October 13, 2021

Insanely Chocolatey Gluten-Free + Dairy-free Cupcakes


Insanely Chocolatey Gluten Free + Dairy Free Cupcakes
We love chocolate in my house….and these cupcakes are always a hit! Not only are they insanely chocolatey, they are gluten-free, dairy-free and refined sugar free—but the best part is that nobody will ever know! A surprise ingredient, applesauce gives this cake a rich and fudgy texture. Top these off with some chocolate ganache for a decadent treat perfect for chocolate-lovers! If you're looking for a great gluten-free + dairy-free chocolate cake recipe, check out my recipe for Decadent Chocolate Cake
Prep Time 15 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 14 cupcakes


For the Cupcakes:

  • ½ cup cocoa powder
  • cups almond flour
  • ½ tsp. baking soda
  • 2 oz. bittersweet chocolate
  • 2 tbsp olive oil
  • 1 tsp apple cider vinegar
  • ½ tsp almond extract
  • 1 cup unsweetened applesauce
  • 4 large eggs
  • 1 cup coconut sugar
  • 2 tbsp maple syrup
  • 1 tsp sea salt

For the Ganache:

  • 4 oz. bittersweet chocolate
  • 4 oz heavy cream or dairy-free creamer
  • Pinch of sea salt


For the Cupcakes:

  • Preheat oven to 350°. Line muffin tins with muffin liners.
  • Whisk almond flour, baking soda, and cocoa powder in a medium bowl; set aside.
  • Heat chocolate in a medium heatproof bowl set over a saucepan of simmering water, stirring occasionally, until melted. Remove bowl from heat. Stir in oil, vinegar, almond extract, and applesauce until smooth.
  • Beat eggs, coconut sugar + maple syrup mixture and salt in a stand mixer fitted with the whisk attachment on medium-high speed (or use an electric mixer and large bowl) until more than doubled in volume and mixture holds a ribbon for several seconds when the beater is lifted above batter, about 6–8 minutes. This step is very important because it is key to creating an aerated texture.
  • Pour the chocolate-applesauce mixture into egg mixture and beat on low speed until combined. Add in the dry ingredients and beat on lowest speed, scraping down bowl as needed, until combined.
  • Transfer batter to prepared muffin tins. Bake until the top springs back when gently pressed, 15-18 minutes.
  • Remove from the oven and let cool completely while you make the glaze.

For the Ganache:

  • Place the chocolate in a bowl.
  • Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a boil– that’s too hot!)
  • Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate.
  • Then stir until completely combined and chocolate has melted. Cover and refrigerate until it’s thick and a spreadable consistency.
  • Spread the ganache over the cupcakes to cover the top.
Keyword cake, chocolate, Dairy-free, gluten-free, healthy, kid-friendly
Tried this recipe?Let us know how it was!


  1. Brenda J Scroggins October 22, 2021 at 4:44 pm - Reply

    Baking for diabetic, how many carbs in a cupcake?

    • Deniz October 22, 2021 at 4:58 pm - Reply

      Hi Brenda ,
      Thanks for stopping by! I don’t calculate nutritional values for my recipes but this website is very helpful especially if you have restrictions! https://whisk.com/recipe-nutrition-calculator/
      All you do is input the url for the recipe and it gives you the nutritional values! I hope this helps 😊

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