This vegan chocolate cupcake recipe uses whole-food plant-based ingredients. They’re refined sugar-free, oil-free, eggless, and dairy-free, yet light and fluffy. Ice them with my favorite vegan coconut cream chocolate frosting.
If you haven’t noticed this about me yet, I’m a total chocoholic. When I became whole food plant-based I thought I would have to let go of my love for chocolate.
Then I discovered dairy-free chocolate chips. They were as good if not better than the ones I used in the past. Next, I discovered how to make chocolate plant-based desserts using cocoa powder and natural sugars such as coconut and date sugar.
I became obsessed with trying out chocolate recipes and changing the ingredients to turn them into whole food plant-based versions of my favorite baking recipes.
This vegan chocolate cupcake recipe is even healthier than most using whole-food plant-based ingredients.
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Why You’ll Love this Vegan Chocolate Cupcake Recipe
- Healthy Ingredients
- Light and Fluffy!
- Subtly Sweet
- Low in Sugar
- Low in Fat and Calories
- Easy-to-follow recipe
- Simple Ingredients
- Kid approved!
Ingredients and Notes
Almond Milk: I used almond milk for this recipe, but any nondairy milk will do.
Apple Cider Vinegar: This is added to the nondairy milk to create vegan buttermilk. It acts as a leavening agent.
Whole Wheat Flour:
Cocoa Powder: Both cacao and cocoa powder works in the recipe and brings the chocolate flavor to this recipe
Coconut Sugar: This unrefined sugar adds a subtle sweetness to the cupcakes. For a sweeter flavor use brown sugar.
Applesauce: Used unsweetened applesauce. This is substituted for oil in this recipe.
Baking Powder, Baking Soda, and Salt: These help the cupcakes to rise, and the salt rounds out the flavors.
Vanilla Extract: Brings out the chocolate flavor in the cupcakes.
For the icing use my recipe for Chocolate Vegan Frosting with Coconut Cream!
How to Make Vegan Chocolate Cupcakes
Step 1: Combine the almond milk and vinegar in a bowl. Set aside. Milk will curdle and turn into buttermilk.
Step 2: Combine the whole wheat flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Whisk to combine.
Step 3: In a large bowl, combine the applesauce, coconut sugar, and vanilla extract. Whisk together to combine. Add the curdled almond milk. Whisk until completely combined.
Step 4: Pour the dry ingredients into the bowl with the wet ingredients. Stir until just combined. The batter will be lighter and thinner than most batters.
Step 5: Line your muffin tin with cupcake liners. Evenly distribute the batter among 12 cupcake liners filling ¾ of the way full.
Step 6: Bake for 18-20 minutes or until a toothpick inserted through the center comes out clean. Allow them to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
Step 7: Frost with my favorite chocolate vegan frosting with coconut cream!
Expert Tips
- If you’d like an even lighter texture you can use half whole wheat flour and half white flour.
- For sweeter cupcakes, substitute the coconut sugar for brown sugar.
- If you don’t have coconut sugar, date sugar, or date paste would also work, although it may create a slightly denser cake.
- To make these cupcakes gluten-free use a gluten-free flour mix. I like Bob’s Red Mill 1:1 Gluten-Free Baking Flour.
Frequently Asked Questions
You can use a frosting tip to pipe the frosting on top of your cupcakes, or you can use a knife to evenly spread the frosting on top. I recommend using the Wilton Cupcake Decorating Set.
Vegan cupcakes last 2-3 days if kept at room temperature in an airtight container. If you leave them longer than that they will still be fine to eat for a few more days but will lose some of their light and airy texture and become a bit stale. If you freeze the cupcakes they will last for 2-3 months.
These healthy vegan cupcakes can be frozen. In fact, they’re perfect to freeze if you want to have a yummy treat on hand when you get a chocolate craving. Freeze the cupcakes without frosting. Wrap them in saran wrap and then put them in a freezer bag, making sure all of the air is out of the bag before sealing. When ready to eat, remove them from the bag and thaw them at room temperature. They will keep for 2-3 months in the freezer.
What makes these vegan chocolate cupcakes healthy?
- Whole Grain: Unlike most cupcakes, these vegan chocolate cupcakes are completely whole grain. There are no refined flours in these cupcakes.
- Refined Sugar-Free: Most vegan cupcakes use white or brown sugar. These cupcakes use coconut sugar which is a natural sugar that is lower on the glycemic index.
- Oil and Dairy Free: Most other vegan chocolate cupcakes use oil in their recipe. Oil gives a cake its moist and fluffy texture. This cupcake retains its light texture using nondairy milk and vinegar to create buttermilk.
- Low in Fat and Calories: Since these cupcakes don’t use oil, and are refined sugar-free they’re also low in fat and calories. These chocolate cupcakes are under 100 calories and 1 gram of fat! You can indulge in one of these cupcakes without any guilt!
More Vegan Cupcakes and Muffins!
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook, for more family-friendly vegan recipes!
Vegan Chocolate Cupcakes Recipe
Ingredients
- 1 cup almond milk
- 1 teaspoon apple cider vinegar
- 1 cup white whole wheat flour
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup coconut sugar
- ½ cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 batch vegan chocolate frosting
Instructions
- Preheat oven to 350 F. Combine non dairy milk and vinegar in a bowl. Set aside. Milk will curdle and turn into buttermilk.
- Combine whole wheat flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Whisk to combine.
- Combine applesauce, coconut sugar, and vanilla extract in a large bowl. Whisk to combine. Add non dairy milk with vinegar. Whisk until completely combined.
- Pour the dry ingredients into the bowl with the wet ingredients. Stir until just combined. The batter will be light and thinner than most batters.
- Line muffin tin with cupcake liners. Evenly distribute batter among 12 cupcake liners. They should be about ¾ of the way full.
- Bake for 18-20 minutes in preheated oven at 350 F or until toothpick inserted in the center comes out clean. Allow them to cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
- Frost with my favorite coconut cream chocolate frosting!
Notes
- If you’d like an even lighter texture you can use half whole wheat flour and half white flour. I used whole wheat flour because I wanted a completely whole food plant-based cupcake.
- For a sweeter cupcake, you can substitute coconut sugar for brown sugar.
- If you don’t have coconut sugar, date sugar, or date paste would also work, although it may create a slightly denser cake.
- To make these cupcakes gluten-free use a gluten-free flour mix. I like Bob’s Red Mill 1:1 Gluten-Free Baking Flour.
- Use my recipe for my favorite Vegan Chocolate Frosting with Coconut Cream to ice these cupcakes.
Helen Gráf
I followed this recipe exactly but even after being in the oven for an hour they were not cooked, any idea what could be going wrong? I ended up giving up and binning them
Alison Corey
Hi Helen,
I’m sorry to hear that the cupcakes did not bake. That is extremely frustrating. I have never had this problem with this recipe before. The only thing I can think of is that either your oven wasn’t reaching the necessary temperature or your baking soda or baking powder were not fresh enough, and no longer active. I hope you give them a try again! They really are delicious!
Anubha Sahai
Hey, can you please suggest what can be used in place of Apple sauce .
Thanks
Anubha
Alison Corey
If you don’t have applesauce, you can use pureed banana or pumpkin as a 1:1 substitute.