Vegan Chocolate Cupcakes

  • Yield : 12 cupcakes
  • Servings : 12
  • Prep Time : 20m
  • Cook Time : 25m
  • Ready In : 45m

Not only is this recipe vegan, it is also flourless. These are the perfect chocolate indulgence for those with an wheat or gluten allergy. Perhaps you just want to reduce the amount of four in your diet, which is linked to medical conditions such as irritable bowel syndrome, rheumatoid arthritis, asthma and celiac disease. Flourless or not, you and your family and friends are sure to enjoy this chocolaty treat!


  • 1 ½ cups oats
  • ½ cup sugar
  • ½ cup cocoa powder
  • 2 teaspoons baking powder
  • 1 mashed banana
  • ¼ cup vegetable oil
  • ¾ cup almond or soy milk
  • ½ tablespoon apple cider vinegar
  • 1 teaspoon vanilla
  • Pinch of salt


  • 2 cups icing sugar
  • ½ cup vegetable shortening
  • 1 teaspoon vanilla
  • Optional: food coloring
  • Up to 5 tablespoons water


Step 1

Preheat oven to 350 F.

Step 2

Line a cupcake pan with 12 cupcake liners. Set aside.

Step 3

Place oats in a blender and grind until fine.

Step 4

Add ground oats, sugar, cacao, baking powder and salt in a medium bowl. Whisk well. Add the mashed banana, vegetable oil, milk, apple cider vinegar and vanilla. Continue to whisk until smooth.

Step 5

Divide batter among the 12 cupcake liners and bake for 20-25 minutes or until they start to firm on the top. Let cool completely before frosting.

Step 6

Frosting Instructions: Add icing sugar, shortening, vanilla and food coloring, if using, to mixing bowl. Use electric mixer to blend until smooth. Add enough water as you’re mixing to create the consistency you want.

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