakery look. Serve them with coffee, tea, or even a Dark Chocolate and Raspberry Martini!
For a complete gluten-free dessert spread, add our Gluten-Free Pear Almond Cake. Include Apple Butter Oatmeal Bars to the table. Both pair beautifully with these cupcakes.
A Decadent Gluten-Free & Vegan Dessert Everyone Will Love
These Gluten-Free Vegan German Chocolate Cupcakes are proof that indulgent baking doesn’t need gluten, dairy, or eggs to taste amazing. They are moist, fluffy, and topped with a dreamy coconut-pecan frosting. They’re a beautiful balance of comfort and sophistication. Whether you’re baking for a celebration or satisfying a chocolate craving, these cupcakes will win over everyone at the table.
For even more irresistible gluten-free desserts, visit our Dessert Recipe Collection. Every treat is tested to be gluten-free, dairy-free, and absolutely delicious.
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.
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