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5.0 from 18 votes

Vegan Chocolate Cupcakes (Gluten-Free)

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.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr
Servings: 12 cupcakes
Calories: 326 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350 Fahrenheit. Mix all dry ingredients in a large bowl except chocolate chips in one bowl.
  2. 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.
  3. 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).
  4. Bake cupcakes for 20 minutes. remove from the oven and let cool in the molds fully so they set.
Make the frosting
  1. 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.
  2. 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.
  3. Pipe the frosting onto the cupcakes and top with more chocolate chips if desired.

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

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

% 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.