Vegan

Chocolate Cupcakes

These easy vegan Chocolate Cupcakes are fluffy and light yet rich and chocolatey at the same time! Perfect for birthday parties or bridal showers! 

Large Radish

Key Ingredients

-Almond flour - Potato starch - Cocoa powder - Sugar - Non dairy milk

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Persimmon
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1

In a bowl, combine all dry ingredients. Press and mix well to break up any lumps. 

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Mix dry items

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2

Add the oil, vanilla extract, and other wet ingredients to the bowl. Mix it together. The batter should be a little thicker than pancake batter.

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Make the batter

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3

Prep the mini muffin pan by lining with parchment paper liners. Fill each liner 3/4 full. Bake at 375 degrees F. 

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Bake the cupcakes

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4

Enjoy!

Check with a toothpick at the center and remove from the oven. Let the cupcakes cool in the pan before removing. Let them cool completely before frosting.