Plant-Based Chocolate Strawberry Cupcakes

Plant-Based Chocolate Strawberry Cupcakes are rich and chocolatey and filled with sweet, fruity strawberries. These cupcakes are both delicious and incredibly healthy.

Author:

Elizabeth | At Elizabeth's Table

Serves:

12

Prep:

10

minutes

Cook:

15

minutes

TOtal:

25

minutes

Ingredients

  • 1 1/2 Cups Oat Flour
  • 1/2 Cup Almond Flour
  • 1/2 Cup Cocoa Powder
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Cinnamon
  • 1/2 Teaspoon Salt
  • 3 Tablespoons Ground Flax + 5 Tablespoons Water
  • 1/2 Cup Almond Milk
  • 1/2 Cup Date Syrup
  • 1/4 Cup Date Sugar
  • 1/4 Cup Almond Butter
  • 1 Cup Chopped Strawberries (fresh or frozen)
  • Vegan Chocolate Chips, for topping (optional)

Instructions

  1. Preheat the oven to 350. Line a muffin tin with liners. Make a flax egg: combine the 3 tablespoons of ground flax with 5 tablespoons of water set aside to gel.
  2. In a medium bowl, mix the oat flour, almond flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.
  3. In a separate bowl combine the almond milk, date syrup, date sugar, almond butter, and flax egg.
  4. Pour the wet ingredients into the dry ingredients and mix to combine. Stir in the strawberries. Note that the batter will be thick — the strawberries release moisture during the bake, allowing the cupcakes to achieve the correct texture.
  5. Scoop the batter into the lined muffin tin. Fill each cup completely. Top with chocolate chips (optional).
  6. Bake for 15-20 minutes, until a toothpick inserted into the center of the cupcake comes out clean. Remove from the oven and let cool for a few minutes. Enjoy!