Chocolate Chip Cheesecake-Filled Chocolate Vegan Cupcakes (gluten, egg, & sugar-free w/ dairy-free option)

Name: Chocolate Chip Cheesecake-Filled Chocolate Vegan Cupcakes (gluten, egg, & sugar-free w/ dairy-free option)
Yield: 1 serving
Ingredients: 3 cups cashews; 9 tablespoons water; 3/8 cup lemon juice; 7 tablespoons low carb sweetener; 3/16 teaspoon Stevia extract; 4 teaspoons vanilla extract; 3/16 teaspoon salt; 1 cup sugar-free chocolate chips; 4 cups gluten-free flour mix; 1/2 cup arrowroot starch; 1 1/2 cups cocoa; 1 teaspoon gelatin; 1 tablespoon baking soda; 1 tablespoon baking powder; 2 2/3 cups low-carb sweetener; 1 teaspoon salt; 3 1/2 cups coconut milk; 1/8 teaspoon Stevia extract; 2 teaspoons vanilla; 1/4 cup apple cider vinegar; 1/2 cup coconut oil

User Reviews

0.0

0 reviews

Unrated

Calories
215 kcal
Course
Dessert, Snacks
Cuisine
Vegan

Chocolate Chip Cheesecake-Filled Chocolate Vegan Cupcakes (gluten, egg, & sugar-free w/ dairy-free option)

Iris Warren

Report

These Chocolate Chip Vegan Cheesecake Cupcakes are one of our favorites -- gluten free and sugar free too!

Share:

I Made This!

Be the first!

Print

12 people printed this

Save this

Be the first!

Ingredients

Filling

3 cups cashews (sunflower seeds work as well)
9 tablespoons water
3/8 cup lemon juice
7 tablespoons low carb sweetener
3/16 teaspoon Stevia extract (or 6 scoops)
4 teaspoons vanilla extract
3/16 teaspoon salt
1 cup sugar-free chocolate chips

Cake

4 cups gluten-free flour mix (see Recipe Notes)
1/2 cup arrowroot starch (or other light starch)
1 1/2 cups cocoa (or carob for AIP)
1 teaspoon gelatin (see Recipe Notes for vegan option)
1 tablespoon baking soda
1 tablespoon baking powder
2 2/3 cups low-carb sweetener
1 teaspoon salt
3 1/2 cups coconut milk
1/8 teaspoon Stevia extract (or 4 scoops)
2 teaspoons vanilla
1/4 cup apple cider vinegar
1/2 cup coconut oil (melted)

Add to Shopping List

Instructions

Make the filling first so it has time to cool. (If you make my Homemade Chocolate Chips with coconut oil you will want it cool or it might melt the chips :-(.)
Place all filling ingredients other than the chocolate chips in a high-powered blender (like a Vitamix) and blend 'til smooth.
Fold chocolate chips into the cheesecake mixture.
Make the cake batter.
Fill prepared muffin tins about 1/2 full with cake batter.
Spoon about 2 teaspoon of the cheesecake mixture on top of the cake batter.
Top each cupcake with remaining cake batter.
Bake in 350-degree oven for about 30 minutes, or until a tester comes clean out of the cupcake part.

Notes

My basic "go to" gluten-free flour blend is typically 4 parts sweet brown rice, 4 parts mixed whole grain gluten-free flours, consisting of millet, buckwheat, amaranth, and long grain brown rice. I pretty much use whatever I have on hand :-).
Macadamias will work just as well as cashews, and if needed, you can substitute any nut or seed.
Use 1/2 cup any healthy sweetener of your choice can be used instead of stevia.
Vegans could use a gum like xanthan gum or organic guar gum instead of gelatin.
Any healthy sweetener can be substituted for the xylitol. I use xylitol since it is a low-glycemic sweetener, but there are lots of other sweeteners that are low glycemic.
You can use other milk alternatives, including almond milk, instead of coconut milk.
You can likely substitute any other fat that's solid at room temperature for the coconut oil.
Grain-free Option: This recipe should work with a grain-free / low-carb flour like almond flour by increasing the baking powder by 50% and reducing the coconut oil by half.
My basic "go to" gluten-free flour blend is typically 4 parts sweet brown rice, 4 parts mixed whole grain gluten-free flours, consisting of millet, buckwheat, amaranth, and long grain brown rice. I pretty much use whatever I have on hand :-).
Macadamias will work just as well as cashews, and if needed, you can substitute any nut or seed.
Use 1/2 cup any healthy sweetener of your choice can be used instead of stevia.
Vegans could use a gum like xanthan gum or organic guar gum instead of gelatin.
Any healthy sweetener can be substituted for the xylitol. I use xylitol since it is a low-glycemic sweetener, but there are lots of other sweeteners that are low glycemic.
You can use other milk alternatives, including almond milk, instead of coconut milk.
You can likely substitute any other fat that's solid at room temperature for the coconut oil.
Grain-free Option: This recipe should work with a grain-free / low-carb flour like almond flour by increasing the baking powder by 50% and reducing the coconut oil by half.

Nutrition Information

Show Details

Calories 215kcal (11%) Carbohydrates 21g (7%) Protein 5g (10%) Fat 15g (23%) Saturated Fat 9g (45%) Sodium 174mg (7%) Potassium 213mg (6%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 1IU (0%) Vitamin C 1mg (1%) Calcium 37mg (4%) Iron 3mg (17%) Net Carbohydrates 18g

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 215 kcal

% Daily Value*

Calories	215kcal	11%
Carbohydrates	21g	7%
Protein	5g	10%
Fat	15g	23%
Saturated Fat	9g	45%
Sodium	174mg	7%
Potassium	213mg	5%
Fiber	3g	12%
Sugar	1g	2%
Vitamin A	1IU	0%
Vitamin C	1mg	1%
Calcium	37mg	4%
Iron	3mg	17%
Net Carbohydrates	18g