How to make Vegan Low-Calorie Chocolate Cupcakes recipe

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These vegan low-calorie chocolate cupcakes are the perfect treat for those looking for a healthier alternative to traditional cupcakes. Made with almond flour, cocoa powder, and coconut oil, these cupcakes are both vegan and gluten-free. The cupcakes are sweetened with maple syrup and applesauce, making them a great option for those looking to cut down on added sugars. The cupcakes are topped with a light and fluffy vegan chocolate frosting, making them a delicious and guilt-free treat. Enjoy these vegan low-calorie chocolate cupcakes for a healthier dessert option that won't leave you feeling guilty.


Preheat oven to 350°F and line a muffin tin with cupcake liners.
In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
In a separate bowl, whisk together coconut oil, maple syrup, applesauce, and vanilla extract.
Add wet ingredients to dry ingredients and mix until just combined.
Divide batter evenly among cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely before frosting.

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