Chocolate Vegan Cupcakes


  • 2 cups gluten-free flour mix
  • 1 cup sugar
  • 1/2 cup Pascha Chocolate Cocoa Powder
  • 3 tsp baking powder
  • 1/2 tsp salt
  • egg replacer: equivalent to 4 eggs
  • 2/3 cup sunflower oil (or coconut)
  • 1 1/2 cups rice milk
  • 1 cup PASCHA Chocolate Chips (we used 100% Cacao) 


  • Preheat oven to 350°F.
  • In a bowl of a standup mixer, whisk together the gluten free flour, sugar, cacao, baking powder, and salt.
  • Melt the PASCHA Chocolate chips until smooth and add to dry ingredients along with the rice milk, egg replacer, and the sunflower oil.
  • Mix well.
  • Scoop into a lined cupcake tray, about 3/4 of the way full.
  • Bake at 350°F until a toothpick inserted into the center removes cleanly. 
  • Allow to cool and top with your favorite icing! ENJOY! 

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