Fudgy Grain-free Vegan Chocolate Cupcakes

Fudgy Grain-free Vegan Chocolate Cupcakes- these cupcakes are so moist and decadent, you would never guess they’re vegan and paleo. Comes together with just 9 ingredients and one bowl!

Fudgy Grain-free Vegan Chocolate Cupcakes- these cupcakes are so moist and decadent, you would never guess they're vegan and paleo. Comes together with just 9 ingredients and one bowl!

One of the most common questions I get with my baking recipes is…how can I substitute the almond flour?

I’m not sure if it’s because many of you are in search of nut-free recipes or because it tends to be on the pricier side, but the good news is that this particular recipe does not require almond flour.

In fact, it only requires one kind of flour which happens to be naturally gluten-free,  grain-free, and nut-free. I’ll give you a hint: it’s not coconut flour. ;)

Fudgy Grain-free Vegan Chocolate Cupcakes- these cupcakes are so moist and decadent, you would never guess they're vegan and paleo. Comes together with just 9 ingredients and one bowl!

WHAT IS CASSAVA FLOUR?

These little chocolate beauties are made with cassava flour. If you’re familiar with tapioca flour, they are actually both sourced from cassava root, however tapioca is more like the processed white flour version while cassava flour is produced from the entire root. It’s starchy texture and neutral flavor make it a great grain-free alternative in recipes that call for traditional wheat flour.

Even though cassava is inherently grain-free and gluten-free, some companies risk cross contamination through the manufacturing process. Bob’s Red Mill makes sure to avoid this by handling their gluten-free flours in a dedicated gluten-free facility and testing them in their quality control laboratory using the  ELISA Gluten Assay test. So whether you’re baking for yourself or a loved one that has celiac, you can rest assured that Bob’s Red Mill certified gluten-free flours are safe to consume.

Fudgy Grain-free Vegan Chocolate Cupcakes- these cupcakes are so moist and decadent, you would never guess they're vegan and paleo. Comes together with just 9 ingredients and one bowl!

HOW TO MAKE FUDGY GRAIN-FREE CUPCAKES

So the best part about these cupcakes is that they are RIDICULOUSLY EASY to make. I’m talking:

  • One Bowl
  • 9 ingredients (one of which is water)
  • No fancy equipment required

It’s as simple as:

  1. Whisking together the cassava flour with coconut sugar, cocoa powder, baking soda and salt.
  2. Creating three wells in the flour. Adding the melted oil to one, the vinegar the second and the vanilla to the third.
  3. Pouring water over top of it all and whisking until the batter is smooth.
  4. Then you just transfer the batter to the pan, bake and they’re good to go! Hardest part is waiting for them to cool.

Fudgy Grain-free Vegan Chocolate Cupcakes- these cupcakes are so moist and decadent, you would never guess they're vegan and paleo. Comes together with just 9 ingredients and one bowl!

Fudgy Grain-free Vegan Chocolate Cupcakes- these cupcakes are so moist and decadent, you would never guess they're vegan and paleo. Comes together with just 9 ingredients and one bowl!

Fudgy Grain-free Vegan Chocolate Cupcakes- these cupcakes are so moist and decadent, you would never guess they're vegan and paleo. Comes together with just 9 ingredients and one bowl!

NOTE ABOUT COOLING TIME AND FROSTING

When testing these cupcakes I found that the texture drastically improved the next day. Because of that I recommend making them a day in advance and doing your best to avoid eating them as soon as they come out of the oven. I know, it’s hard!

If you decide to make the chocolate coconut cream frosting I have in the photos you will also need to prep that a day in advance. It’s as simple as melting a can of coconut milk and a bag of chocolate chips together then putting it in the refrigerator overnight. I wrote more specific directions in the notes of the cupcake recipe for you.

The next day, all you have to do is whip the frosting and pipe it on the cupcakes!

WANT MORE RECIPES USING CASSAVA FLOUR?

Fudgy Grain-free Vegan Chocolate Cupcakes- these cupcakes are so moist and decadent, you would never guess they're vegan and paleo. Comes together with just 9 ingredients and one bowl!

Fudgy Grain-free Vegan Chocolate Cupcakes

These cupcakes are so moist and decadent, you would never guess they're vegan and paleo. Comes together with just 9 ingredients and one bowl!
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Servings: 12 cupcakes

Ingredients

Instructions

  • Preheat oven to 350°F then grease or line a muffin tin for 12 cupcakes.
  • In a large bowl, whisk together the cassava flour, coconut sugar, cocoa powder, baking soda and salt. 
  • Create a large well in the center of the bowl then add the oil, vanilla and apple cider vinegar. Pour the water over top and stir a few times to combine. The batter will be lumpy. Use a whisk to vigorously beat until smooth.
  • Transfer the batter to the muffin tin filling each one a little more than 3/4 full. Bake in the oven for 15-18 minutes, or until a toothpick comes out clean when stuck in the center. 
  • Allow to cool completely (for at least 6-8 hours) before icing. If you eat them too soon they will seem undercooked and might stick to the pan or liners. Allow them to cool for a while will change the texture quite a bit. I prefer to make them a day in advance (along with the frosting), allow them to cool for a few hours, then store them in a sealed container on the counter. They can also be frozen for up to 3 months when cooled and properly sealed.

Notes

The frosting is Chocolate Coconut Cream which is adapted from my Best-Ever Chocolate Quinoa Cake.
To make the frosting you'll need 1 can of full fat coconut milk and 10-ounces dark chocolate chips.  Refrigerate the coconut milk overnight so that the cream separates. Grab the coconut milk from the refrigerator but don’t shake the can or turn it upside down before opening. Open the can and scoop out the solid parts into a medium size saucepan. Pour 1/2 cup of the liquid in the can into the saucepan as well. The more liquid you add, the more the lighter the frosting will be (more like milk chocolate). Add the chocolate chips then warm over medium-low heat, until the coconut cream and chocolate melt together. Whisk until smooth then transfer to a large bowl that you can later use to whip it in. Allow to cool on the counter then cover and refrigerate for several hours, or ideally overnight. Once it has solidified, remove from the refrigerator and beat on high for thirty seconds to one minute, until a fluffy icing has formed. If you desire it to be a little sweeter you can beat in a tablespoon of maple syrup at a time until it suits your preferences. Depending on how cool your home is, you'll need to let the frosting sit out for a few hours so that it will be soft enough to pipe on the cupcakes. Transfer the frosting to a piping bag with desired tip then pipe on top of the cooled cupcakes.

Nutrition

Calories: 202kcal, Carbohydrates: 30g, Protein: 1g, Fat: 10g, Saturated Fat: 8g, Sodium: 307mg, Potassium: 59mg, Fiber: 2g, Sugar: 10g, Vitamin C: 1mg, Calcium: 35mg, Iron: 2mg
Course: Dessert
Cuisine: American
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!

image001 This post was created in partnership with a brand that I have worked with for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.