Perfectly Chocolatey Cupcakes (Gluten-Free + Vegan)

For a gal who opts for vanilla smoothies, frosting, and cookies, I sure do create a lot with chocolate!  These cupcakes were created for a chocolate lover's birthday treat, and I think I'll be turning back to this recipe for many birthday celebrations to come.  These cupcakes are made with a mixture of flours including my recent favorite: cassava flour (also known as yuca), which is a great gluten-free (and grain-free) flour to bake with.  Another fun twist to this recipe is the addition of puréed sweet veggies and/or fruits (your choice!) to keep these cakes moist and yes, nutritious.  While I focused on creating the cupcake batter, Simple Mills takes the cake (ha, ha) for the frosting... although I couldn't resist adding a little almond butter swirl.  I hope you celebrate someone special with these perfectly chocolatey cupcakes!



  • ½ cup unsweetened almond milk (or your preferred nut milk)

  • ¾ tsp apple cider vinegar (or lemon juice)

  • 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)

  • ⅓ cup coconut sugar*

  • 5 Tbsp pure organic maple syrup

  • 1 tsp vanilla extract

  • 1 cup puréed sweet veggie/fruit blend such as canned butternut squash, applesauce, or Once Upon A Farm cold pressed blends*! (a mixture of any these will work too!)

  • ¼ cup coconut butter* (you can also use coconut oil)

  • ¼ tsp pink salt

  • 1 ½ tsp baking soda

  • ½ cup cacao powder* (not cocoa, cacao!)

  • ¾ cup cassava flour*

  • ½ cup almond meal

  • ¼ cup gluten-free oat flour* (you can make your own by food processing gf oats!)


What to Do:

  • Preheat oven to 375° F.

  • Line muffin pan (12 slots) with paper baking cups, or lightly grease.

  • In a small bowl, add apple cider vinegar (or lemon juice) to almond milk. Stir and let sit. This makes a vegan buttermilk-esque mixture!

  • In a large mixing bowl, make the flax eggs. Let sit for a few minutes to thicken.

  • Add coconut sugar, maple syrup, vanilla, and almond milk/acv mixture to the flax eggs, and beat with standing or handheld mixer.

  • Mix in puréed sweet veggie/fruit blend, coconut butter, and pink salt.

  • Add baking soda, cacao powder, and all flours. Beat with mixer until batter is not too thick or thin. Should be somewhat drippy and pourable.

  • Pour batter into lined muffin pan. Should be the perfect amount for 12!

  • Bake for 27-28 minutes (toothpick check is useful here!)

  • Remove from oven and let cool in pan for 20 minutes or so before removing (leave cupcakes in liners once removed).

  • Once completely cooled (I mean completely... like hours or the next day if you can stand it!) spread on the chocolate frosting!

  • Optional yummy addition: Dip a small spoon or butter knife into the raw almond butter and swirl a little into the chocolate frosting on each cake!

  • TAKE A BIG BITE and say out loud a big "YUMMMM!!!" :)

  • Store at room temperature in a sealed container.

*Visit my Product page for my favorite brands and links to purchase.