Gluten-Free Chocolate Cupcakes

Name: Gluten-Free Chocolate Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 dozen
Ingredients: 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

TEST KITCHEN APPROVED

5 Reviews

Total Time:Prep: 15 min. Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Desiree Glanzer, Carpenter, South Dakota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

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

Gluten-Free Recipe

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.

TEST KITCHEN APPROVED

Gluten-Free Chocolate Cupcakes

5 Reviews Add your review

Yield:1 dozen

Prep:15 min

Cook:20 min

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Ingredients

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

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Directions

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 in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts

1 cupcake: 187 calories, 8g fat (1g saturated fat), 0 cholesterol, 203mg sodium, 29g carbohydrate (17g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 starch, 1 fat.