Moist, delicious chocolate cupcakes made from white rice flour and aquafaba! #fruitsohard #vegan #glutenfree #chocolate #cupcakes

Fluffy Chocolate Cupcakes

Moist, fluffy, cake-like cupcakes made with white rice flour, coconut sugar, and aquafaba! Easy to put together, beyond easy to enjoy. Frost with date paste frosting for a healthy dessert!
Course Dessert
Cuisine Vegan | Gluten-Free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12

What you'll need:

  • 2 tbsp ground flaxseed
  • 6 tbsp aquafaba
  • 3/4 cup nondairy milk
  • 2 tsp apple cider vinegar (or lemon juice)
  • 1 cup white rice flour
  • 1 cup coconut sugar
  • 1/3 cup cacao powder (or cocoa powder)
  • 1 tsp baking soda
  • Pinch of salt (pink Himalayan preferred)
  • 1/4 cup applesauce

What you'll do:

  1. Preheat oven to 325 degrees F (162 C) and ready muffin tins/cups for baking (I use these).
  2. To a small bowl, add ground flaxseed and aquafaba. Stir to combine, and set aside.
  3. To another small bowl, add almond milk and apple cider vinegar. Stir to combine, and set aside.
  4. To a medium/large bowl, add white rice flour, coconut sugar, cacao powder, baking soda, and salt. Stir to combine.
  5. To the dry mixture, add the flax/aquafaba mix, the almond milk/ACV mix, and the applesauce. Stir well to combine completely.
  6. Fill 12 prepared cupcake/muffin tins and bake for 18-23 minutes (or until toothpick in center comes out clean - mine were perfect at 21 minutes).
  7. Frost with frosting of choice (I used date paste blended with cacao) and enjoy! These store great in the fridge for up to 3 days.

Recipe Notes

*Inspired by The Plant Strong Vegan.
**Here's my frosting recommendation.