Gluten Free Chocolate Cupcakes
Prep time: 
Cook time: 
Total time: 
  • ½ c. white rice flour
  • ¼ c. sorghum flour
  • ¼ c. potato starch
  • ⅓ c. unsweetened cocoa (I use Valrhona)
  • 1 t. baking soda
  • ⅛ t. sea salt
  • ½ c. packed brown sugar
  • 1 T. light oil (I use a very light olive oil)
  • ¼ c. plain low fat yogurt (substitute unsweetened applesauce for dairy-free)
  • 2 eggs, lightly beaten (substitute an equivalent amount of prepared egg replacer for egg-free)
  • 1 t. vanilla extract
  • ½ c. low fat buttermilk (substitute ½ T. white vinegar and enough rice or other plant milk to equal ½ cup for dairy-free)
  1. Preheat your oven to 350 and line a 12-section cupcake pan with paper liners.
  2. Combine flours and starch, cocoa, soda, salt, and sugar and whisk until blended.
  3. In a separate small mixing bowl, combine the remaining ingredients and stir to blend.
  4. Add the liquid mixture to the dry ingredients, stirring just until combined and completely moistened.
  5. Spoon batter into the prepared pan and bake for 15-17 minutes. Allow cupcakes to cool completely before frosting.
Recipe by Glugle Gluten Free at