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!
Servings 14 cupcakes
Calories 192kcal
Equipment
- oven
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 3/4 cup rolled oats, 3/4 cup coconut sugar, 1/2 cup cocoa powder unsweetened, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 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 1/3 cup unsweetened non-dairy milk, 1/2 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.1/3 cup cocoa powder, 1/3 cup canned coconut milk, 1/4 cup maple syrup, 1/2 teaspoon vanilla extract, 1 1/2 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
Calories: 192kcal | Carbohydrates: 27g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Sodium: 244mg | Potassium: 242mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg