You read that right, vegan paleo chocolate cupcakes! These cupcakes are the real deal – my gluten/dairy eating friends loved them. The texture is perfect with the edges crisping nicely and a soft, chocolatey inside. Even better, these chocolate cupcakes are also gluten free, dairy free, and refined sugar free. They make a perfect Valentine’s day, birthday, or casual Friday night treat.
Vegan Paleo Chocolate Cupcakes Ingredients
The cupcake ingredients are simple: just almond flour, unsweetened cocoa powder, arrowroot powder, coconut sugar, baking soda, sea salt, dairy free milk, maple syrup, vanilla, and coconut oil.
You have more options for the frosting in terms of making your own or buying a pre-made frosting. I tend to buy frosting as it can be difficult to make. Frosting now comes in ready to decorate icing cans for ease of use, but the ingredients are not as clean as other brands. Other options include Simple Mills Organic Frosting or Miss Jones' Organic Frosting which you can dye pink with this plant based food dye and pipe with this cake decorator.
Cupcake Liners
Now you can get extra creative with cupcake liners. I love my silicone baking cups for every day baking but love to get extra festive for the holidays. Below are some of my favorites.
Hungry for More?
If you are looking for other recipes that will satisfy all your chocolate cravings, check out my vegan paleo chocolate chip muffins, paleo chocolate mug cake, the best paleo chocolate chip cookies, and chocolate frosted donuts.
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| Prep Time | 20 minutes |
| Cook Time | 18 minutes |
| Servings |
cupcakes
|
- 2 1/3 cup almond flour, finely ground
- 3/4 cup unsweetened cocoa powder
- 1/2 cup arrowroot powder
- 1/4 cup coconut sugar
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 cup dairy free milk *I used unsweetened vanilla almond milk
- 1/3 cup maple syrup
- 2 tsp vanilla
- 1/4 cup coconut oil
- 12 strawberries, washed
- 1 cup dairy free chocolate chips *you can also use any dark chocolate bar
- 1 tsp coconut oil
- 1 container your favorite frosting *alternatively, you can make your own. I tend to buy frosting because of past homemade failures.
Ingredients
Cupcakes
Chocolate Covered Strawberries
Frosting
|
|
- Preheat the oven to 350 degrees Fahrenheit
- Mix the dry ingredients together (almond flour, cocoa powder, arrowroot powder, coconut sugar, baking soda, and sea salt) in one bowl
- In another bowl, mix the dairy free milk, maple syrup, and vanilla together
- Combine the wet and dry ingredients with a hand mixer, then add the melted coconut oil in
- Once well combined, pour the batter evenly into 12 baking cups, filling each about 3/4
- Bake ~18 minutes or until a toothpick comes out clean
- Cool the cupcakes fully before frosting
- Using a double boiler (or a bowl on top of a small sauce pan filled with 1 inch of water), melt the chocolate chips with the coconut oil
- Dip the washed strawberries in the melted chocolate, then place on a plate covered in wax or parchment paper
- Refrigerate the strawberries for ~20 minutes while the cupcakes are cooking and cooling
- Once the cupcakes are fully cooled, you may frost them. If you made your own frosting, you can use a piping bag to frost. Some of the store bought frostings come in piping bags for easier frosting
- Top each cupcake with a chocolate covered strawberry and enjoy!
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