Gluten-Free Vegan Chocolate Cupcakes
These gluten-free chocolate cupcakes are nut-free, egg-free, dairy-free, and super fudgy.
Servings Prep Time
20Mini cupcakes 10minutes
Cook Time
20minutes
Servings Prep Time
20Mini cupcakes 10minutes
Cook Time
20minutes
Ingredients
Instructions
Mini Cupcakes
  1. Preheat the oven to 350ºF. 
  2. Line a mini cupcake pan with cupcake liners or use a silicone cupcake pan (lined or unlined). 20 mini cupcakes.
  3. In a large bowl, stir together the ground chia or flax seeds and the water.  This is your vegan “egg.”  Add in the pumpkin puree, coconut sugar, melted coconut oil, flour, cacao powder, salt, baking powder, and vinegar, stir until a smooth batter has formed. If the dough doesn’t mix easily, you can add one more tablespoon of water to thin it out.  Add the dark chocolate chips (if using).
  4. Spoon the batter into the liners.  Fill about 2/3 the way up.
  5. Bake for 20 minutes.  Use a toothpick to test, if it comes out clean, they are done.
  6. Allow to cool about 15 minutes then remove from cupcake pan.
Brownies
  1. Preheat the oven to 350ºF. 
  2. Lightly grease a 9-inch square baking dish.
  3. Prepare batter using instructions above.
  4. Transfer the batter to the baking dish. Use a spatula to spread it evenly into the bottom of the pan, it will be thicker than traditional brownie batter. 
  5. Bake until the center of the brownies is firm, about 30 to 35 minutes.
  6. Allow the brownies to cool in the pan for at least 30 minutes before cutting into them because they are more fragile when hot. 
  7. Cut into 16 squares and serve.
Recipe Notes

Store leftovers in an airtight container in the refrigerator for up to two weeks.

Modified from Megan Gilmore

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