Moist, fluffy, simple, and arguably PERFECT vegan paleo chocolate cupcakes

Made with just 8 ingredients and topped with creamy chocolate coconut frosting!

Alright this is gonna be a reach, but go with me okay…

Did you watch The Magic School Bus? Do you remember the haunted house episode? Do you remember the part where Carlos is trying to build an instrument and the more he adds the uglier the sound gets? And it’s not until he starts taking away that the music can be made?

If I’ve completely lost you, feel free to go catch up with us 90s kids here and come back. I’ll wait.

Anyways. All that is to say, developing this cupcake recipe was a reminder that simplicity is the ultimate sophistication. And in this case, simplicity is the ultimate moist, fluffy, richly chocolatey Vegan Paleo Chocolate Cupcake.

I kept trying to make this recipe more complicated than it needed to be, but after three batches with fewer ingredients each time I landed upon such a simple but such a perfect combination.

So here is hands down my new absolute FAVORITE cupcake recipe with a fluffy coconut frosting on top. Happy baking, hope you love!
Print Easy Vegan Paleo Chocolate Cupcakes Author: Natalie Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Yield: 8 cupcakes Category: cupcakes Method: baking Cuisine: american Print Pin Description
Made with just 8 ingredients and topped with creamy chocolate coconut frosting!
1/2 cup (90g) Hu Gems (or dark chocolate chips) 3/4 cup (105g) coconut sugar 1 1/4 cup (300g) almond milk 1 tbsp apple cider vinegar 1 1/4 cup (160g) cassava flour* 1/2 cup (50g) cacao or cocoa powder 1 tsp baking soda 1/2 tsp salt
Chocolate Frosting
1 cup (250g) coconut cream** 1/4 cup (25g) cacao or cocoa powder 2 tbsp (40g) maple syrup Instructions Preheat the oven to 350ºF. Melt the chocolate with the almond milk. Stir until smooth. Whisk in the coconut sugar and apple cider vinegar. Add the rest of the cupcake ingredients and mix. Spoon into a cupcake pan with paper liners, filling each ¾ of the way. Bake for 25 minutes at 350ºF. Cool completely before frosting. For the frosting, beat all the ingredients together with an electric mixer until smooth and creamy. Chill to thicken. Frost cooled cupcakes and eat. Keep leftovers sealed in an airtight container in the fridge for up to a week, or freeze unfrosted cupcakes for longer storage. Notes
*Spelt or all purpose would work as well. For an oat flour option, try this recipe instead. Or for almond flour, try these.

**Just the solid part scooped our of a can of full fat coconut milk that has been chilled overnight.
Nutrition Serving Size: 1 cupcake Calories: 336 Sugar: 25g Sodium: 282mg Fat: 8g Saturated Fat: 4g Carbohydrates: 50g Fiber: 6g Protein: 3g
Keywords: gluten free, cassava, grain free, birthday, frosting, dairy free, egg free, baking, dessert
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Baking Grain Cassava Chocolate Paleo