Our Gluten Free Chocolate Cupcakes are top 8 allergen free, are easy to make, and delicious! These make great allergy friendly birthday or school treats Top 8 allergen free, gluten free, vegan, nut free; Free of: soy, eggs, dairy, peanuts, tree nuts
Preheat oven to 350 degrees. Line a muffin tin with muffin papers or silicone muffin liners and set aside. Both silicone liners and paper liners work for this recipe, just make sure not to leave the cupcakes in the silicone muffin liners too long if you choose silicone.
In a large bowl, whisk together the flour, sugar, cocoa powder, ground flaxseed, salt, and baking powder.
Add to the flour mixture the rice milk, oil, and vanilla and stir to evenly mix to form a chocolate batter.
Divide the batter evenly between 12 lined muffin cups.
Bake at 350 degrees for 18 minutes or until a toothpick inserted in the middle comes out clean. I found that it takes 18 minutes to bake in a metal muffin pan, and 2-3 minutes longer to cook in a stoneware muffin pan.
Remove from the oven and allow to cool for 15 minutes before removing the cupcakes from the pan to cool on a wire rack.
Allow the cupcakes to cool completely before frosting. Store in an airtight container for about 3-4 days. Enjoy!
**For a lower sugar cupcake, you can use just 2/3 cup sugar instead of 1 cup and add a few drops of vanilla Stevia drops. The texture will be more dense and a little bit drier, so cook the lower-sugar version for 1-2 minutes less. These cupcakes sink slightly in the middle. You can reduce or prevent this by dividing the batter into 14 cupcakes rather than 12 (please see recipe notes in the blog post). Nutrition info is calculated for just the cupcake without the frosting. The frosting nutrition info is calculated in the frosting recipe card.