Vegan Strawberry Chocolate Chip Cupcakes

The deliciousness of dark chocolate chunks and creamy strawberry frosting, without the dairy! Thanks to our friend Plant and Sprout for the recipe!



Cupcake Ingredients

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1.3 cup apple sauce
  • 1/3 cup maple syrup
  • 1/4 cup warm water
  • 1 Tbsp melted coconut oil
  • 1 Tbsp apple cider vinegar
  • 1 chopped bar Alter Eco Super Blackout Chocolate

Frosting Ingredients

  • 1 can coconut cream, chilled
  • 1 5.3 ounce cup vegan yogurt
  • 3 Tbsp strawberry jam or strawberry puree





Preheat your oven to 350F. Line a muffin pan with muffin liners and set aside. In a bowl, whisk together the flour, salt, baking soda, and baking powder. In a separate bowl, mix together the apple sauce, maple syrup, water, oil, and vinegar. Add the wet mixture to the dry and mix, folding in the chopped chocolate. Fill up your muffin pan, and bake the cupcakes for about 20 minutes. While your cupcakes are cooling, take your coconut cream out of the fridge and scoop out the cream into a mixing bowl - make sure you don’t include any coconut water! Whip the coconut cream a bit, adding in the yogurt and strawberry jam/puree. Whip until everything it fully incorporated and your frosting is light and whipped.


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