These Vegan Gluten-free Chocolate Cupcakes are seriously so moist, decadent, rich and incredible! Nobody would ever guess, ever, that they are gluten-free, vegan or oil-free! They are some of the best cupcakes I’ve ever eaten!

Prep Time: 15 minutes 
Cook Time: 18 minutes
Yield: 14 cupcakes


    • 150 grams (or 3/4 c) brown rice flour (do not use white!) 
    • 6 tablespoons tapioca starch
    • 1 cup + 2 tablespoons coconut sugar
    • 1/4 + 1/8 teaspoons baking powder
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon fine salt
    • 1 1/2 cups + 3 tablespoons canned “lite” coconut milk (highly recommend the Thai Kitchen brand) cans shaken first
    • 88 grams (or a little less than 1/2 c) 69-70% dairy-free dark chocolate chips (do not use regular semi-sweet)
    • 6 tablespoons natural unsweetened cocoa powder


Of course, as always, I recommend highly to use a scale to prevent room for error. Especially with gluten-free baking. This recipe has a couple of odd measurements to get the perfect result, so it’s much easier to just weigh each ingredient before adding to the bowl. Make sure to zero out before adding each ingredient. You don’t compare the weights to cups, just simply follow the weights listed, as this is exactly how the recipes are tested and made.

I use this: Inevifit Digital Kitchen Scale



  1. Preheat the oven to 350°F  and line 2 muffin pans with 15 muffin liners. This recipe yields 15 perfect size cupcakes, so don’t be tempted to only do 12. They rise A LOT while baking.
  2. In a medium bowl, add the brown rice flour, starch, coconut sugar, baking powder, baking soda and salt and whisk very well.
  3. In a large bowl, (you need a large since you’ll be adding the dry ingredients to this bowl of wet, not the other way around) add the coconut milk and chocolate chips. Heat in the microwave for 45 seconds. Whisk the mixture well until 100% melted and smooth.
  4. Whisk the cocoa powder into the chocolate milk mixture until completed dissolved and smooth. This may take a minute.
  5. To the bowl of liquids, slowly add the dry ingredients a small amount at a time, whisking each amount in. Using a large whisk helps. Do not worry about over-mixing here, you want it smooth. Gluten-free batter is ok to mix longer. Once the batter is very smooth and completely mixed, divide it into 15 cupcakes. I used about a 1/4 measuring cup of batter for each. This amount will yield perfect size cupcakes every time. Do not overfill or do less than 15. They will rise almost double.
  6. Bake at 350°F  for 18-20 minutes until a toothpick is clean. Mine were perfect at 19 minutes, but ovens can vary. So, make sure you go by the toothpick, not the time. A few DRY crumbs are ok, but not wet sticky batter.
  7. Don’t be tempted to eat one while warm, as they will taste under-baked since they will still finish cooking as they cool for the next 30 minutes. So, use patience. Remember, these are gluten-free and cooling them is super important. 

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