Chocolate Vegan Sugar-free Cupcakes



Here's another one from the Erica and Kellie test kitchen! I know it's another chocolate recipe but let's face it, we're on a diet and we need the healthiest sweet treats we can find! I'll admit I wasn't sure how this one was going to turn out but we were pleasantly surprised! These puppies are sugar free, dairy free, gluten free, and most importantly guilt free! BAM!!! I gave one to my husband who loved it and Erica gave one to our friend Kacie who is a chocaholic and she also loved it (those two are not fans of the healthy bandwagon we are on)!  We'll admit that we didn't tell them what was in these but what they don't know wont hurt them! Hope everyone enjoys this delicious healthy recipe!

Chocolate Vegan Sugar-free Cupcakes

For the cake:
  • 2 Gluten Free Flour
  • 1 cup almond meal
  • 6 tablespoons unsweetened cocoa powder
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 cups Truvia
  • ¼ coconut oil
  • ½ cup soft avocado, mashed, about 1 medium avocado
  • 2 cups water
  • 2 tablespoons white vinegar
  • 2 teaspoons vanilla extract
For the frosting:
  • 1 large ripe avocado, peeled and seeded
  • ½ cup unsweetened cocoa powder
  • 1 cup Truvia (blended to a powder)
  • 2 teaspoons vanilla extract
  • ¼ teaspoon kosher salt
For the cupcakes:

Pre-heat the oven to 350 degrees.  Grease and flour one regular cupcake tin (yields 12 cupcakes) or two large muffin tins (yields 6 cupcakes).
Mix together all the dry ingredients except for the Truvia.
In a separate bowl, place the avocado and mix until smooth.  Add the rest of the wet ingredients and the Truvia and mix until combined.
Add the wet ingredients to the dry ingredient bowl and beat until smooth.
Fill the cupcake tins about 1/2 full of batter.  Bake for 30 to 40 minutes, until a toothpick inserted into the middle comes out clean.
Let cupcakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting.
Once the cupcakes are completely cool spread the frosting on the top.  Sprinkle with unsweetened shredded coconut.

For the frosting:



In a bowl whip the avocado until it forms a smooth mixture.  Add all other ingredients to bowl and mix until smooth.  

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