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Vegan Chocolate Cupcakes with Avocado Frosting

Healthy and delicious chocolate cupcakes made without butter, eggs or any other animal product.
Prep Time15 mins
Cook Time16 mins
Total Time31 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Chef Maria Cummins


  • 1 cup almond milk unsweetened
  • 1 teaspoon apple cider vinegar
  • 3/4 cup sugar organic
  • 1/3 cup grapeseed oil
  • 1 1/2 teaspoons vanilla extract
  • 1 cup whole wheat flour
  • 1/3 cup cocoa powder unsweetened
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt

For Frosting

  • 2 avocados ripe
  • 1/4 cup cocoa powder unsweetened
  • 4 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract


  • Preheat oven to 350°F. Line a muffin tin with 8-12 paper or silicone cups.
  • Whisk together the almond milk and apple cider vinegar, and set aside for a few minutes so the milk curdles.
  • Beat in the sugar, oil, and vanilla until foamy.
  • In a separate bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.
  • Slowly beat the dry ingredients into the wet until smooth.
  • Divide the batter evenly between the 12 cupcakes.
  • Bake for 16 minutes.
  • Remove from the oven, and after a few minutes, move cupcakes to a cooling rack.
  • While the cupcakes bake, make the frosting.
  • Scoop out the avocado flesh, and place in a food processor.
  • Add the cocoa powder, maple syrup, and vanilla, and puree until smooth.
  • Frost the cooled cupcakes, and enjoy!
  • NOTE: If the mix was not enough to make 12 regular size cupcakes, add 1/2 of the recipe more to this mix.