Gluten-Free Vegan Chocolate Cupcakes

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There’s nothing worse than a fake recipe gone wrong when it comes to cooking from scratch.

I recently needed to make gluten free chocolate cupcakes for a birthday, but they also needed to be vegan chocolate cupcakes, as well as low-sugar chocolate cupcakes. It was a tall order for a happy birthday, but I knew I could do it.

I found a recipe that swore to be the best out there and was at the top of the search results. I followed the recipe exactly as is, and I’m a really great cook.

Yet, for whatever reason, the cupcakes came out salty and dense. Yuck. I suspect it was a fake recipe posted to get people to click ads.

I freaked out because I wasn’t sure what to do next. I then found a few other cupcake recipes online but most of them crashed my device due to so many ads trying to load.

Also, some of the ingredients just didn’t make sense; one called for only 1/3 cup of sugar. That was low-sugar alright, but wouldn’t be very appetizing.

Others called for beet pulp, which is not only unnecessary, but isn’t an ingredient most of us have on hand.

And who wants to spend extra time preparing beet pulp? Not me. So, I threw out the first batch, created my own recipe and it turned out amazing.

As a certified nutrition specialist, I have a good amount of knowledge when it comes to sugar and sugar substitutes.

After careful consideration, I decided to go with coconut sugar which is not only vegan sugar, and gluten-free sugar, but it also has a low impact on the glycemic index (30 on a scale of 1-100, whereas table sugar is 64).

As well as lower glucose (only 2% fructose and 79% sucrose, whereas table sugar is 100% fructose). This means coconut sugar doesn't spike blood glucose and insulin the way table sugar does.

And while it should only be used sparingly due to having the same caloric content as table sugar, it’s a great option for those who must avoid high glucose and who don’t like other sugar substitutes on the market.

This gluten free, vegan, low-sugar chocolate cupcake recipe is delicious, moist, fluffy, and easy to make. It also happens to be soy-free if you use vegan soy-free butter.

You don’t need a lot of cooking skills to pull this one off. I don’t believe anyone is a bad cook, it’s just that so many recipes require a lot of preparation, patience, and obscure ingredients.

This chocolate cupcake recipe can easily be made with what you already have on hand, or what can be grabbed fast at the corner store.

These will not be dense if you use seltzer water, so if you want airy gluten-free cupcakes, do not skip it!

Without further ado, I present to you low-sugar, vegan, gluten-free chocolate cupcakes.

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Ingredients:

1 Cup of all-purpose gluten-free flour of your choice
1 Cup of coconut sugar
1/2 Cup of baker’s cocoa powder
1/4 tablespoon of baking powder
1 tablespoon of baking soda
1 Cup of unsweetened apple sauce
4 tablespoons of room temperature vegan butter
1/4 Cup water
1/4 Cup seltzer water
3/4 tablespoon of apple cider vinegar (you will not taste this, it just gives it zing)
1 teaspoon of vanilla
And whatever toppings you desire, I personally use vegan whipped cream in the can

Directions:

1. Preheat oven to 350° Fahrenheit / 177° Celsius.

2. In a bowl, sift the flour (this is important because gluten-free flour has a tendency to condense when scooped from the bag), coconut sugar, baker’s cocoa, and lightly combine by using your fingers.

3. In another bowl, combine water, apple cider vinegar, vanilla, baking soda and stir to mix well.

4. In another bowl, combine apple sauce and baking powder, vegan butter, and stir to mix well.

5. Combine all of the above ingredients and stir until smooth.

6. Line a cupcake pan with 12 cupcake papers.

7. Add seltzer water, stir and use mix immediately (skipping this step may result in deflated cupcakes).

8. Use a cookie dough or ice cream scooper and evenly place mixture into cupcake papers.

9. Bake for 18-22 minutes, let cool for 20 minutes before topping or removing paper otherwise they may crumble.