Chocolate Lover’s Cupcakes (Vegan & Gluten Free!)
Prep time
Cook time
Total time
These rich, dark-chocolate cupcakes are slathered with a luscious chocolate frosting. Any self-respecting chocoholic will find them irresistible.
Serves: 12 cupcakes
Chocolate Almond Cupcakes
  • 6 tablespoons warm water
  • 2 tablespoons ground flaxseeds or flaxseed meal
  • 1 cup chocolate almond milk beverage
  • 1⁄3 cup safflower oil or other neutral-tasting oil
  • 2 teaspoons vanilla extract
  • 1 cup unbleached cane sugar
  • ¾ cup almond flour
  • ¾ cup brown or white rice flour
  • ½ cup cocoa powder
  • 6 tablespoons tapioca starch
  • 1½ teaspoons baking soda
  • 1 teaspoon xanthan gum or guar gum
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
Dairy Free Chocolate Frosting
  • 1⁄3 cup non-hydrogenated dairy-free margarine / buttery spread
  • 2½ cups powdered sugar
  • 1⁄3 cup cocoa powder
  • 3 tablespoons chocolate almond milk beverage
  • ½ teaspoon vanilla extract
Chocolate Almond Cupcakes
  1. Preheat the oven to 350ºF. Line a standard twelve-cup muffin tin with paper or silicone liners or lightly oil or mist it with cooking spray.
  2. Put the water and flax seeds in a medium bowl and whisk to combine, and then let rest for 10 minutes to thicken.
  3. Add the milk beverage, oil, and vanilla extract to the flaxseed mixture and whisk until well combined.
  4. Put the sugar, almond flour, rice flour, cacao powder, tapioca starch, baking soda, xanthan gum, baking powder, and salt in a large bowl and whisk to combine. Add the flaxseed mixture and whisk until well combined.
  5. Fill the prepared muffin cups with the batter using a ¼-cup ice-cream scoop or measuring cup.
  6. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 20 minutes, then transfer to a rack to cool completely.
Dairy Free Chocolate Frosting
  1. Put the margarine in a large bowl and beat with an electric mixer or stand mixer on medium speed for 1 minute.
  2. Add the powdered sugar, cacao powder, milk beverage, and vanilla extract and beat until light and fluffy, about 2 to 3 minutes.
  3. Spread the frosting over the cooled cupcakes with a table knife. Alternatively, fill a pastry bag with the frosting and decoratively pipe it onto the cupcakes.
Carob Lover's Cupcakes: Replace the chocolate almond milk beverage in both the cupcakes and frosting with plain dairy-free milk beverage. Replace the cacao powder in both the cupcakes and frosting with carob powder.

This recipe for chocolate almond cupcakes is reprinted with permissions from Almond Flour: the High Protein, Gluten-Free Choice for Baking and Cooking by vegan chef Beverly Lynn Bennett.
Nutrition Information
Calories: 447 Fat: 1g Saturated fat: 2g Carbohydrates: 76g Sodium: 227mg Fiber: 2g Protein: 4g
Recipe by Go Dairy Free at