Gluten-Free Chocolate Cupcake Recipe

gluten-free chocolate cupcakes

I often get asked if I can make a cake or cupcakes that does not have any wheat in it.  After a lot of trial and error I have come up with this recipe that I am going to share with you.  I have been told by my clients that these gluten free chocolate cupcakes taste just like a regular chocolate cupcake.

I have even been told that when clients have served these cupcakes to their guests, their guests did not even know that these were gluten free.  So why not give this simple recipe a try??!! :)

* please note this recipe will make 24 cupcakes or a double layer 9″round cake *

Gluten-Free Chocolate Cupcakes

Cook Time: 35 minutes

Total Time: 33 minutes

Serving Size: 20 cupcakes

Gluten-Free Chocolate Cupcakes

Here is an excellent gluten-free chocolate cupcake recipe that taste as good as regular cupcakes.

You will definitely enjoy these if you are on a gluten-free diet.

Ingredients

  • 1/2 cup of tapioca flour
  • 1/2 cup of sorghum flour
  • 1/2 cup of white rice flour
  • 1 1/2 tsp of xanthan gum
  • 1 cup of cocoa powder
  • 1 tsp of baking soda
  • 2 tsp of baking powder
  • 1 cup of brown sugar
  • 1 cup of white granular sugar
  • 3/4 cup of salted butter (softened)
  • 3 large eggs (room temperature)
  • 2 large egg yolks (room temperature)
  • 3 tsp of vanilla extract
  • 1 1/2 cups of milk
  • 2 tbsp of vinegar

Instructions

  1. Preheat the oven to 350 degrees. Use 24 cupcake liners in cupcake/muffin tins or lightly grease the 9?round cake pans.
  2. In a small bowl add 1 1/2 cups of milk and the 2 tbsp of vinegar; mix with a spoon and set aside. Essentially you are creating “buttermilk in this step.
  3. Sift the sorghum, tapioca, and white rice flours together. Add in the cocoa powder, xanthan gum, baking powder, and baking soda to the flours and whisk together in a medium. bowl.
  4. In a separate large bowl cream the soften butter with an electric mixer. Slowly add the brown sugar and the granulated sugar; whip until fluffy.
  5. Add the eggs and the egg yolks one at a time; continue beating with the electric mixer at a medium speed. You will notice that the mixer is having to work harder with all the eggs so you may have to turn up the speed.
  6. Add the vanilla extra. Turn the mixer to low and alternately add the flour mixture and the “buttermilk”.
  7. Fill each cupcake liner only half way as the batter will rise quite a bit or pour into the prepared pans. Bake for 30-35 minutes until the cake is springy to the touch. Do not over bake.
  8. You will know when the cupcakes or cake are done when you insert a clean toothpick and it comes out clean. The newly bakes cupcakes or cake will be very springy to the touch. You will notice that the texture is very light and airy.

Notes

TIPS

Here in Canada, we mainly find specialty flours in health food stores and not in our general grocery store.

You can contact your local health food store to see if they carry the specialty flours that you will need for this recipe.

Preheat oven to 350° F (180° C)

Happy Caking!

Diane

Diane
Diane is a co-write for CakeJournal. She is a self taught cake decorator and sugar flower artist since 2010. Diane lives in Ontario, Canada and is very excited to be joining our team.
Diane
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Comments

  1. says

    I loved this recipe and not the recipe seems to be missing, please bring it back! I had it bookmarked but hadn’t printed it or saved it anywhere. They were the best gluten free cupcakes!

  2. Erica says

    Thank you! I have been searching for *years* for a good gluten-free chocolate cupcake recipe, and this one is fabulous. Light, moist, delicious– it meets all of my high cake standards. Seriously, I’m so happy! I’ll be holding on to this recipe.

  3. Julie says

    Made these on Friday using rice milk & dairy free margerineas I’m intolerant to dairy as well – superb, am going to try the big cake for my birthday on Friday. Thank you so much for sharing.

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