Gluten-Free Chocolate Almond Cupcakes with Raspberry Almond Butter Frosting

by Erin

You’ll never guess that these chocolate almond cupcakes are both gluten-free and vegan! Topped with a real raspberry almond butter frosting.

Gluten-Free Chocolate Almond Cupcakes with Raspberry Almond Butter Frosting.
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It’s Secret Recipe Club time! This month I was assigned to Melissa’s blog, Smells Like Brownies. Originally I wanted to try her cake in a cup, because I have never tried that before, but then this recipe captured my eye because the name reminded me of one of the flavors served at the local frozen custard in Rochester, NY where I grew up – Abbott’s Frozen Custard‘s Chocolate Almond.

That particular flavor is my dad’s favorite, but unfortunately I cannot share these cupcakes with him due to being 6 hours away by car. However I know that he would’ve enjoyed them, especially with the raspberries mixed into the frosting (we are both huge fans of berries).

Speaking of the frosting, that makes it taste like another of my favorite flavors from Graeter’s – black raspberry chip! Not the same berry, but close enough in cupcake form.

Gluten-Free Vegan Chocolate Almond Cupcakes.

Fun fact, this recipe both gluten free and vegan! Sure enough, in addition to the lack of gluten flour there is no dairy or egg in these cupcakes. Initially, I was so confused when there were no eggs listed as an ingredient for the batter. Once I realized, I decided to follow through and swap the butter in the frosting for margarine to seal the deal.

Even though I am not gluten-intolerant or vegan, and did not bake these for the usual suspects in my life who are, I still enjoy playing around with gluten-free and/or vegan recipes from time to time.

Bite into Gluten-Free Chocolate Almond Cupcakes with Raspberry Almond Butter Frosting.

Unfortunately I was unable to locate an almond blend of gluten-free all-purpose flour called for in the original recipe, so I subbed 1/4 cup of the gluten-free flour I use regularly (Bob’s Red Mill) for almond meal because I didn’t want to miss out on any of the almond flavor captured in this cupcake.

I was surprised by how I would have not been able to detect that these were gluten-free had I not make them. Totally delicious cupcakes and they also surprised other people, both who require gluten-free and those who do not.

Next, I would love to try Melissa’s feta alfredo recipe.

Vegan Gluten-Free Chocolate Almond Cupcakes with Raspberry Almond Butter Frosting.

Gluten-Free Chocolate Almond Cupcakes with Raspberry Almond Butter Frosting


Yield: 12 Servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat




  • 1/4 cup margarine*, room temperature
  • 1/4 cup + 2 Tbsp almond butter
  • 1/8 tsp salt
  • 3 oz. fresh or frozen raspberries, pureed**, plus extra for garnish
  • 1-1/2 - 2 cups powdered sugar, sifted
  • Sliced almonds, for garnish (optional)


  1. Preheat oven to 350 degrees. Line a cupcake tray with paper liners.
  2. In a mixer bowl, stir together almond milk, oil, sugar, cider vinegar, and flavorings.
  3. Sift the dry ingredients together into a separate bowl. Whisk to combine. Stir the dry ingredients into the wet ingredients. Beat for at least 2 minutes, until all clumps are gone.
  4. Spoon the batter into prepared cupcake tray, filling each cup about 3/4 full. Drop the cupcake tray onto the counter several times from a height of about 3 inches, to help smooth the tops of the batter and release any latent air bubbles.
  5. Bake for 22–25 minutes, or until the cupcake slowly springs back when pressed with a finger. Cool completely before frosting.
  6. To make the frosting, cream margarine, almond butter, and salt in a mixer bowl. Scrape the sides of the bowl at least twice.
  7. Add 1 cup sifted confectioner’s sugar and blend well. Scrape the sides of the bowl. Blend the raspberry sauce into the frosting. Add the remaining confectioner’s sugar, 1 cup at a time, alternating with additional raspberry puree, if desired. When the frosting is not runny, but still a bit thick, but has reached the desired flavor/sweetness, continue whipping for another 5–10 minutes so the frosting becomes light and fluffy. Refrigerate for an hour then Pipe or spread frosting on cool cupcakes. Garnish with sliced almonds if desired.


*Or preferred butter substitute. **I did not run the puree through a fine mesh sieve a the original recipe called for because seeds don't bother me. But do so if you desire.

Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted slightly from Smells Like Brownies.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 12/8/2022, photos above and below are the originals.

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nicole @ I am a Honey Bee March 1, 2012 - 6:21 pm

that frosting looks incredible!

Jennifer | Mother Thyme February 28, 2012 - 9:55 pm

I love Abbott’s Frozen Custard! These cupcakes look amazing and delicious! Great choice for SRC!

spiffycookie February 28, 2012 - 11:02 pm

So glad to know a fellow Abbott’s lover in the food blogging world!

Carolyn February 28, 2012 - 3:54 pm

Those look great, and I am so impressed that they are gluten free! What a great combo of flavours.

Rituparna February 28, 2012 - 8:09 am

I love that pink frosting. Yummy …

Tammy February 28, 2012 - 12:52 am

Almond butter frosting? That is so cool!

Baking Serendipity February 27, 2012 - 9:20 pm

I haven’t done any gluten free baking before, but this is inspirational! I love the raspberry-almond pairing :)

Erin @ Dinners, Dishes, and Desserts February 27, 2012 - 8:58 pm

I love almond flavor in baking. The frosting especially sounds delicious!

April @ Angel's Homestead February 27, 2012 - 7:41 pm

Yum! I’m always on the look out for gluten free treats, and these look delicious. I especially like the almond coated one.

Jennifer @ Peanut Butter and Peppers February 27, 2012 - 6:39 pm

Yum! Sounds fabulous! I cook gluten free sometimes, even though I’m gluten tolerant! Gorgeous fun cupcakes!!

gloria February 27, 2012 - 6:10 pm

these cupcakes look delicious!

Laura @ A Healthy Jalapeño February 27, 2012 - 3:50 pm

SO many delicious ingredients in one sentence, it sounds amazing!!!! I am so impressed and raspberry almond butter, I want to put that on everything. Nice post!

Lisa~~ February 27, 2012 - 1:51 pm

I love that these are gluten free and vegan, I can make them for my daughter. The amazing sounding frosting, well that I’ll make for me.

If you haven’t already, I’d love for you to check out my Group ‘A’ SRC entry: Crunchy Fudgy Heart Bites and my Group ‘D’ entry: Health(ier) Peanut Brittle

Cook Lisa Cook

Linda @ Lemon Drop February 27, 2012 - 11:58 am

I am always on the look out for great GF recipes and pretty sure I found a new one !! thanks for sharing

Angela February 27, 2012 - 11:52 am

Yay!! Another gluten-free recipe! These look amazing and I will definitely be making some in the near future! PS–If ever you need more taste-testers for your gluten-free recipes, you have my address…I’ll totally pay for next-day delivery :)

spiffycookie February 27, 2012 - 12:13 pm

If I make anything that is mailing safe, I will totally send you some! I don’t think these cupcakes would make the journey :-(

Sarah E. February 27, 2012 - 11:52 am

That frosting looks incredible!!

Jenni February 27, 2012 - 11:41 am

Oh my!! My mom always made us a chocolate almond cake for our birthdays, and so the flavor combination holds a special place in my heart. But adding a raspberry frosting on top just kicks it up a notch! Lovely job!!

amy @ fearless homemaker February 27, 2012 - 11:36 am

these sound fantastic + i love how you made ’em gluten-free – i have a lot of g.f. friends who would love that! they look delicious!

Elizabeth February 27, 2012 - 11:12 am

I love the look of the almond covered one!


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