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5 from 1 vote

Chocolate Cupcakes :: Gluten Free, Dairy Free, Nut Free!





  • Pre-heat the oven to 350 degrees and line 2 dozen cupcake tins with paper liners.
  • Brew your coffee while you prepare the batter.
  • Mix the ACV and coconut milk to make coconut “buttermilk.” Put the eggs, olive oil, sugar, vanilla extract, and coconut milk/ACV into a large mixing bowl and blend until smooth.
  • Add the flour, cocoa powder, baking soda, baking powder, sea salt, and brewed coffee, and blend until smooth and combined.
  • Scoop the batter into your cupcake tins (you’ll fill 24 cupcakes around ¾ full of batter). Bake the cupcakes at 350 degrees for 30-40 minutes. Bake time depends on oven variations, and cupcake tin material/color (Darker pans will bake faster than lighter pans or silicone pans.) A toothpick should come out clean from the center and the middle should spring back to touch.
  • Cool the cupcakes in the pan for a few minutes before turning them out onto a wire cooling rack to cool.
  • Let the cupcakes cool completely before frosting. Blend the frosting ingredients and frost to your liking.


  • If you tolerate dairy, you can swap the coconut milk for regular milk, and the palm shortening for unsalted butter.
  • If you are sensitive to coffee, you can swap the coffee for coconut milk or even just hot water (coffee is really just coffee infused water!). I had a friend trial the cupcakes with the coconut milk swap and the texture was great.
  • I have not tried this recipe with other GF flour blends. I think most will work, but if your blend does not have xanthan gum, you might want to add that for texture. I also have not tried the recipe with regular flour since I cannot have it. If you do try, let us know how you did in the comments!
  • This recipe only has 2 eggs, so I would imagine you could use egg replacer or flax egg if you are egg free. The cupcakes might not puff up as much, but it would bind ok with that!