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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5.0 from 1 reviews Vegan Chocolate Cupcakes Save Print Prep time 15 mins Cook time 30 mins Total time 45 mins Light and fluffy Chocolate Cupcakes! Author: Laura Brining Serves: 12 Ingredients 2¾ cups oat flour (2¾ cups oats blended into a fine flour)

½ cup cocoa powder

1 tablespoon baking powder

1 teaspoon baking soda

2 tablespoons apple cider vinegar

1 cup coconut yogurt

¼ cup + 2 tablespoons maple syrup

¼ 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. 3.5.3251

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