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Gluten-Free / Dairy-Free Chocolate Cupcakes with Vanilla Frosting


Gluten-Free / Dairy-Free Chocolate Cupcakes with Vanilla Frosting

Gluten and Dairy Free Chocolate Cupcakes with Vanilla Frosting

2014 (c) Teri Lee Gruss
Gluten and dairy free chocolate cupcakes with vanilla frosting have a classic, moist flavor and are made with less sugar than some cake recipes. This recipe is a good option for kids and adults on GFCF (gluten-free / casein-free) diets. Healthy millet and superfine brown rice flour add nutritional value as well - not bad for cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


  • 1/2 cup superfine brown rice flour
  • 1/4 cup millet flour
  • 2 tablespoons arrowroot starch OR cornstarch
  • 6 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoons gluten-free baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon guar gum OR xanthan gum
  • 2 large eggs
  • 1/2 cup light coconut milk OR your favorite dairy-free milk substitute
  • 2/3 cup sugar
  • 1/4 cup light olive oil OR canola oil
  • 1 teaspoon vanilla
  • Pastel colored decorating sugar for sprinkling (optional)


Preheat oven to 350° F / 176° C

Line 12 cupcake tins with paper cups
  1. Place all dry ingredients in a large mixing bowl. Whisk to thoroughly combine.
  2. Add wet ingredients and beat on high for 1 minute.
  3. Fill paper cupcake liners two-thirds full.
  4. Bake for 20 to 25 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
  5. Cool on a wire rack before frosting cupcakes.
Frost with Gluten and Dairy Free Vanilla Confectioner's Frosting

Optional, sprinkle with pastel decorating sugar.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
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