Happy Valentine’s Day from the Non-GMO Project! In appreciation of your support, we’re spreading the love by sharing one of our favorite cupcake recipes from our resident baker.

Gluten-free, dairy-free and vegan, these cupcakes are a yummy, allergy friendly dessert for your sweetheart or little ones. They can be eaten on their own, or filled with raspberry jam and frosted with a pink, vegan buttercream for an adorable Valentine’s treat!

Chocolate Cupcakes:

3 cups all-purpose flour (gluten-free or regular)

2 cups coconut sugar

1 tsp sea salt

6 Tbs cocoa powder

2 tsp baking soda

¾ cup coconut oil (melted)

1 tsp vanilla extract

1Tbs coffee (optional)

2cups room temp water

2 Tbs apple cider vinegar


  1. Preheat oven to 375 degrees and grease and line two cupcake trays with cupcake liners.
  2.  In a large mixing bowl or stand mixer combine flour, sugar, salt, cocoa powder and baking soda, stirring to mix well.
  3.  Add coconut oil, vanilla, and water. Stir well to combine.
  4.  Add coffee and apple cider vinegar, stirring well to make sure there are no lumps in the batter. The batter will foam a little as the baking soda reacts with the vinegar.
  5.  Using a cupcake scoop or piping bag, fill cupcake liners ¾ full and bake at 375 degrees for about 15-18 minutes or until a toothpick inserted in the center comes out clean.
  6. Frost with your choice of frosting— these pair especially well with berry or almond!

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Sherry Bracy

Thank YOU for the recipe!! 🙂 Happy Valentines day!! #nongmolove I found this by following the twitter page and instagram! lol @sherrybracy Im so glad I did!

angela montgomery

omgosh!! these look so good So glad i follow on twitter and instagram and found this


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