Oil-Free Vegan Chocolate Cupcakes are rich and chocolatey with a light, fluffy texture. These gluten-free, vegan, and oil-free cupcakes are quick and easy to make. Whip up some plant-based frosting to go on top!
Classic chocolate cupcakes made from whole food plant-based ingredients. These cupcakes are completely vegan, gluten-free, and oil-free. They're filled with whole foods but they taste like a real cupcake!
This recipe is a chocolate version of a pineapple cake I made recently. And let me tell you, I think the recipe is incredible! There is nothing crazy going on. And no weird ingredients. Just whole foods you can buy at any grocery store.
Seriously a win!
Also a win: this recipe is so easy to make in just two bowls. Plus you can make the cupcakes with just a whisk, no hand mixer required.
Speaking of equipment, while not necessary for this recipe, I highly recommend investing in cookie scoops! They make portioning cookies, muffins, and cupcakes so much easier!
I used cookie scoops all the time when I worked at a vegan bakery and I've never gone back.
Step 1. Preheat the oven to 350°F. Line a muffin tin with liners.
Step 2. Make a flax egg: combine the 2 tablespoons of ground flax with 6 tablespoons of water. Set aside.
Step 3. In a medium bowl, mix the oat flour, almond flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 4. In a separate, large bowl, whisk the flax egg, maple syrup, nut butter, applesauce, apple cider vinegar, and vanilla.
Step 5. Slowly stir the dry ingredients into the wet.
Step 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.
Step 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.
Step 8. If desired, frost with my oil-free vegan chocolate frosting.
Oil is a processed food. To make olive oil, you take whole olives and press and press and press them until nothing is left except oil.
It takes a lot of processing to turn an olive into oil. And when you process the olives, you take out almost all of their nutrient content - like fiber - and the result is a high-fat, low-nutrient substance.
Plus, oil (even olive oil) has been shown to have the same detrimental affects to our arteries as fast foods. Read this article for more information.
First, let me just say: these cupcakes are incredible without frosting. They do not need frosting to taste good!
But if you want to frost your cupcakes I recommend my oil-free vegan chocolate frosting.
For a vanilla frosting head over to my maple pecan cupcakes and use the frosting recipe from that post
Unfrosted cupcakes: store at room temperature in an air-tight container. The cupcakes will last for 5-7 days.
Frosted cupcakes: because my chocolate frosting uses sweet potato, it needs to be stored in the fridge. Store any frosted cupcakes in the refrigerator. They will last for a week
Yes, you can turn recipe into a cake. The batter will translate to a 9-inch springform or cake pan.
Be sure to line the pan with parchment paper (since you won't be using cupcake liners). If you make the recipe as a cake, it will need to bake longer in the oven, around 50 minutes. Watch it carefully, and check with a toothpick to make sure it’s done in the middle.
Yep! Use a mini cupcake pan and liners. And bake for 12-15 minutes. Use a toothpick to check for doneness.
Thank you God for healthy obsessions. Let us use a love of food to share our lives with other people. Amen.
All vegan, gluten-free, and oil-free!
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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!
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At Elizabeth's Table I bring you easy and nutritious, plant-based recipes, explore the relationship between food and faith, and share my unique lifestyle.
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