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A freshly frosted cupcake on the counter, with a piping bag next to it.

Oil-Free Vegan Chocolate Cupcakes

Print Recipe
Oil-Free Vegan Chocolate Cupcakes are rich and chocolatey with a light, fluffy texture. These gluten-free and vegan cupcakes are quick and easy to make. Whip up some plant-based frosting to go on top!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 227
Author Elizabeth

Ingredients

  • 2 Tablespoons Ground Flaxseed + 6 Tablespoons Water
  • 1 ½ Cups Oat Flour
  • ½ Cup Almond Flour
  • ½ Cup Cocoa Powder
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • ¼ Teaspoon Salt
  • ¾ Cup Maple Syrup
  • ½ Cup Nut Butter
  • ½ Cup + 2 Tablespoons Unsweetened Applesauce
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon Vanilla

Instructions

  • Preheat the oven to 350°F. Line a muffin tin with liners.
  • Make a flax egg: combine the 2 tablespoons of ground flax with 6 tablespoons of water. Set aside.
  • In a medium bowl, mix the oat flour, almond flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  • In a separate, large bowl, whisk the flax egg, maple syrup, nut butter, applesauce, apple cider vinegar, and vanilla.
  • Slowly stir the dry ingredients into the wet.
  • Scoop the batter into the lined muffin tin. Fill each cup ¾ of the way full. Gently shake the pan for 30 seconds to help the batter settle.
  • Bake for 17-20 minutes, until a toothpick inserted into the center of the cupcake comes out clean. Remove from the oven and let cool completely.
  • If desired, frost with my oil-free vegan chocolate frosting.

Nutrition

Calories: 227kcal | Carbohydrates: 31g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 183mg | Potassium: 235mg | Fiber: 3g | Sugar: 14g | Vitamin A: 4IU | Vitamin C: 0.1mg | Calcium: 72mg | Iron: 2mg