Healthy Vegan Chocolate Cupcakes
User Reviews
5.0
21 reviews
Excellent
Healthy Vegan Chocolate Cupcakes
Report
The healthiest vegan chocolate cupcakes around, but they're nothing short of amazing!
Share:
Ingredients
Wet Ingredients
- 6 tablespoons sweet potato puree from approx. 1 medium roasted orange flesh sweet potato
- ¾ cup almond milk or other plant-based milk
- ½ cup maple syrup
Dry Ingredients
- 150 grams blanched almond flour approx. 1.5 cups
- 130 grams oat flour approx. 1.5 cups
- ⅓ cup raw unsweetened cocoa powder
- 2.5 teaspoons baking powder
- ¼ teaspoon sea salt
For the Frosting
- 1 cup black beans cooked or canned
- 2 tablespoons raw unsweetened cocoa powder
- ¼ cup maple syrup
Add to Shopping List
Instructions
Before you begin
- To prepare the sweet potato: Preheat your oven to 425°F/218°C. Then scrub the potato clean and place it on a baking sheet and roast for approx. 35-45 minutes, or until easily pierced with a fork. OR, if you have an air fryer, you can air fry using this method to save time. Set aside.
For the cupcakes
- Preheat the oven to 350°F/176°C and line a muffin pan with parchment liners.
- Peel the sweet potato or scoop out the flesh and mash it on a plate. Then measure six tablespoons (not more) to be used for the batter and place it into a large bowl. Add the milk and maple syrup to the same bowl and whisk to combine.
- Next, add all of the dry ingredients to the same bowl and stir until combined.
- Divide the batter between your 12 muffin tins and bake for 20-22 minutes, or until a toothpick inserted in the middle comes out clean. Set aside to completely cool before frosting them.
For the frosting
- Add all the frosting ingredients to a high-speed blender or food processor and blend until smooth. Once the cupcakes have cooled, use a piping bag to frost them and enjoy.
Equipments used:
Notes
- Weigh your flour for the most accurate results. I highly recommend that you do not rely on cup measurements when baking. If you don’t have a kitchen scale, you may spoon the flour into your measuring cup and use a knife to scrape off the excess, with similar results. Do not scoop from the bag!
- Use fresh and active baking powder. Baking powder that is open in your pantry for 6+ months can start to lose its effectiveness.
- If possible, roast your sweet potato one day in advance, or several hours before you plan to bake the cupcakes.
- Let your cupcakes cool in the muffin pan for at least 10 minutes before handling them. Then transfer them to a cooling rack to completely cool BEFORE frosting them.
- These taste best on days 1-2, but you may store leftovers in the fridge for up to 4 days. Keep them in a sealed container to preserve moisture. Or freeze unfrosted cupcakes in a freezer-safe airtight container for up to 3 months. I recommend making the frosting fresh before serving.
Nutrition Information
Show Details
Calories
204cal
(10%)
Carbohydrates
30g
(10%)
Protein
6g
(12%)
Fat
8g
(12%)
Sodium
164mg
(7%)
Potassium
221mg
(6%)
Fiber
5g
(20%)
Sugar
13g
(26%)
Vitamin A
1422IU
(28%)
Vitamin C
1mg
(1%)
Calcium
133mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Cupcakes
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204cal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Sodium | 164mg | 7% |
| Potassium | 221mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 1422IU | 28% |
| Vitamin C | 1mg | 1% |
| Calcium | 133mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
Other Recipes
You'll Also Love
