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Vegan & Gluten-Free St. Patrick’s Day Cupcake Recipe

Vegan and gluten-free St. Patrick's Day Guinness Cupcakes recipe

This is the only St. Patrick’s Day cupcake recipe you need: moist, rich, melt-in-your-mouth, Guinness cupcakes. Fun for adults and kids alike, you can use non-alcoholic Guinness, or substitute coffee for gluten-free. Unbelievably vegan, dairy-free, and gluten-free. Enjoy them whether you’re vegan, dairy-free, gluten-free or not!

Vegan and gluten-free St. Patrick's Day Guinness Cupcakes recipe

St. Patrick’s Day is coming. You want to do something festive. And by do something, you really want to make festive foods. These cupcakes are so good, you’ll want to make them over and over again.

And they’re the perfect St. Patrick’s Day celebration Goodie.

The rich chocolate cupcakes are enhanced with Guinness stout (or coffee for gluten-free), and frosted with a creamy mocha frosting. Sprinkled with edible gold glitter.

Where to buy the vegan edible gold glitter? Sweetapolita online is my favorite. Take 10% off your order here.

Absolutely no one will know that these cupcakes are completely:

— Vegan
— Dairy-free
— Gluten-free

They’re inspired by the iconic flavors of St. Patrick’s Day:

Guinness stout, chocolate, and coffee – resulting in a cupcake that’s as indulgent as it is inclusive. By harnessing the power of vegan and gluten-free ingredients, you’ll ensured that everyone can partake in the festivities and enjoy a delicious treat without compromise.

These Chocolate Guinness Cupcakes blend rich chocolate, bold Guinness stout, and decadent mocha frosting into a delightful confection that you will love.

What you’ll need

Here are some of the items I use in this recipe. If there’s something else you’re looking for, DM me and I will help if I can:

The Vegan & Gluten-free St. Patrick’s Day Cupcake recipe

Let’s make it!

Show off your creations! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share what you make.

Vegan and gluten-free St. Patrick's Day Guinness Cupcakes recipe

Vegan & Gluten-Free St. Patrick’s Day Cupcakes

Celebrate St. Patrick's Day in the best way: with moist, rich, melt-in-your-mouth, Guinness cupcakes. Fun for adults and kids alike, you can use non-alcoholic Guinness, or substitute coffee for gluten-free. Enjoy them whether you're vegan, dairy-free, gluten-free or not!
Course Dessert
Cuisine Dairy-free, Gluten-free, Vegan
Servings 12 cupcakes

Ingredients
  

The Cake Part

  • 16 oz Guinness (regular or non-alcoholic) substitute 120ml (1/2 cup) strongly brewed coffee
  • 7 g ground flaxseeds 1 Tablespoon
  • 45 g water 3 Tablespoon
  • 99 g granulated sugar 1/2 cup
  • 99 g light brown sugar 1/2 cup
  • 105 g all purpose or gluten-free flour scant 1 cup
  • 38 g unsweetened cocoa powder 1/4 cup + 2 Tablespoons
  • 3/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 60 ml canola or vegetable oil 1/4 cup
  • 5 ml vanilla extract 1 tsp
  • 120 ml boiling water 1/2 cup

The Frosting Part

  • 4 oz vegan butter (room temperature) 1 stick
  • 250 g powdered sugar 2 cups
  • 38 g unsweetened cocoa powder 1/4 cup + 2 Tablespoons
  • 1 tsp vanilla extract
  • 1/4 tsp instant espresso powder (optional. leave out for classic chocolate frosting)
  • 30 ml almond milk (or your fav non-dairy milk) 2 Tablespoons
  • Edible Gold Glitter See notes for link.

Instructions
 

The Cake Part

  • Reduce the Guinness. Pour the can of Guinness into a medium-sized saucepan. The non-alcoholic or regular Guinness both work here. (For gluten-free, simply use 120 ml (1/2 cup) of strongly brewed coffee and skip these reduction steps.)
  • Set the pan over medium heat and stir frequently. You want to reduce the Guinness down to about a 120 ml (1/2 cup). This step will create a more concentrated and rich addition to the cupcakes.
  • Once the Guinness is reduced, pour it into a heat-safe bowl so that it cools down more quickly. Set aside to cool.
  • Preheat your oven to 350 degrees F. Line 1 cupcake pan (12 cupcakes) with cupcake liners. Set the pan aside.
  • Make the flax eggs: Combine the flaxseeds and the 45 g of water. Mix them together with a fork and set aside.
  • In a large bowl, whisk together all of the dry ingredients (the sugar through the salt on The Cake Part ingredients list).
  • Then, to the dry ingredients, add the flaxseed mixture, Guinness or coffee, oil, and vanilla. Stir gently the wet ingredients into the dry until there are no more streaks of flour.
  • Add in 120 ml (1/2 cup) of boiling water: Boil slightly more than 1/2 cup of water either in a pot on the stove, or in a microwave safe bowl in the microwave for about 2 minutes. Slowly pour the boiling water into the other ingredients, while doing your best to continuously whisk the batter while the water is being added. Stir just until fully mixed. The batter will be very thin.
  • Now, to get the batter into the cupcake-lined pans. You can either scoop the batter with a large cookie scoop, or, since the batter is so thin, pour the batter into a liquid measuring cup and pour it into the cupcake pans. Either way, you’ll have some drips that get on your counter/the outside of the pan. That’s ok. It wipes right off. Wipe off any drips from the pan using a damp paper towel before baking.
  • Bake the cupcakes in your pre-heated oven for about 20-22 minutes. They’re done when the tops no longer look wet, and when they spring back when you lightly press the top of one with your finger.
  • Take the cupcakes out of the oven and cool them in the pan on a hot pad for 2-3 minutes. Then take each cupcake out of the pan and cool them completely on a plate or on wire cooling racks. 
  • While the cupcakes cool, make the frosting.

The Frosting Part

  • Into a medium-sized bowl, sift the cocoa powder, instant espresso powder (if using) and powdered sugar. Set aside.
  • Into a large bowl, put the one stick of room temperature vegan butter. Using a handheld mixer, whip the butter until it’s creamy.
  • Add in about 1/3 of the powdered sugar/cocoa mixture. Also add in the vanilla extract and 1 tablespoon of the almond milk. Turn the beaters on to the lowest speed and slowly incorporate those ingredients. Some of the powdered sugar will probably *poof* as you mix. Embrace the mess.
  • Add in another 1/3 of the powdered sugar/cocoa mixture and 1 Tablespoon more almond milk. Beat again. Continue this until you’ve used all the powdered sugar/cocoa mixture. Add more milk as needed, 1 Tablespoon at a time, until you reach a creamy frosting consistency.
  • Now, your cupcakes are probably cool, which means it's perfect timing to frost!
  • Use a spatula to scoop the frosting into a plastic bag or pastry bag fitted with the frosting tip you want to use to frost. I usually use an open star tip. Pipe the frosting onto the cupcakes. Alternatively, if you don't feel like piping, slather that frosting on with a knife.
  • Sprinkle the cupcakes with edible gold confetti. See Notes section below for a link to the one I use.
  • ENJOY your delicious cupcakes!

Notes

I’ve included both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! 
Gluten-free option: For gluten-free, I use + recommend using either King Arthur measure-for-measure gluten-free flour. or Bob Red Mill’s Gluten-free 1-to-1 baking flour.
For vegan butter, I use + recommend soy-free earth balance sticks or country crock olive oil blend butter sticks.
Thrive Market is one of my favorite online specialty markets for vegan and gluten-free ingredients, snacks, and even household products, etc. If you want to try them out, you can take 40% off your first order with this link
Sweetapolita is have favorite place to buy vegan sprinkles. You can take 10% off your first order. Scoop the edible gold confetti here.
Keyword guinness, plant-based, allergy-free
Vegan and gluten-free St. Patrick's Day Guinness Cupcakes recipe

Note: This post contains affiliate links, which means I may earn a small commission if you make a purchase through these links. This is at no additional cost to you and helps support my small business.

Did you make this recipe? Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies to show it off. I’ll share it on the Fetching Goodies Instagram stories, too. 🙂

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