These healthy chocolate cupcakes are vegan, gluten-free, oil-free, sugar-free, nut-free, and so decadent. The perfect guilt-free chocolate treat, and easy to make too!
Updated version of this recipe HERE!
I’m starting off 2015 with a chocolate bang!
These cupcakes started as a far-fetched idea that I never imagined would work…but that didn’t stop me from trying it. While they were baking, I couldn’t help but check on them at least 12 times. And right before my peeking eyes they were becoming cupcakes!
These cupcakes are what I like to call everything-free. In other words, they are…
-Gluten-free with GF oat flour or certified GF oats ground to flour
-Oil-free with just a small amount of fat found naturally in oats and cacao
-Nut-free as long as you use a non-dairy milk made from rice or oats or flax or hemp
-Soy-free
-Refined sugar-free instead sweetened naturally with dates
Well maybe not free of everything, because then they would be invisible. And then you couldn’t find them. And then you couldn’t eat them. And that would be sad.
They are definitely not free of dreamy chocolate flavor thanks to a few tablespoons of cacao. I love using cacao powder in place of cocoa powder even in non-raw recipes.
Why I love cacao
-It’s rich in minerals like magnesium and iron.
-Rich in antioxidants.
-Rich in fiber with about 4 grams per 2.5 tablespoons.
-And rich in sweet chocolate flavor. Since it’s not roasted, I find the flavor of cacao powder more pleasant than cocoa powder, which tends to have a bitter edge.
Nothing beats a healthy chocolate cupcake popped straight out of the pan into your waiting hands for an oven-warm nibble. But if you’re after a thicker frosting then I suggest you frost them and the refrigerate them. Once they are chilly, the frosting texture is so fudgy. In fact, it reminds me an awful lot of a certain chocolate frosting I used to enjoy by the spoonful straight from a plastic can with a red top.
Everything-Free Chocolate Cupcakes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 cupcakes 1x
Description
These healthy chocolate cupcakes are vegan, gluten-free, oil-free, sugar-free, nut-free, and so decadent. The perfect guilt-free chocolate treat, and easy to make too!
See the updated version HERE!
Ingredients
Chocolate Cupcake
- 1 cup pitted medjool dates ((about 12))
- 1 cup water
- 1 cup oat flour
- 1/4 cup cacao powder ((or cocoa powder))
- 1 tbsp baking powder
- 1/4 cup non-dairy milk
Chocolate Frosting
- 1 cup pitted medjool dates ((about 12))
- 2/3 cup non-dairy milk
- 2 tbsps cacao powder (or cocoa powder)
Coconut Whipped Cream Frosting
- 1 can full fat coconut milk chilled overnight
Instructions
- Chocolate Frosting: Add all the ingredients to a high-speed blender and blend on high until smooth. Chill for at least 2 hours.
- Coconut Whipped Frosting: Scoop out the solid part of the separated coconut cream. Whip till smooth. Sweeten if you want, I personally like it as is with just the natural sweetness of coconut.
- Cupcakes: Preheat the oven to 350F.
- Blend the dates and water until smooth. (A high speed blender works best, if using a food processor either wrap a towel around it before turning it on or add the water slowly to avoid date water spraying all over your kitchen.)
- Add the oat flour, baking powder, cocoa powder, and non-dairy milk. Blend until well combined.
- Spoon the batter into 6 lined or oiled muffin tins. Fill them 3/4 of the way, and smooth the tops.
- Bake at 350F for approximately 25 minutes.
- Remove from the pan and let them cool on a cooling rack.
- Once they are completely cool, frost them with the chilled frosting.
- Store frosted cupcakes in the fridge.
Hahaha, I love the name because that’s how I cook and bake!BUT I have never cooked with dates yet……foodie fail :/ I will…one day…it’s on that long long list!
Haha my sister came up with the name while I was rambling off a long list of non-ingredients to her 🙂 You really need to get on that, I’m slowly falling in love with those yummy tasting but nasty looking little dried fruits!
hi
i have a question can date nectar be used instead of 1 cup of medjool dates mixed with water
thank.you
The actual dates blended into a paste add a lot more moisture and help bind the cupcakes, so I would not recommend subbing date nectar. Or if you do, add in something like applesauce or mashed banana to give them that same binding and moisture. Sorry!
Hey Natalie, can I use just a gluten-free flour rather than oat flour?
Hi Abby! You can, I have done it before, but they are not as soft and fluffy as with the oat flour.
I can’t see your reply for some reason can you email me [email protected]
Much appreciated
Never mind just saw it. Great thanks a lot
Hello is it meant to be soft inside a little goo like ? Thanks
No definitely not! Sounds like yours were not fully cooked through, either they needed more time in the oven or your batter ratios may have been off a bit.
Oh my goodness!! They’re like little superfood cupcakes – these are way too adorable. You are killing it with your recipes, seriously! Amazing as always 🙂
Thanks Shannon! We must be thinking alike with all these healthy cupcakes lately 🙂
Love these cupcakes! The date frosting is such a great idea, I’ll definitely have to try them 🙂
Thanks Charlie, I hope you do! I love the date frosting, I use it on everything. It’s amazing on top of nicecream, almost like hot fudge sauce 🙂
Hello! Tried making these, and they tasted super good (the frosting was divine!) except the cake was much too fudgy for my liking. To be expected with dates, I suppose, but is there anything i can do to make them a little more cakey? More oat flour, baking soda, less dates?
Yeah they are quite fudgey 🙂 I personally love them that way, but for a lighter texture my ideas would be more leavening (baking soda or baking powder along with some apple cider vinegar) or trying a different type of flour. Maybe pastry flour, something lighter than oat flour. If you reduce the amount of dates they will be too dry. You could add oil for more moisture, but then they’re not everything free which is kind of the purpose of the recipe. Hope this helps!-Natalie
How about banana flour? In Australia this kind of flour is really taking off.
I love banana flour, but it’s quite unique and not one that can easily be subbed in for other flours without risking a really gummy texture. I have a couple of banana flour recipes here though if you are interested:
https://www.feastingonfruit.com/grain-free-chocolate-brownie-donuts/
https://www.feastingonfruit.com/banana-flour-chocolate-chip-cake/
I had similar issue, so in order to make it more cakey and not fudgy I tried using
6 dates
1 cup alomond milk
1/2 cup cacao
1/2 cup maple syrup
1/2 cup apple sauce and vanilla extract
Blended it in a mixer and poured it in 1.5 cup oats flour + 4 tbs baking powder (also added ground walnuts to it). Finally added 1 tbs of apple cider vinegar.
It worked for me. I like the texture and taste both 🙂
You can add a little coconut sugar to make it more sweet.
★★★★★
Very good to know, thank you for sharing your ratios! I’m glad they turned out yummy 🙂
It was all inspired by your other recipes. 🙂 Thanks to you!
Always happy to inspire 🙂
I just came across these on Pinterest. The cupcakes look heavenly! I’ve been stuffing myself with dates this winter, but I am not at all bored of them yet. Thanks for the recipe.
I’m so glad you stumbled upon them! After many batches of these cupcakes I’m not bored of them either, but I am getting low on dates 🙂
These cupcakes look devine! I definitely will be trying them out. I’m not familiar with cacao, however. How does it differ from regular cocoa that I buy in the baking aisle at the grocery?
Cacao is similar to cocoa powder, but it is made from cacao beans that have not been roasted. That makes for a sweeter flavor, and higher levels of minerals and antioxidants. Cocoa powder will definitely work too, the difference is subtle. Let me know how it goes!
Just made these while waiting on Blizzard Juno to hit NJ shore… So far so yummy.. I did fold in some chocolate chips in the hopes my son would eat them. Icing them later and adding some fresh strawberries on top
Ooh yes chocolate chips sound like a great addition! I hope you love them and your son gives them a chance 🙂 Good luck with the weather! (blizzard? I can’t even imagine what that must be like!)
Could you sub oat flour for almond or coconut?
I haven’t tried it, but I would think so.
OMG delicious! I do admit I made some changes so I could use what I had at home. Instead of dates I used half/half of soaked figs and raisins. I added a couple table spoons of chia seeds and maca powder so they are even more superfoody. I just enjoyed one with real double cream and sour cherry jam like a scone. MMmmm happy girl.
Whoa!! I want to try one of yours!!! The fig/raisin thing sound awesome, I will have to make a batch like that! I’m so glad you loved them <3 And I love hearing from you, so thank you for taking the time to let me know 🙂