As a self-declared choc-o-holic, a good chocolate cake recipe is a must. This chocolate cupcake recipe is vegan and “allergy free” so everyone in your life can enjoy them. Free from gluten, egg, soy, dairy, peanuts, and tree nuts. It’s so simple to make and will be enjoyed by even those without dietary restrictions. Make these easy vegan and allergy free chocolate cupcakes for your next party or family get together!
Tips- High quality ingredients will serve you well when doing allergy free baking. Not only because the risk for contamination may be lower but also because a higher quality cocoa powder for example, will have a richer flavor. always make sure you never over stir your batter, or it will result in dense cupcakes. These cupcakes are a little denser than a regular cupcake mostly because of the gluten free aspect. If you aren’t gluten free but are vegan, then regular all-purpose flour can be easily swapped in place of the gluten free.
Allergy free chocolate cupcakes are not hard to make but do require specialty ingredients which you should be able to find at just a regular grocery store.
Gluten free flour– Any 1 to 1 all-purpose gluten free flour will do. I use “Bobs Redmill”. Always check your flour to make sure it is free from any allergens before use.
Cocoa Powder- High quality cocoa powder will always result in a better outcome. Check the label to ensure there is no milk powder or gluten additives. Most cocoa powders don’t contain those but better safe than sorry.
Applesauce- I love to use applesauce so there’s not so much oil when I bake desserts. That being said a vegetable oil can be substituted instead of applesauce on top of the oil listed.
Oil- Plain vegetable oil works or canola.
Chocolate chips- Again high quality dairy free chocolate chips bring a superior flavor. I use Ghirardelli dairy free chips but there are many brands out there that make dairy free chips.
Sprinkles- Most sprinkles have soy in them and are obviously an optional decor ingredient. So, omit them if there’s a soy allergy or sensitivity.
I recommend my vegan chocolate frosting recipe found here Vegan chocolate frosting, easy, creamy, fluffy. – auntieemseasyeats.com Check your ingredients list on the vegan cream cheese and vegan butter though as some contain tree nuts.
Allergy free chocolate cupcakes
Ingredients
- 1 1/2 cups 1 to 1 all-purpose gluten free flour
- 1 tsp baking soda
- 1 cup sugar
- 1/4 cup cocoa powder
- 1/2 tsp salt
- 1 cup water
- 1 tbsp white distilled vinegar
- 1/3 cup vegetable oil
- 1/4 cup applesauce or additional oil
- 1 tsp vanilla extract
- 1 cup dairy free chocolate chips
Instructions
- Pre heat the oven to 350 degrees F.
- In a large bowl or stand mixer combine the dry ingredients. Gluten free flour, soda, sugar, cocoa, and salt. Mix well.
- In a separate bowl combine the wet ingredients. water, vinegar, oil, applesauce, and vanilla. Mix well.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Fold in the chocolate chips.
- In greased or paper lined cupcake pans add 1/3 cup of batter to each slot.
- Bake at 350 degrees F. for 17-20 minutes. Cool in pans for 5 minutes then transfer to a cooling rack and cool completely before frosting.
