How to make Vegan Gluten and Dairy Free Chocolate Cupcakes recipe

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These vegan gluten and dairy free cupcakes are the perfect treat for those with dietary restrictions. Made with almond flour, cocoa powder, and coconut oil, these cupcakes are moist and delicious. The vegan frosting is made with vegan butter, powdered sugar, and almond milk. The cupcakes are topped with vegan sprinkles for a festive touch. Enjoy these vegan gluten and dairy free cupcakes as a guilt-free treat that everyone can enjoy!


Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
In a separate bowl, whisk together coconut oil, maple syrup, vanilla extract, and almond milk.
Add wet ingredients to dry ingredients and mix until combined.
Divide batter evenly among cupcake liners, filling each about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely before frosting.
To make the frosting, cream together vegan butter and powdered sugar. Slowly add almond milk until desired consistency is reached.
Frost cupcakes and top with vegan sprinkles.

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