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Oil-Free Vegan Chocolate Cupcakes

Oil-Free Vegan Chocolate Cupcakes are rich and chocolatey with a light, fluffy texture. These gluten-free and vegan cupcakes are quick and easy to make. Whip up some plant-based frosting to go on top!

Author:

Elizabeth | At Elizabeth's Table

Serves:

12

Prep:

15

minutes

Cook:

20

minutes

TOtal:

35

minutes

Ingredients

  • 2 Tablespoons Ground Flaxseed + 6 Tablespoons Water
  • 1 1/2 Cups Oat Flour
  • 1/2 Cup Almond Flour
  • 1/2 Cup Cocoa Powder
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 3/4 Cup Maple Syrup
  • 1/2 Cup Nut Butter
  • 1/2 Cup + 2 Tablespoons Unsweetened Applesauce
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon Vanilla

Instructions

  1. Preheat the oven to 350°F. Line a muffin tin with liners.
  2. Make a flax egg: combine the 2 tablespoons of ground flax with 6 tablespoons of water. Set aside.
  3. In a medium bowl, mix the oat flour, almond flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  4. In a separate, large bowl, whisk the flax egg, maple syrup, nut butter, applesauce, apple cider vinegar, and vanilla.
  5. Slowly stir the dry ingredients into the wet.
  6. Scoop the batter into the lined muffin tin. Fill each cup 3/4 of the way full. Gently shake the pan for 30 seconds to help the batter settle.
  7. Bake for 17-20 minutes, until a toothpick inserted into the center of the cupcake comes out clean. Remove from the oven and let cool completely.
  8. If desired, frost with my oil-free vegan chocolate frosting.