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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.
Course Dessert
Cuisine American
Keyword dairy free cupcakes, valentines day, vegan chocolate cupcakes, vegan cupcakes
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
30 minutes minutes
Total Time 1 hour hour
Servings 12 cupcakes
Calories 326 kcal
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
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.
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.
Calories: 326 kcal | Carbohydrates: 45 g | Protein: 1 g | Fat: 18 g | Saturated Fat: 10 g | Cholesterol: 1 mg | Sodium: 1285 mg | Potassium: 102 mg | Fiber: 1 g | Sugar: 37 g | Vitamin A: 491 IU | Vitamin C: 1 mg | Calcium: 635 mg | Iron: 2 mg