Vegan Gluten Free Chocolate Cupcakes Recipe

A Short Disclaimer: All of these recipes have been converted from grams to more user friendly measurements. These recipes have not been tested for accuracy so there may be slight variations needed. However, the original grams are left available for those folks who have scales at home and can work in grams more easily. We use recipes by gram in the bakery because it’s easier to measure large quantities that way but also because volume measurements for flour can be really inconsistent.

rainbow cupcakes

Tapioca Flour 114 grams 1 T
Chickpea Flour 24 grams 1/4 cup
White Rice Flour 65 grams 1/3 cup
Brown Rice Flour 130 grams 3/4cup
Cocoa Powder 41 grams 1/5 cup
Sugar 325 grams 1 2/3 cups
Baking Powder 2 teaspoons
Baking Soda 2 teaspoons
Salt 1 teaspoon
Guar Gum 6 grams 1.5 teaspoons
Water 398 grams 1 2/3 cups
Canola Oil 98 grams 1/3 cups
Vinegar 11 grams 2 1/4 teaspoons
Vanilla 8 grams 2 teaspoons

1. Preheat the oven to 350 degrees Fahrenheit.

2. Whisk dry ingredients until thoroughly mixed.

3. In a separate bowl, mix wet ingredients until well blended. Add dry to wet, and blend with an electric hand mixer for about 3-5 minutes.

*If whisking by hand, be aware that the mixing process activates the guar gum so just be sure to mix until the batter thickens.

4. Line a muffin pan with cupcake/muffin liners. Fill them at least ¾ of the way full. Bake 25-30 min in a or until a toothpick comes out clean. Do not open the oven for the first 15 minutes. after that, you can rotate the pans to ensure even baking.

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