Vegan Chocolate Cupcakes
These gluten-free and vegan chocolate cupcakes are delicious and are made in only a single bowl! Decorate with frosting and sprinkles.
Servings: 11 cupcakes
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1/3 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup water
- 1 teaspoon balsamic vinegar
- 1 1/2 cups gluten-free 1:1 baking flour (I used Bob's Red Mill) (OR 1 1/2 cups all-purpose flour)
Preheat oven to 350F.
Add everything but the flour to a large mixing bowl. Use an electric mixer on a low setting to mix together.
Add the flour in, in two increments (one cup first, then half of a cup). Stir with a mixing spoon just until combined after each addition.
Prepare the muffin tin by placing a liner (or two!) into each spot. Fill each cupcake liner with about 3-4 tablespoons of batter. Cupcake liner should be 2/3-3/4 full. Do not overfill!
Bake for 20-30 minutes, or until an inserted toothpick comes out clean and the cupcake bounces back after it's been lightly pressed.
Let cupcakes cool completely before decorating with frosting, sprinkles, etc. Enjoy!
Serving: 1cupcake | Calories: 144kcal | Carbohydrates: 36.1g | Protein: 1.5g | Fat: 0.2g | Saturated Fat: 0g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 201.8mg | Potassium: 39.5mg | Fiber: 1.5g | Sugar: 18.3g | Vitamin A: 0IU | Vitamin C: 1mg | Calcium: 0mg | Iron: 1mg