The Best Gluten-Free Vegan Mexican Chocolate Cupcakes

I remember my first bite of Mexican chocolate—a perfect mix of deep cocoa, warm cinnamon, and a whisper of spice.

It felt like a hug wrapped in bold flavors. I wanted to bring that same joy to a cupcake—gluten-free, vegan, and unapologetically rich.

This recipe is my love letter to everyone who wants a little adventure with their sweets, no matter your dietary needs.

Tips for Maximum Flavor

• Cocoa Upgrade: Use Dutch-process cocoa for a richer flavor.
• Cinnamon: Freshly ground cinnamon makes a big difference.
• Cayenne: Start small if you’re spice-shy; you can always sprinkle a touch more on the frosting for a kick.

Variations

• Nut-Free: Use rice milk or hemp milk instead of almond milk.
• Extra Spice: Add a pinch of ground nutmeg or cardamom for more warmth.
• Sweetener Swap: Use maple syrup instead of coconut sugar; reduce the milk slightly.

Serving Suggestions

Top these cupcakes with a whipped coconut cream frosting, a sprinkle of cinnamon, and a few chocolate shavings.

Serve with a hot cup of coffee or a chilled glass of almond milk for an irresistible treat.

Gluten-Free Vegan Mexican Chocolate Cupcakes

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• Author: Judy Goudy
• Total Time: 30 minutes
• Yield: 12 cupcakes 1x
• Diet: Gluten Free

Print Recipe

Description

Spicy, chocolatey, and perfectly moist cupcakes with hints of cinnamon and cayenne—vegan and gluten-free.

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Ingredients

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Dry Ingredients:

• • 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
  • ¾ cup coconut sugar
  • ⅓ cup cocoa powder (unsweetened)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp cayenne pepper (adjust to taste)

Wet Ingredients:

• • 1 cup unsweetened almond milk (or oat milk)
  • ⅓ cup avocado oil (or any neutral oil)
  • 2 tsp apple cider vinegar
  • 1 tsp pure vanilla extract
  • ½ cup applesauce (unsweetened)

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Instructions

1. Preheat & Prep: Heat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, coconut sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, and cayenne.
3. Combine Wet Ingredients: In a separate bowl, mix almond milk, oil, vinegar, vanilla, and applesauce until smooth.
4. Bring It Together: Pour the wet ingredients into the dry mix. Stir until just combined—don’t overmix.
5. Fill the Liners: Divide the batter evenly among the cupcake liners, filling each about ¾ full.
6. Bake: Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

These cupcakes keep well for 3 days in an airtight container.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Mexican-inspired

Nutrition

• Serving Size: 1 cupcake
• Calories: 150
• Sugar: 10g
• Sodium: 120mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 0mg