This is definitely one of the best gluten-free cupcakes I’ve ever made! They are so moist, rich and absolutely decadent with the creamy matcha frosting. You won’t even notice it’s vegan and gluten-free!
This recipe is vegan, gluten-free, nut-free. It’s incredibly easy to make with simple ingredients. It’s definitely a keeper!
My recipe makes 6-7 cupcakes, double the recipe if you you’d like 12 cupcakes. For the gluten free flour, I recommend brand earthnutri for this recipe. It works well and it tastes delicious.
Gluten-free chocolate cupcake with Matcha buttercream frosting (Vegan & gluten-free )
- 1 cup all purpose gluten free flour
- 1/4 cup cocoa powder
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup powdered sugar
- 1 cup oat milk, room temperature
- 1/3 cup coconut oil
- 1/2 tsp instant coffee
- 1 tbsp white vinegar
- 1 tsp vanilla bean extract
- 1/4 tsp salt
- 100g dairy free butter
- 1 1/2 cups powdered sugar
- 1-3 tbsp full fat coconut cream, chilled overnight
- 1 1/2 tsp matcha powder
- 1/2 tsp vanilla bean extract
Preheat the oven to 170c. Prepare muffins pan with liners, set aside.
In a large bowl, sift flour, cornstarch, cocoa powder, powdered sugar, baking powder, baking soda, instant coffee, salt and whisk to combine. Add in oat milk, vanilla, coconut oil, white vinegar. And until well combined.
Divide batter evenly between 6-7 cupcake lines in a muffin pan. Bake for 20 mins or toothpick comes out clean. Let cool completely before frosting.
Make the buttercream.
Whip butter I n the stand mixer bowl with the paddle attachment, on medium to high speed for about 2 minutes. Stop mixer and add the sifted powdered sugar. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then add in 1 tbsp of coconut cream (if you’re looking for thinner consistency, add more coconut cream) mix on high speed for 2-3 minutes until smooth.
Pipe the frosting onto the cooled cupcakes and serve. Enjoy!