Vegan and Gluten Free "Chocolate" Cupcakes

I think I can say with confidence that there is no other thing that I love to bake more than cupcakes. It just makes me happy. A very positive form of de-stressing.

They make the house smell amazing too!

Cupcakes are just so fun (and quick once you get the hang of it), and can become sort of a family staple dessert (I know they are for my family).

I honestly do cupcakes more than cakes because there is not guess work on portion size and really if you follow the recipe, they are virtually fail proof. Whereas with cakes, you really have to be precise - trust me - I know. Vegan + Gluten free cakes are hard although really really rewarding!

I will share a recipe one day cake soo.

But, about these cupcakes...

They are 100% vegan, rich, chocolatey (from the carob powder...try will love it) and moist. They go awesome with a vanilla icing, which I will share too.

Serving size is 1 cupcake, so don't be tempted to eat two in one day now! Share...and remember to let whomever you share with know that Sweet n' Savory Life's, Bella said "enjoy!".


1 1/2 cups gluten free all purpose flour
1 cups vegan cane sugar
1/2 cup carob (or cocoa) powder
1 tsp guar gum
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp celtic sea salt
1 cup + 1 tbsp Silk coconut milk
1/2 cup canola oil
1 Ener-G egg replacer "egg" (follow box instructions)
1 tbsp apple cider vinegar
2 tsp vanilla extract


1 cup Spectrum Organic Naturals vegetable shortening
2 1/2 to 3 cups powdered sugar
1 1/4 tsp vanilla extract
1 to 3 oz. coconut or rice milk, as needed.


Preheat the oven to 350 degrees.

In a mixing bowl, whisk together all of your dry ingredients.

In a separate mixing bowl, mix your wet ingredients, including your egg replacement.

Prepare cupcake pan by placing 12 cupcake liners in the pan.

After placing the liners, slowly spoon cupcake batter into each evenly.

Once done, bake for 15-20 minutes, or until a toothpick inserted in the center comes out mostly clean.

Make sure to allow the cupcakes to cool after you remove them from the oven before placing the frosting on. If you dont....well, your icing will melt :)

For the icing...

Using a mixer, beat the shortening until smooth.

With the mixer on low now, add in the sugar, and vanilla.

Starting with one ounce of the liquid add little by little until your frosting takes a fluffy thick frosting consistency. Beat for about 2 minutes. You may not need more than 1 ounce (2 tbsp), but then again you may. If your frosting does not look thick enough, add a little more powdered sugar.

Next, place your frosting in an air-tight container and place it in the refrigerator. Allow it to chill (as you allow your cupcakes to cool that is).

Then, if you have a good froster like I do, (my hubby), let them go to town making them look really pretty!

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