Vegan Chocolate Cupcakes
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.
Ingredients
Cupcakes
- 1 1/2 cups 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
Frosting
- 1/2 cup canned coconut cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup powdered sugar
Instructions
Cupcakes
- Preheat oven to 350°F/175°C.
- Add all ingredients into a large bowl.
- Combine thoroughly with a hand mixer, until smooth.
- Line muffin pan with liners.
- Pour batter into liners roughly filling them 3/4 full.
- Bake for 16-18 minutes, until a toothpick, comes out clean.
Frosting
- In a small saucepan warm coconut cream until melted.
- Turn off heat and add in chocolate chips, stir until melted and well combined.
- Remove from stove and let sit for roughly 20 - 40 minutes, until it cools and firms up a bit.
- Add in powdered sugar and thoroughly combine with a hand mixer.
- Continue to let cool and firm up more if necessary.
- Frost cupcakes! Nom Nom!
Equipment
Notes
Please read through the above blog post for helpful tips & tricks!
Nutrition
Calories: 210kcal, Carbohydrates: 37g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 1mg, Sodium: 191mg, Potassium: 166mg, Fiber: 3g, Sugar: 23g, Vitamin A: 9IU, Calcium: 17mg, Iron: 2mg