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.
Servings: 8 cupcakes
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.
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
Serving: 1serving | Calories: 154kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 709mg | Fiber: 3g | Sugar: 14g