How to make Vegan Soy and Dairy Free Chocolate Cupcakes recipe

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These vegan soy and dairy free chocolate cupcakes are the perfect treat for anyone looking for a delicious and healthy dessert. Made with almond flour, cocoa powder, and coconut oil, these cupcakes are moist and flavorful. The addition of almond milk and maple syrup give them a sweet and creamy texture. Topped with a vegan chocolate frosting, these cupcakes are sure to satisfy any sweet tooth. Enjoy these vegan soy and dairy free cupcakes as a guilt-free treat or a special dessert for any occasion.


Preheat oven to 350 degrees F.
In a medium bowl, whisk together almond flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, mix together coconut oil, almond milk, and maple syrup.
Add wet ingredients to dry ingredients and mix until combined.
Line a muffin tin with cupcake liners and fill each liner with batter.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool before frosting.

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