Three vegan chocolate cupcakes in a row topped with chocolate frosting.

Vegan Chocolate Cupcakes {Paleo + Gluten Free}

  • Author: Nicole
  • Prep Time: 5 minutes
  • Cook Time: 23 minutes
  • Total Time: 28 minutes
  • Yield: 12 cupcakes 1x
  • Category: Sweet Treats
  • Method: Bake
  • Cuisine: American


These are the BEST easy Vegan Chocolate Cupcakes! They are gluten free, dairy free, egg free and paleo while being moist, fluffy and oh so chocolatey!




  1. Preheat the oven to 350 degrees F. Line a standard sized 12 cup muffin pan with paper cupcake liners.
  2. In a small saucepan warm the maple syrup and coconut oil until the oil has melted then pour into your mixing bowl. (You can use a mixing bowl and whisk or stand mixer.)
  3. To the mixing bowl add the non-dairy milk, apple cider vinegar and vanilla extract. Stir until evenly mixed.
  4. To the wet ingredients in the mixing bowl add the remaining dry ingredients and mix until just combined.
  5. Evenly divide the batter into the 12 cupcake liners, if using a cookie scoop then it’s about one heaping scoop full into each liner. Flatten the cupcake batter using the back of a spoon before baking for cupcakes with perfectly flat tops.
  6. Bake for 21-23 minutes until a toothpick inserted into the center of a muffin comes out clean.
  7. Remove the baking pan from the oven and allow the cupcakes to cool in the pan for 3-5 minutes before transferring them to a cooling rack to finish cooling.
  8. Once completely cool you may frost the cupcakes if desired. My Vegan Chocolate Frosting makes a lovely topping for these.
  9. Eat and enjoy!


* These cupcakes store well in an airtight container for up to a week. I think they are even better on the second day so they are perfect for making ahead.

Keywords: vegan chocolate cupcakes, paleo, gluten free, dairy free,

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