Go Back
Gluten free Vegan Chocolate Hazelnut Rum Cupcakes

Choco-Hazelnut Rum Cupcakes | Gluten free * Vegan

Gluten free chocolate hazelnut rum cupcakes, Valentine's Day perfect dessert! They're soft, creamy boozy and delicious! Oh and vegan too!
Keyword gluten free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 cupcakes


  • 3 tablespoon ground flax seeds
  • 100 gr gluten free hazelnut flour
  • 100 gr gluten free brown rice flour
  • 100 gr gluten free potato starch (or other gluten free starch)
  • 80 gr brown sugar
  • 2 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 100 gr gluten/dairy free dark chocolate
  • 250 gr gluten free, non dairy milk
  • 20 gr seed oil
  • 4 tablespoon gluten free rum
  • gluten/dairy free hazelnut chocolate spread
  • hazelnut grain


  • pre-heat your oven 180° C / 350 F
  • mix the ground flax seeds with 10 tablespoon of water and let it rest for 10 minutes, until it forms a gel-ish mixture
  • in a bowl mix the dry ingredients: flours, starch, sugar, cream of tartar and baking soda
  • add the non dairy milk, the rum and the seed oil and mix well
  • melt the dark chocolate and add it to the batter
  • carefully incorporate the flax seed mixture too, until you have a smooth batter
  • pour the batter into the cupcake molds, almost up to the top of each mold (I got 10 cupcakes with these doses)
  • bake the cupcakes for 20-30 minutes (check them with a toothpick after 20 minutes)
  • once the cupcakes have cooled down, top them with chocolate hazelnut spread and the hazelnut grain