Vegan Chocolate Cupcakes (Gluten-Free)
User Reviews
5
Vegan Chocolate Cupcakes (Gluten-Free)
Description
The Vegan Chocolate Cupcakes (Gluten-Free) blend almond milk, coconut oil, coconut cream, coconut palm sugar, and gluten-free baking flour to achieve a soft and moist texture. Cocoa powder and mini chocolate chips provide a deep chocolate taste with occasional bursts of melted chocolate. Baking in silicone molds allows for easy removal and retains their appealing shape without liners.
The frosting uses vegan butter, cane sugar ground into a fine flour, beet powder for natural color, coconut cream, and almond milk to create a smooth, creamy topping that complements the chocolaty cupcakes with a slightly fruity tint. The beet powder or fresh strawberries add a mild earthiness and color but keep the frosting fully vegan and dairy-free.
This recipe suits those avoiding gluten and animal products, making it an option for vegan and gluten-intolerant bakers seeking a chocolate cupcake. The texture is tender and moist with a sweet, enriched flavor profile. The cupcakes cool fully in the molds before frosting to ensure the icing sets well without melting or sliding off.
Use a heart-shaped silicone mold to easily pop out the cupcakes without sticking, avoiding paper liners.Cool cupcakes completely before applying frosting to prevent melting and ensure proper set.Carefully whisk wet ingredients with room temperature almond milk so melted coconut oil remains liquid and incorporates evenly.Ground the cane sugar into a fine powder before mixing frosting for a smooth texture.Optional extra mini chocolate chips can be sprinkled on top after frosting for decoration and added texture.
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 salt sea salt
- 4 tbs mini chocolate chips + more for topping
Frosting Ingredients
- ⅔ cups vegan butter softened (Nuts For Cheese was used, softened
- 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.
Notes
- Use a heart-shaped silicone mold for easy cupcake removal instead of paper liners.
- Let cupcakes cool completely before frosting to prevent icing from melting.
- Add mini chocolate chips in the batter and on top for extra chocolate bursts.
- Ensure almond milk is room temperature so coconut oil mixes smoothly without solidifying.
- Grind cane sugar finely to achieve smooth, creamy frosting texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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