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.
I use to make a German Chocolate Cake for hubby all the time. I've not since going GFDF. He's going to be so excited. However mine will no way look that good so I'm putting him on a plane to your house tomorrow.
I use to make a German Chocolate Cake for hubby all the time. I've not since going GFDF. He's going to be so excited. However mine will no way look that good so I'm putting him on a plane to your house tomorrow.
Now these, I am excited about! Totally making these. Many thanks for the great recipes :-)
I love discovering how many recipes you can make without xanthan gum. And, that's how I've discovered so many recipes work without it, too, Carol … just forgetting it. These cupcakes are winners! I'm remembering German Chocolate Cake now. I love how your husband reacted to them–both before and after. It's often like that at our house, too! You think they wouldn't be that skeptical after all this time, huh? Oh, and I can see how Wendy said this post started out like a romance novel. ;-)
Shirley
I love German chocolate cake, but haven't made it in a long time. These cupcakes look delicious and I'm thrilled that they are dairy free.
These look so perfect!!! I love german chocolate. The fact that you didn't use xantham gum makes me happy, saving this!
I made these last week end and just wanted to let you know what a huge hit they were! My husband was a little suspicious about vegan cupcakes too but he could not get enough! Thanks again.
I don’t have any of the flours that it calls for, just Bob’s Red Mill GF All Purpose. Could I use that instead or do I need to get the flours it calls for?
Thanks so much! I can’t wait to try these!
Hi Michelle,
You don’t have to use those flours I just like to give people options. Any type of all purpose gluten free flour that you like will work great. Just substitute 1 1/2 cups of flour for the flours listed. I am not sure how much starch is in Bob’s Red Mill so it may be necessary to add 1 tsp. of xanthan gum. The ratio of starch to flour keeps the cupcakes together without the xanthan gum but as I said I am not sure about how much starch is in Bob’s. My gut is telling me you will need to add xanthan gum though..
xo,
carol
I used GF Bob’s Red Mill All Purpose flour and it turned out well!
Great! Thanks for reporting back!
Hi, could you recommend an alternative for the Veganaise? Would coconut butter or avocado work?
I would try coconut oil (actually any kind of oil should work) and add 2 tablespoons of apple cider vinegar to the cupcake batter.
Mmmnnn – husband keeps mentioning that I haven’t baked chocolate chip cookies in a while but I bet a few of these cupcakes would take care of that craving :-)