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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
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 202kcal

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