Vegan Gluten Free Cupcakes

These vegan gluten free cupcakes are fluffy, moist, and have the perfect tender crumb. Made with simple ingredients, they’re perfect for sharing, or you can keep them all for yourself!

Course Dessert

Cuisine American

Prep Time 2

Cook Time 15

Total Time 17

Servings cupcakes

Calories 177kcal

Author Arman Liew

Ingredients

1 1/2 cups gluten free flour
3 tablespoon cocoa powder
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon white vinegar
1 teaspoon vanilla extract
5 tablespoon oil
1 cup water

US Customary - Metric

Instructions

Preheat the oven to 180C/350F. Line a 12-count muffin tray with muffin liners and set aside.
In a large mixing bowl, combine your flour, cocoa powder, sugar, baking soda and salt, and mix well.
Form 3 wells in the dry mixture. In each well, add the vinegar, vanilla extract and oil. Mix well, until combined. Add the water and mix until combined.
Distribute the cupcake batter evenly amongst the muffin tins, approximately 2/3 full. Bake the cupcakes for 15-17 minutes, or until a skewer comes out just clean.
Remove from the oven and let cool in the pan for 10 minutes, before transferring to a wire rack until cooled completely.

Notes

TO STORE: Store leftover cupcakes in an airtight container and refrigerate for up to 5 days.

TO FREEZE: Leftover cupcakes can be frozen in a freezer-safe container for up to 3 months. I recommend only freezing cupcakes if they haven’t been frosted yet.

Nutrition