Gluten, Dairy and Egg-Free Chocolate Cupcakes + Frosting
Serves: 24 cupcakes
A delicious cupcake free from all major allergens
  • 3 cups gluten-free flour blend (see mine below or use one of your own)
  • 1½ cups sugar
  • 6 Tbsp. unsweetened gluten-free cocoa
  • 2 tsp. baking soda
  • 2 tsp. gluten-free baking powder
  • ½ tsp. salt
  • ½ cup plus 2 Tbsp. canola oil
  • 2 tsp. vanilla
  • 2 tsp. lemon juice
  • 2 cups warm water
  • Frosting:
  • ¾ cup Earth Balance or Becel Vegan butter
  • Pinch of salt
  • 2¼ cups confectioners' sugar
  • 3 tablespoons rice milk
  • ½ teaspoon pure vanilla extract
  • for chocolate frosting add 1 cup dairy-free chocolate chips (I used Enjoy Life Foods brand)
  1. Preheat oven to 350 degrees
  2. You'll need two cupcake pans of 12 - no greasing is required.
  3. Add to a bowl the flour blend, cocoa, sugar, baking powder, baking soda and salt.
  4. Now add to that the oil, vanilla, lemon juice and water.
  5. Beat the ingredients together until smooth.
  6. Pour batter equally into cupcake pans.
  7. Bake for 18-20 minutes, until a toothpick comes out clean.
  8. Cool.
  9. Top with frosting.
  10. Frosting:
  11. In a bowl, cream the butter and salt on medium speed for about 1 to 2 minutes.
  12. Add the confectioners' sugar in three batches, beating after each addition.
  13. Add the rice milk and vanilla. Beat until light and fluffy, about 5 minutes. If you find mixture too runny, add more confectioners' sugar.
  14. If making chocolate frosting, melt the chocolate chips in the microwave in a microwave safe bowl for a couple of minutes stirring frequently. Add melted chocolate to frosting and beat for another minute.
  15. Spread the frosting on cupcakes.
  16. If you'd like, add gluten-free sprinkles for decoration.
Recipe by I'm an Organizing Junkie at