Vegan Heart Shaped Cupcakes

Are you a classic dessert lover? (check out tasty desserts here!). Do you want to spoil your loved ones this Valentine’s Day but want to avoid all the processed choices? These Simple Vegan Heart Shaped Cupcakes are perfect! They’re easy to make and oh so adorable so, don’t miss out and whip up a batch today!

These Vegan Heart Shaped Cupcakes make the perfect addition to your Valentine’s Day. Whether you’re having a fun night in with your best friend or looking to whip up a batch to give to neighbors, teachers and coworkers these chocolate cupcakes are tasty and cute – they also pair well with a homemade spa gift. Seriously, you’ll be everyone’s favorite person!

Chocolate cupcakes are a staple around Valentine’s Day but there’s no reason you need to grab a regular old batch at a grocery store- make your own!

Fun fact: this is probably one of the only recipes you’ll see on my site using sugar! This recipe calls for coconut palm sugar (which you can also grab at Well.ca). Back before I was mega healthy, I was only pretend healthy and still used a lot of sugars (read more about my journey here). Obviously now I’m the crazy person but these cupcakes are just too good to erase 😉

The cupcakes are light but filling with a rich chocolate taste and the frosting you’ll be licking off the spoon (like normal of course!). I used this heart shape mold (below) because sometimes, I like to not fail at being festive haha but you can use anything you have on hand- just pay more attention towards the end of cooking as times may vary!

A few notes on the frosting…

The frosting is made with coconut milk giving you a boost of healthy fats and making the icing deliciously decadent. That said, if you’ve ever made coconut whip before, you’ll know that it melts pretty quickly once it comes out of the fridge!

If you want to have these cupcakes sit for more than five minutes at room temperature, I’d suggest going with the healthy cream cheese frosting I used in these smash cupcakes!

Ingredients In The Heart Shaped Chocolate Cupcakes

Cupcakes

• 1 cup almond milk
• 1 tbs apple cider vinegar
• 1/3 cup coconut oil
• 1/2 tsp vanilla extract
• 1/2 teaspoon almond extract
• 1 cup coconut palm sugar
• 1.5 cups whole wheat flour
• 1/3 cup raw cacao powder
• 1 tsp baking soda
• 3/4 tsp sea salt

Coconut Whip Frosting (or cream cheese frosting here)

• 1/2 can full fat coconut milk chilled in the fridge*
• 1 tsp powdered steevia
• 1/2 teaspoon beet powder (if you don’t have any one hand, use fresh strawberries instead!)

Tip: Make sure you buy full fat coconut milk and chill in the fridge overnight. If not, your frosting won’t “whip” and you end up with a watery chunky mess. You need the coconut milk to be completely solid for it to work.

Kitchen Tools You May Find Helpful

• Mixing bowls
• Electric Mixer
• Heart Shaped Silicone Molds

How To Make Vegan Heart Shaped Cupcakes

To make the cupcakes

Preheat the oven to 350. Mix all dry ingredients in one bowl and whisk wet together 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.

Pour into your silicone molds of preference (go for hearts… it’s valentine’s day!).Bake for 20-22 minutes. Remove from the oven and let cool in the molds FULLY. Once cooled, pop them out of the molds and put them on a cooling rack.

Make the frosting

Use electric beaters to whip the coconut milk and the steevia together. Once mostly whipped add the beet powder and whip fully until light and fluffy.

Assembly

Top the cupcakes using a piping bag with the frosting in whichever pattern you wish.

Refrigerate the cupcakes until you need them. Keeping in mind that the coconut frosting will melt slightly if left at room temperature.

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Vegan Heart Shaped Cupcakes

These vegan cupcakes make the perfect valentines treat or girls night in. They`re tasty, chocolate and healthy!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 1 hour

Servings 10 cupcakes

Calories 188 kcal

Author Fit as a Mama Bear

Ingredients

• 1 cup almond milk
• 1 tbs apple cider vinegar
• 1/3 cup coconut oil
• 1/2 tsp vanilla extract
• 1.2 tsp almond extract
• 1 cup coconut palm sugar
• 1.5 cups whole wheat flour
• 1/3 cup raw cacao powder
• 1 tsp baking soda
• 3/4 tsp sea salt

Frosting Ingredients

• 1/2 can full fat coconut milk chilled in the fridge
• 1 tsp powdered steevia
• 1/2 teaspoon beat powder or fresh strawberries

Instructions

1. Preheat the oven to 350. Mix all dry ingredients in one bowl and whisk wet together in another. Make sure the almond milk is room temperature so the coconut oil doesn't solidify.
2. Mix the wet into the dry ingredients until fully combined. Pour into your silicone molds of preference (go for hearts... it's valentine's day!).
3. Bake for 20-22 minutes. Remove from the oven and let cool in the molds FULLY. Once cooled, pop them out of the molds.

Make the frosting

1. Use electric beaters to whip the coconut milk and the steevia together. Once mostly whipped add the beet powder and whip fully until light and fluffy.

Assembly

1. Top the cupcakes with the frosting in whichever pattern you wish. Refrigerate the cupcakes until you need them. Keeping in mind that the coconut frosting will melt slightly if left at room temperature.

Recipe Notes

Note: nutrition facts are for the cupcakes only and not the icing 🙂

Nutrition Facts

Vegan Heart Shaped Cupcakes

Amount Per Serving

Calories 188 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 7g44%

Sodium 349mg15%

Potassium 109mg3%

Carbohydrates 29g10%

Fiber 3g13%

Sugar 11g12%

Protein 3g6%

Calcium 40mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Looking for a tasty but healthy treat this Valentine’s Day? These heart shapes cupcakes are perfect! These delicious cupcakes make perfect gifts for loved ones and teachers or for you and your friends on a Friday night. Whip up a batch and enjoy!

What’s your favorite cupcake base? Chocolate or vanilla?