Valentine’s Day is around the corner, and I have a guilt-free chocolate recipe that’s perfect for sharing! But I won’t blame you if you decide to keep these all to yourself. They go great with a glass of red wine or a cold glass of nondairy milk.
These Vegan Chocolate Avocado Cupcakes are gluten-free, soy-free, and use avocado in place of refined oil! I promise you that no one will notice that these are healthy.
The avocado in the cake and the icing make them moist and rich. It’s whole grain teff flour in the cake with ground flax seed. If you don’t have almond meal, you could sub your favorite gluten-free baking blend.
Please note that this post is sponsored by The Teff Company, the makers of Maskal Teffâ„¢ products
The Magic of Avocado
Avocado plays a pivotal role in these cupcakes, acting as a substitute for oil and butter. Its naturally creamy texture and healthy fats ensure the cupcakes remain moist and tender, while also adding a nutritional boost.
The Frosting
A vegan chocolate frosting, made with avocado instead of traditional butter, complements these cupcakes perfectly. Blended with cocoa powder, a touch of sweetener, and vanilla extract, it’s a decadent finish that’s surprisingly healthy.
Decoration and Serving
Get creative with toppings! Consider fresh berries, vegan chocolate chips, or a dusting of cocoa powder. These cupcakes are best served fresh but can be stored in an airtight container for a day or two, making them a convenient option for gatherings.
How do I store these cupcakes?
Store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them, but allow them to come to room temperature before serving.
Can I use regular flour if I’m not gluten-free?
Absolutely. If gluten isn’t a concern for you, feel free to use all-purpose flour in the same quantity as the gluten-free blend.
Is there a substitute for avocado in the frosting?
If you’re not a fan of avocado or simply don’t have it on hand, soaked and blended cashews mixed with cocoa powder and sweetener can also make a creamy, vegan frosting.
Can these cupcakes be made into a cake?
Yes, this recipe can be adapted into a cake. Adjust the baking time accordingly, checking for doneness with a toothpick inserted into the center.
Gluten-free Vegan Chocolate Cupcakes with No Added Oil!
Ingredients
Wet Ingredients:
- 2 tablespoons ground flax seeds mixed with 1/4 cup warm water
- 1 1/2 cups unsweetened nondairy milk
- 1/2 cup mashed ripe avocado
- 2 teaspoons vanilla
- 1 teaspoon almond extract
Dry Ingredients:
- 1 cup Maskal Brown Teff Flour
- 1/2 cup almond meal or flour
- 1/2 cup vegan sugar or sweetener of choice, to taste
- 1/4 cup plus 3 tablespoons cocoa or cacao powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Icing Ingredients:
- 2 ripe medium avocados
- 1/2 cup cocoa powder
- 1/4 cup plus 3 tablespoons maple syrup
- 1 tablespoon organic cornstarch
- 1 teaspoon almond or vanilla extract your choice
Instructions
- Preheat the oven to 350 degrees. Add paper liners into your mini muffin pans.
- Mix the wet ingredients together in a medium-sized mixing bowl. Then mix the dry ingredients in a small mixing bowl.
- Add the dry to the wet and mix well.
- Using a small scoop fill up each muffin about ¾ full.
- Bake for 15 minutes, then lightly touch one to see if it’s firm. If it’s still a little soft, bake for 5 more minutes.
- Remove and let cool.
- While the cupcakes are in the oven, you can make the icing.
- Put all the icing ingredients into your food processor or blender and blend until smooth and creamy.
- Once the cupcakes are cool, frost with the icing using a spatula or a piping bag.
- Store leftovers in the refrigerator for up to 3 days.
Dianne's Vegan Kitchen says
These look heavenly!
Janet says
No they don’t !!!! they look devilishly delicious. 😉
Vitaliya says
Hey!
These look amazing! Can I sub teff flour with any other kind?
Thank you
Kathy Hester says
Yes you could use a gluten-free baking blend or whole wheat pastry flour.