Vegan Chocolate Cupcakes!
A classic Chocolate Cupcake recipe – made vegan, gluten-free, and refined sugar-free! These cupcakes are light and fluffy and are perfect for your new go-to classic chocolate cupcake recipe. They have a rich chocolate flavour and are not overly sweet.
These cupcakes are made with wholesome ingredients like oats, coconut milk, and coconut yogurt. I lightly sweetened these cupcakes with maple syrup, which is a natural sweetener with loads of minerals.
I like to frost these cupcakes with my Healthy Vegan Vanilla Frosting (pictured above), but if you’re looking for an even richer, chocolatey flavour – try my Fudgy Chocolate Frosting, made with a secret ingredient that adds tons of plant-based protein and fiber! These would also be great topped with fresh berries in the summer.
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Vegan Chocolate Cupcakes
Ingredients
- 2 3/4 cups oat flour 2 3/4 cups oats blended into a fine flour
- 1/2 cup cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons apple cider vinegar
- 1 cup coconut yogurt
- 1/4 cup + 2 tablespoons maple syrup
- 1/4 cup + 2 tablespoons coconut milk
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a 12 cup muffin tin with silicone baking cups or lightly grease with coconut oil.
- Add oat flour, cocoa powder, baking powder, and baking soda to a large mixing bowl. Stir to combine.
- Add apple cider vinegar, coconut yogurt, maple syrup, and coconut milk to the bowl. Stir until fully combined and smooth.
- Add batter to the prepared muffin tins. Bake in preheated oven until a toothpick comes out clean, about 30-32 minutes.
- Let cupcakes cool before frosting.
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