“Perfectly Chocolate” Cupcakes Vegan and Gluten Free


Chocolate cake is one of the most easily adapted recipes. It’s pretty no fuss, which makes the addition of gluten free flour or omission of eggs and dairy pretty easy to interchange from a regular recipe with little trial and error. One of my favorite non vegan/gluten free recipes to bake is the Hershey’s “Perfectly Chocolate” Cake recipe. When paired with the frosting recipe that goes with it, it’s pretty high on the universal list of deliciously decadent things!
As I’ve cut out most dairy (with the exception of occasional cheese because I just can’t seem to quit it yet!) I wanted to see if I could bring this recipe to life in a way that fits my current lifestyle.
The cake itself is so incredibly moist and delicious you won’t even believe it (think pudding cake) and this frosting adds a nice texture to the mix. If you aren’t a huge fan of coconut you should be able to make the frosting recipe without it. I’m pretty proud of this one, I might even like it better than it’s traditional counterpart.

Preheat oven to 350


1 cup coconut sugar (I used Madhava)
1 cup Bob’s Red Mill One to One Flour
1/4 Cup Hershey’s Cocoa (You can use any cocoa you would like)
1 tsp baking soda
1/2 cup unsweetened coconut milk
1/4 cup coconut oil (I use Carrington Farms)
1 tsp vanilla extract
3/4 cup boiling water

Combine dry ingredients and sift together. Add coconut oil, vanilla, and coconut milk then stir until well combined. Add boiling water and stir until no chunks or bumps remain. Pour into cupcake cups 2/3rds full. Recipe will yield 6 large cupcakes or 12 small. Bake for 18-22 minutes depending on your oven. Cupcakes should be firm to the touch.

Chocolate Coconut Frosting
4 tbs Enjoy Life Chips
1 tbs Coconut Oil
Melt Chips for 20 seconds in the microwave, stir then melt another 20 seconds.
Pour melted mixture into a mixing bowl.
Add 2 tbs Tapioca Starch
3 tbs Coconut Cream (from canned coconut)
4 Tbs Finely Shredded Coconut.

Combine ingredients and mix on high speed for a few moments until frosting is thickened, it will not set until cooled so frosting will be a bit melty in appearance.
Coat cupcakes in a thin layer of frosting. Refrigerate for 30 minutes then devour! I ate one before the frosting set, so you can too, I promise!



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