Vegan Heart Shaped Cupcake Recipe (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.
Servings 12 cupcakes
Calories 326kcal
Equipment
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
- 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.
Video
Notes
- 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-shaped silicone mold in place of cupcake liners as they pop out far more easily.
- Let the vegan chocolate cupcakes cool completely before icing them so that the icing doesn't melt.
- The icing is extremely sweet, and it can be piped (as you see in the video). However, it is a bit thicker than traditional icing. This means, if you're piping it onto the heart-shaped cupcakes, you'll want a very large hole on your instrument as you'll notice it gumming up. In the video, you'll see that I don't even use a piping tip; I simply use the bag.
Nutrition
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