Combing two top Christmas flavors: chocolate and gingerbread into one super moist cupcake. Loaded with spice, but tempered by the chocolate this allergy-friendly dessert is sure to please even regular eaters. These Gluten-free Vegan Chocolate Gingerbread Cupcakes are free of: wheat, dairy, eggs, soy, peanuts and tree nuts, making them top-8-free too!
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I know Christmas usually goes to the cookies, but there is something more indulgent and pretty about a cupcake. So set aside your baking sheets, and pull out your muffin tins!
I have to admit–I’ve never been a gingerbread fan. I know–call me the grinch, but it was just TOO spicy for me. I couldn’t get behind it.
But, I knew I had to make peace with it. So, I thought–how could I get myself to like it…and the answer is almost always to add chocolate. Boom…it’s magically better!
Chocolate is not only amazing on it’s own, but it helps tone the spices down so it has just the right of kick without kicking in your teeth, if you know what I mean.
And don’t worry–I had my ginger loving husband try these, as I knew I wouldn’t be the best taste tester, and with my first batch he told me to add a little bit more spice, which I did–to make sure it still meets the approval of gingerbread lovers.
I think it’s a fun twist, that not everyone has that can make for an extra special treat, whether as a neighbor gift or taking it to a party.
Since the cupcake has so much flavor, I kept the frosting simple with my “The Best Dairy-free Vanilla Frosting“ . I didn’t want too many flavors competing. My baby just loved them plain (because a one year old and frosting don’t really go together if you know what I mean! I’m all about less mess, thank you!)
These cupcakes are crazy moist, so I usually store them at room temperature, uncovered. I find that covering them for too long can make them even more moist–so depending on where you live, just keep an eye on the texture if you’re planning on storing them for more than a day.
You’ll see in the video that I make this all in one bowl. No need to mix the dry and wet ingredients separately. And, I’m usually a big KitchenAid fan, but you can do this one by hand, as you don’t want to over mix the cupcakes.
And, if you’re not a gingerbread fan–then try my Eggnog Cupcakes that are THE BOMB.
FREQUENTLY ASKED QUESTIONS ABOUT HOW TO MAKE THESE CHOCOLATE GINGERBREAD CUPCAKES ALLERGY-FRIENDLY:
I know that I’ve made these to the lowest common denominator, so if you don’t have as many allergies as we do, here are some work arounds:
If I’m not gluten-free, can I use regular flour?
Yes! Just use regular flour 1:1 and omit the xanthan gum.
I can’t use canola oil, can I use another baking oil?
I don’t need it to be egg free, do I have to use the flax eggs?
I would still recommend this. #1 because it’s healthier, #2 because it makes for a super moist cupcake, and #3, because otherwise you’ll have to do 1 and 1/2 eggs, which is a pain–if you must–use one egg, and one egg yolk.
What gluten-free flour blend do you recommend?
One of the best things about the Christmas season is baking up a storm in the kitchen! I hope these Gluten-free Vegan Chocolate Gingerbread Cupcakes will add another safe recipe to your list that you and your family can enjoy baking and eating! Happy holidays from my family to yours! Please be sure to share this with any other allergy families you know!
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1/2 cup canola oil
- 1/4 cup molasses
- 1 and 1/2 Tablespoon ground flax seeds
- 3 and 1/2 Tablespoons water
- 1 tsp baking soda
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 1 and 1/4 tsp ground cinnamon
- 1 tsp ground cloves
- 1 and 3/4 tsp ground ginger
- 6 Tablespoons cocoa powder
- 1/2 cup boiling water
- 1 cup gluten-free flour
- Preheat your oven to 350 degrees F. Grease a muffin tin.
- In a large bowl, place your brown sugar, sugar and oil. Stir.
- Add the molasses, ground flax seeds and water. Stir.
- Add the baking soda, salt, xanthan, cinnamon, cloves, ginger and cocoa powder. Stir.
- Boil water in a small suacepan.
- Add half of the gluten-free flour and half of the boiling water. Stir.
- Add the remaining gluten-free flour and the remaining boiling water. Stir
- Pour 1/3 cup of batter into each of the muffin tins.
- Bake for 18-20 minutes, or until the middle springs back when you touch it lightly with your finger.
- Allow to cool in the tin for 5 minutes.
- Turn out onto a cooling rack.
- While they cool completely, make the frosting.
- Pipe the frosting onto each cupcake. Store at room temperature.
Adapted from: Bird on a Cake
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