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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!
Table of Contents
- Recipe Benefits
- Ingredients for the Vegan Coconut Flour Chocolate Cupcakes
- How to Make Vegan Coconut Flour Chocolate Cupcakes
- Step One: Preheat Oven & Prepare Muffin Tin
- Step Two: Whisk the Dry Ingredients
- Step Three: Blend the Sunflower Seeds
- Step Four: Add Wet Ingredients to the Dry
- Step Five: Portion the Batter
- Option: Add a Few Chocolate Chips
- Step Six: Bake
- Step Seven: Cool the Cupcakes
- FAQ
- What is the Taste & Texture of the Cupcakes?
- How Should the Vegan Coconut Flour Chocolate Cupcakes Be Stored?
- What is the Best Way to Measure Coconut Flour?
- Can I Use a Flour Other than Coconut Flour?
- What Can I Use in Place of the Coconut Sugar?
- Any Substitutes for the Flaxseed Meal?
- Any Substitutes for the Raw Sunflower Seeds?
- How Can I Vary the Flavor of the Cupcakes?
- Related Recipes
- Vegan Coconut Flour Chocolate Cupcakes {oil-free, nut-free, GF} Recipe
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Oil-free
- Nut-free
- Grain-free
- Gluten-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. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
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
In a medium bowl, whisk the coconut flour, coconut sugar, cocoa powder, baking soda and salt until blended.
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
Place the muffin tin on a cooling rack and cool for 15 minutes.
Once the cupcakes are cool enough to handle (they should be after 15 minutes), remove from the muffin tin and place on the cooling rack to cool completely.
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.
FAQ
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.
Happy Baking!
Related Recipes
Vegan Coconut Flour Chocolate Cupcakes {oil-free, nut-free, GF}
Ingredients
- 1/2 cup 56 g coconut flour
- 1/2 cup 72 g coconut sugar
- 1/3 cup 35 g cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 2/3 cups, 395 mL water
- 1/2 cup 62 g raw sunflower seeds
- 2 tablespoons 13 g flaxseed meal
- 2 teaspoons 10 mL vanilla extract
- 2 teaspoons 10 mL cider vinegar
- Optional: about 1/3 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350F (180C). Line 8 cups of a standard size muffin tin with paper or foil liners.
- In a medium mixing bowl, whisk the coconut flour, coconut sugar, cocoa powder, baking soda and salt until blended.
- In a blender, blend the water, sunflower seeds, flaxseed meal, vanilla and vinegar until completley smooth (stop once or twice to scrape down the sides). The results should resemble light cream in consistency.
- Add the sunflower seed meixture to the dry ingredients, stirring until completely combined (the batter will become very thick, like a dough).
- Divide the batter evenly between the prepared muffin cups. Use damp fingertip to smooth the tops. If desired, press the optional chocolate chips into the tops.
- Bake 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.
- Place the muffin tin on a cooling rack and cool for 15 minutes (in the tin). Remove the partially cooled cupcakes from the muffin tin and place on the cooling rack to cool completely.
These saved the day for a birthday celebration! They came out PERFECT, so moist and chocolatey, they were loved by EVERYONE! I am so excited to have found your site, such a wealth of recipes! I will be making this one again, for sure!
That’s fantastic, Mariana! I’m so glad the cupcakes were enjoyed by all 😊
This was a good recipe, but I want to add my notes in case anyone else needed some extra tips: I always use ground pumpkin seeds in low carb baking, works just as great as almond flour, so that’s what I used in replace of the sunflower seeds. I grinded up the pumpkin seeds into flour in a small coffee grinder that I use specifically to grind up seeds. I also just mixed up all the dry ingredients in a bowl and then mixed in the water and apple cider vinegar to form dough– no need to take an extra step blending in a blender with the flax meal and liquids. This had hardly any chocolate flavor to me, so I actually doubled the cocoa powder to be 1 cup (80g), doubled the salt, vanilla and increased the sweetener to my liking. And I added 1 tsp baking powder to help them rise better. Once I did that, these were so good and flavorful on their own that there was no need to add chocolate chips on top or frost them.
Kyme, thank you so much for sharing your tips, your rendition sounds outstanding! I am so glad you enjoyed the cupcakes 🙂
I made these but baked the batter in an 8 x 8 pan. It took ahwile longer for the cake to cook, but it is delicious! Your recipes are genius!
I am so glad you like this and my other recipes, Noelle! Thanks for sharing that this came out well in a square pan, that’s great.
I just left a comment and the app turned my yummy emoticon in question marks. To be clear, there’s no question about how good these are!
So good 🙂 🙂 🙂 Light, fluffy, super delicious.
I made these yesterday and followed the recipe exactly but they are very wet.
I cooked them for 26 minutes.
Can you make any suggestions on how to prevent this maybe reducing the liquid.
Hi Daljinder,
I am sorry to hear that the cupcakes did not turn out as they should.
Dis the batter look like my photos up until the point of baking? It should be quite firm, almost like a fluffy dough, as pictured. I am just trying to figure out how they could have been wet.
huge hit with the whole family, even two very picky eaters who usually won’t try “weird” foo hehe. Thanks!
Hey there! Is this in US cup measurements? Thanks!
Hi LIsa! Yes, it is. I am located in the US.
So happy to have found this recipe, and now your website–I am so excited to try more!
Made these for a birthday and they were a smashing success. So easy to make, too! Thank you so much!
I am so glad you found my website, too, Mia! Very happy to hear that the cupcakes were enjoyed, too.
Somehow the system kicked me out of your email list.
I thought, perhaps, you are not posting anymore!
I will subscribe again. ????????????
Hi Begum! I just checked my email list–you are still on it! But it shows that my emails are bouncing from your account. You will have to adjust a setting on your email (e.g., you can whitelist emails from me –the newsletters come from camilla@powerhungry.com. I am not an expert on this–I typically google whenever I need technical answers :))
Made these as a birthday present for a coworker with multiple allergies–they were a HUGE success! So delicious, thanks for such an easy recipe!
So glad that they were enjoyed, Mai!
Camilla, these cupcakes are so light and delicious! I love using coconut flour, but so many coconut flour recipes require lots of eggs. Don’t know how you did it, but these are delicious!
Thank you for all your effort!
So happy you like them, June! I have memories of my son wolfing these down last time I made them (he did not realize they were anything other than “traditional” cupcakes :)). Thank you, right back, for your support!
Hello Camilla,
I need to find an AIP option. What could I use instead of sunflower seeds? Do you use them as an egg option? If yes, could I try applesauce instead?
Best regards
Simone
Hi Simone,
Gosh, I do not know if this can be made into an AIP recipe. The only option I can think of that could be used in place of the seeds, that is still AIP (I think) is coconut butter. I have a DIY version here on my site (it is easy using a blender). You need the fat and the fiber to make the coconut flour work as cake (without eggs). Coconut has the fat and fiber that I think could work in lieu of seeds or nuts. You would to use an equal weight of coconut butter to replace the sunflower seeds. Cheers!
Can you use a different seed instead of sunflower seeds?
Hi Christina,
Sure, you can use pepitas (green pumpkin seeds) or hemp hearts. You could also use nuts, such as almonds or walnuts, if you eat nuts.
Hi Camilla,
Any suggestions on how to modify to be a Vanilla cupcake instead of chocolate? Do I just omit the cocoa powder and add Vanilla extract?
Thanks
Hi Tracy,
Alas no, the cocoa powder adds some structure to the cupcakes (starchiness). I am working on a vanilla one. If you want try it, I suggest upping the seeds by 3 tablespoons and adding 3 tablespoons starch (e.g tapioca of arrowroot, or cornstarch if you can eat/use it) 😊
a resounding success for my son’s birthday! he asked for chocolate cupcakes that he could eat along with all of his friends (he has coeliac disease). I made a whipped coconut cream and vanilla topping added some natural sprinkles and served with berries on the side. Not only did the kids devour them, but the parents too.
Delicious! I poured the batter into a small baking dish to form a cake. I will definitely make this again. Thank you!
What a great idea, Lynne! Thanks for sharing your tip, and thanks for taking the time to post a comment 🙂
Thank you for all the wonderful recipes you give us!
I always like fruit in my baking (I think this is typically German, which is what I am). Do you think you could add raspberries – layer in a few as you fill the muffin cups or put straight in the batter? Thanks, Camilla!
Hi Monika! Thank you so much :). Ooh, yes, I am right with you re: fruit in baked goods (I am actually one of those people who actually likes fruitcake). I do think a few raspberries would work here, but (speaking from experience), use restraint. I suggest halving, or even quartering, the raspberries and layering in no more than 2 or 3 raspberries per cupcake (that have been halved or quartered). I am getting very hungry just thinking about it 🙂
These are DE.LI.CIOUS Camilla, and so easy to make! 😋 So good that I probably left more than 1 muffins’ worth of batter in the bowl to enjoy as the others were baking. 😁 Thank you for the amazing recipes you keep developing and sharing! Big hug!
Oh Isabel, thank you! So happy you are loving these 🥰 big hug back to you!
These are INCREDIBLE!!!! I made them with coffee in place of water as you suggested and made a simple chocolate glaze/icing and a radpbon top. HUGE hit with all who tried them! Thank you!!!
You are so welcome , Lin! I am so happy that you like the recipe.