Gluten-Free, Vegan, Banana-Chocolate Cupcakes

Finally, a vegan and gluten-free cupcake that is moist and tasty! Add your favorite vegan or gluten-free icing! I used an Oreo® icing, so it was vegan but not gluten-free.

Prep Time:
20 mins
Cook Time:
18 mins
Total Time:
38 mins
Servings:
18
Yield:
18 cupcakes

Ingredients

  • 3 ¾ cups gluten-free flour blend

  • 1 cup white sugar

  • ¼ cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • 1 very ripe banana

  • 1 cup freshly brewed coffee, cooled to room-temperature

  • cup canola oil

  • 1 ½ tablespoons almond milk

  • 1 tablespoon apple cider vinegar

  • 2 teaspoons vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

  2. Whisk together gluten-free flour blend, sugar, cocoa powder baking soda, baking powder, and salt in a large bowl.

  3. Mash banana in a bowl. Add cooled coffee, oil, almond milk, apple cider vinegar, and vanilla extract. Whisk until combined. Pour into flour mixture. Stir slowly until just combined; batter will be thick and gummy.

  4. Ladle batter into the lined muffin tin, filling cups 2/3 full.

  5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes.

Cook's Notes:

You can use a store-bought gluten-free flour blend or make your own. It is important to use a blend in order to make sure the cupcake will not be too dense (if you use only whole-grain flour) nor too gummy (if you use only white rice flour or starchy flours). I used a combination of 150 grams white rice flour, 150 grams corn starch, 100 grams almond meal, and 100 grams brown rice flour, all sifted together. This means my blend was 60% white flours (white rice and a starch) and 40% whole-grain/nut flours (almond and brown rice). You can experiment with bean flours, but the flavor of the bean may come through in the cooking.

You can use decaf coffee if you prefer.

Nutrition Facts (per serving)

185 Calories
5g Fat
34g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 185
% Daily Value *
Total Fat 5g 7%
Saturated Fat 0g 2%
Sodium 117mg 5%
Total Carbohydrate 34g 12%
Dietary Fiber 3g 12%
Total Sugars 13g
Protein 3g
Vitamin C 1mg 3%
Calcium 11mg 1%
Iron 0mg 1%
Potassium 51mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.