Healthy Vegan Chocolate Cupcakes
Dairy-free, gluten-free and vegan, these heart-shaped cupcakes are perfect to whip up for Valentine's Day! A vegan chocolate cupcake that's soft, indulgent, and topped with pink icing makes the perfect dessert.
Servings 12 cupcakes
- 1 cup almond milk
- 1/3 cup coconut oil measured solid
- 3 tbs coconut cream cream from the can
- 1 cup coconut palm sugar
- 0.5 cups gluten-free baking powder
- 1/3 cups cacao powder
- 1 tsp baking powder
- 1/2 tsp sea salt
- 4 tbs Mini chocolate chips + more for topping
- 2/3 cups Vegan 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 tsp almond milk
Preheat the oven to 350. Mix all dry ingredients 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
Bake 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. Pipe the frosting onto the cupcakes and top with more chocolate chips if desired.
Don't forget to read through the blog post as there's a lot of special notes on the cupcakes. Also, you can grab the ingredients you need from my Pantry Staples.
Calories: 326kcal | Carbohydrates: 45g | Protein: 1g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 1mg | Sodium: 1285mg | Potassium: 102mg | Fiber: 1g | Sugar: 37g | Vitamin A: 491IU | Vitamin C: 1mg | Calcium: 635mg | Iron: 2mg