Vegan and Gluten Free “Chocolate” Cupcakes

Vegan and gluten free cupcakes are here! They are 100% vegan, rich, chocolatey (from the carob powder…try it…you will love it) and moist. They go awesome with a vanilla icing, which I will share too. This recipe was not tested by Bob’s Red Mill.

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Votes: 13
Rating: 1.31
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Servings 12people
Prep Time 15minutes
Cook Time 20minutes
Submitted By Bella M.
Vegan and gluten free cupcakes are here! They are 100% vegan, rich, chocolatey (from the carob powder...try it...you will love it) and moist. They go awesome with a vanilla icing, which I will share too. This recipe was not tested by Bob's Red Mill.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 13
Rating: 1.31
You:
Rate this recipe!
Servings 12people
Prep Time 15minutes
Cook Time 20minutes
Submitted By Bella M.
Vegan and gluten free cupcakes are here! They are 100% vegan, rich, chocolatey (from the carob powder...try it...you will love it) and moist. They go awesome with a vanilla icing, which I will share too. This recipe was not tested by Bob's Red Mill.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Icing
  1. Using a mixer, beat the shortening until smooth.



    With the mixer on low now, add in the sugar, and vanilla.
  2. Starting with one ounce of the liquid add little by little until your frosting takes a fluffy thick frosting consistency. Beat for about 2 minutes. You may not need more than 1 ounce (2 tbsp), but then again you may. If your frosting does not look thick enough, add a little more powdered sugar.
  3. Next, place your frosting in an air-tight container and place it in the refrigerator. Allow it to chill (as you allow your cupcakes to cool that is).



    Coconut flakes are optional in your icing.
Icing, Frosting
  1. Preheat the oven to 350 degrees.



    In a mixing bowl, whisk together all of your dry ingredients.



    In a separate mixing bowl, mix your wet ingredients, including your egg replacement.
  2. Prepare cupcake pan by placing 12 cupcake liners in the pan.

    Place your cupcake mix in each.

    Bake for 15-20 minutes, or until a toothpick inserted in the center comes out mostly clean.
  3. Make sure to allow the cupcakes to cool after you remove them from the oven before placing the frosting on. If you dont....well, your icing will melt 🙂
Recipe Notes

This recipe makes 12 chocolatey and healthy carob cupcakes with vanilla icing (with a hint of coconut should you decide to add the flakes). These do freeze very well!

Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.

Products Used in this Recipe
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