Vegan Dark Chocolate Raspberry Cupcakes

Rich chocolate cupcakes topped with a light, tart raspberry whipped cream. These vegan dark chocolate raspberry cupcakes are the perfect Valentine’s day treat – they’re gluten free and sweetened naturally!

Vegan Dark Chocolate Raspberry Cupcakes

I often say I have all sweet teeth. Don’t get me wrong, I LOVE spicy food, but even for dinner my favorite food is a sweet potato.

So as an avid, self-proclaimed sweets lover (and healthy dessert blogger), I’m pretty serious about my desserts. Obviously they have to be healthy and vegan, and when given the choice, I’ll go with cake EVERY time. It beats cookies, pie, brownies, everything. So naturally when you take my favorite dessert and make it in cute, fun-sized, personal form, all my sweet teeth smile.

Vegan Dark Chocolate Raspberry Cupcakes

One of my goals for the blog this year is more cupcakes. Who wouldn’t want to work toward a goal like that?! I have to say I did have some major cupcake successes last year, so this year I just want MORE! With cake being my favorite dessert, it was severely underrepresented as far as number of recipes last year.

These vegan dark chocolate raspberry cupcakes are your own personal, moist, chocolatey cupcake with creamy, tart frosting.

Vegan Dark Chocolate Raspberry Cupcakes

Vegan Dark Chocolate Raspberry Cupcakes

With Valentine’s day rapidly approaching, and already having covered the chocolate + strawberry combination, I started brainstorming what other fruit to pair with chocolate.

I love raspberries on their own and can empty a container at embarrassing speed. But honestly, the freaking little plastic containers they come in are a joke in terms of size. So tiny! I eat them in like .7 seconds. But maybe it’s me that’s the problem, not the containers? Moving on.

Vegan Dark Chocolate Raspberry Cupcakes

Raspberries are the perfect sweet but slightly tart, bright red berry for V-day. But more importantly, they’re the perfect flavor to pair with dark, rich chocolate cupcakes!

Your valentine will not be mad if you present one of these vegan dark chocolate raspberry cupcakes after a romantic meal. Or instead of the romantic meal (that’d be my choice).

Vegan Dark Chocolate Raspberry Cupcakes

Let’s talk recipe, shall we?!

First of all, we start with almond flour and coconut flour for the base of the dry ingredients. Almond flour for great texture and slightly nutty flavor, and coconut flour for softness. Cocoa powder for that dark, rich chocolate flavor.

Vegan Dark Chocolate Raspberry Cupcakes

The wet ingredients are simple, too! All you’ll need is date paste, unsweetened applesauce, and almond milk. Date paste for sweetness, of course, and the applesauce is the secret to making these cupcakes soooo so so so moist.

I know it seems like a lot of almond milk – 2 whole cups! It is more than I typically use in recipes, but you truly need it for these vegan dark chocolate raspberry cupcakes. The coconut flour is quite absorbent, and it has no problem soaking up all that almond milk to create a nice thick cupcake batter.

Vegan Dark Chocolate Raspberry Cupcakes

When adding the wet ingredients to the dry, start with 1 cup of the almond milk, stir until combined, then add the second. This just makes the incorporating of all ingredients a bit easier!

Use a 1/3 cup measure to portion the batter into sprayed/lined cupcake tins (also, face palm for the UGLIEST cupcake liners ever on these, they were the only semi valentine’s day-ish ones I had!), and bake for 50 minutes.

Vegan Dark Chocolate Raspberry Cupcakes

On to the whipped cream! These chocolate gems get topped with the creamiest, dreamiest raspberry whipped cream. I thought about making raspberry puree in the blender then mixing it into the whipped cream, but let’s be honest, I’m always looking for ways to make a recipe as simple as possible!

As a result, I ended up scooping the solid part of my coconut cream into the bowl, throwing in some fresh raspberries, and pulverizing it all with my hand mixer. The result – clouds of tart, sweet, whipped cream. The perfect crown for our cakes!

Vegan Dark Chocolate Raspberry Cupcakes

Make sure the cupcakes are completely cool so you don’t have a runny whipped cream mess, and frost away! I use a piping bag and tip to get a pretty presentation, but that’s absolutely not a requirement.

Also, how do you guys eat cupcakes?! I’ve seen so many methods, and being a cupcake addict myself, I always wonder what’s truly the best way. So many options, let’s review (because I’m weird):

  • The traditional, “normal” bite – frosting and cake
  • Break off part of the bottom of the cake and smash it on top of the frosting, to make a sandwich
  • Bite as much cake off the bottom as possible, then eat it normally with just way more frosting than cake
  • Lick all the frosting off, then eat the cake

I’m on the edge of my seat to hear how you guys eat your cupcakes!! On a real note, though, the idea of licking all the frosting first is INSANE to me. The combination of the rich, moist cake and creamy, sweet frosting is what makes a cupcake the amazing thing it is!!

Enlighten me on your methods, okay guys?!

Vegan Dark Chocolate Raspberry Cupcakes

These vegan dark chocolate raspberry cupcakes are moist, so rich, and ultra chocolatey – they seriously melt in your mouth. The tart raspberry whipped cream is the perfectly light and fresh complement to the dark cupcake underneath.

You need these in your life.

Vegan Dark Chocolate Raspberry Cupcakes

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 with Raspberry Whipped Cream

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 12 cupcakes


  • Dark Chocolate Cupcakes:
  • 1 c almond flour
  • 1 c coconut flour
  • 1/2 c cocoa powder
  • 1 flax egg - 1 tbsp ground flax in a bowl with 3 tbsp of water in the fridge for 15 minutes
  • 1 c date paste - I use 16 medjool dates blended with 1 c hot water, then measure out 1 cup
  • 1 c unsweetened applesauce
  • 2 c almond milk
  • Raspberry Whipped Cream:
  • 2 cans coconut cream - make sure it's unsweetened!
  • 1/2 c raspberries
  • 1 tbsp stevia - optional, for sweetness


  1. Preheat the oven to 350 degrees.
  2. In a large bowl, stir the almond and coconut flour with the cocoa powder until well combined.
  3. To the flour mixture, add the flax egg, date paste, and applesauce, and stir until thoroughly mixed.
  4. Add one cup of the almond milk and stir until it's thick and totally incorporated, then add the second cup and stir to combine.
  5. Use a 1/3 measuring cup to portion the batter into 12 cupcake tins - make sure you spray with coconut oil spray or use nonstick liners!
  6. Bake the cupcakes for 50 minutes, or until they feel firm to the touch, not soft/gooey.
  7. To make the whipped cream, scoop off the top, solidified part of the coconut cream into a large bowl and discard the liquid.
  8. Add the 1/2 c raspberries and stevia to the coconut cream, and using a hand or stand mixer mix until the cream becomes stiff - mine usually takes 3-5 minutes.
  9. Allow the cupcakes to cool completely before frosting!

Vegan Dark Chocolate Raspberry Cupcakes