Vegan – Gluten Free Salted Caramel and Chocolate Cupcakes


Yesterday I posted a recipe for vegan caramel sauce and I thought I would follow that up with an amazing recipe for vegan and gluten free chocolate and salted caramel cupcakes! I had the challenge this summer of making treats for two friends, one who is vegan and the other who is gluten free. I also had the added hurdle of making things taste good. I really wasn’t sure how it would turn out but it surprisingly turned out amazing.

Everyone who ate these were very surprised at how good they were. I even had someone remark that he “didn’t actually expect these to be edible, but they were and they were great!” The people I actually made them for really enjoyed them too. They said it was definitely one of the better recipes they’d had made for them.

Vegan – Gluten Free Salted Caramel and Chocolate Cupcakes


  • For the Cupcakes:
  • 1 ¼ Cup Gluten Free Flour Mix
  • 1 Teaspoon Xanthan Gum
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • ½ Cup Cocoa Powder
  • ½ Cup Almond Milk
  • ½ Cup Water
  • 1 Tablespoon Rice Vinegar
  • ½ Cup Sugar
  • ½ Cup Brown Sugar
  • ⅓ Cup Olive Oil
  • 2 Teaspoons Vanilla
  • For the Icing:
  • ½ Cup Vegan Butter
  • ½ Cup Vegan Caramel Sauce
  • 3-3 ½ Cups Powdered Sugar
  • 1 Teaspoon Salt
  • Vegan Caramel Sauce & Fluer De Sel (optional, for garnish)

To make the cupcakes.

Preheat the oven to 350 and line a 12 cup muffin pan with liners.

In the bowl of a stand mixer combine the sugars and olive oil together until creamy.

Add in the baking powder, baking soda, salt, cocoa powder, milk, water, vinegar and vanilla. Mix until completely combined.

Add in the gluten free flour and xanthan gum. Mix on high until slightly thickened.

Transfer to the prepared muffin tin. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Cool completely before icing.

For the Icing:

In the bowl of a stand mixer beat the vegan butter and caramel sauce on high until well combined.

Add in the salt and stir until mixed.

Beat in the powdered sugar. Beat on high until light and creamy.

Transfer the icing to a piping bag prepared with a tip. Ice the cupcakes as normal.

Drizzle with caramel sauce and sprinkle with fleur de sel if desired.

Source: Cake adapted from Sarah Baked G-Free