Usually when my family wants gluten-free chocolate cake they want my gluten-free mocha fudge cake, so I rarely make plain chocolate cake. However, I recently had a friend who wanted chocolate cupcakes and I decided it was time for me to create a chocolaty gluten-free chocolate cake recipe that was also dairy-free.
I used hot water instead of coffee to help the cocoa flavor bloom and create a rich chocolate flavor. I was pleased with the chocolaty flavor of the cupcakes.
I used safflower oil instead of using butter or margarine, but you can use another mild oil if you wish. I chose not to use coconut oil because it has a stronger flavor, but you can use it if you don’t mind a little coconut flavor mixed into your chocolate cupcakes. If you use butter or coconut oil, melt it before using it in the recipe.
Gluten-Free Chocolate Cupcakes Recipe
Ingredients:
- ¾ cup white rice flour
- ¾ cup tapioca flour
- ¼ cup potato starch
- 1 teaspoon guar gum
- 1 tablespoon baking powder
- 2 cups sugar
- ¾ cup + 2 tablespoons cocoa powder
- ⅔ cup oil
- 1½ cups boiling water
- 1 teaspoon gluten-free vanilla
- 2 eggs
Directions:
- Preheat oven to 350 degrees. Grease 2 – 9 inch pans, a 13 x 9 pan, or line cupcake pans with cupcake liners.
- In a large bowl combine white rice flour, tapioca flour, potato starch, guar gum, baking powder, and sugar.
- Place cocoa in a small bowl. Pour the hot water over the cocoa.
- Add oil, eggs, and vanilla to the cocoa mixture.
- Add the liquids to the flour mixture and beat for 2 –3 minutes on high.
- Pour batter into 2 greased 9 inch cake pan. Bake at 350 for 30 – 35 minutes (30 – 40 minutes for a 13 – 9 pan and 18 – 22 minutes for cupcakes) or until an inserted toothpick comes out clean.
- Place on a cooling rack to cool.
- Once cool, frost with Dairy-Free Chocolate Frosting Recipe.
Printable Recipe for Gluten-Free Chocolate Cupcakes
- ¾ cup white rice flour
- ¾ cup tapioca flour
- ¼ cup potato starch
- 1 teaspoon guar gum
- 1 tablespoon baking powder
- 2 cups sugar
- ¾ cup + 2 tablespoons cocoa powder
- ⅔ cup oil
- 1½ cups boiling water
- 1 teaspoon gluten-free vanilla
- 2 eggs
- Preheat oven to 350 degrees. Grease two 9-inch pans, a 13 x 9 pan, or line cupcake pans with cupcake liners.
- In a large bowl combine white rice flour, tapioca flour, potato starch, guar gum, baking powder, and sugar.
- Place cocoa in a small bowl. Pour the hot water over the cocoa.
- Add oil, eggs, and vanilla to the cocoa mixture.
- Add the liquids to the flour mixture and beat for 2 –3 minutes on high.
- Pour batter into 2 greased 9-inch cake pan. Bake at 350 for 30 - 35 minutes (30 - 40 minutes for a 13 - 9 pan and 18 - 22 minutes for cupcakes) or until an inserted toothpick comes out clean.
- Place on a cooling rack to cool.
- Once cool, frost with Dairy-Free Chocolate Frosting Recipe.
More Gluten-Free Cupcake Recipes
Gluten-Free Mocha Fudge Cupcakes
Gluten-Free Chai Spiced Cupcakes
Karly says
These look so rich and delicious! Thanks for linking up with What’s Cookin’ Wednesday!
Liz Latham says
You can never go wrong with a basic chocolate cupcake! Gluten free for easier digesting to boot! Thanks for linking up with Delicious Dishes Recipe Party!
Evelyn says
Do you need to let the boiling water and cocoa powder mixture come to room temperature before incorporating the other ingredients? Can you add half applesauce and half oil to add moisture to cupcakes or is it a pretty moist cupcake?
Tasha says
These are so moist and yummy! The only problem I had was that the cupcake pulled away from the cupcake liner…so it looked weird. Any ideas about why this may have happened before I make them for a birthday? Has this happened to anyone else?
Alea Milham says
I have never had this happen. I use paper liners. What type of liner did you use?