Vegan Chocolate Cupcakes with Strawberry Icing

Dessert, Vegan

These Vegan Chocolate Cupcakes with Strawberry Icing are decadent and easy to make.  The double chocolate cupcake was delicious, and the strawberry icing was smooth and creamy.  They are topped with tiny, mini nondairy chocolate chips.

I love to buy my baking ingredients and fresh veggies from Whole Foods MarketWegmans and Sprouts Farmers Market.  Their selection is outstanding.  If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page.

Chocolate Cupcakes with with Strawberry Icing

1/2 Cup of unsweetened applesauce
1/4 Cup of coconut oil, melted
1 Cup of unsweetened almond milk
1/3 Cup of agave
1 Teaspoon of vanilla extract
1 3/4 Cups of oat flour
1 1/2 Cups of almond flour
1/3 Cup of organic sugar
1/4 Cup of tapioca flour
1/4 Cup of cocoa powder
2 Teaspoons baking powder
1/2 Teaspoon of baking soda
1/2 Teaspoon of Himalayan salt

Strawberry Frosting:
1 Cup of coconut cream
1 Cup of freeze dried strawberries
1/2 Cup of mini nondairy chocolate chips, optional

-Preheat the oven to 350F.
-Mix together the unsweetened, applesauce, coconut oil, almond milk agave and vanilla extract.
-In another bowl, combine together the almond flour, oat flour, organic sugar, baking powder, baking soda and Himalayan salt. Then add the wet ingredients to the dry and combine well.
-Then separate batter into 2 bowls. Stir the tapioca starch into one half and the cocoa powder into the other bowl. (If you want just a chocolate cupcake, you can prepare chocolate in both bowls, optional). Line a cupcake pan with paper liners then fill each cupcake halfway with the vanilla batter. Top with chocolate batter to the top. Bake for 25-30 minutes at 350F. Check for cupcakes to be done. Insert a toothpick in the center and it comes out clean
-Remove from oven and allow to cool on a wire rack. For frosting, grind the freeze dried strawberries to a fine powder. Whisk into the coconut cream until smooth and pink. Chill until ready to frost. Frost cooled cupcakes and top with mini nondairy chocolate chips. Enjoy!

You May Also Like:

Vegan Blueberry Cheesecake Cups

Try these Vegan Blueberry Cheesecake Cups. They are made from creamy coconut milk, blueberry jam, and graham crackers to name a few ingredients.

Vegan Chocolate Brownies

Try these Vegan Chocolate Brownies for dessert. They were made using my favorite chopped non dairy chocolate chunks and vegan non dairy chocolate chips, and topped off with a dollop of whipped cream.

Vegan Chocolate Peanut Butter Brownies

These Vegan Chocolate Peanut Butter Brownies are moist and decadent, a chocolate lover’s delight. Some key ingredients included nondairy chocolate chips and drizzled with melted peanut butter; this dessert was quick and easy to make.

Vegan White Chocolate Almond Nut Cookies

My Vegan White Chocolate Almond Nut Cookies are great for dessert. They were moist and chewy, as well as pretty easy to make.

Delicious and Creamy Cannellini Soup

My Delicious & Creamy Cannellini Soup is smooth and tasty.  Some of the key ingredients were russet potatoes, fresh basil, nutritional yeast and cannellini beans. 

Vegan Peanut Butter and Banana Muffins

Vegan Peanut Butter and Banana Muffins are a delicious breakfast dish that is full of flavor. The muffins have a moist texture and a rich and decadent taste that your family will truly enjoy.

Cinnamon Coffee Cake

This Cinnamon Coffee Cake is perfect for breakfast – it’s moist and delicious. It has a wonderful crumb filling, a nice texture, and a delicious cinnamon flavor.

Mediterranean Spaghetti Dish

This Mediterranean Spaghetti Dish was made using my favorite gluten free spaghetti.  Some other key ingredients were plant based chicken, green olives, grape tomatoes, sautéed spinach and minced garlic.  It’s topped off with a creamy vegan feta cheese sauce. 

Tropical Green Smothie

For breakfast, try making this tasty Tropical Green Smoothie. It’s made from frozen bananas, fresh spinach, coconut milk, and granny smith apple. It provides a delicious energy boost.

Vegan Chocolate Bars

I used some brown rice crisps and nondairy chocolate chips to make these delicious Vegan Chocolate Bars. They are a crunchy dessert treat that your family is sure to enjoy.


Submit a Comment

Your email address will not be published. Required fields are marked *

6 Vegan-Friendly Recipes You Can Create In Less Than 60 Minutes

Enter your name and email below to receive your free copy of my 6 favorite vegan-friendly recipes that take less than 60 minutes.

You have Successfully Subscribed!

Pin It on Pinterest