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Vegan Chocolate Cupcakes

  • Author: Rae Aflatooni
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Diet: Vegan


Deliciously fluffy vegan chocolate cupcakes that are oil-free and easy to make gluten-free. The fudgy frosting is a must and is as decadent as it gets. 


Units Scale


  • 1 1/2 cups whole wheat pastry flour
  • 3/4 cup cane sugar
  • 4 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon Himalayan salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1/2 cup Instant Raw Applesauce
  • 1 cup unsweetened almond milk


  • 1/2 cup canned coconut cream
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup powdered sugar



  1. Preheat oven to 350°F/175°C.
  2. Add all ingredients into a large bowl.
  3. Combine thoroughly with a hand mixer, until smooth. 
  4. Line muffin pan with liners.
  5. Pour batter into liners roughly filling them 3/4 full. 
  6. Bake for 16-18 minutes, until a toothpick, comes out clean. 


  1. In a small saucepan warm coconut cream until melted. 
  2. Turn off heat and add in chocolate chips, stir until melted and well combined. 
  3. Remove from stove and let sit for roughly 20 – 40 minutes, until it cools and firms up a bit.
  4. Add in powdered sugar and thoroughly combine with a hand mixer. 
  5. Continue to let cool and firm up more if necessary.
  6. Frost cupcakes! Nom Nom!


Store-bought applesauce works great for this recipe in place of the Instant Raw Applesauce. I would recommend unsweetened applesauce, though. If you have sweetened applesauce on hand, I would just be mindful of the sugar and adjust accordingly.

  • Prep Time: 15 minutes
  • Bake Time: 15 minutes
  • Category: Dessert
  • Method: Bake

Keywords: chocolate cupcakes, vegan chocolate cupcakes, oil-free cupcakes, egg-free cupcakes