Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Metric
US Customary
Smaller
Normal
Larger
Print
Gluten-Free Vegan Chocolate Cupcakes
These Gluten-Free Vegan Chocolate Cupcakes are moist and fluffy, slathered in the most indulgent yet secretly healthy buttercream and refined sugar free!
Course
Dessert
Cuisine
American
Keyword
gluten-free chocolate cupcake, vegan chocolate cupcake, vegan gluten-free cupcake
Prep Time
30
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
1
hour
hour
Servings
12
cupcakes
Calories
256
kcal
Author
Rhian Williams
Ingredients
For the cupcakes:
60
g
(
¼
cup
)
coconut oil
(or sub olive or vegetable oil)
250
ml
(
1
cup
)
unsweetened almond milk
(or any other plant-based milk)
1
tablespoon
apple cider vinegar
(ensure gluten-free if necessary)
12
tablespoons
maple syrup
(or sub any other sweetener)
1
teaspoon
vanilla extract
Pinch
salt
150
g
(
1 ¼
cup
)
ground almonds (almond meal)
*
150
g
(
1 ¼
cup
)
gluten-free flour blend
(or sub plain flour if not gluten-free)
2
heaped teaspoons
baking powder
(ensure gluten-free if necessary)
¼
teaspoon
bicarbonate of soda (baking soda)
50
g
(
½
cup
)
cocoa powder
For the buttercream:
2
medium-sized sweet potatoes
(400g/14oz in total)
2
tablespoons
cocoa powder
1
teaspoon
vanilla extract
Pinch
salt
3
tablespoons
maple syrup
(or sub any other sweetener)
1
teaspoon
coconut oil
Instructions
For the cupcakes:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds.
Sift in the flour, baking powder, bicarbonate of soda and cocoa powder.
Mix well, adding a tiny splash more milk if it’s looking too dry.
Transfer mixture between 12 cupcake cases in a cupcake tin.
Bake in oven for around 15 minutes until risen and an inserted skewer comes out clean.
Once out of the oven, leave the cupcakes cool completely before applying the frosting.
For the buttercream:
Cook sweet potatoes by boiling, steaming or roasting them until very soft and tender.
Discard any skins, and add to a food processor or blender (or hand-held blender) along with all other ingredients.
Whizz until completely smooth.
Taste and adjust ingredients as necessary – add more maple syrup for sweetness, more salt for saltiness, more cocoa powder for chocolate flavour etc.
Leave to cool before using to frost the cupcakes.
To frost and decorate the cupcakes:
Once the cupcakes have cooled completely, use a knife or spatula to apply an even amount of frosting to each of the cupcakes.
Best when fresh, but keeps well covered in the fridge for up to a few days.
Video
Notes
*You can alternatively use
almond flour
.
Nutrition
Calories:
256
kcal
|
Carbohydrates:
35
g
|
Protein:
5
g
|
Fat:
13
g
|
Saturated Fat:
5
g
|
Sodium:
65
mg
|
Potassium:
222
mg
|
Fiber:
5
g
|
Sugar:
17
g
|
Vitamin A:
3074
IU
|
Vitamin C:
1
mg
|
Calcium:
106
mg
|
Iron:
2
mg