• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Health My Lifestyle
  • Meal Planner
  • Recipes
  • Learn
    • Nutrition
    • Lifestyle
  • Shop
    • Vegan Fat Loss Meal Plan
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Start Here
  • Meal Planner
  • Recipes
  • Learn
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Start Here
    • Meal Planner
    • Recipes
    • Learn
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Desserts

    The Best Vegan Chocolate Cupcakes (Gluten-Free!)

    Aug 19, 2022 by Rachel · This post may contain affiliate links.

    Jump to Recipe

    This is the best vegan chocolate cupcakes recipe ever! They're perfectly chocolate-y, delicious, and moist, topped with an easy homemade vegan chocolate frosting. And they can be ready in less than 30 minutes!

    Chocolate vegan cupcakes with vegan frosting and chocolate shavings on top.
    Jump to:
    • Why this recipe works
    • Ingredient notes
    • How to make this vegan chocolate cupcake recipe
    • Tips
    • Storage
    • Frequently Asked Questions
    • More vegan dessert recipes
    • 📖 Recipe

    Why this recipe works

    You'd never guess these chocolate cupcakes are vegan. They are a classic chocolate cupcake, incredibly moist and delicious! And they're a crowd-pleaser, so if you need a vegan chocolate cupcake for your next party or event, this is it!

    First off, I love that this vegan chocolate cupcake recipe can be made in one bowl for easy clean-up. No need for a separate bowl!

    These cupcakes are also gluten-free, made with rolled oats similar to my popular Vegan Carrot Cake recipe. These can also be made with all-purpose flour or all-purpose gluten-free flour (see recipe notes for details on this!).

    I promise you won't be able to tell that they're gluten free—they're that good! These chocolate vegan cupcakes really are the best and can be enjoyed by everyone! Chocolate lovers will not be disappointed!

    Ingredient notes

    You only need simple ingredients that you probably already have on hand! Exact measurements are available in the recipe card found at the bottom of the post.

    Ingredients for this vegan chocolate cupcakes recipe measured and labelled.

    For the vegan chocolate cupcakes:

    Rolled oats—I used this as my gluten-free substitute. An all-purpose flour or all-purpose gluten-free flour works too (see recipe notes for details).

    Coconut sugar—or any granulated sweetener you prefer. Find more sugar options in this coconut sugar substitute article.

    Cocoa powder—for the chocolate flavor. Either Dutch Processed Cocoa Powder or regular works. Dutch Processed will be less bitter.

    Unsweetened non-dairy milk—I used almond milk but soy milk or oat milk are also good options.

    Unsweetened applesauce—this is the egg replacement. It also adds a touch of sweetness. For more egg alternatives check out these vegan egg substitutes.

    Ingredients for the vegan chocolate cashew frosting measured and labelled.

    For the chocolate frosting:

    Cashews—this provides the creaminess and fat. The result is between a ganache and a chocolate buttercream frosting.

    Canned coconut milk—Adds to the creaminess. Make sure to use canned and not coconut milk from a carton or it will be too thin.

    How to make this vegan chocolate cupcake recipe

    This step-by-step tutorial shows the process of making these vegan chocolate cupcakes. Scroll down to the recipe card for a printable version below.

    1) Start by preheating the oven to 350°F (180°C) and line a cupcake/muffin tray with cupcake liners.

    Food processor with rolled oats that have been ground into oat flour.

    2) Next, prepare the gluten-free flour if using rolled oats. If using pre-made flour, skip this step. Blend the oats in a blender or food processor until a powder forms.

    Dry ingredients for gluten free vegan chocolate cupcakes in a large mixing bowl mixed together with a whisk.

    3) Transfer flour to a large bowl and add the dry ingredients including the coconut sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well or sift if needed to remove lumps.

    Chocolate vegan cupcake batter in a large mixing bowl.

    4) Next, add the wet ingredients and mix well. Use an electric mixer if you have one to mix well until smooth. Don't worry if it's a little grainy from the homemade oat flour.

    Vegan chocolate cupcake batter filled in cupcake liners in pan.

    5) Divide the batter evenly between liners (about ¾ full with batter). Tap the pan on the counter a few times (lift and tap down lightly) to remove any excess air bubbles before baking.

    6) Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.

    The inside of a blender with vegan chocolate frosting blended smooth.

    7) Meanwhile, prepare the Chocolate Cashew Cream Frosting by adding all of the ingredients to a high-speed blender and processing until smooth.

    Baked vegan chocolate cupcakes cooling on a wire rack.

    8) When cupcakes are done, let them cool for a few minutes in the pan and then remove the cupcakes and transfer to a wire cooling rack to cool completely to room temperature. Once cooled, pipe on the frosting and sprinkle with grated vegan chocolate shavings.

    You can either frost the cupcakes by piping or spreading the frosting on top. Enjoy!

    Tips

    For best results, make sure when grinding the oats into a powder that you reach as close to flour-like consistency as possible. This can take 5 minutes or more.

    If using a pre-made oat flour or all-purpose gluten-free flour instead, keep in mind that the cupcake will rise more than pictured since those flours are typically finer and less dense than the coarser homemade oat flour.

    Make sure not to over mix the batter. Stir until everything is just combined.

    Storage

    Store leftovers in an airtight container in the fridge for up to 3 days if frosted or at room temperature for up to 5 days if unfrosted. This works great if you want to make them ahead of time. Just simply hold off frosting them until the day of!

    You can also freeze the cupcakes, although this can change the texture after thawing. Store them in a freezer-safe container for up to 3 months.

    Frequently Asked Questions

    Do vegan cupcakes taste different?

    You'll be pleased to find out that no one served these cupcakes could detect that they're vegan! However, using oats does change the texture a bit so detecting gluten-free is easier than detecting that it's vegan. Regardless, these gluten free chocolate cupcakes are a crowd pleaser!

    Is vegan cake healthier than regular cake?

    Vegan cake is still cake, high in sugars and fats. Although I have tried to make this version healthier by omitting coconut oil or vegetable oil which are common ingredients in cakes and cupcakes. The Chocolate Cashew Cream Frosting is slightly healthier than vegan chocolate buttercream frosting by using less sweetener and no powdered sugar.

    I am an advocate for a whole food plant based diet but I also believe in balance and these vegan chocolate cupcakes are just that! I like to indulge in these for special occasions.

    Can these cupcakes be made into a vegan chocolate cake?

    Yes, this chocolate cupcake recipe can be used to make a chocolate cake instead. Use a 9-inch round cake pan and bake for 35-45 minutes. Check for doneness by inserting a toothpick into the center of the cake for wet batter. Cool in the pan for 10 minutes before removing and place on a wire rack to cool completely before decorating.

    More vegan dessert recipes

    • Vegan Carrot Cake [Gluten-Free]
    • Brownie Blondies
    • Snickerdoodle Mug Cake
    • The Easiest No Bake Vegan Cheesecake

    If you enjoyed this recipe please leave a comment below and give it 5 stars! Or on Pinterest (don’t forget to follow me!) and please help me share on facebook!

    📖 Recipe

    Chocolate vegan cupcakes with vegan frosting and chocolate shavings on top.

    Best Vegan Chocolate Cupcakes (Gluten-Free!)

    This is the best vegan chocolate cupcakes recipe ever! They're perfectly chocolate-y, delicious, and moist, topped with an easy homemade vegan chocolate frosting. And they can be ready in less than 30 minutes!
    5 from 6 votes
    Print Pin Rate
    course: Dessert
    cuisine: American
    servings: 14 cupcakes
    prep time: 10 mins
    cook time: 15 mins
    total time: 25 mins
    Author: Rachel

    Ingredients

    • 1 ¾ cup rolled oats
    • ¾ cup coconut sugar
    • ½ cup cocoa powder unsweetened
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 ⅓ cup unsweetened non-dairy milk
    • ½ cup unsweetened applesauce
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon vanilla extract

    Chocolate Cashew Cream Frosting:

    • 1 ½ cups raw cashews, soaked in hot water for 15-30 minutes
    • ⅓ cup cocoa powder, unsweetened
    • ⅓ cup canned coconut milk
    • ¼ cup maple syrup
    • ½ teaspoon vanilla extract

    Instructions

    • Preheat the oven to 350°F (180°C) and line a cupcake/muffin tray with liners. Set aside.
    • Blend the oats in a blender or food processor until a powder forms. Transfer to a large mixing bowl and add the coconut sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well or sift if needed to remove lumps.
      1 ¾ cup rolled oats, ¾ cup coconut sugar, ½ cup cocoa powder unsweetened, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
    • Add the milk, applesauce, vinegar, vanilla and mix well. Use an electric mixer if you have one to mix well until smooth.
      1 ⅓ cup unsweetened non-dairy milk, ½ cup unsweetened applesauce, 1 tablespoon apple cider vinegar, 1 teaspoon vanilla extract
    • Divide the batter evenly between liners (about ¾ full with batter). Tap the pan on the counter a few times (lift and tap down slightly) to remove any excess air bubbles before baking.
    • Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
    • Meanwhile, prepare the Chocolate Cashew Cream Frosting by adding all of the ingredients to a high-speed blender and processing until smooth.
      ⅓ cup cocoa powder, ⅓ cup canned coconut milk, ¼ cup maple syrup, ½ teaspoon vanilla extract, 1 ½ cups raw cashews
    • When cupcakes are done, let cool for a few minutes in the pan and then remove the cupcakes and transfer to a wire cooling rack to cool completely.
    • Once your cupcakes are cooled, pipe on the frosting. Frost the cupcakes by piping or spreading the frosting on top. Enjoy!

    Notes

    Store leftovers in the fridge for up to 3 days if frosted or at room temperature for up to 5 days if unfrosted.
    Serving suggestion: shave a little dark chocolate over the top of the frosted cupcakes.
    If using a pre-made oat flour or all-purpose gluten-free flour instead, keep in mind that the cupcake will rise more than pictured since those flours are typically finer and less dense than the coarser homemade oat flour.

    Nutrition Per Serving

    Sodium: 244mg Calcium: 70mg Vitamin C: 1mg Vitamin A: 3IU Sugar: 11g Fiber: 4g Potassium: 242mg Calories: 192kcal Saturated Fat: 3g Fat: 9g Protein: 5g Carbohydrates: 27g Iron: 2mg
    Want to eat healthier but don't know where to start?Get a free customizable meal plan and stop the struggle!
    Share this:

    More Plant Based Desserts

    • Easy Vegan Chocolate Covered Strawberries (2 Ingredients)
    • The Best Coconut Sugar Substitutes and How to Use Them
    • Chocolate Chip Vegan Muffins
    • Chocolate Peanut Butter Stuffed Dates

    Did you grab your free meal plan yet?

    Sign up here to download it instantly!

    Reader Interactions

    Comments

    1. Jillian

      October 21, 2022 at 7:10 pm

      5 stars
      I made these chocolate cupcakes for my daughter's birthday and they were a hit! She recently became vegan and I like to eat gluten-free so these were perfect to make and I got several compliments on them!

      Reply
      • Rachel

        October 23, 2022 at 4:11 pm

        I'm so glad to hear that! Happy belated birthday to your daughter! 🙂

        Reply
    2. Heather

      August 22, 2022 at 10:35 am

      5 stars
      Would never know these are vegan cupcakes! Light and fluffy - and loved that I had all on the ingredients on hand!

      Reply
    3. Carrie

      August 22, 2022 at 10:09 am

      5 stars
      The best vegan and gf cupcakes on the web! Thank you for this recipe. My friends loved it (and I love them too).

      Reply
    4. Sophia

      August 22, 2022 at 10:04 am

      5 stars
      I made these for my vegan brother for his birthday and he really liked them! Thanks for the recipe!

      Reply
    5. Dana

      August 22, 2022 at 9:37 am

      5 stars
      Made these for a Vegan friends birthday party and they were a hit! They tastes like the classic cupcake!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Rachel and I'm here to help you transition to a healthy plant-based diet in the easiest way possible. I share simple recipes and tips you can implement today to make it practical and approachable. Read more about my plant-based journey

    • Facebook
    • Instagram
    • Pinterest

    HML Favorites

    three healthy pita pizzas with lots of veggies and toppings

    Easy Pita Pizzas 3 Ways

    Coconut crusted vegan shrimp on a plate with lemon wedge.

    The Best Coconut Vegan Shrimp

    Fork holding a piece of marinated crispy air fried tempeh.

    Crispy Marinated Air Fryer Tempeh

    Collage of four vegan stews.

    30+ Best Vegan Stew Recipes

    Don't Miss Out!

    Sign up to receive recipes, tips, and more!

    Privacy Policy & Disclosure

    Top Recipes

    Homemade Pea Protein Powder (Easy + Vegan)

    Just 5 ingredients and 5 minutes to whip these up. These bars are so easy to make, you'll never buy store-bought granola bars again. They are very filling, boasting 9g of protein using only whole food ingredients, and are vegan and gluten free! #granolabar #vegansnack #easysnack #vegan #glutenfree #healthysnack

    5-Ingredient No-Bake Granola Bars (Vegan + Gluten Free)

    Healthy Vegan Snickers Overnight Oats are going to have you wondering if you're eating breakfast or dessert. They're filling, delicious, high protein, and taste like candy! They're also gluten-free and sugar-free. #snickers #overnightoats #veganbreakfast #postworkoutsnack

    Vegan Snickers Overnight Oats

    This carrot bacon recipe is so easy and great for when you want the delicious sweet and smoky-ness of bacon! Just 8 simple ingredients, a peeler, and an oven or air-fryer is all you need. Vegan bacon can be made in many ways but this carrot bacon is one of the simplest and most similar looking to actual bacon. And did I mention delicious? #carrotbacon #veganbacon #plantbased #vegan #veganrecipe #veganbreakfast #plantbasedbreakfast #meatfree #meatlessmeals

    Carrot Bacon

    Footer

    ↑ back to top

    Enjoying these recipes?
    Now you can Buy Me a Coffee to help support the creation of new ones. Thank you!

    About

    • Privacy Policy & Disclosure
    • Accessibility Policy
    • About

    Shop

    • My Favorites
    • Vegan Fat Loss Meal Plan & Nutrition Guide

    Stay Connected

    • Sign Up! for a free meal plan and updates
    • Contact
    • Meal Planner Support

      Featured In

      Logos of publications that Rachel from Health My Lifestyle has been featured in including Eat This Not That, Everyday Health, Greatist, MSN, My Fitness Pal, Vegan Life Magazine, and One Green Planet.

      As an Amazon Associate I earn from qualifying purchases.

      Copyright © 2022 Health My Lifestyle LLC