It’s been ten years since I had to give up gluten and dairy, nine years since I started avoiding eggs as well. I wish I could say my baking game has fully recovered. I still haven’t found the holy grail for baking bread.
But these? As a person who loves German Chocolate Cake (which isn’t German at all!) this is actually my favorite rendition ever. If you try it, let me know what you think.
I’m sharing which specific yogurt and flour brand I’m using because, as you are probably aware, different vegan and gluten free brands have wildly different compositions. But I’m guessing this could also work fine with just applesauce. If you experiment with other options, let me know in the comments.
Gluten Free Vegan Chocolate Cupcakes
Moist, rich, not too sweet, with a delicate crumb that’s hard to find in gluten free baked goods. This makes a small batch of six cupcakes that fit nicely into a toaster oven, so we with our summer birthdays can enjoy our favorite cakes without overheating the kitchen.
Note this uses about half a recipe of Coconut Pecan Frosting. If you use my recipe, I recommend spooning it on the cupcakes while it’s warm, then popping them in the fridge to cool. It’s not as thick and spreadable as the stuff from a can. But it’s quite good.
Prep Time
5m
Cook Time
22m
Servings
6
Ingredients
½ cup (65 g) Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag)
⅓ cup (65 g) raw cane sugar
¼ cup (25 g) unsweetened cocoa powder
½ tsp baking soda
¼ tsp baking powder
1 tsp vanilla extract
¼ tsp salt
¼ cup (60 ml) plant milk (I used soy)
2 tbsp Siggis plant-based vanilla yogurt
2 tbsp (30 ml) oil
1 tsp apple cider vinegar (or white vinegar
2 tbsp (30 ml) boiling water
Coconut Pecan Frosting (optional; uses flaked coconut, pecans, canned coconut milk, maple syrup, and salt)
Instructions
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Preheat oven to 350°F (175°C). Line 6 muffin cups with liners. In a medium bowl, whisk together all dry ingredients. In a separate bowl, whisk milk, oil, yogurt, vinegar, and vanilla.
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Stir wet into dry until just combined. Then pour in hot water and whisk briefly until it’s smooth and glossy.
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Divide evenly into the 6 liners (about ⅔ full). Bake 18–22 minutes, until a toothpick comes out clean or with just a few moist crumbs. Cool 5 minutes in the pan, then transfer to a wire rack to cool fully.
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Top with cocout pecan frosting.
Legend of Velda 
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