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Gluten-Free Chocolate Cupcakes Recipe

Gluten-Free Chocolate Cupcakes Recipe

Both my boys have food allergies and really love these cupcakes! Because it’s easy and budget-friendly, I grind whole oats in my blender, just pulsing until they’re flour. —Desiree Glanzer, Carpenter, South Dakota
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling YIELD:12 servings


  • 2 cups gluten-free oat flour
  • 1 cup sugar
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup canola oil
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons confectioners' sugar


  • 1. In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the water, oil, vinegar and vanilla. Stir into dry ingredients just until moistened.
  • 2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 1 dozen.
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.

Nutritional Facts

1 cupcake equals 187 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 203 mg sodium, 29 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1 fat.