The Best Vegan Gluten-Free Chocolate Cupcakes

Jump to Recipe
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 frosting
Plate filled with our moist Vegan Gluten-Free Chocolate Cupcakes recipe
Close up shot of a chocolate cupcake topped with Vegan Chocolate Ganache Frosting

Let’s talk cupcakes. These gems are:

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
Partially eaten Vegan Gluten-Free Chocolate Cupcake

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!

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
Partially eaten Vegan Gluten-Free Chocolate Cupcake on a pink wrapper
4.75 from 134 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 11 (cupcakes)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 2-3 Weeks (unfrosted)
Does it keep? 3-4 Days



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



  • 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.
  • 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.
  • Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
  • Add baking soda to the almond milk vinegar mixture and stir. It should fizz.
  • 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.
  • 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.
  • Divide batter evenly between muffin tins, filling 3/4 full.
  • Bake for 29-34 minutes or until puffy and a toothpick inserted into the center comes out clean.
  • 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.
  • 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.)
  • Immediately add chocolate to warm milk but don’t touch for 2 minutes so it can melt.
  • Stir with a wooden spoon to incorporate, then add softened butter and cover. Let rest untouched for another 10 minutes to meddle.
  • 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.
  • 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).
  • 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.
  • Will keep well-covered at room temperature for several days, though best when fresh.


*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 (1 of 11 servings)

Serving: 1 cupcakes Calories: 412 Carbohydrates: 54.7 g Protein: 4.1 g Fat: 22.8 g Saturated Fat: 11.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 159 mg Fiber: 5 g Sugar: 38.7 g
Almond Breeze Logo Keeper

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Sarbjit says

    I am sorry if this has been asked-but can this be made into a small 4inch cake? thank you in advance.

    Also I have made these as cupcakes before-a little bit of work but totally worth it! I bake a lot and nothing has come close to this recipe. thank you!

    • Support @ Minimalist Baker says

      We’re so glad you enjoy this recipe, Sarbjit! We do think that would work, but perhaps with a half batch of this recipe? The bake time would likely be toward the upper end of the range. Check back if you try it!

    • Support @ Minimalist Baker says

      Hi Brooke, we 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. Let us know how it goes!

  2. Patty says

    I stumbled upon this recipe 2 years ago. Had a huge 70th birthday party for my husband, I’m vegan; he’s not. In our mix of friends, they’re some vegans and lots of gluten-free folks. Ordered 2 bakery cakes and made these cupcakes and crowned them with some vegan sprinkles. HUGE hit! So much raving that had to ask people NOT to try them unless they weren’t vegan and/or gluten-free. Everyone loves them, especially me & my husband. Thanks for the best cupcake & frosting ever! Golden unicorn for sure!

  3. Nicole Heskey says

    Made these today for my daughters first birthday. Wow these are so good. Subs I did was 3/4 cup beet and 1/4 applesauce. 3/4 cup almond flour, 1/2 cup AP flour and 1/4 oat flour. Baked for 30ish min. So moist you don’t even need frosting. Another slam dunk recipe by Dana

  4. Karen says

    So good! I make and freeze them, a solo eater, and have one every night :) for dessert during beet season.
    I wanted to share my beet prep tip- that’s what takes the longest and is always such a mess. I use beets from my farmers mkt and there are typically 4-5 in a bunch. I roast all of them at once, then puree in 1 cup batches and freeze.
    I can usually get 2 frozen portions- saves so much time, at least for the next rounds! Thank you!

  5. Amy says

    I made these today for a friend’s 6 yr old birthday. They most certainly were not pourable and the flax egg caused chunkiness. I went bake after the cupcakes were baked and realised I doubled the egg (I only made 6 cupcakes). OMG, what a dumb mistake. I’m sharing this because I can’t stop laughing at my foolishness.

    Otherwise, the recipe was easy to follow, the smell was amazing, and I’m sure they will taste fine once the icing is on.

  6. Cassie says

    I made these for a second time and they were AMAZING! Seriously, my friends said they would never know they were vegan & gluten-free and couldn’t tell the difference between their gluten, butter & dairy filled counterpart so HUGE win for me!!! Only changes I made was I used applesauce instead of beets and Bob’s Red Mill 1:1 & baked for 34 mins total. I used the Vegan vanilla buttercream recipe & added some espresso powder and they were pure mocha heaven!!!!

    • Support @ Minimalist Baker says

      Amazing! Thanks for such a lovely review and for sharing your modifications, Cassie! So glad everyone enjoyed! xo

  7. Cassie says

    I love baking and this was my first attempt at a vegan, gluten-free recipe so needless to say, I was skeptical. But these turned out surprisingly delicious… i’m actually shocked how good they are. I subbed applesauce for the beets and baked them for 31 minutes total but sadly they did sink in the middle and were a bit under-baked so next time i’ll do the full 34ish minutes. Luckily sinking in the middle is easily solved by extra icing! Can’t wait to try more of your recipes!

    • Support @ Minimalist Baker says

      Hi Cassie, sorry to hear that happened! What type of GF flour blend were you using? We wonder if that could be the issue, or perhaps the applesauce sub.

      • Cassie says

        I actually used a random AP Gluten-free flour mix we got from a health food store here so not sure what is in it – I knew I should have grabbed the bob’s red mill that was in the cupboard lol!

          • Cassie says

            Amazing! Thanks so much! They got rave reviews from our non GF, dairy-loving friends so definitely will be making again!

        • Barb says

          5 star recipe! Go-to birthday cupcake recipe and frosting is a big win since the cupcakes are not too sweet. Perfectly balanced, moist, perfection! I added a bit more apple cider right before combining with dry ingredients because it had stopped fizzing. Also mine was not thin but fairly thick batter. Turned out great. Little bit shorter in the oven though with dark pans and longer with aluminum pans. I don’t use any liners and they release just fine (pans are unscratched and in good shape though).

          Frosting freezes well if you have any left over. Use for the next batch!

  8. Margot Frazier says

    These turned out delicious – a really light gooey texture considering they’re GF. Make sure not to overbeat. I used my stand mixer and let it go for a few minutes.

    My cupcakes “dome” completely sunk in while baking, and even more after I took them out. I think this is because I beat too much air into them.

    • Support @ Minimalist Baker says

      Hi Margot, sorry that happened! But we’re glad you still enjoyed them =) Thanks for sharing your tips!

  9. Sue says

    I made these using hazelnut milk, honey, applesauce and substituted coconut flour for the oat flour because these were what I had on hand. I also subbed monk fruit sugar. Even with all those changes they came out really fluffy and so moist. I haven’t frosted them because we try to keep the sugar content low. But I ate one with some heavy cream poured over it (obviously I’m not vegan) and it was amazing. I’m going to try making a vanilla cream from silken tofu to eat with them and see how that works too.

  10. Kinara says

    The texture of these cupcakes is fantastic! So light and fluffy, and the edges got just barely chewy. I used pastry flour in place of the oat and gluten-free, and replaced the beet with applesauce. I topped them with some Miss Jones vegan peppermint frosting that I had on hand. They were perfect!

  11. Laite O’Riley says

    I love making these cupcakes. Cannot believe how moist they are and so tasty. My little boy who has anaphylaxis to wheat, egg and peanuts can’t get enough of them. So easy to make that I prepare them every time he has a birthday party to go to.

  12. Caitie says

    Love this recipe – between my dairy-free best friend and my gluten free self, we can be hard to cook for. This recipe checked all the boxes (even my sister, who is neither vegan or gluten free, loved them). I used applesauce instead of beets and oat milk instead of almond, but those were the only substitutions I made. Moist, fudgy, and rich but not too sweet (that frosting is amazing)!

    • Support @ Minimalist Baker says

      Aw, love that! We’re so glad everyone could enjoy them =) Thanks for the lovely review and for sharing your modifications, Caitie!

      • Support @ Minimalist Baker says

        Hi Lucy, we don’t think that would work, unfortunately. The combination of flours here yields the best texture. But you could try subbing GF flour in this recipe.

  13. jill b says

    These are amazing!! OH MY! so decadent and delicious and perfect for parties with gluten free guests.
    The icing is incredible. I had a happy accident where the chocolate chips didn’t quite melt in the almond milk, leaving the icing with tiny chocolate chunks.

  14. Laura says

    These are amazing! I made them with applesauce. The only minor issues- The chocolate chips didn’t melt all the way in the microwaved almond milk so icing was chunky which was a delicious twist but if you’re going for perfect appearance wouldn’t fly. And the almond milk apple cider baking soda mixture didn’t fizz. Don’t know why- maybe because I used a different brand of almond milk? But they were incredible cupcakes- so seems fine. This makes WAY too much icing. You’d have too much if you halve it. Now I’m feeling wasteful to compost it, and may be eating it by the spoonful. I wish I knew in the first place to use the sticks of vegan butter instead of the tub kind, because I had to add so much powdered sugar to make it less runny. And did I say these are AMAZING???

    • Support @ Minimalist Baker says

      Thanks so much for the helpful feedback, Laura. We’re so glad you enjoyed them. Feel free to freeze the frosting for later use!

  15. Heidy says

    Brilliant recipe, a little bit of work but so worth it, I didn’t have gluten-free oat flour but I replaced it for 1/4 cup GF flour, glad they turned out great, not a fan of gluten-free flour but the almond and beetroot make them really moist ! Yummi! Thanks! So far all your recipes are spot on!

  16. Namita says

    I plan to use Bob’s Red Mill Gluten Free 1:1 baking blend to make this recipe. Do I still need to use oat flour apart from Bob’s baking blend?

  17. Emily says

    I made a batch of these cupcakes the other day and they were a terrific Halloween treat! I followed the recipe to a T and for some reason they filled 15 cupcake liners (no complaints, though). No beet flavor whatsoever, they were not too sweet and incredibly tender.

    The only issue I ran into was the frosting being too runny – I could have added more powdered sugar, but it was already so sweet that I decided to leave it and use it like a glaze instead. Still a great taste!

    My whole family loved them, so thank you for the recipe.

    • Support @ Minimalist Baker says

      Yay! Thanks for sharing, Emily! For the frosting, make sure to use vegan buttery sticks instead of the kind in the tub. Hope that helps!

  18. Suee33 says

    Made these this morning, seems a lot like the yummy chocolate hazelnut cake recipe, which is the BEST cake recipe ever.

    Question, why 11 – not 12 seems weird?

    Sure these are 100 % Delicious!! Thank you

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them! That’s just how many this amount of batter made. If you want to make 12, they may be smaller and you may need to reduce the bake time slightly.

  19. Sarah says

    These cupcakes (and the frosting) are phenomenal. And not just for being GF and vegan. They’re just plain delicious. Rave reviews from everyone, including family members without dietary restrictions.
    I’m becoming convinced that you’re an actual wizard to come up with all of these GF and vegan recipes that are just as good, if not better, than their gluten and dairy/egg containing counterparts. Thank you, thank you, thank you!
    Note: I used Nutiva coconut shortening instead of vegan butter for frosting (it’s what I had on hand) and it turned out very well. I may have eaten some that was leftover by the spoonful…

    • Support @ Minimalist Baker says

      Aw, so kind, Sarah! We’re so glad you and your family enjoy them! Thanks so much for sharing!

    • Support @ Minimalist Baker says

      Hi Shannon, You can try swapping cane sugar for coconut sugar, but know that the end result is less sweet and more dense / mushy. We haven’t tried with monkfruit, but it might work. Let us know if you try it out!

  20. Madison Thomas says

    These were so yummy and such a hit!! I garnished with some raspberries which were delicious! Can I freeze the frosting?

    • Support @ Minimalist Baker says

      Yay! We’re so glad you enjoyed them, Madison! We think freezing the frosting would be fine.

  21. Nathalie says

    OMG, the cupcakes look so delicious:::: but I have a question for you: can I use dates instead of granulated sugar?

    • Support @ Minimalist Baker says

      Hi Nathalie, we haven’t tried it, but it looks like another reader has tried that with success. Let us know if you try it!

        • Support @ Minimalist Baker says

          We’re not sure, sorry! You could try asking those who have tried it in the comments. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “dates”) in the post and comments.

  22. Lindsay says

    These are AMAZING! I am working my way through an elimination diet and needed to make some cupcakes for my son’s birthday. I am an avid baker (using all things full of gluten, dairy, eggs etc), so I’ve been very skeptical of trying to bake anything vegan and GF. However, these were simply divine, and I was amazed. Usually I can bake vegan/GF things and think “Oh, these are good for being vegan and GF…” But not these cupcakes… they are just good period.

    I followed the recipe exactly, except I was short about 2 T of beet puree, so I just added a bit of applesauce to get me to the 1 C measurement. Also, I actually got 13 normal sized cupcakes instead of the 11 that the recipe says.

    I will say, that I didn’t make the chocolate frosting because my favorite icing with chocolate cake is buttercream (so I made a vegan “butter”cream icing) and it was fabulous!

    If you’re wondering whether or not to make these… MAKE THEM. I promise you will love them!

  23. Ashleigh says

    I recently made these Cupcakes and they were amazing, even my 16 year old son, who was sceptical when he learnt they were Vegan had to admit they were delicious!!

  24. Lesley says

    Awesome. Made as is. Only experiment was with cupcake liners vs no liners (greased tin with coconut oil). Found a big difference. The cupcakes in liners were much more moist and deliciously dense. Those without liners were drier and had a tough bottom.

  25. Sunita Nair says

    Just fabulous! Congratulations on creating such an unusual gluten and dairy and egg free cupcake recipe that works so beautifully. Initially I was a bit put off when I saw the ingredient list, but am glad I persevered through having to make my own flours and milk and a couple of improvisations, thanks to local unavailability. The humble beetroot truly shines!

    • Support @ Minimalist Baker says

      We’re so glad you gave it a try and enjoyed it, Sunita! Thanks so much for sharing!

  26. Betty Hayes says

    I’m not even a cake eater, I am making these for a church event but OH MY! This will definitely be my go-to recipe for both cupcakes and chocolate frosting. They taste like they have pudding in the mix. The flavor and texture are absolutely perfect. I doubled the recipe for the cupcakes but only made one frosting recipe because others reported that there was so much leftover frosting. It was perfect. One batch of frosting generously coated two batches of cupcakes. The doubled batch made 28 cupcakes.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Betty! Thanks so much for the lovely review!

  27. Alyssa says

    Do you think these would work if I used 1/4 cup more of oat flour and 1/4 cup more of gluten free flour to replace the almond meal? I did that when making your carrot muffins and they were amazing! Hoping those substitutes will work for these too!

    • Support @ Minimalist Baker says

      Hi Alyssa, we haven’t tried with those modifications, but it might work! Let us know if you try it!

  28. Melissa Knutson says

    This is the best chocolate cupcake recipe I’ve made successfully at home, vegan/gf or not. Ever. I used Earth Balance, and subbed sunflower seed flower that I whipped up in my blender and hemp milk for the almond flour and milk to make these nut-allergen friendly. They are so moist, I almost always question whether they are done or not…but they always are.

    • Support @ Minimalist Baker says

      We’re so glad you enjoy this recipe, Melissa! Thanks so much for the lovely review! xo

  29. Kristi G says

    These were delicious. I made with half maple syrup/half honey and used coconut oil. For frosting, I made with sugar free chocolate chips (Lilly’s), sugar free powdered sugar (Lakonto), and Smart Balance.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Kristi. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  30. Laura says

    Very impressive result, considering it is vegan AND gluten free! Had almost a fudge brownie consistency. I used Bob’s Red Mill Gluten Free All-Purpose Baking Flour and also didn’t have enough almond meal, so subbed in some extra flax meal. The only note is that this is NOT a 1-bowl recipe! Between all the prep of ingredients (blending beets, grinding flours, mixing frosting), many, many dishes were used in the process. Also, as noted in the recipe, there was a lot of extra frosting (like many cupcake recipes tend to have). I wish the recipe made less to avoid waste! But overall, very impressed.

  31. Alicia says

    I’ve used this frosting recipe multiple times and it is hands down the best chocolate frosting I’ve ever had. I’ve used it on cupcakes and layer cakes — it spreads beautifully on a cake & I usually struggle with that! It tastes amazing and is not overly sweet but just rich and smooth. As the recipe is written, the frosting is enough to frost a 2-layer 9″ round cake BUT I recommend doubling just because it’s SO GOOD! I haven’t actually made these cupcakes yet but I’m sure they’re amazing :)

    • Sunita Nair says

      Just fabulous! Congratulations on creating such an unusual gluten and dairy and egg free cupcake recipe that works so beautifully. Initially I was a bit put off when I saw the ingredient list, but am glad I persevered through having to make my own flours and milk and a couple of improvisations, thanks to local unavailability. The humble beetroot truly shines!

  32. Sarah Pekacz says

    Hi There
    These look amazing! My partner is vegan and GF but can’t have oats. What could I substitute instead of the oat flour? Thanks :)

  33. Teressa says

    This is a birthday tradition at our house. And now that my third baby is 1, she gets to enjoy the face/cake smash with these deliciously moist cupcakes. I hate cupcakes but I LOVE these. Bless you Dana.

  34. Simrun says

    I first tried the recipe as written wasn’t a fan of the slight beet flavour I got (probably didn’t roast the beet enough). I tried again but this time changed it up a bit. I used the same base but used pumpkin puree instead and added a bit of cinnamon instead of chocolate. Turned out really tasty. My point is that this is a great gluten free base recipe that you can tweak to make different cupcakes. My family couldn’t even tell these were gluten free!

  35. Laura Beth says

    You’re right– I’ve craved these since the first time I made them. They’re so tasty but don’t leave you with a sugar crash or too-heavy feeling. When I made them I didn’t have the beets, so I added a bit more oil. I ground oats in a coffee grinder until they were fine for my oat flour. Due to my adjustments my cakes were a teensy bit drier than spot-on perfect, but they were still excellent and yes, craveable. The frosting is uber yum, and we added sprinkles which were fun.
    Thanks for this!

  36. Tonya says

    These turned out great! I used Bob’s GF AP Flour and store-bought applesauce, and I do think I can taste the applesauce (no one else said anything though). The frosting definitely makes the cake! I just used chocolate chips and Earth Balance butter from the tub. My batch made 12, and a couple of them were actually a little overfilled.

    • CB says

      Can this recipe be made into a cake? If you’ve tried it should I double the recipe to fill two cake pans?

      I’ve made the cupcakes previously for my daughter’s bday and they were such a hit a friend of mine wants me to make a cake for her daughter.
      Thank you!

      • Support @ Minimalist Baker says

        We’re so glad you enjoyed the cupcakes! We haven’t tried this is as a cake, but we think it would work. We would recommend scanning the comments to see what others have tried. Let us know if you try it!

  37. Melissa GC says

    I would’ve rated this as 10 stars if that were an option. SO GOOD! Finally a GF cake that seems impossibly GF. I don’t normally like frosting but I could make this chocolate ganache frosting and eat the whole thing with a spoon. It’s not cloyingly sweet like so many frostings that I cant stand. Thanks Dana! Once again you nailed this recipe. I thank you from the bottom of my heart for sharing this!

  38. Brittany Beck says

    If I were to make a bunch of mini cupcakes with these (easy to eat at work for people!) any suggestions on how long they’d cook?
    Thank you!

    • Support @ Minimalist Baker says

      Hey Brittany, we haven’t tried it, but another reader mentioned making mini cupcakes and baking for 17 minutes. Hope that helps!

  39. JD says

    I’ve never made this recipe but it looks amazing!! I can’t wait to make it!! I’ll be making 49ers cupcakes for the Super Bowl and I can’t wait for all of my friends to try them. I don’t know how you make the cakes and cupcakes without them getting super dense. You have to tell me how you do it. Please email me soon! Please send me more recipes like this! Thx doll!! ?

  40. Heather says

    Hi, I was wondering if I could sub out the cane sugar for more maple syrup or honey. If so, how much? Can this recipe also be made into a layered cake? Thanks!

    • Support @ Minimalist Baker says

      Hi Heather, we think that would work! Maybe try 1/2-2/3 cup maple syrup or honey. If too moist, you can try compensating the added liquid with a little extra cocoa powder and mix of the gluten free flours. We haven’t tried a layered cake, but it should work- just bake longer. Let us know if you give it a try!

  41. Judy says

    Help please! I am intimidated by how to measure the “1 1/4 cups chopped” chocolate for the frosting. Wouldn’t that depend on the size of chopped pieces? Please would it be possible for you to tell me how much chocolate to use by weight instead ? Or do I chop it to the size of chocolate chips before I measure?
    Usually your recipes are perfectly easy, always anticipating any problems that might arise, but here I am left confused and really appreciate some guidance . Thank you! Judy Fox

    • Support @ Minimalist Baker says

      Hi Judy, it shouldn’t make a huge difference. The weight measurement is 230 g. Hope that helps!

  42. Annie says

    This was my first ever gluten free and vegan recipe. These are really delicous and moist cupcakes!! I substituted applesauce for the beet puree, the GF flour blend for the oat flour, and used an alternate frosting, but maybe next time I’ll be brave enough to try the frosting. I just ran out of time. It took the milk a lot longer to curdle with the AC vinegar than I expected, since the milk wasn’t at room temperature (maybe add that to the notes?). After it finally did, adding the baking soda produced no fizz. So I got nervous. I added a few drops of lemon juice and then it fizzed. Maybe using a different brand of almond milk made a difference? I used Silk. Thanks so much for the recipe. I will definitely make these again, since my family has 1 vegan so far (me), a couple of gluten free people—and nearly all of us are chocolate-lovers!

  43. Fran says

    This was the first time I made these wow! Really good! I was afraid they w/b dry but far from it.
    Could this be made into a cake using a spring form pan? I’m thinking of this for an easy transport. Thanks for another great Vegan GF reciepe. :0)

    • Support @ Minimalist Baker says

      Yay! We’re so glad you enjoyed them, Fran! We haven’t tried it in a spring form pan, but it should work. Let us know if you give it a try!

          • Fran Procum says

            Hi Sarbjit,
            I used a regular size spring form
            Cake pan. I’m sure that you could do little ones, too I haven’t tried that yet.
            I was looking for a covient way to carry them for a 3 hr drive
            Let me know how yours turns out
            Fran :0)

  44. Jean says

    Made with Bob’s Red Mill GF mix. Turned out awesome! I think next time I’ll add 2 oz melted bittersweet chocolate cuz I like my cake extra dark and chocolately.

  45. Lisa says

    Delicious! The only problem was that the toothpick never came out clean, so I kept putting them back in the oven for a LONG time. At least double the time. I wish I hadn’t because it’s okay to have a moist inside, and cooking them so long made the outsides hard and the tops a little fallen. Still edible. After cooling, the soft insides formed up a bit anyway. So next time should I take them out on time before the tops fall, even if the toothpick is not clean?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So it is it a little crumbly on the toothpick, that’s OK. But if it’s wet or sticky on the toothpick, bake longer. Does that make sense?

  46. Sussi says

    Omg!!!!! Went vegan 2yrs ago and non gluten 3yrs ago. Don’t get to have many cakes etc. These are the best cupcakes period ! I made them with applesauce and so moist and chocolaty! I put a packet of Starbucks instant coffee in the icing… these were bar none the best I have ever had..tasted by 4 others (3 conventional eaters) said the same *Best they ever taste. Thank you!?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can always try swapping cane sugar for coconut sugar, but know that the end result is less sweet and more dense / mushy. OR you can sub stevia to taste and add more dry ingredients as needed to compensate the wetter texture.

  47. Kristi Inabnit says

    I’m not the Vegan/Plant Base Diet Earter, but my Son & Wife are. So when we have Birthdays or Family gathers I’m continuely asked to make these cupcakes. I LOVE them myself, and everyone in the family is always suprised when I tell them they have Roasted Beets in them. Truely the BEST ever!

  48. Grace says

    I’ve been searching for a vegan choc cupcake recipe and after multiple testings, this recipe was the best rated for texture, taste and consistency. The only thing I changed was using Dutch processed chocolate powder, 1/2 TSP of vanilla extract. I also made a vegan white chocolate buttercream. Thanks for an amazing recipe!!

  49. Misa says

    Thank you! These cupcakes were a huge hit at my daughter’s birthday party. Several party-goers preferred to them to the traditional (wheat & egg) cupcakes. I substituted apple sauce for beet puree and used baking powder egg substitute rather than flax egg, but would never have been able to do it without your recipe.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Misa. We are so glad to hear they were a success! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  50. Hi says

    I have almond flour and gluten free flour blend. The almond flour I’ll be fine instead of the almond meal, right? What do I do since I don’t have the oat flour?

  51. Caro says

    Fantastic recipe!
    I had to adapt the recipe to account for food intolerances so used ground hazelnuts instead of almonds, unsweetened hazelnut milk instead of Almond Breese and GF flour instead of the oat flour. I also used veg oil instead of coconut oil and apple puree instead of beet puree.
    When I added the apple cider vinegar to my hazelnut milk it didn’t seem to react in any way so just before I stirred the milk into the “egg” mixture I added about the same amount of vinegar again. It still didn’t curdle or fizz but when I then added the apple puree it fluffed up beautifully.
    All of the vegan/gf and non vegan/gf in my family LOVED the cakes, they were really light and fluffy.
    For the frosting I used a soya based vegan cream cheese, melted dark chocolate and icing sugar to taste and just beat them together and it worked really well.
    Really excited to try some of your other recipes now, thanks so much!

    • Support @ Minimalist Baker says

      Hi Victoria, we haven’t tried that, but it will probably work! Let us know if you give it a try!

  52. Lynda says

    Dana my husband and I love this recipe so when he asked for a chocolate cake I just used this recipe and put it in a buttered / floured cake pan and cooked it on 3:50 oven for 30 minutes and it can out prefect after letting it cool for half an hour.

    Thanks again,


  53. JJ says

    Wow! So very yummy! These were my slight modifications because I tried to use what I had on hand: I subbed organic palm sugar for the cane sugar and mixed 1/2 cup beets plus 1/2 cup pears. For the frosting I used whipped coconut cream with a little cocoa powder and a few drops of clear stevia. Compliments from vegan and non-vegan taste testers. Thank you.

  54. Danielle says

    I made this recipe with 2 real eggs. It is so amazingly moist. The beet gives the chocolate a great depth of flavor and a rich color. You have to try these!

  55. Christina Whittaker says

    Made as instructed and loved, loved, loved by my GF Vegan family and non-GF vegan family!! Whew! So nice to have a recipe that works well for everyone. Best compliment is from my husband who has asked for more and *does not ever like* the taste of GF. Thank you ❤️❤️

  56. Nadia says

    Hi, I’m excited to try your recipies. I was wondering if I could just replace the gf flour with plain flour since I don’t have to worry about gluten?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work, but we haven’t tested it that way! Let us know how it goes and/or check other readers’ comments who’ve done the same!

  57. Shannon says

    I have made these cupcakes 3 times now and I have to say THEY ARE AMAZING! I’m gluten free, dairy free and have tons of food issues. The only thing I changed is the frosting’s vegan butter (I can’t have canola which is in ALL the vegan butter around here!). I sub Spectrum palm shortening instead and it works like a charm. I also use my own flour blend which is similar to King Arthur’s gluten free flour mix, so I imagine the cupcakes would work well with the King Arthur’s blend too.
    I also wanted to say a quick but heartfelt thank you for all your other wonderful recipes too! With so many food allergies and intolerances I have difficulty finding recipes I can make as written. Minimalist Baker is my go to site if I’m looking for something new. Thank you for all your hard work. I really appreciate it. ?

    • Support @ Minimalist Baker says

      Thank you so much for the lovely review and kind words, Shannon! We really appreciate it! xo

  58. Melissa says

    I’m so excited to make this recipe as I love the GF Vanilla Cake. I’m wondering if I can make this into a cake instead with the baking time being longer or if I’d be better to just adjust the vanilla cake recipe with some cocoa based on the non-gf chocolate cake recipe of yours.

    Any advice would be greatly appreciated. Thank you in advance!

  59. Cyndi turner says

    Hey my name is Cyndi I have recently found out I am gluten and dairy intolerant. And if that isn’t enough I react to almonds and cashews. My question is what can I use in this recipe in place do almond milk and almond meal. Can’t wait to try… Also what to do to make this into a big fat yummy cake. Thanks

    • Support @ Minimalist Baker says

      Hi Cyndi, we would recommend using a mix of oat flour, rolled oats and gluten free flour blend to compensate for the almond meal. For the almond milk, another non-dairy milk (such as rice milk). Here is our recipe for gluten-free Chocolate Cake. Hope that helps!

  60. Kathy says

    I brought these to a party and they turned out delicious- moist and very chocolatey. One guest ate three.

  61. Dottie says

    Can I possibly give this recipe 10 stars?!! No? Well it certainly deserves a 10 star rating! In short, these are AMAZING! I have very selective, very suspicious teenagers in my house, especially if they see me scouring the internet for recipes and then baking right afterwards (this site is always in my top 5 for recipes). If I am being honest, I am quite a lazy baker so I used organic canned beets which I rinsed and threw in my vitamix to make a sinfully smooth puree. I did not have oat flour on hand so I took just plain oats and threw them into my spice grinder to make my own oat flour, easy-peezy. And because I am a lazy baker I threw all this loveliness into a sprayed bundt pan instead of cupcakes. And….It. Was. FABULOUS! I did not even make the frosting b/c it was so lightly sweet and moist I didn’t feel like it even needed it, and now one at my house was the wiser! This is definitely a keeper! Thank you Minimalist Baker!!

  62. Mandy says

    Hi there. Do you have any suggestions for baking these at high altitude? I live at 8,000 feet and they all just sank in the middle. :( Thank you!

    • Olivia says

      Mine all sank too but we are not at high altitude.
      I found it perfect to fit more frosting in though :) which was perfect since I am a frosting addict and this frosting is amazing!!! :)

  63. Jeri says

    Made these tonight and finished 2 cupcakes straight off! For vegan and GF, they were moist, light, chocolatey and just what I needed!
    I used applesauce instead of beet puree (easier) and half/half of GF flour blend and almond flour to sub the oat flour. Added two more tablespoons of almond milk as it didn’t look wet enough, and got 12 large cupcakes from the mixture. Also made a lactose-free cream cheese frosting with just cream cheese and icing sugar, a nice balance for the sweetness of the cupcake. Super happy with how they turned out, and the rest have been frozen so I don’t eat them all at once!
    Thanks for the recipe, Dana .. looking forward to trying many more!

  64. Juliana says

    So I love this recipe, it makes the best cupcakes! However I would really really love to use this as a cake recipe! I have tried many many times making this recipe as a cake (i lost count) but does this recipe only work for cupcakes and not a cake? Sometimes it turns out okay but a lot of the time it “collapses” a little in the centre after taking it out. Do you think this recipe has too much moisture for a cake (i use applesauce not beets), am I not cooking it long enough (6″ pans x2 , 180c, 45 minutes), does it need more levening? As I mentioned I really would love to use this recipe in particular. But I dont want any more sunken cakes! advice much appreciated! thanks

  65. Natalie says

    I’m wondering if there is a reason mine did not rise as much.l as yours did and what I need to add for next time. I still have. A lot of batter left so maybe I can add a little more but I know baking is more precise than that so just want to know for next time. Thank you!

  66. Amber says

    Hi Dana, I’m going to try making these for my 6 year old kindergarten class. I’m assuming but just want to be sure, there is no trace of beet flavoring whatsoever in the cupcakes, the beets really just add the moisture? Thanks!

  67. Laura says

    Wow! I admit, I was skeptical but these were amazing! I made these to take to the millions of birthday parties my kids have been invited to so they could have a fun treat to eat while their friends enjoy the regular cake. I tried one last night and they were delicious! If you did not know they were gluten-free and vegan, you would have no idea. My only question is – can I freeze the frosting? Thanks for a great recipe!

  68. Tamra Marie Falk says

    Hi, I made these for my nephew’s wedding reception. There are many guests who are gluten-free and I wanted them vegan for myself. They were a huge hit. Though they clearly looked home-made everyone loved them over the regular pretty cupcakes. The homemade quality was on me, not the recipe.

    I used my go-to frosting recipe from the ultimate vegan chocolate cake. I was so pleased that many people at the reception had options. One woman came up to me and said that she doesn’t eat gluten and her daughter, a baby, doesn’t eat dairy. She was excited to enjoy a dessert and not risk an adverse reaction. My niece who made the “regular” cupcakes said many people told her how delicious the vegan gf cupcakes were and she had to say, through gritted teeth, that she did not make them! Thanks for your good work.

  69. Bernadette says

    Overall pretty good but the frosting was runny. I used Earth Balance and 2 c sugar. I had a little left over frosting and froze it and it never froze solid. The cakes had a slight bitter aftertaste.

  70. Lilly says

    excellent moist vegan gluten free cupcakes and I had used apple souse instead beets and for frosting I didn’t use milk. what I did, just melted chocolate and when got cooled mixed it with vegan butter. I had used Melt butter, it’s not salty

    thank you Dana for another excellent recipe :)

  71. Lynda says

    I made these cupcakes and infused them with a healthy version I found of Bavarian cream for our anniversary. They were delicious. We are already going to make them again and we found a Wilton tip 230 to infuse the Bavarian in the cupcake beautifully.

    Thanks so much Dana,


  72. Astrea says

    Fun Saturday night activity: making these cupcakes! I love the beet purée the most. Do you have any suggestions for other uses of the beet purée? I ended up with 2 extra cups leftover bc the beets were gigantic. I guess I could throw it on my salads?
    I had just enough of all ingredients to double and a half the recipe, making about 34 cupcakes total. I used coconut sugar, a maple agave sweetener, vegan butter, and definitely used a fresh squeezed orange in the beet purée. Woo! Delicious although I’m still waiting for the final batch to cool from the oven. I’ll be frosting them tomorrow a.m. for the birthday boy. Thank you Dana!

  73. Lidia says

    just pulled the cakes out of the oven!!
    I wanted to share that I followed the recipe to a tee, and put it in a 9 inch cake tin. Turned out brilliantly. I made 2, but instead of doubling the batter I just made 2 separate batters in two separate bowls.
    I LOVE the deep red batter mixture, was almost hoping it would stay that color, but it looks like a wonderful chocolatey cake (not so bad!).
    These are for a birthday cake, so I think I’ll wait until the day of the party to make the frosting.
    Thanks again DANA!!

  74. Lidia says

    Hi! These are currently in the oven and am swooning over the super chocolatey smells!
    I have a question regarding the frosting:
    I don’t have powdered sugar, do you think I could use Coconut sugar in the frosting or will it be too granulated? Or maybe maple syrup? But worried it’ll be too runny. Any advice?
    THANK YOU!!!! And honestly, thank you for all these amazing recipes, I am obsessed. I have a vegan hubby and me and babes are gluten free, so win-win for us all!

    • Support @ Minimalist Baker says

      Hmm I would highly recommend using powdered sugar as coconut sugar would be too granulated, and maple syrup wouldn’t work. Sorry!

      • Lidia says

        Actually I ended up using maple syrup and then adding organic corn starch to dry out the frosting. It worked and all our non vegan/gf friends GOBBLED up the cake! I didn’t even get a chance to take a picture of it, it was devoured!

    • Support @ Minimalist Baker says

      Yes that will work! Check the comments above as others have had success with this.

  75. Brittany says

    I just made these yesterday, I subbed applesauce for the beets (because I had it on hand) and they were a HIT. Like SO moist and delicious and the icing was ridiculous. I love when people second look the “vegan” foods ?

  76. Sally says

    Hi! I have your cookbook and I’m looking to make your vanilla cupcakes for work. This recipe is relatively similar. I’m vegan, someone else is GF, AND another person is nut-free…any recommendations on substituting almond meal?

    • Support @ Minimalist Baker says

      Hi Sally! I would recommend using a mix of oat flour, rolled oats and gluten free flour blend to compensate for the almond meal!

    • Support @ Minimalist Baker says

      I would recommend freezing the cupcakes without the frosting! They should keep for up to 2 or 3 weeks.

  77. Christi says

    I am allergic to flax; is there another vegan egg equivalent you recommend? I would really love to try these cupcakes!

  78. Kelly Kulhanek says

    Ok. I just served these for New Years. Fist time baking gf and I was very skeptical because the batter seemed pretty grainy going into the oven. But OH MY GOD these came out amazing. I made flax and almond meal, and oat flour by grinding in a coffee grinder. I added 1/4 cup peanut butter to the frosting. They were so moist and perfectly smooth even though they seemed a little rough going into baking. Thank you Dana, hit of the party!!!

    • Support @ Minimalist Baker says

      Hi Rachyl! 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!!

  79. Maraika says

    Hi. Made the cupcakes exactly (I think) according to the recipe. I seem to have a problem knowing if it is baking POWDER or baking SODA (which in Australia is also called Bi-carb Soda) . I had a failure the first time as I used Soda as in Recipe but this time I used Powder and again cupcakes did not rise. I used Beetroot puree but last time used Butternut Squash. Please help me be successful a 3rd try :(

  80. Liz M. says

    I tried this recipe for the first time and I doubled it. It didn’t work! They didn’t cook in the middle and they sank. The texture was all wrong. Do you think I should not have doubled the beet purée?

    • Maraika says

      Liz, if I was making a double recipe I usually make up exact same recipe but in 2 separate bowls. As if I am doing 2 batches rather than a double batch. Not sure why this works better but it could be that some ingredients should not be doubled????

  81. Urana says

    Hands down our favorite recipe, ever! We’ve been celebrating birthdays and holidays with these delightful cupcakes for a year now. Thanks so much!

  82. Maraika says

    Just a FYI for the Australians trying this recipe – The Baking Soda referred to in the ingredient list is known as Baking POWDER not Baking SODA (also known as Bicarbonate of Soda). Bicarb does not fizz in the milk mix. Good tip from Minimalist Baker to mention that it should fizz. And 1 1/2 tea of Bicarb is a lot !! So after my 3rd try changed it to the Baking Powder and it does Fizz ! But the cupcakes did not rise using just Baking Powder. I guess I did something else wrong :(:(

  83. Abigail Stewart says

    I made a practice batch of these a few days ago. My daughter’s birthday party is this weekend and I have a vegan+gf family coming and wanted to have cupcakes for them. I am not vegan but I am gluten and dairy free so it just about amounts to the same for baking. Here is my experience.

    1) I used whole-ground flax seed. It didn’t seem to bond all that well, although it didn’t seem to make much difference in the final product. I may try a flaxseed that is not ‘whole’ ground.

    2) This is the first time I’ve used Earth Balance and it seemed to work nicely. I don’t always love coconut oil for baking since it seems to work great for some things and not so much for others.

    3) My mixture did not fiz when I added the baking soda to the milk and vinegar. Don’t know if that’s a problem or not.

    4) I used applesauce because I didn’t want to go through the trouble with the beets.

    5) I appreciated that grams were shown because I like using my scale for baking. However, the grams and the C measurements did not sync up for several of the ingredients, especially the cocoa powder. 60 grams of sifted cocoa powder was nearly 1 C, not 1/2. I went with the grams as much as I could to stay consistent.

    6) I absolutely love your flour blend and I was surprised you recommended the Bob’s Red Mill but I went ahead and used that, it seemed to work great.

    7) For the frosting: I used semi-sweet chocolate chips and am definitely going to try a bittersweet chocolate next time. The texture was great but the it was way too sweet and just tasted like chocolate chips.

    8) Overall I thought the final product was quite good. The texture was moist and fluffy. Yes, I could tell they were not just regular cupcakes but they were enjoyable in and of themselves. I also found them more satisfying that regular. I could eat just one and be happy with that. I was very impressed they were g/d/e-free.

    9) The cupcakes tasted even better on day 2. I kept the frosting separate and when it warmed up to room temperature the next day it tasted a lot better.

    10) I took the cupcakes to a bible study to get opinions from non-food-allergy people and they all really liked them. Win!

    Final verdict: will definitely be making these again with just a couple of tweaks; mainly using a darker chocolate for the frosting.

    I would probably suggest double checking the grams vs. C measurements.

  84. Kay says

    I made these cupcakes for my friend’s birthday and they were UNREAL! I made an accidental mistake though and did 3/4 c oat flour AND 3/4 c of 1:1, so after panicking, I mashed in half a banana and a bit more coconut milk (that was another substitution) and they were INSANE!!!! SO GOOD. For the frosting I used vegan becel and everyone at the party went wild for these cupcakes. Will be making again and again.

  85. Cheryl says

    Amazing! I subbed more all purpose flour for the almond meal and they were still so moist, maybe a little more dense but still delicious. For the frosting I used coconut oil instead of vegan butter and it was perfect. Will be making these again!

  86. Sarah says

    Followed the recipe to the letter (weights, not volumes) using the maple syrup and coconut oil options and I have to say that these were not my favorite.

    Putting it together wasn’t too awful. It was a little more work than a quick one-bowl non-vegan, non-gluten-free cake, but a whole lot less than a standard white or sponge cake.

    The taste was more or less fine. These are indeed not too sweet, which is good for something that’s getting frosted. Honestly, they didn’t taste like too much of anything beyond cocoa.

    The texture, however, was not terribly good. For me, vegan gluten-free cakes tend to fall into one of two categories: super dry or super wet. These were of the super wet variety. The texture got a lot better over the day that I let them sit out (which is pretty typical of vegan, gluten-free cakes), but the insides were still sticky, kind of like a dense, wet brioche. I tried cooking some longer (like WAY longer), but that just dried out the outsides: the insides stayed wet and weird.

    Still, this recipe wasn’t any worse than the typical vegan, gluten-free cake. The cupcake thing is the problem: when a cake comes out weird, I can usually fix it by splitting the layers thin enough and adding some ganache or vegan mousse between the layers. Cupcakes are kind of unforgiving, though, because you can’t futz around with the cake/filling ratio too much: you can core and fill them (which I ended up doing), but you can’t take out too much or those suckers aren’t going to be leaving the wrappers no way no how.

    Overall, I won’t make these again, but they weren’t the worst vegan, gluten-free cupcakes I’ve ever made: they’re just not what I’m looking for.

  87. Kim says

    Hi. Is there a way of getting around or substituting the oat flour? I know you can get gluten free certified oats but there is a protein in them that is so close to that in gluten that coeliacs like myself will still get the same reaction as eating gluten.

  88. Karin says

    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 ?

  89. Emily says

    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!

    • AJ says

      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!

    • Support @ Minimalist Baker says

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

  90. Frances says

    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!

  91. Amy says

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

  92. Robbi Sanders says

    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….

    • Support @ Minimalist Baker says

      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!)

  93. Cindee Levow says

    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!

  94. Cheryl says

    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°.

    • Support @ Minimalist Baker says

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

  95. Heather says

    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!

  96. Sheila says

    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!

  97. Jessica says

    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!

  98. Katharina says

    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!

  99. Sandy says

    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 :-)

  100. Allie.M says

    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?


  101. Ev scannell says

    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

  102. Anni says

    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!

  103. Susan Holbrook says

    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:)

  104. Nancy says

    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!

  105. Maria says

    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.

    • Support @ Minimalist Baker says

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

  106. Lily Szeto says

    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!

  107. Maude says

    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!!

  108. Ashley says

    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.

  109. jessicarabica says

    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!

  110. Laura says

    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!

  111. Lisa says

    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.

    • Erin says

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

  112. Savana says

    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!

  113. Kim says

    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?

  114. Kim says

    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!

  115. Alicia says

    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)

  116. Kristen says

    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 :)

    • Support @ Minimalist Baker says

      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!

      • Kristen says

        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! :)

  117. Maureen Cioni says

    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!

  118. Crysta says

    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!! ??????

  119. Wren says

    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.

  120. Samantha says

    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!

    • Support @ Minimalist Baker says

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

  121. Crystal says

    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.

  122. Maureen Cioni says

    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.

  123. Isabella says

    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!

  124. Tishari says

    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!!

  125. Sha says

    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.

  126. Mike says

    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.

  127. Beth says

    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!

  128. Theresa says

    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!

  129. Alysha Ahrens says

    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?

  130. Kelly says

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

  131. Hannah says

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

  132. Dottie says

    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. ;)

  133. Brooke says

    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

  134. Nicole says

    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.

    • Brooke says

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

  135. Jo Groves says

    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!

  136. Desi says

    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!

  137. Elizabeth says

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

  138. Kristen says

    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)!!

  139. Denise says

    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
    * * * * * !

  140. Amanda says

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

  141. Danielle says

    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!

  142. Al says

    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.

    • Anissa says

      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”

  143. amanda says

    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.

  144. Meera says

    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!

  145. Brittany says

    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.

    • Danielle says

      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 :)

  146. Sarah Jane says

    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 =)

  147. Amy says

    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?

  148. Saroja says

    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?

  149. Nadia says

    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!!!

  150. Rae says

    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

  151. Kate says

    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?

  152. Andrea says

    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!

  153. Rihanna says

    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!

  154. Devon says

    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!

  155. Claire says

    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?


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  156. Sam says

    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?

  157. Tom Smith says

    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 :)

  158. Jan says

    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

  159. Kimberly Ann says

    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.

  160. Chris says

    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!!

  161. Rebecca says

    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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  162. Karlene says

    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!!

  163. Tania says

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

  164. Mishara says

    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.

  165. Wei says


    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!


    • Johanna says

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

    • Brooke says

      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

  166. Istanbul says

    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.

  167. Anastasia says

    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 :)

  168. Sophie says

    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? :)

  169. Enjyluh says

    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.

  170. Aneesha says

    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?

    • Beth says

      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!!

  171. Mila says

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


  172. becki says

    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!!!

  173. Gypsy says

    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?

  174. Amber says

    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.

  175. janka says

    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!

    • AF says

      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!

      • Janka Lovering says

        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)

  176. Andrea says

    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!!

  177. Morgan says

    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!

  178. Katie says

    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 :)

  179. Alice says

    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!

  180. Wendy says

    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! )

  181. Dani says

    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 :)

  182. Lisa says

    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

  183. Elyse s. says

    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.

  184. Megan says

    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 ;)

  185. Rhoda says

    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?

    • Rhoda says

      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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  186. Iris K. says

    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!

  187. Mei says

    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… :(

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  188. Jade mama says

    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!

  189. Anonymous says

    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.

  190. emily says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  191. Jodi says

    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.

  192. Trang says

    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)

  193. Rinske Wagenaar says

    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.


  194. Brooke says

    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!

  195. Elizabeth says

    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!!

  196. Nancy Nurse says

    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.

  197. Kristin says

    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!

  198. Shanna says

    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.

  199. Ana says

    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..?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

      • Johanna says

        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!

  200. Suzan says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  201. Danielle says

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

  202. daniela says

    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!

  203. Anna says

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