Recipe was downloaded from www.naturespath.com

Vegan (and GF) Chocolate Cupcakes

Vegan (and GF) Chocolate Cupcakes

Recipe by: Sara Stevens

Posted under EnviroKidz, Gluten Free, Nature's Path, Vegan on

  • Prep Time: 20 Minutes
  • Cook Time: 25 Minutes
  • Serving Size: 16 cupckaes
  • Gluten Free
  • Vegan

Guilt-free, decadent dark chocolate cupcakes with a rich raspberry buttercream icing. This simple recipe comes together with ease and will satisfy any chocolatey cravings.

Ingredients

Chocolate Cupcakes:

  • 2 cups all purposed gluten-free flour
  • 1 cup coconut milk
  • 1 cup brown sugar
  • 1 cup boiling water
  • 3/4 cup cocoa powder
  • 1/2 cup melted coconut oil
  • 1/2 cup unsweetened apple sauce
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tbsp apple cider vinegar
  • 1 tbsp vanilla extract
  • 1 tsp salt

Raspberry Buttercream Frosting:

  • 1 1/2 cup powdered sugar
  • 1 cup vegan butter, softened
  • 1/4 cup coconut milk
  • 1/4 cup raspberry puree, strained to remove seeds
  • 1 tsp vanilla extract
  • Vegan friendly food colouring

Directions

  1. Preheat oven to 350° F and line muffin tins with parchment baking liners.
  2. Combine coconut milk and apple cider vinegar in a bowl and set aside to curdle.
  3. In a large bowl add flour, sugar, baking soda, baking powder, salt, and cocoa powder. Whisk well to combine.
  4. Now add coconut milk, coconut oil, vanilla, and apple sauce. Use an electric or stand mixer to whip until well combined.
  5. At this point add the boiling water and whisk. The mixture may seem too runny, but it is totally OK.
  6. Spoon into cupcake molds and bake for 18- 22 minutes until a toothpick inserted into the middle comes out clean.
  7. Allow to cool completely before icing.
  8. To prepare the icing, whip the butter in a medium size bowl using an electric or stand mixer, until fluffy and no lumps remain. Add sifted powdered sugar, raspberry puree, coconut milk, vanilla, and food colouring if using. Cream until fluffy.
  9. You can either frost the cupcakes using a butterknife or transfer the icing to a bag and pipe it.

About The Author

Sara Stevens

Sara Stevens

Sara Stevens is a Registered Holistic Nutritionist, blogger, plant-based recipe developer at The Forest and Fig and beekeeper living in Vancouver, BC. She is enthused about all things food related - cooking, eating, and growing - and is passionate about health and nutrition, the connection between what we eat and how that relates to our personal health and wellbeing.

Follow Us For News, Contests, Updates and More!

Related Recipes

All Recipes