Vegan Chocolate Cupcakes With Cream Cheese Frosting
Vegan Chocolate Cupcakes (gluten free, vegan, dairy free, egg free)
These hands down are the best cupcakes out of my chocolate cake recipes. Not to say the others aren’t good, but these taste identical to the real deal! I’ve made these for birthdays, bridal showers, and holidays. No one could tell they were a healthy version of normal cupcakes. I’ve had people that typically don’t like anything “healthy” even like them. Hopefully I am not hyping them up too much, but when chocolate cake gets a healthy and delicious make over, it’s exciting. When it comes to healthier versions of anything you still want them to taste like they normally would made the traditional way. You just don’t get the after math of eating refined flour and sugar. This recipe can also be used as a cake. I have made it both ways many times, and it works well either way. So next time you have a party or are celebrating something and need a delicious chocolate cake, try this one out! It’s pretty straight forward to make. I actually find it a lot easier than some traditional cake recipes.
Details
Desserts, egg free, dairy free, vegan, gluten free
Ingredients
Chocolate Cupcakes
1 1/2 cups gluten free flour (either bob’s red mill gluten free flour or xo. baking company all purpose gluten free flour)
1 cup of coconut sugar or sweetener of choice (may need to reduce amount if using xylitol)
1/2 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1/3 cup grape seed oil or avocado oil
1 tsp. vanilla
1 tsp. apple cider vinegar
1 cup cold water
1/2 cup garbanzo bean water from can
Cream Cheese Frosting
8 oz. cream cheese (for vegan version kitehill, spero, or daiya cream cheese)
1 cup vegan butter or regular butter (slightly softened)
3/4 cup powered xylitol, 1 cup powered sugar, or 1 cup powdered coconut sugar.
1 tsp. vanilla extract
Instructions
Preheat oven to 350 degrees.
Sift all dry ingredients together.
Add wet ingredients into sifted dry ingredients and combine. Do not over mix.
For cake pour into 8x8 pan and bake for about 30 minutes or until tooth pick comes out clean. For cup cakes bake for 15 to 20 minutes or until toothpick comes out clean.
To make the frosting powder the xylitol or sugar in a food processor or blender.
With an electric mixer on high whip the cream cheese and butter together for about a minute.
Add the sugar or xylitol a little bit a time until it is fully incorporated. Then add the vanilla. Check the sweetness, and if needs to be sweeter add more sugar or xylitol. If it is too sweet can add a little more butter.
Note: (this frosting melts pretty easily, so if you are in a warmer climate it may need to be refrigerated for a bit before you can frost your cake or cupcakes)