Vegan (and GF) Chocolate Cupcakes

Guilt-free, decadent dark chocolate cupcakes with a rich raspberry buttercream icing. This simple recipe comes together with ease and will satisfy any chocolatey cravings.

  • 16 cupckaes
  • 20 mins prep, 25 mins cook 45 mins total


Chocolate Cupcakes:

  • 2 cups all purposed gluten-free flour
  • 1 cup coconut milk
  • 1 cup brown sugar
  • 1 cup boiling water
  • ¾ cup cocoa powder
  • ½ cup melted coconut oil
  • ½ cup unsweetened apple sauce
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tbsp apple cider vinegar
  • 1 tbsp vanilla extract
  • 1 tsp salt

Raspberry Buttercream Frosting:

  • 1 ½ cup powdered sugar
  • 1 cup vegan butter, softened
  • ¼ cup coconut milk
  • ¼ cup raspberry puree, strained to remove seeds
  • 1 tsp vanilla extract
  • Vegan friendly food colouring


  1. Preheat oven to 350° F and line muffin tins with parchment baking liners.
  2. Combine coconut milk and apple cider vinegar in a bowl and set aside to curdle.
  3. In a large bowl add flour, sugar, baking soda, baking powder, salt, and cocoa powder. Whisk well to combine.
  4. Now add coconut milk, coconut oil, vanilla, and apple sauce. Use an electric or stand mixer to whip until well combined.
  5. At this point add the boiling water and whisk. The mixture may seem too runny, but it is totally OK.
  6. Spoon into cupcake molds and bake for 18- 22 minutes until a toothpick inserted into the middle comes out clean.
  7. Allow to cool completely before icing.
  8. To prepare the icing, whip the butter in a medium size bowl using an electric or stand mixer, until fluffy and no lumps remain. Add sifted powdered sugar, raspberry puree, coconut milk, vanilla, and food colouring if using. Cream until fluffy.
  9. You can either frost the cupcakes using a butterknife or transfer the icing to a bag and pipe it.