Vegan Nutella Cupcakes {Gluten free}

These vegan nutella cupcakes are such a treat!
Soft gluten free chocolate cupcakes with hazelnut flour and vegan nutella topping!

Jump to:

• Ingredients
• How to make gluten free nutella cupcakes
• 📖 Full Recipe

These vegan chocolate cupcakes are perfect for birthdays, parties and every special occasion!
And they also make of the best gluten free Valentine's treats too! I love to add a little bit of rum to make them extra flavorful and fun, for your vegan Valentine's desserts 😉

If you are looking for more gluten free Valentine's treats, check out this double chocolate rum pear tart and this vegan limoncello dessert!

Ingredients

Here are the simple ingredients you will need to make these easy and quick chocolate hazelnut cupcakes:

• hazelnut flour, or simply grind the hazelnuts in a blender or a food processor (either peeled, unpeeled, toasted or not are fine)
• brown rice flour, it is my go-to neutral flavored gluten free flour, but you could replace it with other flours like quinoa or teff (see this article if you want to know more about natural gluten free flours)
• potato or other gluten free starch, this works as a binder for the batter and makes the cupcakes softer
• brown sugar, but you can replace it with another sweetener of your choice
• baking powder, I usually use 2 teaspoons of cream of tartar + 1 teaspoon of baking soda
• melted dark chocolate, make sure it is dairy free if you are lactose intolerant or vegan
• gluten free plant based milk, I usually opt for rice or soy, but almond or any other nut milk will work great in this recipe
• rum, I love to add it to make this cupcakes more fun, but you can totally replace it with more milk, or even espresso coffee if you want
• your favorite vegan chocolate hazelnut spread for the topping
• chopped hazelnuts (or almonds) to add on top

Find all the quantities in the recipe card below

How to make gluten free nutella cupcakes

• pre-heat your oven 180° C / 350 F
• in a bowl mix the dry ingredients: flours, starch, sugar, baking powder
• add the non dairy milk, the rum and mix well
• melt the dark chocolate and incorporate it to the batter

• pour the batter into the cupcake molds, almost up to the top of each mold (this recipe usually makes 10 cupcakes)
• bake the cupcakes for 20-30 minutes
• once the cupcakes have cooled down, top them with chocolate hazelnut spread and the hazelnut grain

Full directions in the recipe card below

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Ciao!
Sonia

📖 Full Recipe