Healthy Vegan Chocolate Cupcakes
User Reviews
5
Healthy Vegan Chocolate Cupcakes
Description
These Healthy Vegan Chocolate Cupcakes rely on roasted sweet potato pureed with almond milk and maple syrup to form a moist, naturally sweet batter. The dry ingredients include almond flour, oat flour, cocoa powder, baking powder, and sea salt, which together give structure and chocolate taste. Baking at 350°F yields cupcakes with a tender crumb and chocolate flavor derived from raw unsweetened cocoa powder.
The frosting blends cooked or canned black beans with cocoa powder and maple syrup in a high-speed blender, creating a creamy and rich chocolate topping without dairy or refined sugars. This frosting complements the moist cupcakes with an additional layer of chocolate taste.
Ideal for those seeking vegan and plant-based desserts, these cupcakes benefit from precise flour measurement and allow for make-ahead and proper storage for freshness. Roasting the sweet potato ahead can save time, and cupcakes freeze well unfrosted for later convenience.
Following suggested preparation tips ensures consistent texture and flavor, and cooling the cupcakes fully before frosting prevents melting. The recipe serves 12 cupcakes and balances natural sweetness and chocolate flavor through whole food ingredients.
Ingredients
Wet Ingredients
- 6 tablespoons sweet potato from approx. 1 medium roasted orange flesh sweet potato, puree
- ¾ cup almond milk or other plant-based milk
- ½ cup maple syrup
Dry Ingredients
- 150 grams almond flour approx. 1.5 cups, blanched
- 130 grams oat flour approx. 1.5 cups
- ⅓ cup cocoa powder raw unsweetened
- 2.5 teaspoons baking powder
- ¼ teaspoon salt sea salt
For the Frosting
- 1 cup black beans cooked or canned
- 2 tablespoons cocoa powder raw unsweetened
- ¼ cup maple syrup
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.
Notes
- Weigh flours for best accuracy instead of using cup measurements.
- Use fresh, active baking powder as old baking powder reduces leavening.
- Roast sweet potato ahead of baking to save time on the baking day.
- Cool cupcakes completely before applying frosting to maintain texture.
- Store leftover cupcakes in a sealed container in the fridge for up to 4 days.
- Freeze unfrosted cupcakes airtight for up to 3 months and frost fresh before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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