Go Back
+ servings
chocolate vegan cupcake
Print Recipe
5 from 12 votes

Healthy Vegan Chocolate Cupcakes

These healthy vegan chocolate cupcakes use whole food plant-based ingredients. They're refined sugar free, oil-free, eggless, and dairy free, yet they're light, fluffy and chocolatey. Top with my favorite coconut cream chocolate frosting for the ultimate healthy vegan chocolate cupcake.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: healthy chocolate cupcakes, healthy vegan chocolate cupcakes, plant-based cupcakes, vegan chocolate cupcakes
Servings: 12
Calories: 97kcal
Author: Alison Corey


  • 1 cup non dairy milk
  • 1 tsp apple cider vinegar
  • 1 cup whole wheat flour
  • cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup brown coconut sugar
  • ½ cup unsweetened applesauce
  • 1 tsp vanilla extract


  • 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 to cool in muffin tin for 10 minutes before transferring to a wire rack to cool completely.
  • Frost with my favorite coconut cream chocolate frosting!


  1. If you'd like an even lighter texture you can use half whole wheat flour and half white flour. I used all whole wheat flour because I wanted a completely whole food plant-based cupcake.
  2. For a sweeter cupcake you can sub the coconut sugar for brown sugar. Although brown sugar is a refined sugar and higher on the glycemic index.
  3. If you don't have coconut sugar, date sugar, or date paste would also work, although it may create a slightly denser cake.
  4. To make these cupcakes gluten-free use a gluten-free flour mix. I like Bob's Red Mill 1:1 Gluten-Free Baking Flour.
  5. Use my recipe for my favorite Vegan Chocolate Frosting with Coconut Cream to ice these cupcakes.


Calories: 97kcal