Allergen-Free Chocolate Cupcakes Recipe

Name: Allergen-Free Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cake flour (not self-rising), sifted; 3/4 cup granulated sugar; 1/4 cup unsweetened cocoa powder, plus more for dusting; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup plus 1 tablespoon vegetable oil; 1 tablespoon distilled white vinegar; 1 teaspoon pure vanilla extract; 1 1/4 cups water; Confectioners sugar, for dusting

Servings: persons

1
Preheat oven to 350F.
2
Line a standard muffin tin with paper liners.
3
Sift together cake flour, granulated sugar, cocoa, baking soda, and salt.
4
With an electric mixer on medium-high speed, mix together oil, vinegar, vanilla, and the water until well combined.
5
Add flour mixture and mix until smooth, scraping down sides of bowl as needed (batter will be very thin).
6
Divide batter evenly among lined cups, filling each three-quarters full.
7
Bake, rotating tin halfway through, until a cake tester inserted into centers comes out clean, 20 to 25 minutes.
8
Turn out cupcakes onto a wire rack and let cool completely.
9
Cupcakes can be stored up to 3 days at room temperature, or frozen up to 1 month, in airtight containers.
10
Dust cupcakes with cocoa and confectioners sugar just before serving.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups cake flour (not self-rising), sifted, 3/4 cup granulated sugar, 1/4 cup unsweetened cocoa powder, plus more for dusting, 1 teaspoon baking soda, and more.

Yes, Allergen-Free Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Allergen-Free Chocolate Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions