Bethany’s Vegan Chocolate Cupcakes with Gluten-Free Option


We found this decadent vegan chocolate cupcakes recipe from the Bethany Bakes Blogspot

Special Diet Notes: Vegan Chocolate Cupcakes

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, vegan, plant-based, vegetarian, and optionally nut-free.

For gluten-free: make sure to use gluten-free oats/oat flour

Vegan Chocolate Cupcakes
Prep time
Cook time
Total time
Serves: 6
  • 1½ cup oat flour* (or wheat flour)
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 4 oz. silken tofu
  • ¾ cup dairy-free milk beverage
  • ¾ cup maple syrup
  • ½ cup canola oil
  • 2 teaspoon vanilla extract
  • ¼ teaspoon lemon juice
  • Confectioners sugar for decoration
  • 1 bar of dairy-free chocolate (or dairy-free chocolate chips)
  1. Preheat oven to 350F. Line or grease 6 muffin cups. Set aside.
  2. Sift first five dry ingredients together.
  3. Blend wet ingredients in blender.
  4. Mix wet and dry ingredients with whisk in bowl.
  5. Spoon batter evenly into the lined/greased muffin tin.
  6. Bake for 35 to 45 minutes (when toothpick comes out clean).
  7. Dust with confectioner's sugar and shaved dark chocolate.
  8. Enjoy!
*Make your own oat flour by blending oats until they reach a flour consistency,



About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: