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
Ultimate Vegan Gluten Free Chocolate Cupcakes
Making chocolate cake can be really basic, but its also just as easy to take it to the NEXT LEVEL! Learn Dolled Up Desserts secrets to making the best gluten free and vegan chocolate cupcakes. From making vegan buttermilk to blending gluten free flours for cake, prepare yourself to never have just plain old chocolate cake again!
Prep Time 10 minutes
Cook Time 20 minutes
Servings
cupcakes
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
cupcakes
Ingredients
Instructions
  1. Preheat oven to 350 degrees farenheit. Line cupcake pan with liners.
  2. Combine non dairy milk and vinegar in a side bowl. Whisk and set aside.
  3. In a large mixing bowl, combine oil and coffee. Whisk together to combine. Pour in the non-dairy milk and whisk to combine. Last, pour in the baking mix and chocolate chips. Use a spatula to mix until no dry pockets are present.
  4. Using a cookie scoop or spoon, measure 1/4 cup portions of batter into each cupcake liner.
  5. Bake for 20 minutes until the tops are cracked, firm and there is no wiggle underneath the top of the cupcake (ie. wet batter).
  6. Let cupcakes cool completely. Decorate as desired!
Recipe Notes

STORAGE

Store cupcakes in the fridge or counter for no more than 24 hours, in the freezer for up to 6 weeks.

DON'T FORGET TO PIN IT FOR LATER

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