Chocolate cupcakes that are both vegan and grain–free with a sneaky fruit puree to make these deliciously tender & divine!
Did you ever think you’d see such a decadent, grain-free chocolate cupcake? And it’s not just that this sweet delight is grain-free, it is also free from dairy, eggs, nuts, soy and refined sugar. Basically it’s the most delicious, guilt-free, chocolate treat you can indulge in!
Whether you are wanting to make a change for the New Year, looking to remove certain ingredients from your diet, or just want have a healthier option to give your family…then this recipe is for you!
This grain-free chocolate cupcake is:
- Rich & chocolate-y
- Subtlety sweetened with agave (just like my Skinny Vanilla Cupcakes
- Soft & tender thanks to the addition of pumpkin puree and avocado
- Oh so addictive…!
Today’s chocolate cupcakes are for all the true chocolate fans out there and lucky for you, there is a extra dose of chocolate in our silky, smooth drizzle. You just can’t beat chocolate on chocolate. Of course, you can make it even more decadent by piling on ganache, fudge icing or fluffy buttercream, but for the sake of our waistlines, we’ll be sticking with the drizzle right now. It’s perfectly delicious, without going overboard.
When I say these are the BEST vegan, grain-free chocolate cupcake you will ever make….I’m not kidding. So grab your aprons & let’s get started!
The Recipe
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Vegan, Grain-free Chocolate Cupcakes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 26 mini cupcakes 1x
Print Recipe
Pin RecipeDescription
The Best chocolate cupcakes that are both vegan and gluten–free with a sneaky fruit puree that makes these deliciously divine & healthy!
Ingredients
Cupcakes
- 1/2 cup pumpkin puree
- 1 small avocado
- 2 egg replacers (Bob’s Egg Replacer or Neat Egg)
- 1/3 cup dark agave
- 2 tablespoon melted coconut oil
- 3 tablespoon coconut flour
- 1/3 cup cocoa powder
- 1 1/2 teaspoon baking soda
- 1/2 cup dairy-free chocolate chips (affiliate link)
Chocolate Glaze- optional
- 1/2 cup dairy-free chocolate chips (affiliate link)
- 1 tablespoon agave
- 1 tablespoon coconut oil
Instructions
- Preheat oven to 350 and line mini muffin tin with cake liners
- In a food processor or blender, combine pumpkin puree, avocado, egg replacer, agave, coconut oil, coconut flour, cocoa powder & baking soda. Basically everything EXCEPT chocolate chips (affiliate link).
- Blend until smooth then fold in chocolate chips (affiliate link).
- Fill each mini-muffin tin with batter. *
- Bake 18-20 minutes. Remove from oven and let cool then remove and finish cooling on a wire rack.
- While cupcakes are cooling, make your glaze, if using. In a glass bowl, melt chocolate chips (affiliate link) and agave in 30 second increments in the microwave (or stove-up using double boiler method). Whisk (affiliate link) in coconut oil until smooth and shiny.
- Place wire rack over parchment liner & drizzle tops of chocolate cupcakes with glaze.
Notes
- Because these cupcakes are grain free, they won’t rise as much as if using flour. Therefore, I filled my cupcake liners approximately 90%.
- Category: breakfast, sweet treats
- Method: baked
- Cuisine: american
Keywords: grain free, gluten-free, nut-free, vegan, chocolate, cupcakes, healthy cupcake
Pin for Later
Need a few more health-ish chocolate desserts?
SunButter Chocolate Protein Cups
Chocolate Pudding Pie with Seed Crust
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1
Madison Haycock says
January 2, 2018 at 4:36 pmThese looks so decadent! That texture looks so perfect! I love the addition of the pumpkin and avocado!
★★★★
Nicole Dawson says
January 4, 2018 at 1:00 pmYou said it…..so decadent! Hope you get to try these soon.
Leslie says
January 2, 2018 at 6:46 pmThese sound amazing. They must be so moist with both pumpkin puree and avocado!
★★★★★
Denise Falicki says
January 2, 2018 at 7:09 pmCould you sub anything for the Avocado? The gluten-free daughter is Ana to it! They look SO GOOD!
Nicole Dawson says
January 4, 2018 at 12:59 pmI haven’t tried anything else, but if I had to, I would add more pumpkin puree in its place or maybe a mashed banana. I’d love to hear what you decide on and your results!
Alisa Fleming says
January 2, 2018 at 10:00 pmOh my goodness, these are downright healthy! I can’t believe you didn’t use any gums either.
Kelly @ TastingPage says
January 2, 2018 at 10:11 pmThese look so rich and luscious but yay for allergy friendly. Love it!
Amanda says
January 3, 2018 at 8:25 amI am blown away by how chocolaty these look! I haven’t tried the egg replacer, but it seems that it would be a great thing to keep on hand.
★★★★★
Nicole Dawson says
January 4, 2018 at 1:01 pmIt always produces great results and since we have multiple allergies, it’s a perfect substitute. I’m sure you can just make that 1 change to a real egg and it will work out just as well. Let me know
Kortney says
January 3, 2018 at 8:58 amOh my word those sound amazing and so easy to make! I definitely need to try them. Do you think I could use a regular egg in this recipe?
Nicole Dawson says
January 4, 2018 at 12:56 pmI’m sure you can use an egg instead of a replacer. Let me know how this turns out Kortney.
Kristen says
January 4, 2018 at 11:24 amOh my gosh, these look so amazing! I love the addition of avocado. I can’t wait to try them out!
★★★★★
Nicole Dawson says
January 4, 2018 at 12:56 pmThanks Kristen. It’s the first I’ve added avocado in a cupcake and I’m so glad I did!