These are gooooooood. These vegan vanilla cupcakes have a similar flavor to my sugar cookie and chocolate chip cookie recipes but has the consistency of a dense cake.
The frosting is a thick, rich, chocolate fudge buttercream that makes it hard to believe the base is a vegetable.
These Vegan Cupcakes made with all natural, high fiber ingredients will leave everyone wanting more.
Making these as mini cupcakes gives the perfect portion of a decadent treat without going overboard. Even natural treats should be consumed in moderation.
I hope you love these cupcakes as much as we do!
This recipe is vegan, gluten free, grain free, high fiber, all natural ingredients and the perfect vegan vanilla cupcake with rich chocolate fudge frosting.
Vegan Vanilla Cupcakes w/ Rich Chocolate Fudge “Buttercream” Frosting
Prep time: 10 Minutes – Cook time: 25 Minutes – Total time: 35 Minutes
Yield: Makes 20-24 Mini Cupcakes
Vegan Vanilla Cupcake Ingredients:
- 2 Cups Almond Meal (I used Bob’s Red Mill)
- 1/4 Cup Unsweetened Apple Sauce
- 3 Tbsp Maple Syrup (Coconut Sap or Agave)
- 1 Tsp Bakin Soda
- 1 Tbsp Apple Cider Vinegar
- Dash of Sea Salt
- 1 1/2 Tsp Vanilla Extract
- 2 Tbsp Coconut Oil
Chocolate Fudge Buttercream Frosting Ingredients:
- 1 Cup Plain Pureed Pumpkin (Pre-cooked or sweet potato)
- 1/4 Cup + 2 Tbsp Cocoa Powder
- 3 Tbsp Maple Syrup (Coconut Sap or Agave – You can also cut down on the sugar in this recipe by using some liquid stevia in place of the syrups)
- 1/3 Cup Plain Natural Cashew Butter (or Macadamia Butter)
- 1 1/2 Tsp Vanilla Extract
Vegan Vanilla Cupcake Directions:
- Pre-heat your oven to 350F.
- Spray a mini muffin tin and/or mini silicone muffin liners thoroughly with a healthy non-stick cooking oil.
- Place all cupcake ingredients into your food processor and blend until smooth (stopping to scrape down the sides and continue blending).
- Spoon cupcake dough into your cupcake liners 3/4 full.
- Place in the oven and bake for 25 minutes or until golden brown.
- Remove from the oven and let sit in the tin until cool (this is important to keep the form of these cupcakes).
- Gently remove cupcakes from your muffin tin using a knife to loosing up the sides if you didn’t use liners (Again, these have to be handled gently until they are cool).
- Place on a baking rack to cool all the way.
- Using a piping bag or just simply a butter knife frost cupcakes and enjoy!
- Store cupcakes and frosting in the refrigerator.
Chocolate Fudge Buttercream Frosting Directions:
- Place all ingredients into your food processor and blend until smooth (stopping to scrape down the sides and continuing until blended).
- Place frosting in the refrigerator until you are ready to use.
- Scoop frosting into a piping bag and enjoy.
- Store frosting in the refrigerator.
DAMY Members – 2-3 cupcakes is a wonderful treat option.
With the vegan vanilla cupcakes, is it possible to substitute coconut flour for the almond flour because of a nut allergy?
Can you replace the cashew butter (or macadamia) with something else? or perhaps skip it instead?