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Chocolate Vegan "Free" Cupcake Recipe

Updated: Sep 14, 2020

These cupcakes are vegan, gluten-free, oil-free, sugar-free and nut-free. Deliciously guilt-free.

Chocolate Cupcake

1 cup oat flour (make your own by blending oats until it resembles flour)

1 cup pitted medjool dates (about 12)

1 cup water

1/4 cup cacao powder (cocoa powder)

1/4 cup non-dairy milk

1 tbsp baking powder

1 tsp of vanilla extract

1/4 tsp cinnamon

1/4 tsp Himalayan salt

-Blend the dates and water until smooth. (high speed blender)

Add the oat flour, baking powder, cocoa powder,cinnamon, vanilla, salt and non-dairy milk. Blend until well combined.

-Spoon the batter into 6 lined or silicone muffin pan. Fill them 3/4 of the way, and smooth the tops.

-Bake at 350F for approximately 25 minutes. Remove from the pan and let them cool on a cooling rack.

Chocolate Frosting

1 cup pitted medjool dates (about 12)

2/3 cup non-dairy milk

2 tbsp cacao powder (or cocoa powder)

-Add all the ingredients to a high-speed blender and blend on high until smooth. Chill in the refrigerator until for 1 hour.

-Once they are completely cool, frost them with the chilled frosting. Store frosted cupcakes in the fridge.

Inspired by: feastingonfruit


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