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Gluten-Free Chocolate Banana Cupcakes
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulgent gluten-free, vegan chocolate banana cupcakes perfect for any occasion.
Ingredients:
  • 1 3/4 cups (240g) gluten-free flour blend (see Recipe Note)
  • 1/3 cup plus 1 tablespoon (30g) unsweetened dairy-free cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (200g) granulated sugar
  • 1 large ripe banana
  • 1/2 cup coconut oil (or other your oil of choice), liquid at room temperature
  • 1 cup freshly brewed coffee, cooled to room temperature (use decaf if you’d like)
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons apple cider vinegar
  • 1/2 batch Vegan Chocolate Frosting
Instructions:
  • Preheat your oven to 350°F and get your muffin tin ready by lining it with paper liners.
  • Combine the gluten-free flour, cocoa powder, baking soda, salt, and sugar in a medium mixing bowl, whisking them together until well blended.
  • Combine the wet ingredients: In a medium mixing bowl, mash the banana, then add coconut oil, cooled coffee, vanilla, and apple cider vinegar. Whisk until well combined, some small banana chunks are okay.
  • Mix wet ingredients into flour until well combined. Transfer batter into muffin tin, filling each cup almost to the top.
  • For perfectly baked cupcakes, bake in the oven for 18 to 20 minutes or until they spring back slightly when pressed in the center. Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Spread a luscious layer of vegan chocolate frosting over the cooled cupcakes.
  • Enjoy right away or save for later: Cupcakes are delicious fresh out of the oven. If unfrosted, they can be kept in an airtight container for up to 5 days, or for 2 days once frosted.

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