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Epicurious

Vegan Chocolate Cupcakes

When you want to share sweets with vegan friends and family, use this recipe as a substitute for those in the Special Occasion section. These cupcakes are not only gluten free, they are also made without dairy or eggs—not an easy feat. Make your own delicious creation by pairing them with Vegan Buttercream (page 95), Vegan Chocolate Frosting (page 92), or Vegan Coconut Whip (page 94). Thanks to Ali Segersten from wholelifenutrition.net for giving me a head start on this recipe.

Cooks' Note

Sweetness: Medium

Recipe information

  • Yield

    makes 9

Ingredients

1 1/2 cups blanched almond flour
1/4 cup unsweetened cocoa powder
1 tablespoon arrowroot powder
1 tablespoon ground chia seeds
1 tablespoon flax meal
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup plus 2 tablespoons coconut milk
1/4 cup plus 3 tablespoons agave nectar
1 tablespoon apple cider vinegar
1 tablespoon vanilla extract

Preparation

  1. Step 1

    Preheat the oven to 350°F. Line 9 muffin cups with paper liners.

    Step 2

    In a large bowl, combine the almond flour, cocoa powder, arrowroot powder, ground chia seeds, flax meal, salt, and baking soda. In a medium bowl, whisk together the coconut milk, agave nectar, vinegar, and vanilla extract. Stir the wet ingredients into the almond flour mixture with a large spoon until thoroughly combined.

    Step 3

    Scoop 1/4 cup of batter into each prepared muffin cup.

    Step 4

    Bake for 25 to 30 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey. ELANA AMSTERDAM is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking since 2006, and is also the author of The Gluten-Free Almond Flour Cookbook. When she and her son were both diagnosed with celiac disease, she was inspired to develop gluten-free recipes that everyone can enjoy. Her writing has appeared in publications including the Denver Post, Shape Magazine, the Boulder Daily Camera, Delicious Living, Delight Magazine, and Elephant. Elana lives with her family in Boulder, Colorado, and is available for interviews. Visit www.elanaspantry.com.
TagsDessertCakeCupcakeCocoaAlmond FlourFlourChia SeedSeedFlaxseed MealCoconut MilkDairy FreeGluten FreeMake AheadBakingCookbooks
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