Gluten Free Chocolate Cupcakes

READY IN: 30mins
Recipe by Elanas Pantry

The New York Times blog, Bitten, just did a feature on chocolate cupcakes, which made me realize that a recipe for gluten free chocolate cupcakes is conspicuously lacking from this site. Well, I am happy to say that is no longer the case. In my quest for the perfect gluten free chocolate cupcake, I made these 5 times. Today. Luckily, my boys and their glutenoid friends happily scarfed the "failures." Here, I share with you my success.

Top Review by Dace K.

I replaced oil with coconut butter. And used gluten free flour. I am not baking often, but in last 3 years since we need to avoid wheat it has been hard to find the combination that makes fluffy/airy muffins. This one I am saving and will experiment with flax instead of eggs (egg white a ptoblem :( ) and see how various other combinations work. Thanks for posting this one!

Ingredients Nutrition


  1. In a medium bowl, combine coconut flour, cocoa powder, salt and baking soda.
  2. In a large bowl, blend together eggs, oil and agave.
  3. Blend dry ingredients into wet thoroughly.
  4. Line a cupcake tin with paper liners and scoop a scant 1/4 cup into each.
  5. Bake at 375° for 20-22 minutes.
  6. Cool and cover with vegan "buttercream" chocolate frosting (
  7. Serve.

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