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The Best Vegan Gluten-Free Chocolate Cupcakes

The Best Vegan Gluten-Free Chocolate Cupcake resting on a cupcake wrapper

Can we just take a moment and revel in the deliciousness that is this chocolate cupcake?

*reflective silence*

OK, let’s proceed.

Batch of our delicious 1-Bowl Vegan Gluten-Free Chocolate Cupcakes

These cupcakes are my golden unicorn.

I have been trying to make a vegan gluten free cupcake for quite some time now but couldn’t quite get it right. Finally, I prevailed.

Maybe the vegan gluten-free baking heavens parted and granted me favor.
Maybe it was the dancing I did while they were in the oven.
Or maybe I finally crafted the perfect mix of carefully measured ingredients.
(Likely the latter.)

Either way, I finally cracked the code and I couldn’t be more thrilled to share this recipe with you guys!

Ingredients for making our delicious Vegan Gluten-Free Chocolate Cupcakes recipe

Bowl and spoon coated in DIY Beet Puree

The recipe may include more than my usual 10 ingredients by just a handful, but it only requires one bowl!

And in case you haven’t noticed, no fancy equipment is required as I do all my baking with basic equipment, including a hand held mixer! We keep things old school around here. Plus, have you seen the counter space I’m working with? Where would I put a stand mixer?! Oy.

 

Bowl of Vegan Gluten-Free Chocolate Cupcake batter made with beets

I think the magic is in the beet puree and blend of gluten-free flours.

Beet puree not only adds an amazing magenta color to the batter (that disappears while baking), but extra moist texture and a ton of amazing nutrition benefits like vitamins A, B, C, magnesium, fiber and folate, just to name a few.

As for the gluten free flours, I’ve found that gluten-free baking requires a mix of dry ingredients. In this recipe, that included a blend of cocoa powder, almond meal, gluten-free oat flour, and a gluten-free flour blend. I tested the recipe with two blends, so see the notes for details! In my experience, the blend makes all the difference.

Muffin tin filled with Vegan Gluten-Free Chocolate Cupcakes

I was so pleased when I pulled these out of the oven and saw how fluffy and perfect they were, just like regular cupcakes. The only thing left to do was frost them with a thick, fudgy, chocolate ganache frosting! Whoa mama.

Freshly whipped homemade Vegan Chocolate Ganache Frosting

This frosting (made in the same bowl!) requires just 4 ingredients and 30 minutes, and it’s insanely delicious. Super thick, fudgy, and fluffy atop these insanely moist, delicious cupcakes. I plan on frosting everything with this ganache from here on out.

Plate of our fudgy vegan chocolate cupcakes with chocolate ganache frostingPlate filled with our moist Vegan Gluten-Free Chocolate Cupcakes recipeClose up shot of a chocolate cupcake topped with Vegan Chocolate Ganache Frosting

Let’s talk cupcakes. These gems are:

Fluffy
Moist
Cakey
Super chocolaty
Perfectly sweet
Undetectably vegan and gluten-free
& Simply AMAZING

After sampling these myself I couldn’t believe my taste buds! I’d struck gold. So I tested them on some friends who all agreed they were incredible.

I had a hard time naming them so I’ve decided to call them what they are: The Best Vegan Gluten-Free Chocolate Cupcakes! But seriously, more like the best cupcake I’ve ever had. Yep, I said it.

Vegan Gluten-Free Chocolate Cupcakes with yellow, pink, and turquoise wrappers

If you try this recipe, you must let us know what you think! Leave a comment, rate it, share it on social media, or take a picture and tag it #minimalistbaker on Instagram! We LOVE seeing what you guys bake up. Cheers and happy cupcake eating!Partially eaten Vegan Gluten-Free Chocolate Cupcake

Print
Partially eaten Vegan Gluten-Free Chocolate Cupcake on a pink wrapper
4.66 from 84 votes

The Best Vegan Gluten-Free Chocolate Cupcakes

Amazing 1-bowl chocolate cupcakes that are undetectably vegan and gluten-free. Fudgy, moist, insanely chocolaty, and topped with sinful chocolate ganache frosting.
Author: Minimalist Baker
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 11 (cupcakes)
Category: Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly 2-3 Weeks (unfrosted)
Does it keep? 3-4 Days

Ingredients

US Customary - Metric

CUPCAKES

  • 2 batches flax eggs (2 Tbsp (9 g) flaxseed meal + 5 Tbsp water as original recipe is written)
  • 1/2 scant cup Almond Breeze Unsweetened Original Almond Milk
  • 3/4 tsp apple cider vinegar
  • 1 1/2 tsp baking soda
  • 1/3 scant cup maple syrup or agave nectar (sub honey if not vegan)
  • 1/3 cup cane or granulated sugar
  • 1/4 cup melted coconut oil or vegan butter (such as Earth Balance)
  • 1 cup beet puree (or sub butternut squash, applesauce, or another hearty fruit puree with varied results)
  • 1/4 tsp sea salt
  • 1/2 cup unsweetened cocoa powder (if clumpy, sift)
  • 1/2 cup almond meal (finely ground)
  • 1/4 cup gluten-free oat flour
  • 3/4 cup gluten-free flour blend*

FROSTING:

  • 1/2 cup Almond Breeze Unsweetened Original Almond Milk
  • 1 1/4 cup dairy free dark or semi-sweet chocolate (chopped)
  • 1/2 cup vegan butter (softened and cut into Tablespoon-sized slices)
  • 1 1/4 - 2 cups powdered sugar

Instructions

  1. FOR BEETS: To roast beets, preheat oven to 400 degrees F (204 C), drizzle 2 large beets (amount as original recipe is written // adjust if altering batch size) with oil of choice, and wrap in foil. Bake for 50 minutes - 1 hour or until a knife slides through easily. Peel away skins by rubbing foil around and it should shed off easily. Add beets to a food processor or blender and add 1/4 cup liquid of choice (I like a mix of water and orange juice // amount as original recipe is written // adjust if altering batch size). Blend until creamy, smooth and pourable, scraping down sides as needed. Otherwise, sub another fruit puree, such as applesauce, with varied results.
  2. FOR CUPCAKES: Preheat oven to 375 degrees F (190 C) and line 11 muffins (amount as original recipe is written // adjust if altering batch size) with paper liners, or lightly grease. Also measure out almond milk and add vinegar. Stir and let curdle while moving onto the next step.
  3. Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
  4. Add baking soda to the almond milk vinegar mixture and stir. It should fizz.
  5. Add the sugar, maple syrup, and almond milk mixture to the flax egg and beat to combine. Then add beet puree, melted coconut oil, and salt and mix.
  6. Add cocoa powder, almond meal, oat flour, and gluten-free flour blend and beat to combine. If the batter appears too thick, add a touch more almond milk, but it should be perfect. If too thin, add a little more gluten-free flour blend + cocoa powder. It should resemble a thin batter that’s pourable.
  7. Divide batter evenly between muffin tins, filling 3/4 full.

  8. Bake for 29-34 minutes or until puffy and a toothpick inserted into the center comes out clean.
  9. Let rest in the tin for 10-15 minutes. Then remove and let cool COMPLETELY on a cooling rack. Don’t try to sample early because they need to fully cool or they tend to stick to the wrappers.
  10. FOR FROSTING: Add almond milk to your rinsed out mixing bowl from earlier and microwave for 1 minute. (Alternatively, heat in a saucepan until just simmering and then transfer back to mixing bowl.)
  11. Immediately add chocolate to warm milk but don’t touch for 2 minutes so it can melt.
  12. Stir with a wooden spoon to incorporate, then add softened butter and cover. Let rest untouched for another 10 minutes to meddle.
  13. Use your mixer to beat the mixture together. Then add 1 cup powdered sugar (amount as original recipe is written // adjust if altering batch size), mix again, and place in fridge to set for 20-30 minutes. You’ll know it’s ready when you tip it and it’s slow to move.

  14. Remove from fridge and beat again. If it’s still too thin, add another 1/4 - 1/2 cup powdered sugar (amount as original recipe is written // adjust if altering batch size) and beat until light and fluffy. I found that chilling for a total of 20 minutes and adding 1 3/4 cups total powdered sugar was perfect (amount as original recipe is written // adjust if altering batch size).

  15. Frost cupcakes generously. You’ll likely have leftover frosting (unless you’re like me). Sprinkles, mint leaves, or fresh raspberries would make the perfect garnish.
  16. Will keep well-covered at room temperature for several days, though best when fresh.

Notes

*I tried this recipe with both the Bob’s Red Mill Gluten-Free 1:1 Baking Blend and my go-to gluten-free blend and while both worked well, the Bob’s 1:1 blend yielded a narrowly superior cupcake.
*Adapted from / inspired by my Vegan Double Chocolate Beet Muffins.
*Frosting inspiration from Eats Well with Others
*Nutrition information is a rough estimate calculated with a generous amount of frosting per cupcake.

Nutrition Per Serving (1 of 11 cupcakes)

  • Calories: 412
  • Fat: 22.8g
  • Saturated fat: 11.5g
  • Sodium: 159mg
  • Carbohydrates: 54.7g
  • Fiber: 5g
  • Sugar: 38.7g
  • Protein: 4.1g
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416 Comments Dairy-Free, Gluten Free, Holiday, One Bowl, Soy-Free, Summer, Sweet (dessert), Vegan

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danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

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All commentsI made thisQuestions
  1. Avatar for MadeleineMadeleine says

    February 7, 2015 at 5:45 am

    These look so delicious! Is there anything that could sub the almond milk and almond meal well? I have a nut allergy but would love to give these a go! x

    Reply
    • Avatar for JustineJustine says

      February 7, 2015 at 1:02 pm

      You could probably use flax meal and a soy, flax or coconut milk! That’s what I would try! I actually have omitted the almond meal when recipes call for it an things seemed okay.

      Reply
      • Avatar for AinsleyAinsley says

        October 15, 2015 at 7:39 pm

        I have used ground pumpkin seeds instead of nuts and recipes turn out really nicely. Use any milk beverages instead of almond milk. Rice or Coconut would work.

        Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 7, 2015 at 8:53 pm

      Madeleine, I would recommend subbing any other non-dairy milk (flax or soy being the best), and then using a mix of oat flour, rolled oats and gluten free flour blend to compensate for the almond meal!

      Reply
      • Avatar for KateKate says

        July 12, 2015 at 5:24 am

        Hi Dana,
        Does it matter if I don’t use gf flour? Does is change the consistency very much?
        Thanks!
        Kate

        Reply
      • Avatar for JenJen says

        January 31, 2018 at 3:48 pm

        How much oat flour replaces the almond meal?

        Reply
    • Avatar for EditEdit says

      June 25, 2017 at 4:38 am

      I’ll try this one and schools are but free zone so I’m going to use pumpkin seed meal, I usually ground them up in coffee grinder, and any plant milk sould be fine :) I’d say even ricemilk!

      Reply
      • Avatar for EditEdit says

        June 25, 2017 at 4:39 am

        Haha I meant nut free..

        Reply
    • Avatar for Libby WilliamsLibby Williams says

      July 1, 2017 at 7:34 am

      Dana, I love your recipes! I have never been disappointed! thank you seems trite! You are AWESOME! I have been gf for a long time and disappointed in so many recipes…..but yours NEVER! I will sing your praises to all people gluten free!

      Reply
  2. Avatar for Jennie @themessybakerblogJennie @themessybakerblog says

    February 7, 2015 at 5:55 am

    Wow, these are some purdy cupcakes. The innards look so moist and fluffy. Pinned.

    Reply
  3. Avatar for Katrina @ Warm Vanilla SugarKatrina @ Warm Vanilla Sugar says

    February 7, 2015 at 6:31 am

    A good vegan + gf cupcake recipe is needed by everyone! These sound lovely!

    Reply
  4. Avatar for Jenny LJenny L says

    February 7, 2015 at 7:05 am

    These look super awesome, and perfect for a party I have coming up at which I will need to accommodate all the dietary restrictions (including my own).
    Quick question: Did you put the optional xanthan gum in your go-to blend for this one?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 7, 2015 at 8:53 pm

      Nope! Good question. It really doesn’t make that big of a difference in my experience ;D

      Reply
  5. Avatar for DessertForTwoDessertForTwo says

    February 7, 2015 at 7:19 am

    I wanna make these, stat! <3

    Reply
  6. Avatar for Katie @ Veggie and the BeastKatie @ Veggie and the Beast says

    February 7, 2015 at 7:48 am

    Holy hannah these are so gorgeous! I love that thick mound of frosting – the ONLY way to frost a cupcake in my book.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 7, 2015 at 8:53 pm

      You get me.

      Reply
  7. Avatar for Michelle @ Hummingbird HighMichelle @ Hummingbird High says

    February 7, 2015 at 9:47 am

    Beet puree! that sounds stellar — must have made the cake incredibly moist!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 7, 2015 at 8:54 pm

      It totally did! That and the coconut oil kept these bad boys moist for DAYS. ;D

      Reply
      • Avatar for LindaLinda says

        February 8, 2015 at 10:36 am

        Y.U.M.

        My kids have a nut allergy so I appreciate the sub comments above.

        Also, I am not sure I would need the option of keeping them moist for “days”, because…well, you know.

        Reply
        • Avatar for bonniebonnie says

          February 16, 2015 at 5:42 pm

          Theys look veddy healfy ‘n moyst. also purdy.i caint wate to try ’em

          Reply
      • Avatar for LeahLeah says

        December 30, 2016 at 11:54 am

        Do you think I could use carrot puree or would that just be weird, lol. I’d love to keep it a veggie and I don’t wanna go to the store for beets. Ha! Also what’s the secret for subbing in a gluten-free flour mix? How much do I use and what do I take out?

        Reply
        • Avatar for Libby WilliamsLibby Williams says

          July 1, 2017 at 7:35 am

          I substituted apple sauce and they were stellar!

          Reply
  8. Avatar for Kimberly/TheLittlePlantationKimberly/TheLittlePlantation says

    February 7, 2015 at 10:43 am

    These look and sound super yummy!

    Reply
  9. Avatar for KatieKatie says

    February 7, 2015 at 10:59 am

    These look so yummy! I’ve been waiting for this recipe since I saw your pictures on Instagram…

    Just wondering, is it baking soda or baking powder? And I’m not able to have oat flour, do you have any suggestions for substitutions?

    Thanks! I love, love, love your website!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 7, 2015 at 8:54 pm

      Fixed! It’s baking soda.

      And as far as the oat flour, I would recommend subbing a mix of additional almond meal + gluten free flour blend to compensate. Good luck!!

      Reply
      • Avatar for MaraikaMaraika says

        December 12, 2017 at 10:30 pm

        Hi. Is it Baking Soda as in Bi-Carb Soda or is it Baking Soda as in the Australian Baking Powder? I think I did one of them ( if only I could remember which one:( but the cakes stayed dense and not quite cooked. Thanks.

        Reply
  10. Avatar for Abbie @ Needs SaltAbbie @ Needs Salt says

    February 7, 2015 at 11:23 am

    HOLYYY. Dana. These are now going to drive me crazy. And that chocolate ganache, ohhh my. CAN I LICK THE BEATERS? And can I stare at that picture forever. By that way, I love that bowl! It’s so bright and makes me think of summer. <3 Where did you get it?

    Reply
  11. Avatar for CatherineCatherine says

    February 7, 2015 at 11:24 am

    These cupcakes certainly do look delicious!!

    Reply
  12. Avatar for SusanSusan says

    February 7, 2015 at 1:22 pm

    These look yummy, I need a sub for the oat flour, any ideas? I wonder if subbing with almond flour, half and half almond and GF blend, or buckwheat flour would work.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 7, 2015 at 8:55 pm

      I would sub half almond meal half gluten free flour blend!!

      Reply
  13. Avatar for BethBeth says

    February 7, 2015 at 1:24 pm

    Have you tried making this into a cake?! I’d love to try it as 2 round 8″ cakes, do you think it would still be as fluffy? Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 7, 2015 at 8:57 pm

      Great question! No I haven’t but I don’t think it would affect the texture. I would suggest buttering and flouring 2 round 8″ cake pans. Bake at same temp for about the same time. Check around the 30-35 minute mark for doneness and go from there. Check back if you try it!

      Reply
      • Avatar for BethBeth says

        March 7, 2015 at 1:31 pm

        I made the recipe in 8″ rounds. They came out wonderfully! I buttered and “floured” the pans with cocoa powder and lined the bottoms with parchment. My family loved it! The cake was split 12 ways and we were all wishing for a little more so I would probably 1-1/2 the recipe and do it in 9″ pans. Baking time was around 35 min. Thanks for the advice and awesome recipe. Definitely my go to GF cake recipe!

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          March 7, 2015 at 8:01 pm

          Great, thanks for sharing Beth!

          Reply
  14. Avatar for claireclaire says

    February 7, 2015 at 1:36 pm

    What would you compare the coarseness of your almond flour to? A normal flour, or more like a cornmeal? I find whenever I bake with mine, it’s pretty crunchy – perhaps I should whirl it in the blender before I use it (it’s Sunblest brand).

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 7, 2015 at 8:57 pm

      Not necessary if you don’t mind a few “pebbles” of almond :D Mind was ground from raw almonds in my Vitamix and there were definitely a few larger pieces left. Good luck!

      Reply
  15. Avatar for lisalisa says

    February 7, 2015 at 2:31 pm

    i actually already have a vegan/gf cupcake i love HOWEVER i can not seem to manage to make a vanilla one! you should try to give that a try ;)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 7, 2015 at 8:58 pm

      On the list!!

      Reply
      • Avatar for DiannaDianna says

        February 3, 2017 at 1:32 pm

        I bet you can use the funfetti cake recipe of yours and leave out the sprinkles!

        Reply
  16. Avatar for AmberAmber says

    February 7, 2015 at 2:44 pm

    Baking powder or baking soda? It’s different in ingredient list and directions.

    Reply
    • Avatar for AmberAmber says

      February 7, 2015 at 4:48 pm

      I used baking soda. I didn’t have beets so I used what I had that is closest in texture… Cooked carrots! I boiled them until fork tender and then puréed them with water. Recipe was amazing!! So wonderful and moist and that frosting, wow. Hello, sugar high. I wound up having to use 2 full cups of powdered sugar to thicken so next time I’ll use a little less almond milk in the frosting. So it works like magic with carrot purée, in case anyone is wanting to try that.

      Reply
      • Avatar for LeahLeah says

        December 30, 2016 at 11:57 am

        I was wondering! Thank you for reporting back!

        Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 7, 2015 at 8:58 pm

      SODA. Fixed!

      Reply
  17. Avatar for TessaTessa says

    February 7, 2015 at 3:24 pm

    These look fabulous, definitely going to give them a go!

    Reply
  18. Avatar for claudine McGonigleclaudine McGonigle says

    February 7, 2015 at 3:34 pm

    Can you substitute the nut ingredients with anything else, for those of with nut allergies? It’s so hard when the majority of vegan food contains some type of nuts

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 7, 2015 at 8:58 pm

      I would recommend flax or coconut milk for the almond milk + a mix of oat flour, oats and gluten free flour blend for the almond meal. Good luck!

      Reply
  19. Avatar for lynnlynn says

    February 7, 2015 at 4:23 pm

    I want to try this:)
    Q:
    Is beet = beet root?
    can just purèe the raw beet root instead of roast then puree?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 7, 2015 at 8:59 pm

      Yes, beet root. Hmm, good question. I think roasting it yield the most moist texture but it may work raw. If you try it, let me know how it goes!

      Reply
  20. Avatar for mlml says

    February 7, 2015 at 5:09 pm

    These look pretty amazing! I’m certain the dancing you did belongs in the instructions. Dancing is always key.

    Reply
    • Avatar for LeahLeah says

      December 30, 2016 at 11:58 am

      Lol!

      Reply
  21. Avatar for CamillaCamilla says

    February 7, 2015 at 5:20 pm

    I JUST finished making these bad boys. So delicious.
    Maybe it’s just me, but the beets took 2 hours to cook.
    Also in the directions it says baking powder, I assumed you meant soda!
    Yummmmm.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 7, 2015 at 9:00 pm

      Yes! Soda, fixed.

      Not sure why the beets took so long! Were they wrapped in foil, set directly on the oven rack in a 400 degree oven? Should’ve only taken 45 minutes – 1 hour.

      Reply
  22. Avatar for Steph @ Steph in ThymeSteph @ Steph in Thyme says

    February 7, 2015 at 5:29 pm

    WOW – I am so excited to try these! Beets?? Yes, please!

    Reply
  23. Avatar for Jessie Snyder | Faring WellJessie Snyder | Faring Well says

    February 7, 2015 at 5:56 pm

    Your ingredients shot is the cooooooolest!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 7, 2015 at 9:00 pm

      shucks. Your dukkah pudding looks straight up legit! FEED ME.

      Reply
  24. Avatar for ToriTori says

    February 7, 2015 at 6:53 pm

    Hello! Is it Baking Powder or Baking Soda?? Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 7, 2015 at 9:01 pm

      Sorry! Soda :D Fixed!

      Reply
  25. Avatar for JoanneJoanne says

    February 7, 2015 at 9:07 pm

    So I’ve perfected vegan cupcakes and I’ve found a pretty awesome recipe for a GF chocolate cake, however I have not perfected GF VEGAN cupcakes. So this is it. Yes, I agree it takes forever to perfect a recipe like this but is completely worth it. Good job!

    Reply
  26. Avatar for Millie | Add A LittleMillie | Add A Little says

    February 7, 2015 at 11:47 pm

    These look amazing Dana – my mouth is watering just looking at them!

    Reply
  27. Avatar for Maria G.Maria G. says

    February 8, 2015 at 1:13 am

    These look delicious! Thank you for the tip about the red beets!

    Reply
  28. Avatar for DelaneyDelaney says

    February 8, 2015 at 4:56 am

    These are at the top of my list to make when I’m done midterms!! The pictures look AMAZING too :)

    Reply
  29. Avatar for CaitlinCaitlin says

    February 8, 2015 at 5:07 am

    these cupcakes really do look amazing. they remind me of the tasty kakes chocolate cupcakes!

    Reply
  30. Avatar for DRAMADRAMA says

    February 8, 2015 at 5:38 am

    Looks so delicious!! YUMM!

    nastyadrama.ru

    Reply
  31. Avatar for LizzyLizzy says

    February 8, 2015 at 6:10 am

    These look so damn good! (especially as i’m a coeliac and vegetarian that doesn’t really drink cow’s milk). Yummm.

    Lizzy

    Reply
  32. Avatar for JohnJohn says

    February 8, 2015 at 7:24 am

    These look so good :)

    Reply
  33. Avatar for CarlyCarly says

    February 8, 2015 at 8:00 am

    Dana thank you for all your hard work. I absolutely love everything in your blog, being a expat in remote asia means I often struggle to find vegan/gluten free specifics or brands but I really appreciate the viable alternatives your always include.

    One thing though is i have insulin resistance and so must omit any cane sugar though I have a terrible sweet tooth what would your suggestions be for alternatives in your desserts? Thanks again!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 8, 2015 at 6:34 pm

      Try upping the amount of liquid sweetener (maple syrup or agave) and compensating the added liquid with a little extra cocoa powder and mix of the gluten free flours! Hope that helps!!

      Reply
  34. Avatar for Charlotte Sophia RobertsCharlotte Sophia Roberts says

    February 8, 2015 at 9:49 am

    These look sooooo delicious! X
    Charlotte

    Reply
  35. Avatar for Maggie @ Veg FiendMaggie @ Veg Fiend says

    February 8, 2015 at 12:43 pm

    Yummy! I love that you use beets in the recipe. I’ve been going beet crazy, too! Everything I’ve been making is bright pink. I’ve heard beets rock with chocolate, but I’ve never tried the quintessential beet-chocolate cake. Now, I think I’ll have to after seeing this post.

    Reply
  36. Avatar for Stephanie @ Girl Versus DoughStephanie @ Girl Versus Dough says

    February 8, 2015 at 2:04 pm

    HOT DIGGITY these look amazing. That frosting! Major swoon.

    Reply
  37. Avatar for Bell SantiagoBell Santiago says

    February 8, 2015 at 2:09 pm

    These sound SO GOOD!!!! newbie vegan here and struggling with the chocolate part – so this is literally a life saver! Thank you xx

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 8, 2015 at 6:35 pm

      You’ll love these! All of my non-veg friends couldn’t believe they were v / gf!

      Reply
  38. Avatar for TaylorTaylor says

    February 8, 2015 at 2:28 pm

    These look incredible. One of my favorite recipes of yours is the beet lava cakes that also use this beet puree–so I KNOW these will be killer. One question…I really don’t care about GF and I don’t usually have GF flours on me (besides oat and almond that I can make myself). What do you think about subbing the GF blend with regular AP flour or WW pastry flour? Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 8, 2015 at 6:36 pm

      Thanks for the sweet words, Taylor! I’d recommend using all purpose! whole wheat pastry is fine in a pinch but in this recipe all purpose would be preferable :D Good luck!

      Reply
  39. Avatar for AbbyAbby says

    February 8, 2015 at 3:39 pm

    These cupcakes, Dana! They’re perfection!! Your photos are gorgeous as usual, and I cannot. wait. to give these a try <3

    Reply
  40. Avatar for KatrinaKatrina says

    February 8, 2015 at 4:11 pm

    I’ve been looking for a good vegan chocolate beet cake. Thanks for posting this. I put it onto pinterest to try later.

    Reply
  41. Avatar for Kathleen @ Yummy CrumbleKathleen @ Yummy Crumble says

    February 8, 2015 at 6:16 pm

    Yep, these look pretty incredible. The frosting looks awesome. Oh, and you had me at one bowl.

    Reply
  42. Avatar for Kristan@the-broken-breadKristan@the-broken-bread says

    February 9, 2015 at 10:16 am

    Dana! I saw these on instagram and literally that night I had a dream about them! This might be subtle sign that I need to make this puppies asap. Hope Oregon is treating you two well!

    Reply
  43. Avatar for KateKate says

    February 9, 2015 at 11:33 am

    These look to die for!! Yummm!

    Reply
  44. Avatar for Jasmine Lukuku (@TheBlenderist)Jasmine Lukuku (@TheBlenderist) says

    February 9, 2015 at 12:45 pm

    These looks great! I just made a chocolate cake with beets in it and it was awesome.

    Reply
  45. Avatar for Lynn | The Road to HoneyLynn | The Road to Honey says

    February 9, 2015 at 6:13 pm

    These look so chocolatey and moist. I am convinced it was the dancing that got them to their point of ear perfection. . .just saying.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 10, 2015 at 5:27 pm

      I think we’re on the same page :D

      Reply
  46. Avatar for NatalieNatalie says

    February 9, 2015 at 7:44 pm

    I don’t eat oil, so I replaced the oil/Earth Balance with applesauce and these turned out delicious! I was wondering if you could post some oil-free recipes? Thanks for reading! :)

    Reply
  47. Avatar for AliAli says

    February 10, 2015 at 9:16 am

    Hi Dana! These look amazing, that frosting looks sumptuous! I hate to be the bearer of bad news but Almond Breeze contains carrageenan, and while this is extracted from seaweed, many doctors believe it’s indigestible and even a carcinogen. I encourage you to read up on the ingredient to decide if it’s something you want to avoid, but I know there are plenty of almond milks that don’t contain this as an emulsifier.
    Happy baking, and thanks for all the amazing recipes!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 20, 2015 at 12:36 pm

      Ali, I really appreciate your insight here! There’s definitely ingredients in almost all processed products that we should be aware of. If you’re personally weary of carrageenan, I’d suggest making your own almond milk or looking for brands that omit it. I personally love the convenience of store bought almond milk and adore the taste and consistency of Almond Breeze, but also make my own! I really appreciate you bringing this to my attention, as it’s something I was already aware of but am always curious what other people think!

      Reply
  48. Avatar for KayteeKaytee says

    February 10, 2015 at 9:00 pm

    These cupcakes look amazing! We eat gf at my house because my husband has celiac but we aren’t vegan. Can I use regular dairy milk, eggs and butter to make the cupcakes and frosting or will it turn out differently?

    Reply
  49. Avatar for LaurenLauren says

    February 11, 2015 at 7:57 am

    I’m swooning over here. Yay for gluten free cupcakes! And vegan too! I can share these at work and everyone can eat them, super cool.

    Reply
  50. Avatar for marumbomarumbo says

    February 11, 2015 at 3:36 pm

    Just finished baking my batch they are amazing !!!! I took a moment of reflective silence too

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 11, 2015 at 4:59 pm

      haha, yes! So glad you enjoyed them!

      Reply
  51. Avatar for EmilyEmily says

    February 11, 2015 at 7:08 pm

    I was curious if I could add peanut butter into the frosting somehow? The person I am making these for loves PB & that would just top it all off :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 11, 2015 at 8:57 pm

      Yeah! I’d say either just drizzle peanut butter on top of the frosting OR add in 1/4 cup peanut butter to the frosting!

      Reply
  52. Avatar for Hannah Marie BurkeHannah Marie Burke says

    February 11, 2015 at 10:41 pm

    These cupcakes are pretty good. :) I’m not really usually a cupcake kinda person, but I thought these were actually really nice. I subbed the beets with applesauce, and there were some sugar clumps in my frosting(My sister actually loved them though. XD), I also cooked the cupcakes for a little too long. But despite all my flaws and rushing, They turned out great! I want to make chocolate decorations to go on top. :D I especially want to try these butterflies I found! http://everything-old-crafts.blogspot.com/2011/02/how-to-make-chocolate-butterfly-cake.html?m=1

    Reply
  53. Avatar for Delia VarmaDelia Varma says

    February 12, 2015 at 3:33 am

    The BEST BEST cupcakes I’ve ever had (not even mentioning the Vegan/GF). I used 100% sugar/soy free chocolate for the ganache and it was delicious. I also replaced the sugar in the cupcake with monk fruit sugar and substituted icing sugar with Swerve zero cal sweetener. The results were incredible. I highly recommend this recipe… But be prepared to eat like 3 of them …at least!!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 12, 2015 at 4:11 pm

      Great! Thanks for sharing, Delia!

      Reply
  54. Avatar for siricatsiricat says

    February 12, 2015 at 3:21 pm

    ookay I just finished baking them (and eating one!)… and… oh my.. it’s perfection.
    As a chocolate homemade cakes lover, and newly vegan, I just found out another reason to stop using animal product, so THANK YOU SO MUCH, it’s AWESOME!
    (sorry for my english, I’m French) :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 12, 2015 at 4:07 pm

      Oh so cool! Glad we have French readers ;D So glad you liked them!

      Reply
  55. Avatar for MayadaMayada says

    February 13, 2015 at 2:35 am

    Thank you, looks amazing. Was wondering if there is anyway to cut on the powder sugar in the frosting may be add some dates since you use dates a lot but not avocado ( am allergic ).
    Thank you

    Reply
  56. Avatar for MorganMorgan says

    February 13, 2015 at 5:04 pm

    Has anyone tried this recipe with all-purpose flour? I have everything to make these bad boys except the gf flours…

    Reply
  57. Avatar for CaterinaCaterina says

    February 14, 2015 at 9:55 am

    Sorry, tried to comment from my phone, and it went nuts. Well I’m nuts, NUTS ABOUT THESE CUPCAKES! Just made them this morning as a Valentine’s treat for my boyfriend. He’s gluten and lactose intolerant, and allergic to red meat. So your blog has literally been a life saver!

    I will say I cheated on this recipe and used 2 real eggs because we’re not vegan. But they turned out delicious!!!!

    I will post pictures to my instagram and be sure to tag Minimalist Baker! Thank you thank you thank you!!!!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 14, 2015 at 1:55 pm

      So great! Thanks for sharing!!!

      Reply
  58. Avatar for LizLiz says

    February 15, 2015 at 3:03 pm

    In our home we changed the name to, ( Oh heaven, help us =~})

    Reply
  59. Avatar for HalieHalie says

    February 16, 2015 at 10:51 pm

    My husband loves beets. I made these tonight as a post V-day dessert and they totally ROCKED!! Rarely does he ever like cake (it’s too dry for him) but these. were. FANTASTIC!!! I’ve been looking for a great vegan frosting as well~ ingenious to use the warm milk to melt the chocolate. I used Hershey’s Special Dark cocoa and they really were divine. Having success in the (vegan) kitchen is one of the best feelings! Thanks for the inspiration, Dana! ^_^

    Reply
  60. Avatar for AshleeAshlee says

    February 19, 2015 at 2:06 pm

    Beet puree? Interesting. I’m always intrigued when beets are in baked goods. I’ll have to try this!

    Reply
  61. Avatar for Hey RitaHey Rita says

    February 20, 2015 at 9:36 am

    Oh my days, these look delicious!!! I was vegan for 2.5 years but I still eat mostly plant-based, so these will be a great addition to my usual recipes.

    Thanks for sharing!

    Rita

    Reply
  62. Avatar for AmberAmber says

    February 20, 2015 at 1:15 pm

    I made a double batch of these last night (but with a choc/ avocado ganache instead of the frosting because of the powdered sugar) and I just needed to let you know that never in the entire year of my plant-based, gluten and refined sugar free diet have I tasted anything so heavenly, so devine. I didn’t think I would ever be able to enjoy a ‘real’ cupcake again but you’ve made that possible. You are a baking genius- thank you!

    Reply
  63. Avatar for SharonSharon says

    February 22, 2015 at 1:19 pm

    I made these today, and they are wonderful! Just as you described….very moist! My husband and I were very happy. I will be sharing on facebook! Thank you for the great, healthy recipe!

    Reply
  64. Avatar for Enid OrtizEnid Ortiz says

    February 23, 2015 at 10:13 am

    My kid is allergic to flax, what can I use to sub the flax eggs?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 1, 2015 at 11:30 pm

      chia or real eggs!

      Reply
  65. Avatar for DarendaDarenda says

    February 24, 2015 at 5:36 am

    IF I didn’t care about these being vegan, could I use real eggs in the cake mixture and butter in the frosting and they’d still work just as good? These look amazing and I’m making them this weekend. Thanks so much!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 1, 2015 at 11:26 pm

      Yep! Totally. Sub 1 small to medium egg per flax egg. Good luck!

      Reply
  66. Avatar for AnnaAnna says

    February 24, 2015 at 12:47 pm

    Hi,

    I love your site. I cook/bake many things from it. My daughters birthday is this weekend and I’d like to make these. We’re not gluten sensitive so what would the ratios be if I wanted to use the almond meal, oat flour and regular flour. Should I then use white or whole wheat?

    Thanks,
    Anna

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 1, 2015 at 11:23 pm

      Hi Anna! If possible, just swap the GF flour for all purpose and still use oat flour and almond meal. Otherwise, I’d recommend subbing all the flours for all purpose. I haven’t tried the recipe this way, so proceed with caution! Let me know if you give it a try!

      Reply
  67. Avatar for Monique @ Ambitious KitchenMonique @ Ambitious Kitchen says

    February 25, 2015 at 7:52 am

    Scrumptious! Love the addition of beets. I’ve never really baked with them before but need to give them a try!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 26, 2015 at 2:23 pm

      Ooh, you must! I think you’d love the texture/moisture they add!

      Reply
  68. Avatar for Lynn CLynn C says

    March 1, 2015 at 6:26 am

    I. Love. You.

    Reply
  69. Avatar for Eve-MarieEve-Marie says

    March 10, 2015 at 7:41 pm

    Made these today as mini cupcakes (baked 17 minutes, and a half recipe yielded 24 minis). I used all purpose flour instead of the gluten free mix. These were amazing, and you can’t taste beets at all. Best frosting ever, and super moist cupcakes – thank you!

    Reply
  70. Avatar for WillowWillow says

    March 12, 2015 at 2:47 pm

    I am usually lazy in the dessert department – give a dark chocolate bar and I am a happy camper. However, now that I have found this recipe, I think I will have to buy a muffin tin. Love the idea of adding beets.

    Reply
  71. Avatar for EC MyersEC Myers says

    March 13, 2015 at 6:08 am

    My boyfriend’s birthday is coming up and he recently had to go gluten free … I’d make him the happiest man alive if I could make these Peanut Butter and Chocolate Gluten Free Cupcakes … In your quick opinion, how could I do?!?!?!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 20, 2015 at 12:38 pm

      Sorry for the delayed response! I’d suggest adding peanut butter to the batter (maybe 1/3 cup and cutting back on the beets by 1/3). Also, drizzle some peanut butter on top of the ganache and top it with a dairy-free PB cup!!

      Reply
  72. Avatar for CatherineCatherine says

    March 14, 2015 at 12:37 pm

    The only reason that I tried these cupcakes was that I needed a vegan and gluten free recipe for a bake sale. I had zero expectations that they would be good. I followed the recipe exactly as written (except for the frosting) and the cupcakes were surprisingly good. The texture was great, very moist and tender. I had leftover beets and a craving for these vegan gluten free cupcakes today. I made this recipe again, adding melted chocolate to the cupcake mixture and I’m in love. They were perfect! Will be making this again. Never thought that I would like much less love a vegan gluten free recipe considering how much I LOVE butter.

    Reply
    • Avatar for AndraAndra says

      June 8, 2015 at 3:36 pm

      How much melted chocolate did you add? Did you change anything else? I’m curious to try these for my dad’s birthday for non vegan non gluten free eaters…and need some advice, thank you.

      Reply
  73. Avatar for KellyKelly says

    March 18, 2015 at 1:00 pm

    These look amazing, though I have one question–would it be detrimental to the cupcakes if I were to use regular all purpose flour rather than a gluten free flour blend? I don’t have any gluten free flower on hand, but would love to make these bad boys!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 20, 2015 at 10:51 am

      That should work! Let me know how it goes, Kelly :D Just be sure not to overmix because all purpose is more sensitive (with the gluten) than GF blends.

      Reply
  74. Avatar for AnnaAnna says

    March 19, 2015 at 3:10 pm

    I can’t wait to try them, but I was wondering if I can substitute the glutenfree flour for normal all propuse flour?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 20, 2015 at 10:40 am

      Yes!

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 2, 2015 at 9:46 pm

      You should be able to though I haven’t tried it myself. Let me know how it goes if you decide to give it a try!

      Reply
  75. Avatar for danieladaniela says

    March 21, 2015 at 12:25 am

    Hi Dana, this recipe looks great! Do you think it would turn out as well using store bought already steamed beets (the ones that are vacuum packed) to save time, or do you feel strongly about using roasted beets rather than steamed? Thanks for the help, can’t wait to try these!
    -Daniela

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 2, 2015 at 9:44 pm

      I think so! Also, you could try unsweetened applesauce for a similar result!

      Reply
    • Avatar for AnnaAnna says

      November 3, 2017 at 4:51 am

      Did you try using the steamed beets? I was wondering if pureeing a can of preserved beets would work too.

      Reply
  76. Avatar for HeatherHeather says

    March 23, 2015 at 10:49 am

    Can I use eggs instead of the flax eggs? Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 23, 2015 at 11:36 am

      Yes! Anywhere I say “1 flax egg” substitute 1 small egg. Good luck!

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 2, 2015 at 9:29 pm

      Yes! In place of any flax egg sub 1 small egg. Let me know how it goes!

      Reply
  77. Avatar for DanielleDanielle says

    March 28, 2015 at 9:21 pm

    cupcake look good could I use something else for oatmeal because my mom is allergic to oat. I bake stuff for family holidays

    Reply
  78. Avatar for SuzanSuzan says

    March 30, 2015 at 4:01 pm

    Thanks for this recipe! The first gluten-free vegan cupcake recipe I’ve ever tried, and they were delicious!

    I substituted chia seeds for the flax seeds because my son is allergic and they still turned out beautifully. I only needed 1 cup of powdered sugar for the frosting.

    One question: 1 tbsp of chia seeds weighed 9 g at my house. I went ahead and used 2 tbsp chia and 5 tbsp water total anyway. The cupcakes turned out, but just for clarification, are chia seeds heavier than flax seeds or is that a misprint?
    Thanks again!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 2, 2015 at 9:01 pm

      Thanks for sharing Suzan! So glad you enjoyed them. Chia seeds may be heavier than flax seed. I would almost guess since they’re a bit more dense. In any case, thanks for sharing your results!

      Reply
  79. Avatar for CorinaCorina says

    April 1, 2015 at 7:01 am

    Made these cupcakes! SOOOO SOOO good!

    Reply
  80. Avatar for AnaAna says

    April 1, 2015 at 10:36 am

    These look great! I am wondering if coconut sugar may work instead? Also, on the recipe it just says 3/4 for GF flour. I assume that is 3/4 cup..?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 2, 2015 at 8:45 pm

      Yes! that’s what I meant. 3/4 cup. Also, on the coconut sugar I’m not sure because I didn’t try it and it can react weird in baking. But check the comments as I believe some other people may have tried it with success! In any case, check back to let me know if it works out!

      Reply
      • Avatar for JohannaJohanna says

        March 6, 2016 at 3:14 am

        This is mega late, but I always use coconut palm sugar, or dates/date sugar, or figs in place of cane sugar. For some reason cane sugar makes me ill. Coconut flour can act like a sponge if you’re not careful, but coconut palm sugar has never given me an issue. I used it this morning for the cupcakes, and the results were great (thanks Dana!!)! My boyfriend, who claims to not eat cupcakes, kept begging for more.
        If you’re iffy on the whole coconut versus cane, here’s a good rule of thumb: recipes that are on the dryer side to begin with shouldn’t be used for coconut subbing. Otherwise, go for it and see what happens.
        In this case, these cupcakes were built to be moist. Happy binging!

        Reply
  81. Avatar for ShannaShanna says

    April 4, 2015 at 8:09 am

    I made these last night and the cupcakes were moist and chewy–but I could sure taste the beet! We also had to add some extra sugar otherwise the contrast in sweetness between the cake and the icing was pretty extreme. It was a fun test though–thanks for the recipe.

    Reply
  82. Avatar for KristinKristin says

    April 5, 2015 at 7:09 pm

    These are fantastic!!!! I’ve had to go gluten and dairy free in the last 6 months and have been CRAVING chocolate cupcakes since (there have been actual tears in the grocery store involved!). No more tears!!!!! These are just what I’ve been dreaming about. I used applesauce instead of beets and half almond half gf flour instead of oat flour because of availability and they were just fabulous. Thanks so much for your awesomeness!

    Reply
  83. Avatar for Nancy NurseNancy Nurse says

    April 13, 2015 at 11:09 am

    Sorry to be a bother, but can we sub the sugar with dates? I don’t have a problem with gluten, so can we use regular flour instead? Can we sub the oil and vegan butter with something else?
    Thanks, Dana.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 15, 2015 at 12:44 pm

      I’m not sure as I haven’t tried them! But let me know if you experiment!

      Reply
  84. Avatar for ElizabethElizabeth says

    April 24, 2015 at 8:09 am

    Has anyone tried this recipe with an addition of some vanilla extract? Or do you think it would be less yummy? I can’t wait to try these for a bake sale!!

    Reply
  85. Avatar for BridgetBridget says

    April 25, 2015 at 10:10 am

    Hi Dana, I’m wondering if this recipe would work in a 9×13 and if so I would bake it for how long?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 29, 2015 at 4:31 pm

      Hmm, I think it would! Check it at 20-25, then go from there! And be sure to grease your pan well.

      Reply
      • Avatar for BridgetBridget says

        April 29, 2015 at 4:42 pm

        Thank you. Will do.

        Reply
  86. Avatar for BrookeBrooke says

    May 2, 2015 at 1:32 pm

    Oh my goodness, thank you SO MUCH. I have been gluten free for years but became vegan pretty recently, and I was so nervous going into it. A lot of people called me crazy (“What are you going to eat?”), and I felt like a kind of loner- I had no idea where to go for new recipes for my old favorites. I didn’t even bother with the internet as a resource because I somehow convinced myself that no crazy person would want to go gf/vegan. So this post helped me so much, not only for the recipe (though those cupcakes look AMAZING), but to find a similar community. Thank you so, so much! And good luck with future recipes- I’m cheering you on!

    Reply
  87. Avatar for Rinske WagenaarRinske Wagenaar says

    May 6, 2015 at 2:40 pm

    Hi, I was wondering if you would let me share your cupcake recipe with folks that I am selling cupcake liners to. I would like the recipe with the beet mash on a format that I can print on a letter sized sheet and include it with the order – it can include your web address.

    Let me know if this works for you.

    Thanks for considering.

    Rinske

    Reply
  88. Avatar for TrangTrang says

    May 8, 2015 at 6:59 pm

    Hi Dana! I wanted to make this recipe for a coworker that is only vegan. Would you be able to recommend a sub for all 3 flours to save on cost?

    1/2 cup (59 grams) almond meal (finely ground)
    1/4 cup (25 grams) gluten free oat flour
    3/4 cup (100 grams) gluten free flour blend (*see notes)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 11, 2015 at 8:08 pm

      I think you could sub all of those for all purpose.

      Reply
  89. Avatar for JodiJodi says

    May 9, 2015 at 12:47 pm

    Oh wow! These were absolutely the best cupcakes I have ever eaten. Even better than the ridiculously expensive ones I have bought at posh NY bakeries. I made these for my daughter’s birthday and impressed the hats off even my non GF vegan guests. Thank you so much for this perfection of confection. Making more today for Mother’s day.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 11, 2015 at 8:00 pm

      High compliment! Thanks for sharing, Jodi!

      Reply
  90. Avatar for emilyemily says

    May 11, 2015 at 5:51 am

    I am thrilled to find this recipe!! My daughter is GF, dairy free, and nut free! I would love to stick a batch in the freezer so I can pull one out for birthday parties, etc. Have you tried freezing the cupcakes? Just wondering how they will be! Thanks! I usually freeze without frosting.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 11, 2015 at 7:33 pm

      I haven’t! But I think it would be fine for up to 2 or 3 weeks. And yes, I’d freeze without frosting.

      Reply
  91. Avatar for chantechante says

    May 12, 2015 at 8:10 pm

    mine turned out mushy :( going to try again tomorrow. I think i did to much flax in it.

    Reply
  92. Avatar for AnonymousAnonymous says

    May 18, 2015 at 3:43 am

    I am a high school student and an avid baker. mini-cupcakes being my favorite to make because I can get more from one batch so I can share more with my friends at school. I also go to an art school and so we definitely have quite a few people who’s diets fall under vegan, gluten free, or both (I don’t know why, but I’d never met a vegan at my old school). The texture of these cupcakes are fantastic, the flavor, not so much. I’d advise adding 1-1 1/2 teaspoons of vanilla extract to the batter, it helps a lot, still not perfect, but better.

    Reply
  93. Avatar for AlessandraAlessandra says

    June 1, 2015 at 1:53 am

    They look great!

    Reply
  94. Avatar for Jade mamaJade mama says

    June 1, 2015 at 7:19 am

    These were amazing! I am on a dairy, soy, egg, and gluten free diet due to allergies in my breastfed daughter, so I was looking forward to trying this recipe. I’ll admit to being sceptical about how good these would be, but they really are great. And not just “this is good for a vegan/GF cupcake.” These actually might be the best chocolate cupcakes I have ever made. I didn’t have beets, so I used a mix of carrots and sweet potato instead, and I used a little extra almond meal and GF flour in place of the oat flour. Thanks for the recipe!

    Reply
    • Avatar for Iris K.Iris K. says

      June 22, 2015 at 1:07 am

      Ooh! Great modification. ..I’ll keep that in mind!

      Reply
  95. Avatar for MeiMei says

    June 20, 2015 at 1:39 am

    Help me!
    I just made a batch of these. I followed the recipe, only subbed the beet purée for applesauce and for the oat flour I used brown rice flour, once they went into the oven they just spread out and flattened out the party pans.

    Would this be because I didn’t use a cupcake pan to put my patty pans in? They just went straight onto a flat tray and in the oven.

    They taste delicious but look really ridiculous and I was meant to be making them for a birthday tomorrow… :(

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 22, 2015 at 12:15 pm

      So weird! The brown rice flour might’ve had an effect. I’m not sure..I haven’t heard of anyone having this issue. I don’t know what a patty pan is…perhaps that was the issue!

      Reply
  96. Avatar for Iris K.Iris K. says

    June 22, 2015 at 1:05 am

    What about coconut flour? I saw some yesterday & wondered if I can use this in place of the almond meal?
    No allergies…I just like to have options!

    Reply
  97. Avatar for RhodaRhoda says

    June 29, 2015 at 4:54 pm

    Hi Dana, I know someone has asked something similar already, but I’m making these for a friend who has an almond allergy, so could i use coconut milk instead and hazelnut flour for these instead of the almond? Would the hazelnut flour work just as well as the almond meal?

    Reply
    • Avatar for RhodaRhoda says

      June 29, 2015 at 5:03 pm

      Sorry, also a substitute for Oat Flour, as she is also allergic to that. could i use a mixture of Rice or Coconut Flour instead?

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 1, 2015 at 4:31 pm

      Yes, I think that should work! Or sub almond milk for rice milk. Let me know how it goes!

      Reply
  98. Avatar for MeganMegan says

    July 8, 2015 at 11:59 pm

    Just made these because there is a birthday at my work and one of our employees has a serious gluten and lactose allergy. The batter tasted amazing — still in the cool down stage — needing to frost and eat still. The only thing I’ve noticed so far is that they were nice and round at the top when I took them out but they sank a bit in the middle. I used unsweetened apple sauce instead of the puree but everything else I did to a T. Did you also have this result? I’m figuring it doesn’t matter cause I’ll fill it right up with frosting ;)

    Reply
  99. Avatar for Elyse s.Elyse s. says

    July 15, 2015 at 10:13 pm

    I have a question on the measurements: when I measured the half cup almond meal and cocoa, my half cup was filled at 45g, not 59 or 60. Any one have this issue? I kind of split the difference and it turned out really good and moist so I guess it doesn’t really matter but I’d like to do it “right” for the next time. Because there will be a next time.

    Reply
  100. Avatar for LisaLisa says

    July 17, 2015 at 4:33 pm

    I Thank you so much for this wondrous delicious creation. I was the best cake I have ever tried and full of love. I could taste the healthiness and love in the cake. Very fulfilling and satisfying. xoxo hugs n butterfly kisses xoxo Lisa

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 17, 2015 at 7:37 pm

      So wonderful! Thanks for sharing, Lisa.

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 18, 2015 at 5:55 pm

      So wonderful – thanks for sharing, Lisa!

      Reply
  101. Avatar for DaniDani says

    July 30, 2015 at 10:27 pm

    Hi! My son and I cannot have rice, so unfortunately both listed flours are out of the running for us! Have you tried Bob’s all-purpose gluten free flour with this recipe by chance? (Or am I misunderstanding which you are specifying? There is now a 1:1 baking flour and the traditional all purpose gf flour in the red bag; we use the red bag!) My assumption is that it will be okay, but I need to make a large batch to freeze for use during the school year and don’t want to make yucky ones, haha! Thanks so much :)

    Reply
  102. Avatar for WendyWendy says

    August 1, 2015 at 5:14 pm

    I tried this recipe and it was fantastic! I am so very impressed with the egg substitute. I am going to try it with banana bread. Thank you for the healthy version of chocolate cake that doesn’t make me feel sick after eating a slice! The only problem with the recipe is that I want more than one slice! (Oh, I did substituted the sugar with honey and it was still great! )

    Reply
  103. Avatar for AliceAlice says

    August 3, 2015 at 8:29 pm

    I just made these last night, and they are delicious!! I love to cook, but I am pretty clueless when it comes to baking. I was kind of intimidated by all of these ingredients, but it was completely worth it. It really is the best cupcake I’ve ever had! It’s super moist, and not too sweet. I had a few friends test them, and they also gave raving reviews!

    The only issue I had was with the frosting. I followed the instructions but on the light side of the sugar (1 cup). I left it in the refrigerator all day and the frosting still wouldn’t fully harden. I think next time I’ll use more sugar and less almond milk?

    Overall, I’m really happy with my experience and am excited to make these again!

    Reply
  104. Avatar for KatieKatie says

    August 5, 2015 at 10:25 pm

    Oh my goodness! These are amazing! As a new vegan I have been experimenting with baking without eggs. It has proved quite hard to get a nice fluffy consistency and a good rise but these have both and are utterly delicious. Thanks for sharing your recipe Dana! Katie :)

    Reply
  105. Avatar for MorganMorgan says

    August 7, 2015 at 4:17 pm

    Ok, these were hands down the best cupcakes I (we) have ever had.
    I made these with 2 real eggs instead of flax, and they came out perfect.
    Thank you so much for the recipe!

    Reply
  106. Avatar for SuzanSuzan says

    August 8, 2015 at 5:25 pm

    Could I use canned beets instead of fresh? Beets are expensive:(

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 11, 2015 at 8:52 pm

      Yes!

      Reply
  107. Avatar for AndreaAndrea says

    August 10, 2015 at 1:00 pm

    Hi! I am making these today for my husband’s birthday (our son is gluten-free & casein free so I am super excited about this recipe!) but I just realized I only have 1/2 cup of GF all purpose flour left and I don’t have any starch component to make a little more of my own. Any idea what I could use for that extra 1/4 cup of all-purpose flour? I’ve got brown rice flour, white rice flour, oat flour, coconut flour & almond meal. Thank you! I’m so excited to try so more of your recipes – your pizza crust is our favorite!!

    Reply
  108. Avatar for jankajanka says

    August 14, 2015 at 12:52 pm

    Have you ever made a batter the night before and cooked it the next morning? My dad (a baker) used to do this all the time, but never with vegan recipes. I only ask as I’m not sure how the flax with react sitting for 12+ hours (I don’t want my batter to become like “chia pudding” by letting it sit overnight). Oh well, I will attempt prepping tonight and baking off tomorrow!

    Reply
    • Avatar for AFAF says

      April 14, 2016 at 6:08 pm

      How did prepping the night before go? I’m curious because I want to do this recipe for my daughters birthday and that would help a ton!
      :)

      Reply
      • Avatar for Janka LoveringJanka Lovering says

        April 14, 2016 at 7:52 pm

        Honestly I can’t recall but I didn’t really like the taste/texture of this recipe anyway :( I enjoy more of her non-celebratory-dessert recipes (banana bread, cinnamon rolls)

        Reply
  109. Avatar for AmberAmber says

    August 18, 2015 at 9:46 pm

    These cupcakes are the PERFECT sweet treat for my daughters’ birthday party. They have friends and grandparents that are vegan, gluten-free and allergic to nuts and soy. I used coconut milk instead of almond milk and I used 1/4c more oat flour and 1/4c flax seed meal to replace the almond meal. They were scrumptious and my husband couldn’t even tell that they were vegan or gluten-free. Thanks again for a GREAT recipe! *I used all Trader Joe’s ingredients (including their gf flour blend) and it all worked out great.

    Reply
  110. Avatar for GypsyGypsy says

    August 19, 2015 at 9:14 pm

    My son is allergic to everything! I really want to make these for his bday, but he is allergic to peanuts and tree nuts as well as dairy, eggs, soy, and wheat. Is I use hemp milk for liquid but is there something I can substitute for the almond meal?

    Reply
    • Avatar for GypsyGypsy says

      August 19, 2015 at 9:15 pm

      LOL never mind I see the person above me tweaked it already. I should have read every comment!

      Reply
  111. Avatar for beckibecki says

    August 20, 2015 at 9:13 pm

    Wow! Yum! I used fresh smashed figs from the tree in the garden :) DELICIOUS!! I also paired it with raspberries and put whole pecans on top for decoration.

    Best ever graduation cake. Thank you!!!

    Reply
  112. Avatar for MilaMila says

    August 21, 2015 at 4:59 pm

    Dear Dana,
    I can’t have almond meal, so what should I use instead. And could I use soy instead of the almond milk?

    Thanks

    Reply
  113. Avatar for AneeshaAneesha says

    August 28, 2015 at 4:37 am

    Hi
    I am not intolerent to gluten. What can I use instead of the gluten free flour? I prefer using whole meal flours instead of just white flour, Can you please sugguest?
    Thx
    Aneesha

    Reply
    • Avatar for BethBeth says

      April 6, 2016 at 11:30 am

      I wanted to ask the same thing. I do not eat gluten free either and dont have the Ingredients to make it, just ww pastry flour. I’m not sure how to do the substitutions. Please advise. Thank you!!

      Reply
  114. Avatar for EnjyluhEnjyluh says

    September 1, 2015 at 9:05 am

    Hi, thank you for this wonderful recipe. My daughter’ s bday is coming up, will this come out as good if I bake into 2 cake rounds? And how long to bake for? Thanks for any help.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 3, 2015 at 7:10 pm

      Yes! Use this recipe as a guide. It’s very similar.

      Reply
  115. Avatar for AartiAarti says

    September 10, 2015 at 9:02 pm

    Sounds like a wonderful recipe. Would it work if I use 100% white rice flour and that’s all I have?

    Reply
  116. Avatar for SophieSophie says

    September 12, 2015 at 9:15 pm

    Hi Dana! Recipe looks lush! Just wondering, can you just sub your gf flour mixes with plain wheat flour? I’m not gf and don’t have an extensive budget so I just stick to wheat flour. Is subbing plain flour all good? :)

    Reply
  117. Avatar for AnastasiaAnastasia says

    September 28, 2015 at 4:38 pm

    These cupcakes are DELICIOUS! Thank you so much for sharing all of your amazing recipes!! <3 I love Minimalist Baker and my husband does too :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 3, 2015 at 4:42 pm

      Yay! Thanks for sharing, Anastasia! xoxo

      Reply
  118. Avatar for LeilaLeila says

    October 8, 2015 at 5:13 pm

    I can’t have almonds. What should I use instead of almond meal

    Reply
  119. Avatar for IstanbulIstanbul says

    October 11, 2015 at 7:11 am

    Hi Dana,

    I live in turkey, Istanbul, and there is no vegan butter or margarin in this country!

    How can i replace it? I would love to make cupcake frosting.

    I am already doing the chocolate because there is no vegan chocolate too.

    We do have coconut milk and oil and coconut cream, almond milk and soy cream, but one brand that can not be whipped.

    Thank you.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 12, 2015 at 4:58 pm

      Try replacing it with coconut oil, like in this recipe!

      Reply
  120. Avatar for NancyNancy says

    October 25, 2015 at 10:44 am

    This tasted good. The apples were too powerful. and mine looked nothing like yours

    Reply
    • Avatar for BrookeBrooke says

      April 16, 2016 at 7:36 pm

      hey Nancy, so did you use Apple sauce as a sub to beets?
      and they didn’t go very well?
      i was thinking of trying with apple sauce also x
      thanks!

      Reply
  121. Avatar for MichelleMichelle says

    October 27, 2015 at 9:00 pm

    Can I sub pumpkin puree in place of beet puree for fall?

    Reply
    • Avatar for MichelleMichelle says

      October 27, 2015 at 9:03 pm

      I just answered my own question!

      Reply
      • Avatar for MichelleMichelle says

        October 30, 2015 at 5:44 pm

        Made there tonight and they were amazing! Thank you!

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          November 2, 2015 at 2:56 pm

          I made them last night too! Glad you enjoyed them, Michelle!

          Reply
      • Avatar for MichelleMichelle says

        October 30, 2015 at 5:45 pm

        Made these tonight and they were amazing! Thank you!

        Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2015 at 4:12 pm

      That should work!

      Reply
  122. Avatar for WeiWei says

    November 4, 2015 at 11:38 pm

    Dana,

    These cupcakes are so amazing that I have to leave a comment here. We recently found out our baby girl is allergic to wheat and eggs which makes baking very challenging. Luckily, I found your site and made these cupcakes for my daughter’s first year birthday party. They turned out to be moist, perfectly sweet and taste just like, well, delicious chocolate cupcakes! Thank you for sharing the recipe.

    I also started making a few more of your recipes including tonight’s samosa potato cakes. My vegetarian husband was really happy. :) Thanks again for that!

    Looking forward to trying out more recipes!

    Regards,
    Wei

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 5, 2015 at 1:51 pm

      Thanks so much, Wei! This warms my heart. So glad you’ve been enjoying the recipes! xoxo

      Reply
    • Avatar for JohannaJohanna says

      March 6, 2016 at 3:42 am

      I’m also gluten and egg-free due to allergies! I know the struggle. thesensitivepantry.com also has some nice recipes. But I must say, the minimalistbaker.com has the most affordable ingredients in her recipes of awesomeness. Also, try forkandbeans.com ;)

      Reply
  123. Avatar for LauraLaura says

    November 6, 2015 at 10:28 am

    Hi Dana!
    How many eggs do I sub for the flax eggs?
    2 large?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 6, 2015 at 1:34 pm

      1 small chicken egg per 1 flax egg!

      Reply
  124. Avatar for LauraLaura says

    November 7, 2015 at 3:34 am

    Thanks Dana:)

    Reply
  125. Avatar for MisharaMishara says

    November 16, 2015 at 2:11 pm

    Thank you Dana, for these amazing, oh so delicious cupcakes.
    I have been gluten free, dairy free and egg free for several years now and have tried countless recipes. So many of them have been really disappointing. These are hands down the best I have ever made. They are rich, moist and decadent. I took them to a family gathering where I received rave reviews from all.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 17, 2015 at 5:45 pm

      Thanks Mishara! I agree, they’re the best!

      Reply
  126. Avatar for TaniaTania says

    November 20, 2015 at 4:30 pm

    you can substitute whole wheat pastry flour or unbleached all-purpose flour and cocoa powder for chocolate cake mix ? Thank you =)

    Reply
  127. Avatar for KarleneKarlene says

    November 20, 2015 at 9:46 pm

    I made these for a trivia night event but since I didn’t have beets, I swapped for avocado and they look amazing! I also added cream cheese to the frosting cause I couldn’t get it to thicken enough with just sugar. I suspect it’s because I used regular butter. I also swapped the flax egg for chia egg. I hope they taste as good as they look!! Mine obviously are not vegan but that’s ok ? Thanks for the recipe!!

    Reply
  128. Avatar for RebeccaRebecca says

    November 21, 2015 at 12:13 am

    Hi Dana, I have two questions:

    Is there a reason you use almond milk instead of coconut milk? I’d assume coconut milk is richer and this would lead to a richer cupcake?

    Can you use avocado to substitute the beets? I saw someone use it in another vegan cupcake recipe and have amazing results. Have you tried using avocado to substitute for eggs?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 23, 2015 at 1:38 pm

      I would actually not sub avocado – maybe applesauce? Beet is still best. Also, light coconut milk should be fine!

      Reply
  129. Avatar for ChrisChris says

    November 22, 2015 at 9:46 am

    OMG, these are INSANELY good! I couldn’t wait to make them and didn’t have any beets so used pumpkin puree instead … ground up oats and almonds to make my own almond meal/oat flour … it worked brilliantly!! These are my family’s new must-have cupcakes for any celebrations, thank you!!

    Reply
  130. Avatar for Kimberly AnnKimberly Ann says

    November 26, 2015 at 11:00 pm

    Fantastic recipe. I’ve had people try these and not even know they were gluten free or vegan, which is pretty impressive. I use unsweetened applesauce instead of the beet puree – it’s easier in a pinch. :) Thanks for the great recipe – it’s the best I have found! I bake for a living, but I am new to the gluten free world – a lot of things that need to be re-learned.

    Reply
  131. Avatar for JanJan says

    December 6, 2015 at 11:41 am

    Amazing cakes really pleased with us will never use any other , can change to make different flavours

    One thing far to much topping left over , did anyone else have the same ? would prob just half next time

    Reply
  132. Avatar for Tom SmithTom Smith says

    December 14, 2015 at 11:20 am

    These look great! I’m gathering ingredients to make these for Christmas.
    I was wondering what I should look for in the way of unsweetened coco powder ? In my area there only seems to be Fry’s coco or possibly Hershey’s.
    Also I have flax seeds, can these be used in some way for the flax eggs or should I track down some flax meal ?

    Thank you :)

    Reply
  133. Avatar for SBSB says

    December 15, 2015 at 4:37 pm

    Any thoughts on using aquafaba instead of flaxseed eggs?

    Reply
  134. Avatar for SamSam says

    December 19, 2015 at 5:30 am

    Hi I’ve made a few recipes by you so far and loved them! I have a cousin who is gluten free and these will be used for Christmas his year owever would I be able to use 2 regular eggs in replace of flax eggs and whole milk instead of almond?

    Reply
  135. Avatar for SamanthaSamantha says

    December 19, 2015 at 5:43 am

    Hi! Is there anyway to make this recipe just gluten free? Maybe by using eggs? Regular milk? Can you help?!!

    Reply
  136. Avatar for ClaireClaire says

    January 1, 2016 at 8:10 am

    I need to make this recipe both NUT free and tree nut free. As in, NO COCONUT. Can someone please post the EXACT proportions of how to SUBSTITUTE gluten-free oat flour and oats for the almond meal?

    Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 1, 2016 at 3:26 pm

      Hmm, if I were you I’d sub the entire amount of almond meal and oat flour with gf flour blend!

      Reply
  137. Avatar for ClaireClaire says

    January 1, 2016 at 7:41 pm

    Thanks, Dana. Really love your site and how willing you are to help those of us with super-allergic kiddos.

    Reply
  138. Avatar for GhananGhanan says

    January 4, 2016 at 6:57 pm

    These are horrible. Don’t attempt

    Reply
  139. Avatar for GhananGhanan says

    January 4, 2016 at 6:57 pm

    These are horrible. Don’t attempt, or else you’ll regret it, but the icing is good.

    Reply
    • Avatar for BethBeth says

      April 6, 2016 at 11:34 am

      Could you be more specific? Lol

      Reply
  140. Avatar for DevonDevon says

    January 4, 2016 at 8:15 pm

    I made these today and wow! So good! I actually made your cream cheese frosting instead of the ganache because I wanted to add a bit of the beet purée to make it pink and they turned out perfect. You can’t taste the beets at all and they’re so cute. Thanks!

    Reply
  141. Avatar for RihannaRihanna says

    January 5, 2016 at 5:51 am

    Hi Dana,

    First time I have used your recipes, and just wanted to say how amazing this turned out!
    I have a severe dairy allergy/gluten intolerance, and this also works perfectly for orthodox fasting requirements!

    I did alter the ingredients to use coconut milk instead of almond, and coconut flour instead of oat flour, and as aptly named by yourself they turned out to be the best cupcakes ever.

    Thank you so much!

    Reply
  142. Avatar for AndreaAndrea says

    January 5, 2016 at 8:52 pm

    Made these tonight for my birthday – they turned out well! Didn’t have beets so used apple sauce instead. The apple sauce added some extra sweetness, so I think in the future I would use a little less syrup if using apple sauce again. I do want to try these with beet puree though!

    Reply
  143. Avatar for KateKate says

    January 20, 2016 at 6:17 pm

    I can’t wait to try this recipe. Do you think I could substitute the all purpose flour with Bobs Red Mill gluten free 1 to 1 baking flour instead?

    Reply
  144. Avatar for RaeRae says

    January 27, 2016 at 3:58 pm

    These are the best cupcakes I have ever eaten, EVER. I used soy milk and substituted garbanzo flour for almond. Also I don’t eat powdered sugar, so I used a two ingredient frosting made with coconut cream and dark chocolate chips instead of this frosting. Superb. I added a few dark chocolate chips to the cupcake recipe also. So good.
    Thank you for sharing

    Reply
  145. Avatar for NadiaNadia says

    January 28, 2016 at 4:16 am

    I made them yesterday for my work farewell and they are just genius!!! I had to add more almond milk as the batter was quite dry (my gluten free four blend), but that is not an issue at all!!

    Amazing recipe!!!

    Reply
  146. Avatar for SarojaSaroja says

    January 28, 2016 at 6:21 am

    Dana, am a big fan of your blog, recipes and everything :)
    Am not a big fan of flour and always finding options to substitutes. Is there anything that can be substituted for flour/GF blend?

    Reply
  147. Avatar for JessicaJessica says

    January 29, 2016 at 8:18 pm

    Is there any way I could use non gluten free flours?

    Reply
  148. Avatar for AmyAmy says

    February 1, 2016 at 7:45 am

    I used all purpose flour instead of the other flours. They came out more dense rather than fluffy like a traditional cupcake. Could that be because of the all purpose flour?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 3, 2016 at 1:51 pm

      I would guess so. I haven’t tried these with all purpose. Sorry about that!

      Reply
  149. Avatar for Sarah JaneSarah Jane says

    February 3, 2016 at 1:24 am

    Just wanted to say thanks to this amazing recipe! did this twice already, it was my 1st time to make cupcakes too and they turned out to be so yummy!!! tastes so chocolatey and not overly sweet. Thinking about how the beetroots is nourishing makes me happy too! By the way, I used canned beets and they were perfect! I’ll need to improve on my frosting though =)

    Reply
  150. Avatar for BrittanyBrittany says

    February 3, 2016 at 6:05 pm

    Goid evening, I would like to makes these for my son’s bday party. Would it be OK to sub the oat flour for rolled oats? Thank you.

    Reply
    • Avatar for DanielleDanielle says

      February 28, 2016 at 11:01 am

      I’m sure it’s too late, but for my son’s birthday party I put rolled oats in a food processor & ground them into flour :)

      Reply
  151. Avatar for ShaylaShayla says

    February 8, 2016 at 10:27 am

    These are yummy :) the best gluten free vegan recipe I have tried. Thank You.

    Reply
  152. Avatar for MeeraMeera says

    February 12, 2016 at 10:31 am

    I made these last night for valentines day! I finished 9:30pm and I could not wait to taste it, I tried it as soon as I woke up. These are so good a wholesome. Thank you so much for a vegan cupcake recipe I can make!

    Reply
  153. Avatar for amandaamanda says

    February 13, 2016 at 9:15 am

    might be a silly question but… is this considered raw diet material? my brother is a vegan. and does a raw diet. it’s his brother next week, and the rest of my family doesn’t bother to participate in his food choices. i do though. i want to make him these cupcakes for his birthday, however i am not sure if baked goods, such as above, is considered raw still.

    Reply
    • Avatar for AFAF says

      April 14, 2016 at 6:22 pm

      I know its too late but no this isnt raw. If it is cooked it is not considered raw. Sorry!

      Reply
  154. Avatar for amandaamanda says

    February 13, 2016 at 9:22 am

    is this considered raw?

    Reply
    • Avatar for AnissaAnissa says

      April 16, 2016 at 8:25 am

      No amanda, raw means NOT COOKED, if these are BAKED, then they are COOKED :) I think it’s really nice that you want to make something for your brother, even if his birthday passed, for future reference, try googling “raw vegan desserts”

      Reply
  155. Avatar for AlAl says

    February 14, 2016 at 12:34 pm

    These are great! Super fluffy and moist!!!

    I used the gf flour mix, but instead of white rice flour, I used garbanzo been flour and instead of potato starch flour, I used arrow root starch flour.

    I used Apple sauce, honey, coconut oil and coconut sugar.

    Instead of cupcakes, I used an 8×8 cake tin.

    Instead of this icing, I wanted to avoid processed sugar so I opted for a date icing instead and it turned out unbelievable… My kids could not stop asking for more and they said they wanted this cake for their birthday cake.

    Reply
  156. Avatar for GiuliaGiulia says

    February 21, 2016 at 8:52 am

    I tried this and it did not rise or cook. is there something I did wrong

    Reply
  157. Avatar for DanielleDanielle says

    February 28, 2016 at 11:00 am

    These are incredible! I doubled the recipe for my son’s birthday yesterday – 72 mini cupcakes + 12 normal sized cupcakes (because I didn’t have any more mini pans!) We are not vegan, so I used regular eggs, honey, powdered xylitol because we’re sugar-free, & real Kerrygold butter – Sooo good. After I made the batter & tasted it, I was pretty nervous because it didn’t taste good. They didn’t even taste good when I tested one right out of the oven, but when they were cool & iced — delicious! Next time I’ll try them with applesauce to save time prepping the beet puree… Although it was pretty cool saying the cupcakes had beets in them! I have leftover icing & I’m enjoying dipping in it for a sweet treat :)

    Thanks for the great recipe! I’ll be trying more of your creations!

    Reply
  158. Avatar for JadeJade says

    March 1, 2016 at 8:07 am

    Would you expect the same results using regular ol’ unbleached all purpose flour?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 3, 2016 at 11:30 am

      I haven’t tried that, but it should work!

      Reply
      • Avatar for JadeJade says

        March 30, 2016 at 12:16 pm

        Used regular flour and they turned out amazing. Huge hit! Everyone loved them! That frosting is darn delicious ?

        Reply
  159. Avatar for AmandaAmanda says

    March 1, 2016 at 11:39 am

    Hi Dana! I really like to use this recipe for a 9×13 cake for my daughters birthday! Would you suggest doubling the recipe?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 3, 2016 at 11:29 am

      Maybe multiplying by 1.5. Good luck!

      Reply
    • Avatar for TamaraTamara says

      June 28, 2016 at 5:54 pm

      Amanda, how did your 9×13 turn out? I need to make this as a cake and not cupcakes!

      Reply
  160. Avatar for DeniseDenise says

    March 6, 2016 at 7:09 pm

    Made them. WICKED AWESOME!!!
    Used applesauce, will try beets when I have more time. Loved every bite! Best cupcakes ever!
    Did I mention how wonderful they were? :D
    * * * * * !

    Reply
  161. Avatar for KristenKristen says

    March 6, 2016 at 8:41 pm

    Hi! First time visitor and I just wanted to say THANK YOU for the delicious recipe! My sister is gluten intolerant and is in town visiting, and when I had a chocolate cupcake craving I did some research and decided to give this one a try. We’ve tried tons of cupcake recipes over the years and I’ve never wanted to go back for more until these! Usually the flax seed smell is too strong or the cake is too hard and brittle. These were exactly as described – moist and delicious! The beet purée is genius! Thanks for the great recipe (I followed it exactly)!!

    Reply
  162. Avatar for ElizabethElizabeth says

    March 10, 2016 at 1:46 pm

    These look really good! But my Mom is allergic to beets and flax… Any advice on possible substitutes?

    Reply
  163. Avatar for DesiDesi says

    March 12, 2016 at 7:25 am

    Oh dear! I must say, these cupcakes truly live up to their name! They are by far THE BEST vegan GF cupcakes I have ever eaten! AMAZING!!! I have many food allergies and have long been yearning for a cupcake that actually tastes good, and these by far exceeded my expectations. I nearly cried when I bit into one. Even my husband, who has no food allergies, could not stop eating them. I actually had to hide them from him, so I would have some for myself. :-) Thank you, thank you and THANK YOU!

    Reply
  164. Avatar for Jo GrovesJo Groves says

    March 17, 2016 at 4:58 pm

    OMG! I am not a full 100% vegan, maybe vegan-lite, but I have friends with kids that have very strict dietary needs and I’m always scouring the internet with treats/snacks/foods that are yummy for everyone regardless of whether they have allergies or intolerances. I HAD to test these out for an upcoming birthday and WOW. So yummy. As someone who doesn’t really cook the vegan way the prep was a little different but that was ok. These were delicious and kid approved. Super moist melt in your mouth goodness. Kiddo wanted pink frosting so we used a generic buttercream recipe (vegan of course) and used some of the left over beet puree to color it. No red dye 40 here! They turned out super cute. Thanks for sharing! It’s a keeper!

    Reply
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  166. Avatar for NicoleNicole says

    April 15, 2016 at 11:08 am

    I’m new to the gluten free thing but I was told not to eat oats because they have a similar makup to the gluten in barley, wheat and rye. So I’m just posting this for people making gluten free snacks for friends so they know this isn’t really gluten free for a very intolerant stomach.

    Reply
    • Avatar for BrookeBrooke says

      April 16, 2016 at 7:38 pm

      Nicole,
      Dana did state in the recipe that she uses GF oat flour.
      they process the oats to remove the gluten to my understanding. :)

      Reply
  167. Avatar for BrookeBrooke says

    April 18, 2016 at 11:27 pm

    Hey Dana,
    Just writing to say I made these 2 days ago from my best friend who is a coeliac Vegan!…
    she’s loved them! gluten-free products I find are usually dry and crumbly as a majority but these little cakes were so fudgy, chocolatey and moorish I couldn’t believe it!
    she ate 4 of them during the night! :) we found that the beet puree was very prominent but lucky we like beets :) next time I may try apple puree. Also replaced the oat flour with buckwheat flour as she is coeliac and can not have oats and they worked a charm. We are going to try them with peanut butter frosting next time as per her request.

    Thankyou thankyou! X

    Reply
  168. Avatar for DottieDottie says

    April 28, 2016 at 12:29 pm

    Hey there!! I am new to gf, so I was THRILLED when I found your chocolate cupcake recipe–Yay I love sweets! I made them and they were D-LISH, my son (the person who will only eat 5 things, three of which are pizza….and is suspicious of ANYTHING I make in the kitchen–I am known to hide veggies in just about anything I make. lol) ate one, gave me a thumbs up and then asked for another in his lunch for school!! WHAT?! That NEVER happens! So I am experimenting with them today. (why experiment with an good thing you may ask) Because they were so amazing and moist through the whole cupcake that they reminded me of somewhere between a Hostess cupcake and a hoho….So I am making them again today, but adding a marshmellow-y center (I am going to try adding before baking and then after to see which works out the best)!
    Thanks for all these amazing recipes!!! Your pizza one is next on my list…..after the cupcakes though. ;)

    Reply
  169. Avatar for HannahHannah says

    May 10, 2016 at 8:05 am

    Hey, I really want to try this recipe for my birthday next week and wanted to ask if all-purpose flour would work too?

    Reply
  170. Avatar for MaryMary says

    May 10, 2016 at 8:08 am

    Does the recipe work with buckwheat flour?

    Reply
  171. Avatar for KellyKelly says

    May 12, 2016 at 6:11 am

    Would these be okay to make 2 nights before eating them for a bday party? How should I store them?

    Reply
  172. Avatar for JulianaJuliana says

    May 23, 2016 at 4:09 pm

    Theses cupcakes are amazing! So delicious! Love them! Thanks for the recipe!

    Reply
  173. Avatar for Alysha AhrensAlysha Ahrens says

    May 27, 2016 at 12:42 pm

    Hey there! I’m allergic to gluten and I tend to have a really bad reaction to oats even if it’s gluten free. I was wondering if you know if a good substitute for your recipes that call for oat flour?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 31, 2016 at 6:09 pm

      check out our Recipe FAQ!

      Reply
  174. Avatar for TheresaTheresa says

    June 5, 2016 at 8:11 am

    Hi Dana!

    I made a batch last weekend and, as you are aware, they were amazing! I want to make them for my sister-in-law’s wedding and am wondering if I could get away with making a quadruple batch or if i t would be safer to do two double batches. I know things can get tricky when multiplying recipes.

    Many thanks, Dana!

    Reply
  175. Avatar for MeredithMeredith says

    June 7, 2016 at 5:01 pm

    Can you sub the potato starch for something? I really wanna give this golden unicorn a try!?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 9, 2016 at 2:21 pm

      Hmm, maybe a mix of the other flours?

      Reply
  176. Avatar for BethBeth says

    June 15, 2016 at 6:55 am

    HI! I’m not gluten free just love your recipes!! :) What is the almond meal for? Can I sub all purpose flour for all 3 of these-almond meal, gluten free oat flour, and gluten free flour blend? So 1 1/2 cups of all purpose flour? Or perhaps do 1 1/2 cups of the Bob’s Red Mill baking blend (I can find that at my grocery store)? Thanks for your help!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 15, 2016 at 12:35 pm

      You can try that!

      Reply
  177. Avatar for MikeMike says

    June 28, 2016 at 9:27 am

    I’ll just say it right here: yes, you should make these. You may be worried that the finished cakes will retain that earthy beet flavor, or that the frosting won’t have the right consistency, or that these are going to be some disappointing health-food rendition of the real deal. Wrong, wrong, wrong. These are an indulgent, rich, heaven-sent treat, and if you make them your only regret will be not making a double-batch once they’ve all disappeared after a few hours.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 30, 2016 at 1:34 pm

      SO kind! Thanks Mike!

      Reply
  178. Avatar for ShaSha says

    July 11, 2016 at 7:06 am

    I made this recipe last night using apple sauce instead of the beet puree (1:1) and it worked perfectly. They are incredibly moist and delicious. The only thing is that next time i will likely add an extra couple tablespoons of sugar.

    Reply
  179. Avatar for TishariTishari says

    July 12, 2016 at 3:35 pm

    My family loved these!! Super simple to make and so moist and delicious!! I used applesauce as I didn’t have beets. I also only used Oat Flour because I didn’t have almonds to grind down nor GF flour. They came out better than I expected. I’ve used other recipes to make vegan vanilla cupcakes and used oat flour; while they came out good, they were kinda heavy. For some reason these weren’t. I can’t get over the moistness :) Going to make some tonight and bring them to work!!

    Reply
  180. Avatar for IsabellaIsabella says

    July 16, 2016 at 6:12 pm

    I’ve just made it and WOW this is heaven in a bite! I was thinking “I’m not gonna like it, cause I hate beet’s flavour”, but it really surprised me in a very good way. There isn’t any beet flavour, it tastes amazing and the texture is perfect. Thank you so much for this recipe! I’m so gonna do it to my relatives. Your recipe will be famous here in Brazil!

    Reply
  181. Avatar for Maureen CioniMaureen Cioni says

    July 27, 2016 at 4:31 am

    Hi, the taste was good but they were not as moist, which is weird because the toothpick test failed and i took them out anyway. The definitely did not fluff up that much at all. I’d like to use these for a birthday party but I can’t figure out what I did wrong. I subbed wild raw honey for the maple syrup, but everything else was the same.

    Reply
  182. Avatar for GinaGina says

    July 31, 2016 at 4:20 pm

    For white cupcakes, could I just omit the cocoa or do I need to replace it with something? Thank you.

    Reply
  183. Avatar for MarianelaMarianela says

    August 8, 2016 at 2:12 am

    Every chocolate lover’s dream: delicious and healthy =) Thanks for sharing!!!

    Reply
  184. Avatar for SilviaSilvia says

    September 1, 2016 at 8:41 am

    Hi, can I sub more oat flour or almond flour (or a mix) for the gluten-free flour blend?

    Reply
  185. Avatar for CrystalCrystal says

    September 5, 2016 at 11:06 pm

    This recipe is so good. I didn’t have applesauce or beetroot so I substituted 1 mashed banana and half an avocado. Finished product was rich, fudgy, moist and decadent. No need for icing, actually Cheers.
    This will be my host special from now on.

    Reply
  186. Avatar for AnonAnon says

    September 11, 2016 at 3:16 pm

    What the aquafaba were you thinking when you crafted this recipe? Would highly suggest subbing beets with applesauce unless you don’t mind a terrible, horrible, no good, very bad aftertaste. Also, almond meal looks like chicken feed.

    Reply
  187. Avatar for SamanthaSamantha says

    September 15, 2016 at 5:01 am

    Hi Dana! I was just wondering if there was any way I could make these without the almond meal (and what an adequate replacement replacement for almond meal in baking in general might be). Perhaps just more of one of the other flour-type things? My roommate is allergic to nuts, so trying to make things vegan and also nut-free often presents a challenge since so many vegan recipes contain almond meal. Thank you!

    Reply
    • Avatar for SamanthaSamantha says

      September 15, 2016 at 7:03 am

      My bad, I sinfully did not check the FAQ first! I’ll try ground seed meal ;)

      Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 15, 2016 at 11:41 am

      Hi Samantha, how about substituting a seed meal, like finely ground sunflower seeds? Check out our Recipe FAQ for more information on substitutions!

      Reply
  188. Avatar for WrenWren says

    September 18, 2016 at 7:33 pm

    These are truly fantastic cupcakes! Mind blowing that they are both gluten free and vegan. So happy to have discovered the recipe for my daughter who is on a gluten, egg and dairy free diet right now. They were easy and absolutely delicious, and really elevated her spirit.
    I put just over 3/4 cups of beet puree and topped the rest up with strong decaf coffee.
    I used rice milk instead of almond, and while there was no big curdling action, it still resulted in a very moist, dense but light cake. We didn’t detect any negative flavours from the beets. I love that there was no weird baking powder taste so common in regular cupcakes.
    I used pecan meal instead of almonds.
    My daughter misread the recipe and used only 1 tbl of the maple syrup instead of 1/4 cup + 1 tbl and they didn’t suffer for it. A very forgiving recipe.

    Reply
  189. Avatar for CrystaCrysta says

    September 28, 2016 at 6:10 pm

    Oh my goodness these were soooo good!! Just made them for my kids birthday party and they were a hit- everyone raved about them!! Thank you!! ??????

    Reply
  190. Avatar for Maureen CioniMaureen Cioni says

    October 2, 2016 at 5:46 am

    I made these for a birthday party for one of the guests. She LOVED them. I did use a different frosting because she asked for vanilla, but otherwise – perfect. Making them again this week for my aunt who has many allergies. May need to substitute the almond milk but everything else should be fine. Thank you!

    Reply
  191. Avatar for KristenKristen says

    October 5, 2016 at 4:08 pm

    Hi! These are absolutely AMAZING! So moist and delicious. They won’t last long. I was wondering if you might be able to provide some insight into what I might be doing wrong though if they are still sticking quite a bit to the wrappers?… I waited until they were COMPLETELY cool, which was very difficult trust me!! Any tips would be helpful (do you have better success with certain liners, does elevation make a difference, etc?) LOVE your recipes!! Thank you :)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 6, 2016 at 11:16 am

      Perhaps it’s the type of liner you’re using? Feel free to spray them down with a non-stick spray or oil next time!

      Reply
      • Avatar for KristenKristen says

        October 6, 2016 at 12:46 pm

        Thanks! I found a link in your chocolate peppermint cupcake recipe that has the kind of liners you use, so I’ll try those out, as well as spraying them down with non-stick spray! Thanks for responding, I really appreciate it! :)

        Reply
  192. Avatar for AllieAllie says

    October 20, 2016 at 4:52 pm

    Do you think this can be made in a 9×13 pan (as a sheet cake)?

    Reply
  193. Avatar for ZiaZia says

    October 23, 2016 at 9:56 am

    Would coconut oil work in the frosting in lieu of the vegan butter?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 23, 2016 at 4:26 pm

      It does yes!

      Reply
      • Avatar for ZiaZia says

        October 23, 2016 at 4:29 pm

        Thank you! And thanks for the quick reply, Dana!

        Reply
      • Avatar for LindaLinda says

        February 4, 2019 at 8:22 am

        Can I use monk fruit powder instead of all sugars in the cupcake recipe? I have cancer but would love something other than greens.

        Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          February 5, 2019 at 8:55 am

          Hi Linda! We haven’t tried using monk fruit powder and can’t say for sure, but if you experiment with it, we’d love to hear how it turns out!

          Reply
  194. Avatar for AliciaAlicia says

    October 23, 2016 at 9:59 pm

    Holy Frosting Batman!! If you are not a frosting lover, or even an average run of the mill frosting person; cut the frosting recipe in half. The cupcakes themselves are amazing. I didn’t have time to go through the effort of making beet puree, so I used organic pumpkin instead. Followed everything else to a T. Served them at my daughters 6th Birthday party, and no one would’ve guessed they were Gluten free/ Vegan. (And the frosting comment is coming from a kid’s birthday party; with the freedom to use as much frosting as one wanted. But I have left over frosting, but no left over cupcakes)

    Reply
  195. Avatar for KimKim says

    October 24, 2016 at 10:02 am

    I made this a couple of times last year, and am back to make them again! They are my favorite GF/Vegan chocolate cupcakes & frosting. The friends I serve these to have no idea they’re GF/Vegan and really don’t care, they only care about raving how delicious they are. My ingredient options selections are: maple syrup, beet puree (from store-bought roasted beets), powdered egg replacer (instead of flax eggs), vegan butter and cacao powder (instead of cocoa). The cupcakes freeze well. I have some frosting frozen from last time; I haven’t defrosted it yet to try it out. Thank you so much for the recipes!

    Reply
  196. Avatar for KimKim says

    October 24, 2016 at 10:04 am

    Now that I’ve submitted a comment, I can get all 5 starts to show up. Is there any way to edit my first comment to fix the stars?

    Reply
  197. Avatar for VanessaVanessa says

    October 27, 2016 at 7:25 pm

    What could i substitute for beetroot puree

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 27, 2016 at 8:13 pm

      You can try applesauce!

      Reply
  198. Avatar for SavanaSavana says

    October 30, 2016 at 7:31 pm

    Just made these and they were perfect. I didn’t make them gluten free nor vegan (sorry!). Used two eggs to sub the flax and regular flour. I also used pre-cooked beets that come in a package. Also, I haven’t made the icing yet simply because I dont have any vegan butter and not sure what to use instead. Could I use coconut oil in the icing instead of the vegan butter? Thanks so much for sharing this recipe!

    Reply
  199. Avatar for LisaLisa says

    November 20, 2016 at 6:52 am

    I made these and despite being an experienced baker and following the recipe exact, except I used whole wheat and coconut flour, my batter was extremely thick. I continued to add more almond milk but the batter seemed to absorb it as quickly as I put it in.

    Reply
    • Avatar for ErinErin says

      February 8, 2017 at 6:16 pm

      Hi Lisa,
      Coconut flour is super, super absorbent. Maybe next time only use wheat flour, or the flours recommended in the original recipe.
      :)

      Reply
  200. Avatar for JanJan says

    December 20, 2016 at 9:01 am

    Hi,
    could coconut butter take the place of coconut oil or earth balance?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 21, 2016 at 11:27 am

      I haven’t tried that yet! But if you do, let me know!

      Reply
  201. Avatar for LauraLaura says

    December 28, 2016 at 9:09 pm

    I made these for a gathering. My sister is gluten free and my friend’s kid can’t have dairy or eggs. They were amazing! Even my niece, who hates beets, helped me make these and was exclaiming how she couldn’t taste the beets at all. She usually prefers vanilla cupcakes, but ate two of these!

    Reply
  202. Avatar for jessicarabicajessicarabica says

    January 7, 2017 at 9:30 pm

    I made these tonight, and they are so good! I used eggs instead of flax eggs, (because I could!), and I didn’t roast the beets first (because I didn’t read the directions very carefully!). These cupcakes were spectacular and a huge hit with my gluten-eating family. The chocolate ganache frosting is unreal. This recipe is a total keeper. Thanks!

    Reply
  203. Avatar for AshleyAshley says

    January 8, 2017 at 10:57 pm

    We made these tonight for a birthday dinner and they were awesome! So delicious and decadent. The only thing I would do differently is take them out earlier. I kept waiting for the toothpick to come out “clean” but it never happened, so I feel like they got a little bit dryer than they should have. But awesome recipe. We had them with the frosting plus a peanut butler drizzle from this recipe…and a selection of homemade dairy ice cream and coconut bliss salted caramel vegan ice cream. With PB drizzle on that too. UNREAL.

    Reply
  204. Avatar for MaudeMaude says

    January 24, 2017 at 5:16 pm

    Hi Dana,
    Could I make those without the chocolate ie. to make them vanilla cupcakes? What should I put instead? I want to make those for my daughter’s first birthday but she cannot have chocolate or any caffeine as she has a rare heart condition… thanks!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 24, 2017 at 5:42 pm

      Hi! Why not make these instead?

      Reply
      • Avatar for MaudeMaude says

        January 25, 2017 at 12:29 pm

        Can I make these GF? We have lots of dietary restrictions here! Thanks!

        Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          January 26, 2017 at 6:17 am

          Hi Maude! You’re in luck – these already are GF! Happy baking!

          Reply
  205. Avatar for AmyAmy says

    January 26, 2017 at 3:39 pm

    Made these today and they are amazing!!

    Reply
  206. Avatar for Lily SzetoLily Szeto says

    January 28, 2017 at 8:25 pm

    It’s a homerun! Recently found out my toddler is lactose-intolerant and I’ve tasted enough mediocre vegan cupcakes that I was eager to give this a go. You did it again Dana! Chocolatey, flavourful, extremely moist and not as sweet as conventional cupcakes. I just made these as per your instructions and my husband and I can’t get enough. So grateful that those with food allergies can enjoy good food!

    Reply
  207. Avatar for Jan LajeunesseJan Lajeunesse says

    January 31, 2017 at 6:29 am

    ….can maple syrup take the place of granulated sugar ?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 31, 2017 at 6:30 pm

      Hi! I am not totally sure as I have not tried it! If you give it a try, let me know how it goes!

      Reply
  208. Avatar for MariaMaria says

    February 1, 2017 at 6:50 pm

    Hello,
    I have blanched almond flour, but not almond meal (which is more coarse). Can I use the almond flour or anything else instead? I was trying to avoid having to go to the grocery to buy yet another flour or meal. Excited to try this recipe.

    Reply
  209. Avatar for NancyNancy says

    February 4, 2017 at 4:08 pm

    I just made these and they’re cooling. I have a suggestion. When a recipe is pretty long, so that when you print it out the ingredients & quantities are on one page and the directions are on another, it would be really helpful to gave the quantity of the ingredient repeated in the directions. I found myself flipping from one page to the other constantly while making these – something I don’t usually encounter when using a recipe. Thanks, they smell delicious as they’re cooling – and I struggle finding a single recipe for a family of vegetarians, vegans and a GF! Especially a dessert – awesome!

    Reply
  210. Avatar for Susan HolbrookSusan Holbrook says

    February 8, 2017 at 5:43 pm

    Hi I like your style:) I’m not vegan so do u think regular eggs are ok? If not, I can work with the flax eggs:)

    Reply
  211. Avatar for AnniAnni says

    February 14, 2017 at 3:11 am

    Dear Dana,
    First I have to tell you that this recipe (and many others) look simply amazing!!! I also made many of your recipes and they were always such a hit. :)
    My only – quite big – problem here is that I haven’t found any vegan butter options in Hungary so far. :( How should I make the frosting then?!
    I am baking the cupcakes now and I am quite worried what kind of frosting will I put on my poor cupcakes top…
    Please help me!
    Many thanks!

    Reply
  212. Avatar for Ev scannellEv scannell says

    February 18, 2017 at 7:20 pm

    Wow!!! Am I dreaming or am I in chocolate heaven? I feel sorry for those who can eat gluten and would never run across this recipe. Thank you for developing this wonderful recipe. I think I love you. Ev

    Reply
  213. Avatar for Allie.MAllie.M says

    February 23, 2017 at 6:52 pm

    Hi Dana,

    So I tried this recipe twice last night. :( Neither worked. I live in Australia and even ordered the 1:1 flour you recommended and the oat flour, from the States! Both batches were dense, and flopped when I took them out the oven. Looked all fluffy, but then sunk. The first batch I mixed with the hand mixer the whole time, and thought that was the problem. So the second time I mixed in the dry ingredients by hand. But same problem.

    Any tips or suggestions as to where I went wrong?

    Thanks

    Reply
  214. Avatar for SandySandy says

    February 27, 2017 at 5:27 pm

    I made these at my daughter’s birthday party for a friend who was gluten free. Let me tell ya…. these were the moistest cupcakes I have ever tasted! EVEEEER!!!! I always use this recipe when I’m in the mood for chocolate cupcakes now :-)

    Reply
  215. Avatar for KatharinaKatharina says

    March 7, 2017 at 9:42 am

    Very delicious! I didn’t have cupcake forms ,so decided to use the same batter but make brownies instead. Worked out perfectly! I replaced the sugar with dates and added some cranberries and desicated coconut.
    Super yum!

    Reply
  216. Avatar for JessicaJessica says

    March 25, 2017 at 4:27 pm

    I used mashed banana instead of beets and they turned out AMAZING! I took them out with just a bit of residue on the tooth pick to allow them to carry over cook in the hot tins, a method I would recommend to prevent the dreaded dry cupcake:) Topped them with peanut butter buttercream and my family gobbled them down!

    Reply
  217. Avatar for SheilaSheila says

    March 26, 2017 at 6:48 pm

    I made these cupcakes…..very delicious and moist! I am going to try making with apple sauce or canned pumpkin as the beets were a little time consuming ? The frosting was very good but mine was more of a thick glaze and I did use two cups of icing sugar? Maybe less liquid next time? Anyway thanks for the great recipe!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 27, 2017 at 6:32 am

      Less liquid next time should do the trick, Sheila!

      Reply
  218. Avatar for HeatherHeather says

    April 16, 2017 at 1:25 pm

    What size cupcake wrappers should I buy to make 11 again? I forget. I’m making a slew of them for my daughter’s birthday party because she still raves about them from the few I made her last year!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 17, 2017 at 5:53 am

      Hmm these ones used were just standard size, Heather!

      Reply
  219. Avatar for HeatherHeather says

    April 21, 2017 at 8:50 pm

    Is there any way to fix a runny frosting? Cornstarch?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 22, 2017 at 6:18 pm

      Cornstarch or arrowroot starch will work! Add a little, mix and then add more as needed!

      Reply
  220. Avatar for CherylCheryl says

    April 29, 2017 at 4:51 pm

    These look so good!
    I am new to gluten-free and vegan baking. Just curious why there is such a difference in baking time in comparison to regular cupcakes? I typically bake regular cupcakes for 18 minutes at 350°.

    Reply
  221. Avatar for RebeccaRebecca says

    May 20, 2017 at 11:54 pm

    These ended up gluey down the bottom for me. Any suggestions?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 22, 2017 at 10:45 am

      Hmm, perhaps they were underbaked?

      Reply
  222. Avatar for Cindee LevowCindee Levow says

    May 28, 2017 at 9:30 am

    I made these yesterday for a party. These are hands down THE BEST CHOCOLATE CUPCAKES I have ever eaten. Despite the fact that they are gluten free AND vegan! Thank you!

    Reply
  223. Avatar for Robbi SandersRobbi Sanders says

    May 28, 2017 at 10:05 am

    I have to say that I was hesitant about making these, but so many of our family members now have modified what they eat, so I had to try them. There was only one person out of the seven people that tried them that did not care for them…my husband. But all the others, including myself, absolutely loved them. I have to tell you there was some these are so good dancing going on! So, thank you for a great, healthy alternative to chocolate cupcakes.
    Can they be frozen? I have some extra beet puree….

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 28, 2017 at 6:11 pm

      Hi Robbi! So glad to hear they were a hit! You can freeze them for up to 2 or 3 weeks (I’d recommend freezing without frosting!)

      Reply
  224. Avatar for AmyAmy says

    June 9, 2017 at 10:53 am

    Hi, These look perfect for my daughter’s birthday. Is the beet flavor strong? She is not a fan of beets.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 10, 2017 at 7:44 am

      Hi Amy! You’re in luck because the beet flavor is not strong at all!

      Reply
  225. Avatar for FrancesFrances says

    June 20, 2017 at 9:18 pm

    I made these a few years ago for my girlfriend’s birthday. We had just started dating, and she’s allergic to dairy, eggs, soy and wheat…but also has the biggest sweet tooth ever (she went to baking school before she realized why she was sick all the time and had to drop out!). ANYWAYS. Pretty sure these cupcakes sealed the deal on our relationship. ;)

    I asked her what she wanted for her birthday this year, and she said, “those cupcakes you made for me with the beets”. So here I am, in the kitchen, reminiscing and licking every spoon. Thank you for making all our dietary restrictive dreams come true!

    Reply
  226. Avatar for chloechloe says

    June 30, 2017 at 8:31 am

    If I use spelt or AP flour – is it the same measurement as GF flour?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 30, 2017 at 10:16 am

      Should be, yes!

      Reply
  227. Avatar for TawnyTawny says

    July 5, 2017 at 8:29 pm

    Can this recipe be used to make a cake instead?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 6, 2017 at 5:49 am

      Yes! Check the comments above!

      Reply
  228. Avatar for Kayla WernerKayla Werner says

    July 24, 2017 at 3:27 pm

    Is there a “best vegan chocolate cupcake that isn’t GF?!”

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 24, 2017 at 4:07 pm

      Hi Kayla! You can use all-purpose flour if you prefer! Check the comments for tips.

      Reply
  229. Avatar for Alivia ZottiAlivia Zotti says

    August 18, 2017 at 4:21 am

    Hi, just wondering how to make the best purée?

    Thanks

    Reply
  230. Avatar for EmilyEmily says

    August 20, 2017 at 6:20 pm

    I made this as a sheet cake — I doubled the recipe and made an 11×7 cake and had extra batter for 6 cupcakes with plenty of frosting for both. The cake was seriously fudgy and delicious — whoa whoa whoa. I would recommend sifting the flours as well as the cocoa as my Bob’s Mills gf flour seemed to leave little bits that didn’t quite blend in. Also, I was a little short on beet puree and used some canned organic pumpkin I had on hand with no issues. I left the frosting in the fridge too long and it got too hard, and it never quite got the right consistency after that but it did taste wonderful! Thank you for a great recipe!

    Reply
    • Avatar for AJAJ says

      August 29, 2017 at 11:18 am

      I’m curious if you used Bobs GF 1:1 in blue bag or GF All Purpose in red bag? I have the All Purpose on hand & would like to make these!! Thanks!

      Reply
  231. Avatar for KarinKarin says

    August 28, 2017 at 11:18 pm

    What is best to replace GF ?
    I am living on a small island and not easy to get ingredients…
    I use a lot Chickpea Flour ? Or Almond Flour ?

    Reply
  232. Avatar for KimKim says