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All the secrets and tricks to making your vegan gluten free chocolate cupcakes taste like the pro’s is right here! You won’t believe how simple it is! Add just a few simple ingredients to our premium chocolate cake mix and elevate your cake to the next level. Let’s get baking!

Ultimate Vegan Gluten Free Chocolate Cupcakes (or Cake)

 

Making chocolate cake can be really basic. All it really is is vanilla cake with cocoa in it… right? 

You might get away with this logic at the amateur level, but in a bakery, chocolate cake has its own unique and special intricacies that must be respected and expressed. There are really special ways to take your chocolate cake to the next level!

It’s so EASY to elevate your cake game you won’t believe it!

From making vegan buttermilk to blending gluten free flours for cake, prepare yourself to never have just plain old chocolate cake again! We use our Cocolicious Chocolate Cake Premium Baking Mix to help speed things along. It was made to make the best chocolate cake- ever. In the recipe video below near the end we give a few pointers on making cake without our baking mix- so this is a recipe video to not miss! Have you subscribed to our channel yet?!

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Let’s break down the value of each ingredient:

  1. Non-dairy milk and apple cider vinegar: combined, this replaces buttermilk. We use buttermilk in our chocolate cake to add richness as well as increase acidity. This increase in acidity helps make the baking soda and powder more reactive, thus getting more volume in your cupcake. Use a higher protein milk like soy milk for best results. The acid curdles the milk and rearranges the proteins in the milk. This rearrangement makes way for better structure as the cupcake rises. The protein helps hold the air bubbles in, making the cupcake light and fluffy.
  2. Hot black coffee: THIS INGREDIENT IS ESSENTIAL FOR THE SUCCESS OF YOUR CUPCAKES! The coffee not only increases the richness of the chocolate without adding the coffee taste, but the acidity helps create more body in the cake itself. It’s like the buttermilk,  but on steroids. It is delicious and not something you can skip. We use a shot of espresso and then water it down to a quarter cup. 
  3. Chocolate chips: chocolate chips add a little extra hit of chocolate to every bite. They don’t melt in and make the cupcake too dense. Instead, they help vary the texture. I love biting into a hidden chocolate chip and being pleasantly surprised!
  4. Cocoa powder: although the baking mix contains the best cocoa for the job, if you make your own chocolate cake, use the darkest cocoa you can find. Usually found at the bulk food store, dark cocoa is more pure. Unlike the cocoa’s in the grocery store that are lighter, they are filled with fake additives and sugars. Really not what you want in an already sweet chocolate cake.
  5. Sugar: the best sugar for cake is refined white sugar. We like to mix in some brown sugar for extra depth of flavour with molasses, but white sugar is light and helps keep things sweet. Using organic cane sugar requires you to mix more, ensuring the large sugar crystals actually dissolve. If you want to sub with other natural sweeteners, use a granulated or powdered sugar like Stevia. Ensure you research online the replacement ratios so you do not add too much! And don’t skimp out- cake needs sweetness! This isn’t healthy- don’t try and make it. You won’t be satisfied with the results, no matter how low cal it is.

 

Print Recipe
Chocolate Lavender Cupcakes
Elegant floral notes meet rich chocolate cake: lavender and chocolate are a match made in heaven. Learn how to use lavender in your baking in a safe way while pairing it with simple gluten free and vegan chocolate cake
Servings
Cupcakes
Ingredients
Lavender Swiss Meringue Buttercream
Chocolate Ganache Filling
Servings
Cupcakes
Ingredients
Lavender Swiss Meringue Buttercream
Chocolate Ganache Filling
Instructions
  1. We will prepare the icing first. In a bowl, dissolve the soy isolate protein powder, icing sugar, essential oil and gel icing colour into the non-dairy milk.
  2. Cream non-dairy butter on medium high speed for about 2 minutes. Once creamed, turn the speed down to low and gradually pour in the purple sugar-protein slurry.
  3. Speed up the mixer to medium high speed and mix for approximately 5-7 minutes. Your icing will go through 3 distinct phases. 1. Cottage Cheese: your icing will look like it is not combining at all. Bits of butter will be broken up and covered in purple slurry, but will remain separated. 2. Cheese Curds: your butter clumps start to come together into bigger pieces but it is still not coming together. 3. Mayonnaise: your icing is complete when you get to this phase. The icing should be smooth, glossy, light to the touch, almost like whipped cream.
  4. Place your icing bowl into the fridge or freezer to set. We will rewhip it again later.
  5. Preheat oven to 350°F. Line a cupcake pan with cupcake liners or grease each cupcake well with coconut oil.
  6. Prepare your chocolate cupcakes as directed on the baking mix package.
  7. Portion batter into 12 cupcake liners and bake for 15-20 minutes. Let cupcakes cool completely.
  8. While the cupcakes are cooling, prepare the chocolate ganache. Heat up the non-dairy milk in the microwave or on the stove until warm. Add the chocolate chips and butter and let melt while stirring.
  9. Gradually add icing sugar to the ganache and stir until it is thickened. Pour ganache into piping bag if available otherwise have a spoon on hand.
  10. Remove cupcakes from pan and make a hole in each cupcake centre. You can either cut out a hole using a knife, or simply poke a hole that goes 2/3 of the way deep into each cupcake using your index finger.
  11. Fill each hole with ganache until it reaches the top. You can achieve this with a spoon or a piping bag.
  12. While your cupcakes are resting, let’s do one final rewhip to the icing. We rewhip the icing because it will separate as soon as it comes up to room temperature. Remove the icing from the fridge or freezer and warm it quickly by placing the bottom of the bowl under hot water (Do not get the icing wet). Stir the icing and break it up using a spatula. You will notice it will start to separate, almost like it is going back into the Cottage Cheese state. This is good.
  13. Rewhip your frosting for another 5 minutes on medium high speed. You will notice the icing goes through the exact same phases again, but this time it will remain as mayonnaise so long as you work quickly and don’t heat the icing up too much with your hands.
  14. If you do not have a piping bag and star piping tip available, ice cupcakes with the back of a spoon and enjoy. If you do have a piping bag and star piping tip available, fill piping bag with half of the icing and pipe icing as desired.
  15. To pipe the cupcake to give it a professional look, start at the centre of the cupcake with the bag at 90 degrees. Pipe icing slowly to form a middle base (enough to cover the ganache hole you made earlier) and wrap the icing around that middle base. Continue a steady stream of frosting in a second layer and end it with a final swirl, ending again in the middle of the cupcake with piping tip and bag at 90 degrees to the cupcake. Simply stop squeezing the frosting to end the stream, and pull the bag straight upwards. Repeat for all cupcakes and refill piping bag as necessary.
Recipe Notes

Storage

Cupcakes can be kept at room temperature for 12-24 hours. Please freeze cupcakes for up to 4 weeks for maximal moisture retention. Do not refrigerate! Your cupcakes will dry out within an hour or two.