Fluffy, easy-to-make, vegan coconut flour chocolate cupcakes are the perfect treat! They are oil-free, nut-free, gluten-free, grain-free, and all-around amazing. Make it keto with one ingredient swap!
If you are looking for a new go-to chocolate cupcake recipe–one that almost everyone can eat and enjoy (make that LOVE)–I have developed exactly what you need. It is my vegan coconut flour chocolate cupcakes.
Rich and decadent-tasting, yet healthful and free of most allergens, they are easy to make and blissful to eat!
- Vegan (egg-free, dairy-free)
- Super-easy to make and bake
- Customizable (add other flavors and/or embellishments, such as frosting, icing, or chocolate chips)
Ingredients for the Vegan Coconut Flour Chocolate Cupcakes
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
To make these beauties, you will need the following ingredients:
- Coconut flour
- Unsweetened cocoa powder
- Coconut sugar (I have options)
- Raw sunflower seeds (roasted seeds will also work)
- Flaxseed meal
- Vanilla extract
- Apple cider vinegar (or any light-colored vinegar)
- Baking soda
You will also need ordinary water and some salt (the latter is always optional/adjustable according to your needs).
How to Make Vegan Coconut Flour Chocolate Cupcakes
Step One: Preheat Oven & Prepare Muffin Tin
Preheat the oven to 350F (180C). Line 8 cups of a standard size muffin tin with paper or foil liners.
Step Two: Whisk the Dry Ingredients
Step Three: Blend the Sunflower Seeds
In a blender, blend the water, sunflower seeds, flaxseed meal, vanilla extract and vinegar until completely smooth (stop to scrape down the sides of the blender container once or twice). The results will resemble light cream in consistency.
Step Four: Add Wet Ingredients to the Dry
Add the sunflower seed mixture to the dry ingredients, stirring until completely combined. The batter will thicken within a minute due to the absorbent nature of coconut flour and flaxseed meal. It will resemble dough more than batter.
Step Five: Portion the Batter
Portion even amounts of the batter into the prepared muffin cups. I like to use a large scoop when portioning muffins and cupcakes (it is much faster and easier). But a regular spoon or spatula will do the job
Smooth the tops (damp fingertips, or a spoon dipped in water, work best).
Option: Add a Few Chocolate Chips
I am not a big fan of heavily frosted cupcakes, but I do like a little something-something on top to make cupcakes special.
A few chocolate chips, gently pressed into the the tops of the batter before baking, is perfect. The chips become melty and marvelous as the cupcakes bake–instant frosting without the fuss! But if you prefer, definitely go for your favorite frosting or icing once the cupcakes have baked.
Step Six: Bake
Bake the cupcakes in the preheated oven for 23 to 26 minutes until the surface appears dry and a toothpick inserted near the center of a cupcake comes out with only a few moist crumbs attached.
Step Seven: Cool the Cupcakes
There you have it: gorgeous, delectable, deep chocolate cupcakes made without grains, nuts, gluten, dairy or eggs. Whoohoo! And yes, they taste even better than they look.
What is the Taste & Texture of the Cupcakes?
The cupcakes are light and fluffy, like traditional cupcakes. They have a deep chocolate flavor (made all the more so if you add the chocolate chips on top).
How Should the Vegan Coconut Flour Chocolate Cupcakes Be Stored?
Store the cupcakes in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
What is the Best Way to Measure Coconut Flour?
Coconut flour can be tricky to measure. For the most accurate and consistent results, weigh the flour with a kitchen scale. If using cup measurements, very lightly spoon the coconut flour into the cups (do not compact the flour).
Can I Use a Flour Other than Coconut Flour?
No, this recipe is designed specifically for coconut flour and will not work with other flours.
What Can I Use in Place of the Coconut Sugar?
You can use an equal amount of brown sugar or granulated sugar. You can also use an equal amount of maple syrup (reduce the water by 2 tablespoons/ 30 mL).
You should also be able to use an equal amount of sugar substitute (one that is a measure for measure replacement for sugar). I say should because I have not tested it.
Any Substitutes for the Flaxseed Meal?
An equal amount of finely ground chia seeds can be used in place of the flaxseed meal. You can also use 1 tablespoon (5 g) of whole psyllium husks. Note that the whole psyllium husks leave a very faint aftertaste (I tried it).
Any Substitutes for the Raw Sunflower Seeds?
Yes! You can use an equal amount of cashews.
You can also use roasted sunflower seeds (or roasted cashews). Delicious! If the seeds (or cashews) are salted, reduce the salt by half.
How Can I Vary the Flavor of the Cupcakes?
Here are some of my favorites:
- Mocha Cupcakes: Replace the water with an equal amount of strong brewed coffee. This really enhances the flavor of the chocolate. You could also dissolve instant espresso or coffee in water for the same effect.
- Chocolate Mint Cupcakes: Replace the vanilla with 1 teaspoon (5 mL) of peppermint extract. If you have fresh mint in your garden, you could steep the leaves in boiling water for a fresh mint alternative.
- Chocolate Orange Cupcakes: Add 2 teaspoons (10 mL) of finely grated orange zest to the batter.
- Double Chocolate Cupcakes: Add about 1/4 cup (56 g) chocolate chips, chopped to the batter. You can also use bar chocolate, chopped.