Vegan Gluten Free Banana Coffee Cupcakes

  • Author: Nicole Dawson
  • Prep Time: 15 min
  • Cook Time: 28 min
  • Total Time: 43 minutes
  • Yield: 18 cupcakes 1x


Subtly spiced, soft and fluffy Banana Cupcakes dotted with chocolate chips then covered in a smooth cappuccino frosting. Who needs a latte when you can whip these easy cupcakes up in no time!




  • 2 cups all-purpose flour or Bob’s 1-1 gluten-free flour blend*
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 cup mashed bananas (about 2 very ripe bananas)
  • 1 cup canned coconut milk, mixed well before measuring
  • 1/2 cup neutral oil (canola, vegetable, safflower)
  • 1 tablespoon white or apple cider vinegar
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups semisweet chocolate chips (dairy-free)

Coffee Frosting

  • 1 cup nonhydrogenated vegetable shortening
  • 3 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons instant espresso powder dissolved in 2 tablespoons water (or use cold brew coffee)


For the Cupcakes

  1. Preheat the oven to 350°F. Line two 12-cup cupcake pans with 18 cupcake liners.
  2. In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In a separate bowl, whisk bananas, coconut milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.
  3. Gently fold in chocolate chips.
  4. Fill the cupcake liners about two-thirds full with batter. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.


  1. Using a handheld or stand mixer, beat the shortening until smooth.
  2. With the mixer running on low, add powdered sugar and vanilla, and beat to incorporate. Add 1 tablespoon of espresso liquid at a time, as needed, until it reaches desired frosting consistency and espresso flavor. You may not need to use all of the espresso liquid. Beat on high for 2 minutes, until light and fluffy.
  3. Add to piping bag and decorate cupcakes or simply spread a layer of frosting over each cupcake.


If using gluten-free all-purpose flour (in place of a 1-1 blend) be sure to add 1 teaspoon xanthan gum. 

  • Category: dessert, vegan, gluten-free
  • Method: bake

Keywords: banana cupcake, mocha cupcake, vegan cupcake, banana muffin, gluten free vegan banana cupcake, cupcake. cake

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