Desserts

March 2, 2020

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.

These cupcakes have taught me a valuable lesson: sometimes things don't go exactly to plan.

Well, I already knew that. But these cupcakes reinforced the message and sent me a nice dose of humility. Let me (briefly) share.

A few weeks ago I was brainstorming Valentine's day recipes. What could be more perfect for Valentine's day than chocolate strawberry cupcakes?!

So I went to work, I used this muffin recipe as a base, but I increased the sugar content to turn the recipe from a muffin to a cupcake. In theory, that should work well and I should've ended up with some incredibly beautiful, moist, rich cupcakes.

But no. They were so runny that I had to bake them twice as long, which caused the tops and sides to burn. So that went well.

For the next test, I decreased the liquid drastically. That worked and I got a cupcake with a great taste and texture. I was all ready to make a full batch, take pictures, edit, etc.

Plant-Based Chocolate Strawberry Cupcakes

But then it wasn't sunny here in Indiana for like three weeks straight. I tried taking pictures in the overcast weather, but they were awful. And you can only edit pictures so much before they stop looking real.

So I waited. And waited. And then Valentine's day happened.

In case you didn't notice. Today is not Valentine's day.

I didn't get these cupcakes made remotely in time for Valentine's day.

But hey, I'm sharing them now and that's what counts. Plus, I DID share these delicious Raspberry Espresso Cheesecake Cups and I wrote a post on ways to eat intentionally. Valentine's week wasn't a fail at all.

Anyway, my lesson here is that my plans don't work. But it's okay!

Now let's talk cupcakes.

Plant-Based Chocolate Strawberry Cupcakes

I debated the name of these treats for a while. Technically, they are cupcakes. They have a higher sugar to flour ratio than muffins. But, if we're being honest, they are so healthy that you could really think of them like muffins.

Either way these Plant-Based Chocolate Strawberry Cupcakes are super fun and delicious. (And that is coming from a non-chocolate lover.)

Ingredients

  • Oat Flour: I like using oat flour because it can be easily gluten-free and  I can make my own if I want!
  • Almond Flour: I added some almond flour to this recipe for a source of fat. The extra fat lightens up the texture so it isn't a block of goo from the oat flour.
  • Cocoa Powder: Of course, these wouldn't be chocolate cupcakes without cocoa powder.
  • Baking Soda & Baking Powder: For appropriate rise.
  • Cinnamon: Chocolate and cinnamon are an underrated combination and I'm here to prove that it's delicious.
  • Salt: To enhance the sweet flavors.
  • Ground Flax + Water: This serves as the egg.
  • Almond Milk: You could use any nondairy milk.
  • Date Syrup & Date Sugar: For sweetness.
  • Almond Butter: The fat from the almond butter helps create that texture that I was talking about earlier.
  • Chopped Strawberries (fresh or frozen): I used fresh for this recipe, but frozen would work well too. Just make sure to use them while they're frozen - don't defrost them.
  • Vegan Chocolate Chips: An optional necessary topping.

How to make Plant-Based Chocolate Strawberry Cupcakes

Step 1. Start by mixing the dry ingredients. Combine the oat flour, almond flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.

Step 2. In a separate bowl combine the almond milk, date syrup, date sugar, almond butter, and flax egg.

Step 3. 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.

Step 4. Scoop the batter into the lined muffin tin. Fill each cup completely. Top with some vegan chocolate chips.

Step 5. Then bake 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!

Recipe Prayer

Thank you God for healthy obsessions. Let us use a love of food to share our lives with other people. Amen.

Tried this recipe?

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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

Serves:

12

Prep:

10

min

cook:

15

min

total:

25

min

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!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography