Vegan Chocolate Cupcakes (Gluten-Free)
User Reviews
5.0
18 reviews
Excellent
Vegan Chocolate Cupcakes (Gluten-Free)
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Soft, sweet, and moist these make fun Valentine cupcakes! They come out extremely light and even people who don't follow a gluten-free diet find them irrisistable.
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Ingredients
- 1 cup almond milk
- ⅓ cup coconut oil measured solid
- 3 tbs coconut cream cream from the can
- 1 cup coconut palm sugar
- 0.5 cups gluten-free baking flour
- ⅓ cups cacao powder
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 4 tbs mini chocolate chips + more for topping
Frosting Ingredients
- ⅔ cups Vegan softened Butter softened (Nuts For Cheese was used)
- 1.5 cups cane sugar then ground into a flour
- 1 teaspoon beet powder or fresh strawberries
- 2 tbs coconut cream from the can
- 2 tbs almond milk
- 2 teaspoon almond milk
Instructions
- Preheat the oven to 350 Fahrenheit. Mix all dry ingredients in a large bowl except chocolate chips in one bowl.
- Melt the coconut oil and whisk the wet ingredients in another. Make sure the almond milk is room temperature so the coconut oil doesn't solidify.
- Mix the wet into the dry ingredients until fully combined. Stir in the chocolate chips. Scoop the batter into the silicone mold (not cupcake liners).
- Bake cupcakes for 20 minutes. remove from the oven and let cool in the molds fully so they set.
Make the frosting
- Use electric beaters to whip butter, sugar, beet powder, and coconut cream together. Slowly add in the almond milk and beat for another 3-5 minutes.
- Scoop the icing into a piping bag or ziplock with a large hole. Remove the cupcakes from the silicone molds and place on a cooling rack.
- Pipe the frosting onto the cupcakes and top with more chocolate chips if desired.
Equipments used:
Notes
- Don't forget to read through the blog post as there are a lot of special notes on the cupcakes.
- You can grab the ingredients you need from my Pantry Staples.
- Pantry Staples.
- Don't forget to read through the blog post as there are a lot of special notes on the cupcakes.
- Make sure to use a heart shape silicone mold in place of cupcake liners as they pop out far easier.
- Let the vegan chocolate cupcakes cool completely before icing them so that the icing doesn't melt.
- You can grab the ingredients you need from my Pantry Staples.
Nutrition Information
Show Details
Calories
326kcal
(16%)
Carbohydrates
45g
(15%)
Protein
1g
(2%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Cholesterol
1mg
(0%)
Sodium
1285mg
(54%)
Potassium
102mg
(3%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
491IU
(10%)
Vitamin C
1mg
(1%)
Calcium
635mg
(64%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 1g | 2% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 1285mg | 54% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 491IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 635mg | 64% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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