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Vegan Coconut Flour Chocolate Cupcakes {oil-free, nut-free, GF}

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!

a vegan coconut flour chocolate cupcake held in a hand with a bite taken out of the cupcake

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!

chocolate cupcakes on a cooling rack

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.

To make these beauties, you will need the following ingredients:

You will also need ordinary water and some salt (the latter is always optional/adjustable according to your needs).

ingredients, in small glass bowls, for coconut flour chocolate cupcakes

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.

the dry ingredients for vegan coconut flour chocolate cupcakes in a white bowl

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.

blended sunflower seeds and water in a blender

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.

chocolate cupcake batter in a white bowl with a pale green spatula

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).

chocolate cupcake batter getting portioned into prepared muffin cups

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.

unbaked chocolate coconut flour cupcake with chocolate chips pressed into the top

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.

baked chocolate cupcake still in a muffin tin

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.

cupcakes cooling on a gold cooling rack

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.

two vegan coconut flour chocolate cupcakes on a white plate, with a few raspberries alongside

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.
a partially unwrapped vegan coconut flour chocolate cupcake on a white plate

Happy Baking!

Yield: 8 cupcakes

Vegan Coconut Flour Chocolate Cupcakes {oil-free, nut-free, GF}

a vegan coconut flour chocolate cupcake held in a hand with a bite taken out of the cupcake

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.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

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

  1. Preheat the oven to 350F (180C). Line 8 cups of a standard size muffin tin with paper or foil liners.
  2. In a medium mixing bowl, whisk the coconut flour, coconut sugar, cocoa powder, baking soda and salt until blended.
  3. 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.
  4. Add the sunflower seed meixture to the dry ingredients, stirring until completely combined (the batter will become very thick, like a dough).
  5. 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.
  6. 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.
  7. 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.

Notes

Storage: 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.

Measuring 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).

Vinegar Options: Just about any vinegar will work in place of the cider vinegar. An equal amount of lemon juice can also be used.

See the FAQ section at the bottom of the post for more tips about ingredients.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 154Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 709mgCarbohydrates 20gFiber 3gSugar 14gProtein 4g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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Isabel

Friday 20th of May 2022

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!

Camilla

Friday 20th of May 2022

Oh Isabel, thank you! So happy you are loving these 🥰 big hug back to you!

Lin

Friday 13th of May 2022

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!!!

Camilla

Monday 16th of May 2022

You are so welcome , Lin! I am so happy that you like the recipe.

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