Gluten Free Sugar Free Vegan Vanilla Cupcakes with Chocolate
Indulge your sweet tooth without compromise with these Gluten-Free, Sugar-Free, Vegan Vanilla Cupcakes with Chocolate—a guilt-free treat that’s as wholesome as it is delicious! Perfectly moist and fluffy, these cupcakes are crafted with a combination of gluten-free all-purpose flour and almond flour for a light texture, while unsweetened applesauce and almond milk-based vegan buttermilk keep them tender and dairy-free. Naturally sweetened with monk fruit and finished with a luscious sugar-free dark chocolate drizzle, these cupcakes offer rich flavor without refined sugar. Quick to prepare in just 20 minutes and baked to perfection in 25, this recipe is ideal for satisfying cravings or impressing guests with a dessert that caters to a variety of dietary needs. Whether for a celebration or a casual treat, these cupcakes deliver indulgence with every bite—completely vegan, gluten-free, and guilt-free!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cups Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cups Unsweetened almond milk
- 1 teaspoons Apple cider vinegar
- 2 teaspoons Vanilla extract
- 0.5 cups Unsweetened applesauce
- 0.5 cups Granulated monk fruit sweetener
- 0.25 cups Coconut oil, melted
- 0.5 cups Sugar-free dark chocolate chips
- 0.25 cups Coconut cream
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
In a small bowl, combine the almond milk and apple cider vinegar. Set it aside for 5 minutes to curdle and create vegan buttermilk.
In a large mixing bowl, whisk together the vegan buttermilk, vanilla extract, unsweetened applesauce, granulated monk fruit sweetener, and melted coconut oil until smooth.
Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix, as this may affect the texture of the cupcakes.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the chocolate drizzle. In a small microwave-safe bowl, warm the sugar-free dark chocolate chips and coconut cream in 20-second increments, stirring between each interval, until the mixture is smooth and fully melted.
Once the cupcakes are completely cool, drizzle the melted chocolate mixture over the tops using a spoon or piping bag. Let the drizzle set at room temperature for a few minutes.
Serve and enjoy your Gluten Free Sugar Free Vegan Vanilla Cupcakes with Chocolate!
Nutrition Facts
Calories |
181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 199 mg | 9% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.9 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 97 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
