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Healthy Vegan Gluten Free Chocolate Cupcakes. Light and moist. Quick and easy to make, only 10 ingredients vegan, gluten free, and refined sugar free!

CUPCAKES!!! You love them too right?! Especially when they are Healthy Vegan Gluten Free Chocolate Cupcakes right???!!! 😉 AND they are slathered with Peanut Butter love on top for the frosting!!! Nothing better right?

Well I think you are going to LOVE these because they are soft and moist, light and fluffy, melt in your mouth chocolaty and stick the top of your mouth Peanut Buttery! 😉

PLUS one more thing, YESSS one more thing… they are refined sugar free! Can you believe it? They are sweetened with maple syrup and apple sauce! And they taste delicious!

So let’s just keep talking about these since I am SO excited about them… Buckwheat flour and almond meal is what makes up this cupcake, I have never tried buckwheat flour until now, (it is GF just FYI) and I seriously can’t believe I didn’t try it sooner! It works perfect for cake and cupcake things like this! The texture is just perfect, it isn’t like rice flour that can sometimes seem like sand textured almost… you know what I mean?

It is my new favorite! And the almond meal gives it a perfect balance of texture/flavor! perfect combo!

These Healthy Vegan Gluten Free Chocolate Cupcakes also ONLY require 10 ingredients (not including the peanut butter because they honestly taste amazing without it but I know some of you MUST have a frosting so please don’t hate me for adding an 11^thOPTIONAL ingredient!!!) 😉

And another thing about the peanut butter, make it just before eating the cupcake.

The cupcakes are best when eaten fresh but they can be stored overnight in a covered container but make the peanut butter (PB2) just before serving because it is not meant to sit out, so just make the PB2 right before ready to serve these cupcakes!

These Healthy Vegan Gluten Free Chocolate Cupcakes are:

soft, light, fluffy and moist.

healthy

chocolaty

easy

delicious

chocolate and PB...do I even need to say any more?! 😉

I hope you enjoy the video and don’t forget to subscribe to my YouTube channel so you never miss any easy healthy recipes! 😉

Okay! That’s it, I hope you try these Healthy Vegan Gluten Free Vegan Chocolate Cupcakes and love them as much as we did! Take a pic and tag me on social media or drop a comment below and let me know what you thought! 😉

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Healthy Vegan Gluten Free Chocolate Cupcakes

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Healthy Vegan Gluten Free Chocolate Cupcakes

Author: TwoRaspberries
Prep Time: 10 mins
Cook Time: 23 mins
Total Time: 33 mins
Yield: 7 1x
Category: Dessert / Cupcake

Ingredients

Scale

DRY INGREDIENTS:
1 cup buckwheat flour
½ cup almond meal (I used Bob’s Red Mill brand)
¼ cup unsweetened cocoa powder
2 tsp baking powder
WET INGREDIENTS:
½ cup unsweetened vanilla almond milk
1 tsp apple cider vinegar
1 tsp vanilla
2 TBSP unsweetened natural apple sauce
¼ cup melted vegan butter (I use Earth Balance in the red tub)
½ cup maple syrup
FROSTING:
PB2 Powder! And cocoa powder for dusting the top!
2 TBSP of powder and 1 ¼ tablespoon water mixed per each cupcake.
All together would be 14 tablespoon of PB2 Powder and about 16 tablespoon water.

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Instructions

Pre-heat the oven to 350 F
First add the almond milk and apple cider vinegar into a small bowl and set aside.
Next in a large mixing bowl add all the dry ingredients and stir until well incorporated.
Melt the butter and then add the vanilla and applesauce to the melted butter and mix.
Add the butter mixture, almond milk mixture and maple syrup to the dry ingredients and mix everything up!
Line a cupcake pan with cupcake liners, scoop the batter into 7 liners filling all the way to the top.
Bake for 23-26 minutes until you stick a tooth pick in the center and it comes out clean.
Remove from oven and let cool 5 minutes, then carefully remove them from the cupcake tin and let them finish cooling another 15 minutes.
Dust with extra cocoa powder on top OR you can mix up some PB2 for frosting on the top!
Makes 7 cupcakes.

Notes

NOTES: do not add the peanut butter until ready to eat, the cupcakes can be stored in a covered container overnight but the “frosting” aka: peanut butter or PB2 powder needs to be made fresh!