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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Naturally Delicious Vegan Chocolate Cupcakes

    Naturally Delicious Vegan Chocolate Cupcakes

    7
    By Alisa Fleming on April 17, 2013 Dairy Free Desserts, Dairy-Free Recipes

    This vegan chocolate cupcakes recipe was an official entry in the So Delicious Dairy Free Recipe Contest! It was created by Kimetha Wurster, and she pairs it with this date-sweetened chocolate frosting.

    Healthy Vegan Chocolate Frosting Recipe (Date-Sweetened and Dairy-Free)

    Special Diet Notes: Vegan Chocolate Cupcakes

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

    Naturally Delicious Vegan Chocolate Cupcakes
     
    Print
    Prep time
    10 mins
    Cook time
    15 mins
    Total time
    25 mins
     
    Author: Kimetha Wurster
    Serves: 12 standard-sized cupcakes or 24 mini cupcakes
    Ingredients
    • 1 cup dairy-free plain, vanilla or unsweetened milk alternative (she used So Delicious Coconut Milk Beverage)
    • ¾ cup date or coconut sugar
    • ⅓ cup unsweetened applesauce
    • 1-1/2 teaspoons apple cider vinegar
    • 1 teaspoon vanilla extract
    • 1 cup whole wheat pastry flour
    • ⅓ cup cocoa powder
    • ¾ teaspoon baking soda
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • Dairy-free chocolate chips (optional)
    • Dairy-Free Chocolate Frosting
    • Dairy-free vanilla coconut milk ice cream, for serving (optional)
    Instructions
    1. Preheat the oven to 350ºF and line a 12-cup muffin tin with cupcake liners, or spray mini pan with grapeseed or coconut oil and set aside.
    2. In a large mixing bowl, whisk together the milk alternative, sugar, applesauce, vinegar, and vanilla. In another bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt until combined. Add the dry ingredients to the wet, mixing until just combined. Gently stir in some chocolate chips, if using.
    3. Pour the batter into the prepared cups, filling each about ⅔ full. Bake for 10-15 minutes, or until a toothpick inserted into the center of a cupcake emerges clean.
    4. Let cool completely on a wire cooling rack before frosting with dairy-free frosting (another yummy recipe). Serve with coconut milk ice cream, if desired.
    3.5.3226
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    7 Comments

    1. Pingback: 100+ Vegan Recipes: From Sweet Cheesecakes to Savory Entrees

    2. Chrissy on April 18, 2013 4:06 pm

      Is the apple cider vinegar necessary? I detest vinegar :/

      Reply
      • Alisa Fleming on April 18, 2013 4:40 pm

        Yes, it reacts with the baking soda. You won’t taste any vinegar.

        Reply
    3. Joanne on April 18, 2013 4:36 am

      Chocolate cupcakes don’t get any better than this! Yum!

      Reply
    4. jenny on April 17, 2013 11:40 am

      Do you know if you can make this gluten free?

      Reply
      • Alisa Fleming on April 17, 2013 2:30 pm

        You can use your favorite gluten-free flour blend, though a little testing may be needed since the recipe doesn’t use eggs. A flour blend with xanthan gum or guar gum would probably be the easiest option – but there are no guarantees when changing a recipe!

        Reply
    5. Pingback: Healthy Vegan Chocolate Frosting Recipe (no sugar) - Go Dairy Free

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