A cupcake worthy of a celebration. Chocolatey, moist, and topped with a to-die-for fluffy fudge frosting sans powdered sugar. Healthy-ish cupcakes FTW, yo.
FRIENDS! Guess what?! I’ve been at this blogging game for a whole year! Yep, Peach and the Cobbler just turned 1 this month. Break out your party pants and put on your dancing shoes, because we’re CELEBRATING!!!
And we’re doing it the only way I know how – with cupcakes!
Cupcakes are like my kryptonite. Especially chocolate cupcakes. With fudge frosting. And sprinkles. I’m convinced that there’s not a problem in the world that can’t be solved with a cupcake. It’s virtually impossible to be sad/mad/upset/any other feeling than happy when you have a cupcake in your hand. Fact.
And these Vegan Chocolate Cupcakes are true game changers in my book. Not only is the cake itself refined sugar free, gluten free, and vegan, but the frosting is too! Yep, no powdered sugar nonsense around here. We’re keeping these babies as healthy as possible while still being supa dupa tasty.
I borrowed the fudge frosting from my Best Gluten Free Vegan Brownies and whipped it up a bit more, with the result being a super fluffy to-die-for chocolate buttercream of sorts.
PRO TIP: if you have any leftover frosting (or if you make extra so you make sure you do, no judging), spread it on top of graham crackers or to keep it gluten free, rice cakes. Not that I know from experience or anything, but it’s particularly good if you drizzle a little of my Homemade Sunflower Seed Butter on top of the frosting. You’re welcome.
I couldn’t resist adding some sprinkles to these beauties, because what says “celebration” better than sprinkles? Pretty much nothing. But full disclosure that the sprinkles are NOT refined sugar free, so omit them if you want to keep these 100% refined sugar free.
They are still 110% delicious without them!
It’s truly been a whirlwind of a year and I couldn’t have made it this far without all of YOU.
Yep, you guys are the reason I’m doing what I’m doing and I couldn’t be more grateful for each and every one of you – virtual hugs all around! Thank you for following me on this food blogging journey!
If there are any recipes you’re dying to see on Peach and the Cobbler please let me know by leaving me a comment below! I want this space to become your go-to for healthy sweets & eats, so please give me a shout out if you have any requests!
Cheers to year 1 and many more years to come!
- 1 ½ cups gluten free flour (see flour blend below or Bob’s Red Mill Gluten Free 1:1 Baking Blend)
- ½ cup carob powder (sub cocoa powder)
- 1 tablespoon arrowroot powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 flax eggs (2 tablespoons flax meal + 5 tablespoons filtered water)
- ¼ cup cocoa butter (melted - find the kind I use here)
- ¼ cup filtered water
- ¼ cup maple syrup
- ½ cup unsweetened applesauce
- ¼ cup unsweetened coconut milk (sub dairy free milk of choice)
- ½ teaspoon white vinegar (sub apple cider vinegar)
- ½ cup light flavored olive oil (sub coconut oil)
- 1 tablespoon vanilla extract
- ½ cup cocoa butter (melted & cooled)
- ½ cup vegan butter, room temp (I like Earth Balance, soy free)
- ¼ cup maple syrup, room temp
- 1 teaspoon teaspoon vanilla extract
- ½ cup carob powder (sub cocoa powder)
- 1½ cups brown rice flour
- ½ cup white rice flour
- ½ cup potato starch
- Preheat oven to 350 degrees and line 11 muffin tins with muffin liners, or grease & flour.
- Whisk together 1 ½ cups gluten free flour, ½ cup carob powder (sub cocoa powder), 1 tablespoon arrowroot powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
- Prepare flax eggs by combining 2 tablespoons flax meal + 5 tablespoons filtered water in a medium sized mixing bowl. Let set for 3-5 minutes.
- Then add ¼ cup cocoa butter, ¼ cup filtered water, ¼ cup maple syrup, ½ cup unsweetened applesauce, ¼ cup unsweetened coconut milk, ½ teaspoon white vinegar, ½ cup olive oil, and 1 tablespoon vanilla extract. Whisk to combine.
- Add wet ingredients to dry ingredients and stir/whisk until smooth and no lumps remain.
- Divide batter evenly among muffin tin holders, about ¼ cup for each or until ~ ¾ of the way filled.
- Bake on a center rack for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let cool completely on a cooling rack. In the meantime, prepare the frosting.
- Add ½ cup cocoa butter, ½ cup vegan butter, ¼ cup maple syrup, and 1 teaspoon vanilla extract to a medium sized mixing bowl or stand mixer.
- Beat until smooth, about 1 minute. Then, add ½ cup carob powder (sub cocoa powder) and beat on low until the carob powder is incorporated. Turn to medium/high and beat until fluffy, about 2-3 minutes.
- Once cooled, frost cupcakes and top with sprinkles (optional). Serve immediately.
*Best when fresh, but leftovers can be kept covered at room temperature or refrigerated for 1-2 days.
*Gluten free flour blend makes more than the recipe calls for. Store remaining flour covered in a cool dry area.
*Some brands of sprinkles aren’t vegan friendly, so make sure to check before buying!
*If adding sprinkles, add just before serving. I found that left overnight, the sprinkles started to “melt” into the frosting.
*I’d LOVE to hear how this recipe worked out for you, so please leave a comment below and be sure to take a picture and tag it #peachandthecobbler on Instagram! XOXO
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