Vegan Chocolate Cupcakes Recipe

Name: Vegan Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups blanched almond flour; 1/4 cup unsweetened cocoa powder; 1 tablespoon arrowroot powder; 1 tablespoon ground chia seeds; 1 tablespoon flax meal; 1/4 teaspoon sea salt; 1/2 teaspoon baking soda; 1/4 cup plus 2 tablespoons coconut milk; 1/4 cup plus 3 tablespoons agave nectar; 1 tablespoon apple cider vinegar; 1 tablespoon vanilla extract

Servings: persons

1 1/2 cups blanched almond flour
1/4 cup unsweetened cocoa powder
1 tablespoon arrowroot powder
1 tablespoon ground chia seeds
1 tablespoon flax meal
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup plus 2 tablespoons coconut milk
1/4 cup plus 3 tablespoons agave nectar
1 tablespoon apple cider vinegar
1 tablespoon vanilla extract

1
Preheat the oven to 350F.
2
Line 9 muffin cups with paper liners.
3
In a large bowl, combine the almond flour, cocoa powder, arrowroot powder, ground chia seeds, flax meal, salt, and baking soda.
4
In a medium bowl, whisk together the coconut milk, agave nectar, vinegar, and vanilla extract.
5
Stir the wet ingredients into the almond flour mixture with a large spoon until thoroughly combined.
6
Scoop 1/4 cup of batter into each prepared muffin cup.
7
Bake for 25 to 30 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
8
Let the cupcakes cool in the pan for 1 hour, then frost and serve.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups blanched almond flour, 1/4 cup unsweetened cocoa powder, 1 tablespoon arrowroot powder, 1 tablespoon ground chia seeds, and more.

Yes, Vegan Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Chocolate Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions