Gluten free cocoa coffee cupcakes vegan cream frosting
Cocoa Cupcakes with Coffee Cream Frosting / Gluten free * Vegan
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

Scrumptious cocoa cupcakes topped with a vegan coffee cream frosting!

Course: Dessert
Servings: 6 people
For the cupcakes
  • 3,5 oz gluten free flour (I used a mix of rice + teff) [100 gr]
  • 1,4 oz gluten free (potato) starch [40 gr]
  • 1,7 oz brown sugar [50 gr]
  • 1 tsp coffee powder
  • 2 tbsp cocoa powder
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 2.4 oz gluten free non dairy milk [70 gr]
  • 0,7 oz sunflower seed oil [20 gr]
  • 2,1 oz whipped aquafaba [60 gr]
  • dairy free coffee cream
For the coffee frosting
  • Please check the post for the link to the vegan coffee frosting!
  1. Pre-heat your oven at 320° F / 160° C

  2. mix together all the dry ingredients

  3. add the dairy milk and the oil

  4. add the whipped aquafaba

  5. mix everything and fill the cupcake molds (these doses will make 6 cupcakes)

  6. bake for 25-30 minutes

  7. once ready, let them cool down for a while, then with the help of an apple-corer dig a small hole at the center of each cupcake

  8. fill them and decorate with the coffee cream

  9. add a dusting of cocoa on top and serve