Vegan Dark Chocolate Cupcakes

My favorite flavor in one of my favorite forms of dessert! These vegan dark chocolate cupcakes have the perfect light, fluffy texture while still giving an amazingly rich, deep dark chocolate flavor. They’re vegan, gluten free, and sweetened naturally. My dream dessert!

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Happy Monday! What did you do this weekend? Ours consisted of some great workouts, a bunch of baking for recipes coming soon, and hours of spring cleaning. Yesterday Joe and I basically went on a frenzy, clearing stuff out and cleaning up every space of our apartment. I love how great it feels now – so clean and fresh, and without extra stuff taking up space!

Before we did all the cleaning I did insanity as my workout for the first time since before the marathon. Since I had so many issues with my knee/foot I hadn’t been able to do it for the longest time. I missed it SO much, it’s probably my favorite workout, but I was so scared to do it! I think I’ve gotten used to being injured and expect something to always hurt – but I decided to suck it up and go for it, and I was on cloud nine when I got through it basically pain free. I was so happy afterward, and then spent a few hours watching the newest workouts/listening to music I’ve gotten from BeachBody to incorporate those into my future teaching rotation. So with school ending this Friday (um, WHAT), hopefully I’m on my way to starting to teach group classes on a consistent basis VERY soon. Let me know if you/someone you know wants to get in insane shape! 🙂

Speaking of insane, you’ll find these cupcakes in the dictionary under said word. They are incredible. As you know I’m definitely partial to chocolate desserts, but chocolate cake is my numba one. So these vegan dark chocolate cupcakes are just about perfection in dessert form to me! They’re really easy to make and I think you’ll love them too. On to the recipe!

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If you read around here often, you’ve probably seen my fudge brownie cupcakes – amazing with coconut whipped cream, and the cookie dough stuffed version is even more decadent and irresistible (they were my post marathon feast)! I love those cupcakes, but my favorite chocolate cupcakes are just a tad lighter – still really moist, but more reminiscent of an actual cake, rather than the brownie cupcakes which are dense, almost more like an actual piece of fudge or a thick brownie. So for these cupcakes I wanted to create a more traditional style cupcake, but still achieve that deep, rich chocolate flavor. And of course they had to fit the vegan/healthy bill. I changed up my base flours and made some other tweaks, and they are absolute perfection.

My favorite cupcakes are cakey but SUPER moist.

I know that word is for some reason hated by some, so sorry, but there’s no other way to describe it! These vegan dark chocolate cupcakes are light, not like a heavy brownie, but still so moist and gooey. They are not dense but they almost melt in your mouth – paired with the light and airy coconut whipped cream (or chocolate whipped cream!!) and the dark chocolate flavor, they’re to die for. They are super soft, to the point that you may want a fork to tackle them if you dig in straight out of the oven, or just make sure you let them cool and they’ll firm up  little bit more – but to me, a fall apart moist, light cupcake is not a problem.

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The base of the cupcakes is a combination of coconut flour and almond flour. The almond flour gives the cupcakes great texture, it makes them so, so soft.  The coconut flour helps them hold together. Both are lighter than oat or chickpea flour, which I use in a lot of other baked goods, but I avoided here because they can give a little bit more dense texture – still amazing, but not what I was aiming for with these dark chocolate cupcakes.

To the coconut and almond flour I added unsweetened applesauce for even more moisture, almond milk, and date paste. The dates balance the deep dark chocolate flavor for the perfect sweetness. I fall more in love with dates every time I bake with them, they are literally like candy – sweet, caramel-y perfection. If you haven’t tried them yet, it is a MUST.

Last is a flax egg. If you aren’t familiar, a flax egg is a simple substitute for a regular egg – simply place 1 tbsp of ground flaxseeds and 3 tbsp of water in a small bowl, and put it in the fridge for at least 15 minutes. It will gel up to a thicker consistency and take the place of the egg in the cupcake batter. AND it’ll give you the ridiculous nutrition flaxseed has! Vegan dark chocolate cupcakes and superfoods in one…I’ll take it.

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On top of the vegan dark chocolate cupcakes goes creamy, smooth whipped coconut cream. As always, make sure you get the unsweetened coconut cream – NOT cream of coconut. Let it chill for at least 5 hours, overnight is best though. Whip it with a mixer or by hand until it holds a stiff peak, or when you hold up the whisk it doesn’t fall off. I piped mine on top of a few cupcakes, then got curious.

I’ve recently become obsessed with Sunwarrior protein (did you see these cute muffins I made with the vanilla flavor?!), so I decided to quickly make a chocolate coconut whipped cream – such a good decision. I used the chocolate Sunwarrior flavor (use that on my oats for breakfast every morning!) and simply added about a tablespoon to my remaining coconut whipped cream – it is much thicker than the regular whipped cream, so I piled it on high (and not in a pretty way, haha) and Joe LOVED the ones with the chocolate whipped cream. Made me wish I had done them all that way, and I will definitely use it more in future recipes! Joe described it as tasting cookies and cream like, or “like an Oreo that got dunked in milk.” Amen. Go with whichever frosting you like!

You have to try these vegan dark chocolate cupcakes! Chocolate cake is my favorite dessert so this is definitely one of my favorite recipes. Whether you go with coconut whipped cream, the chocolate protein variation, or even plain, these cupcakes will definitely have you going back for seconds. No worries, they’re small! 🙂

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If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Dark Chocolate Cupcakes

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 10 cupcakes


  • Cupcakes:
  • 1/2 c coconut flour
  • 1/2 c almond flour
  • 1/4 c dark, unsweetened cocoa powder
  • 1 flax egg (1 tbsp ground flaxseeds in a bowl with 3 tbsp water, set in fridge for 15 minutes)
  • 1/2 c date paste (I used 8 dates blended with 1/2 c water)
  • 1/2 c unsweetened applesauce
  • 1 1/4 cup unsweetened almond milk
  • Frosting:
  • 2 cans chilled coconut cream (unsweetened)


  1. Preheat the oven to 350 degrees.
  2. Get your flax egg into the fridge to gel.
  3. In a large bowl, mix the coconut flour, almond flour, and cocoa powder.
  4. Blend 8 medjool dates with 1/4 c water to make 1/2 c date paste and add to dry ingredients with the flax egg, applesauce, and almond milk, and stir to combine into batter.
  5. Pour batter into cupcake pan (this yielded about 10 cupcakes for me) and bake for 40 minutes.
  6. To make the icing, whip the coconut cream until stiff peaks form and it resembles whipped cream.
  7. Top the cooled cupcakes with the coconut whipped cream.