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vegan, chocolate, gluten-free, paleo, cupcakes & muffins, oil-free, sweet · April 12, 2020

Easy Vegan Paleo Chocolate Cupcakes

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Moist, fluffy, simple, and arguably PERFECT vegan paleo chocolate cupcakes. Made with just 8 ingredients and topped with creamy chocolate coconut frosting!

Easy Vegan Paleo Chocolate Cupcakes

Alright this is gonna be a reach, but go with me okay…

Did you watch The Magic School Bus? Do you remember the haunted house episode? Do you remember the part where Carlos is trying to build an instrument and the more he adds the uglier the sound gets? And it’s not until he starts taking away that the music can be made?

If I’ve completely lost you, feel free to go catch up with us 90s kids here and come back. I’ll wait.

Easy Vegan Paleo Chocolate Cupcakes

Anyways. All that is to say, developing this cupcake recipe was a reminder that simplicity is the ultimate sophistication. And in this case, simplicity is the ultimate moist, fluffy, richly chocolatey Vegan Paleo Chocolate Cupcake.

I kept trying to make this recipe more complicated than it needed to be, but after three batches with fewer ingredients each time I landed upon such a simple but such a perfect combination.

Easy Vegan Paleo Chocolate Cupcakes

So here is hands down my new absolute FAVORITE cupcake recipe with a fluffy coconut frosting on top. Happy baking, hope you love!

Easy Vegan Paleo Chocolate Cupcakes
Easy Vegan Paleo Chocolate Cupcakes
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Easy Vegan Paleo Chocolate Cupcakes

★★★★★ 5 from 3 reviews
  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8 cupcakes 1x
  • Category: cupcakes
  • Method: baking
  • Cuisine: american
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Description

Moist, fluffy, simple, and arguably PERFECT vegan paleo chocolate cupcakes. Made with just 8 ingredients and topped with creamy chocolate coconut frosting!


Ingredients

Scale

Cupcakes

  • 1/2 cup (90g) Hu Gems (or dark chocolate chips)
  • 3/4 cup (105g) coconut sugar
  • 1 1/4 cup (300g) almond milk
  • 1 tbsp apple cider vinegar
  • 1 1/4 cup (160g) cassava flour*
  • 1/2 cup (50g) cacao or cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Chocolate Frosting

  • 1 cup (250g) coconut cream**
  • 1/4 cup (25g) cacao or cocoa powder
  • 2 tbsp (40g) maple syrup

Instructions

  1. Preheat the oven to 350ºF.
  2. Melt the chocolate with the almond milk. Stir until smooth.
  3. Whisk in the coconut sugar and apple cider vinegar.
  4. Add the rest of the cupcake ingredients and mix.
  5. Spoon into a cupcake pan with paper liners, filling each ¾ of the way.
  6. Bake for 25 minutes at 350ºF.
  7. Cool completely before frosting.
  8. For the frosting, beat all the ingredients together with an electric mixer until smooth and creamy. Chill to thicken.
  9. Frost cooled cupcakes and eat.
  10. Keep leftovers sealed in an airtight container in the fridge for up to a week, or freeze unfrosted cupcakes for longer storage.

Notes

*Spelt or all purpose would work as well. For an oat flour option, try this recipe instead. Or for almond flour, try these.

**Just the solid part scooped our of a can of full fat coconut milk that has been chilled overnight.


Nutrition

  • Serving Size: 1 cupcake
  • Calories: 336
  • Sugar: 25g
  • Sodium: 282mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Carbohydrates: 50g
  • Fiber: 6g
  • Protein: 3g

Keywords: gluten free, cassava, grain free, birthday, frosting, dairy free, egg free, baking, dessert

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In: vegan, chocolate, gluten-free, paleo, cupcakes & muffins, oil-free, sweet · Tagged: dessert, frosting, birthday, baking, dairy-free, egg-free, grain-free, gluten-free, cassava

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Comments

  1. Lucecita says

    April 13, 2020 at 1:59 pm

    Hi Natalie! 🤗🤗 Can I use oat flour, or quinoa flour or spelt flour? If I do, do I need to add more baking soda or baking powder? Please reply. Thx. 🤗🤗

    Reply
    • Natalie says

      April 13, 2020 at 2:31 pm

      Oat flour might turn out a bit gummy, but quinoa or spelt should work! And nope, same amount of baking soda for either 🙂

      Reply
      • Lucecita says

        April 13, 2020 at 2:36 pm

        Thanks 👍👍👍👍👍

        Reply
  2. Susie says

    April 13, 2020 at 5:44 pm

    Hi Natalie, I messed up this awesome recipe and need your help, please! I used coconut flour instead of cassava flour 🙈 and ended up adding 3/4 cup milk to thin out the batter, then baked in mini muffin tin for 17 mins, until toothpick came out clean. Flavor was good but texture was fluffy and soft— way too soft, no bite— and they completely fell apart, even after allowing to cool. Any suggestions? Should I have added an egg or flax egg as a binder? Next time, I will try to sub the cassava flour with white whole wheat flour since I just learned that wheat flour is the closest to it in terms of texture. Thx in advance. Great recipes and blog, btw!! 😄

    Reply
    • Natalie says

      April 13, 2020 at 9:32 pm

      Coconut flour is VERY unique and can rarely be subbed for other flours, so that’s definitely the issue. I think if you try with cassava or wheat next time you will be all good with no other tweaks!!

      Reply
      • Susie says

        April 13, 2020 at 10:30 pm

        Got it, thanks so much! 🙂

        Reply
  3. Amy says

    April 14, 2020 at 9:31 am

    These look amazing! I’m wondering if I can substitute lemon juice for the acv? Thanks!

    Reply
    • Natalie says

      April 14, 2020 at 11:40 am

      Yep that will work too, same amount 🙂

      Reply
  4. Tori Cooper says

    April 15, 2020 at 12:45 pm

    Yes! I don’t think there’s ever been a more necessary time for chocolate!!!

    Reply
    • Natalie says

      April 15, 2020 at 1:41 pm

      Right?! Couldn’t agree more, hope you are consuming lots too Tori🍫😂

      Reply
  5. Gina Gurganus says

    April 19, 2020 at 11:35 am

    So excited to try these!! Would I do an even substitute if using coconut milk?

    Reply
    • Natalie says

      April 19, 2020 at 11:56 am

      Canned/full-fat or the carton kind? It would be the same amount of either, but I don’t really recommend full-fat here since they are already so rich it may make them less fluffy 🙂

      Reply
      • Gina Gurganus says

        May 11, 2020 at 1:13 pm

        Thank you! What brand of cassava flour do you use? I have a lot of trouble getting anything with cassava to turn out 😕

        Reply
        • Natalie says

          May 11, 2020 at 1:45 pm

          I typically use the Edward and Sons brand, but I have also used Otto’s and Thrive Market brands with good results! Haven’t noticed a ton of differences brand to brand with cassava myself, what brands have you tried?

          Reply
  6. Phoebe says

    April 20, 2020 at 11:04 am

    This had a better flavour than all the vegan chocolate cakes I’ve tried, thank you so much for the recipe!

    Reply
    • Natalie says

      April 20, 2020 at 11:13 am

      That is the best feedback, THANK YOU! I am so happy you enjoyed❤️

      Reply
  7. Amanda says

    May 12, 2020 at 3:35 am

    Sooooo good! And so easy!!! Loved them! Thank you!

    ★★★★★

    Reply
    • Natalie says

      May 12, 2020 at 8:55 am

      I am so happy to hear it!! Thanks for the feedback, Amanda❤️

      Reply
  8. Jackie says

    May 19, 2020 at 4:03 pm

    I would just like to say that I appreciate your recipes so much! My husband is on an elimination diet and isn’t eating eggs or almonds (and a bunch of other things!) and this means many paleo recipes aren’t going to work for us. I jokingly describe his current diet as grain-free vegan with meat, ha! I am going to make these cupcakes for my son’s 3rd birthday (with homemade walnut milk) and I am so glad that dad will be able to join us for the dessert celebration! Thanks so much.

    Reply
    • Natalie says

      May 19, 2020 at 6:27 pm

      Oh man that sounds tricky😆 But I hope it helps him and it is possible to find recipes for just about any diet these days truly. Cassava flour is great for grain/nut free baking, works super similar to wheat in my opinion, so I hope you guys all love them. Appreciate the kind words and let me know how it goes❤️

      Reply
      • Jackie says

        May 23, 2020 at 6:58 pm

        Wow, these were very very tasty and had a pleasing texture! We didn’t even need to frost them – husband loved them! And the toddler had a few bites, which is a huge win 🙂 Thank you again!

        Reply
        • Natalie says

          May 24, 2020 at 9:50 am

          Aw yay!! I am so happy they were a success with everyone😊 Thanks for the feedback Jackie!

          Reply
  9. Arianna says

    June 11, 2020 at 2:25 am

    THESE ARE MY NEW FAVOURITE CUPCAKES!!! No complaints, they were fluffy, moist and so easy to make.

    ★★★★★

    Reply
    • Natalie says

      June 11, 2020 at 12:53 pm

      YESSSSS!! That is incredible feedback, I am so happy you love them Arianna❤️

      Reply
  10. Charlly says

    November 14, 2020 at 11:52 pm

    Every time I make something with cassava flour it always turns out gummy do you have any tips on how to prevent that?

    Reply
    • Natalie says

      November 15, 2020 at 9:10 am

      That can definitely happen with egg-free cassava recipes! In this recipe the cocoa powder for a large portion of the dry ingredients helps prevent that. I also love adding just a little bit of coconut flour to cassava recipes to help the crumb texture. And nut butter can also help with structure. So it really depends on the recipe, there is no across the board answer here unfortunately!

      Reply
  11. Anna says

    April 19, 2021 at 10:38 pm

    Can this be done as a cake? Looks amazing!

    Reply
    • Natalie says

      April 20, 2021 at 9:02 am

      Sure! I’d recommend an 8″ square or round pan and bake it a little longer, around 35 mins 🙂

      Reply
  12. Wendy says

    August 30, 2021 at 10:48 pm

    Can I use lemon juice instead of apple cider vinegar?

    Reply
    • Natalie says

      August 31, 2021 at 9:14 am

      Yes that will work!

      Reply
  13. Anna says

    September 9, 2021 at 1:09 pm

    This came out fabulous in a cake version!

    Reply
    • Natalie says

      September 9, 2021 at 4:14 pm

      YAY!! Yes converts great to a single layer cake, I am so happy you liked it Anna🤗

      Reply
  14. May says

    September 28, 2021 at 12:24 pm

    Nice taste and texture, very soft but the batter was very thin. I filled the muffin tins 3/4 full but they overflowed. I dont know what went wrong. I reduced the sugar by about 2 tablespoons. Other than that, I followed the recipe.

    Reply
    • Natalie says

      September 28, 2021 at 2:00 pm

      None of those changes sound like they should make them overflow! Just fill a little less next time. I’m happy you enjoyed the flavor!

      Reply
  15. May says

    September 28, 2021 at 12:29 pm

    I also used soy milk and chocolate chunks.

    Reply
  16. Tani says

    November 3, 2021 at 3:16 pm

    I tried to make these and the mixture was just really dry. I measured everything correctly and followed the instruction. But I thought maybe that’s how the texture is meant to be. I put them in the oven and i can’t even describe it. They turned out awful and I don’t know what I did wrong 😫😫😫

    Reply
    • Natalie says

      November 3, 2021 at 3:50 pm

      Oh no!! That should definitely not be the case. Did you measure by weight or cups? Was your almond milk cold or room temp? What kind of chocolate did you use?

      Reply
  17. D.Smith says

    March 4, 2022 at 10:22 pm

    These cupcakes are the absolute best!!!

    ★★★★★

    Reply
    • Natalie says

      March 4, 2022 at 10:41 pm

      So so happy you love them too!

      Reply
  18. Ak says

    March 6, 2022 at 8:09 pm

    Hi! Can I replace cassava with bobs red mill 1:1 gluten free baking flour?! And can I add peanut butter to the frosting??

    Reply
    • Natalie says

      March 7, 2022 at 9:30 am

      I haven’t tested these with 1:1 GF flour, but it should be okay. And yes, some PB whipped in would be fine in the frosting!

      Reply
  19. Leena Chen says

    October 9, 2022 at 11:45 pm

    These were sooo good and allergy friendly for school! (Easily made top 8 free) we are not vegan but allergic to eggs and wheat so we used regular dairy milk. But I was blown away! Can we see more cassava flour recipes for cupcakes? Like vanilla or other flavored cupcakes?

    Reply
    • Natalie says

      October 10, 2022 at 10:54 am

      Hi Leena! I am so so happy you liked these and they worked for your family! Here are a few other cassava cupcake recipes I have already posted:

      https://feastingonfruit.com/vegan-paleo-vanilla-cupcakes/
      https://feastingonfruit.com/chai-cupcakes/
      https://feastingonfruit.com/sunbutter-jelly-cupcakes/

      If there is another flavor you’d really like let me know! Appreciate your feedback❤️

      Reply
      • Leena says

        October 13, 2022 at 3:43 pm

        Would love to see a fruit flavored one like mango/raspberry/strawberry. Or hazelnut chocolate! What about a lava cupcake? With a soft slightly melty ganache inside.

        Reply
      • Leena says

        October 13, 2022 at 4:53 pm

        Lemon flavor would also be amazing. thank you!

        Reply
        • Natalie says

          October 13, 2022 at 7:00 pm

          These are all delicious ideas, I will add them to my list to create!

          Reply
  20. Minnah says

    November 25, 2022 at 1:47 pm

    Hey. I was just wondering if this recipe could be made on a sheet tray and then rolled into a log cake??

    Reply
    • Natalie says

      November 25, 2022 at 3:51 pm

      I haven’t tried that personally so I can’t speak for sure, but in general gluten-free cakes need a lot more starch/sticky flours to be able to roll into a log, so I am afraid it would crack😬

      Reply
  21. Minnah says

    November 25, 2022 at 4:06 pm

    oh okay thank you so much but do you think there is anything I could add or do to stop it from cracking???

    Reply
    • Natalie says

      November 25, 2022 at 4:36 pm

      You could try adding some tapioca or cornstarch. Also using an all purpose or GF all purpose flour blend instead of oat flour, would probably be best. Good luck!

      Reply
      • Minnah says

        November 25, 2022 at 5:36 pm

        Thank you so much and thank you for such quick responses

        Reply
  22. Minnah says

    November 30, 2022 at 3:37 pm

    Hey Natalie! I have a question. Is the apple cider vinegar mandatory??

    Reply
    • Natalie says

      November 30, 2022 at 3:42 pm

      Not necessarily! It reacts with the baking soda and helps them rise, but if you swap in baking powder instead you won’t really need it. Another acid like lemon juice would work in it’s place too!

      Reply
      • Minnah says

        November 30, 2022 at 3:46 pm

        OH okay thank you so much!

        Reply

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