You won’t believe your eyes (or your taste buds)!! These might be the healthiest vegan chocolate cupcakes you’ll ever try. But they are nothing short of amazing!

I am beyond excited to share this one with you. It’s my first cupcake recipe on the blog.
While cakes and cupcakes don’t normally make their way into our healthy kitchen, these vegan chocolate cupcakes are ACTUALLY wholesome! (And yet, amazingly delicious!)
This was loosely inspired by my sweet potato muffins and I promise you will LOVE these! (My kids thoroughly enjoyed my testing.)
Jump to:
Why you’ll LOVE these!
While these vegan chocolate cupcakes are indeed a dessert, they are made using wholesome and nutrient-dense ingredients like sweet potatoes and black beans!
PLUS:
- They’re low in calories compared to most cupcake recipes out there, with about 200 calories per cupcake INCLUDING the frosting. (Most cupcake recipes exclude frosting from their nutritional information.)
- Far lower in sugar than your average cupcake, and this one is refined sugar-free. (Again, including the frosting.)
- Absolutely no oil or vegan butter (and of course no eggs) makes these lower in fat, too. While a good dessert needs SOME fat, almond flour does the trick here.
- Zero highly processed ingredients. Just real, whole foods. How many cupcakes can claim the same? 😉
Some added bonuses include:
- They’re gluten-free, making them suitable for most eaters.
- No hand mixer or stand mixer is needed. Just stir everything together in ONE large bowl.
- Great for different holidays: Add some orange sprinkles for Halloween, or strawberry slices for Valentine’s Day.
- And of course, they are absolutely delicious, moist, sweet, and crave-worthy.
Ingredients + Substitutions
Here’s what you’ll need to make these vegan chocolate cupcakes.
- Sweet potato: Use one that’s long and narrow for quicker roasting time. Choose one that’s small to medium size with smooth skin, free from bruises and cracks. Roasting or air frying the potato whole with its skin on is best for natural sweetness.
- Maple syrup: Use pure maple syrup to sweeten the cupcakes using unrefined sugar. You may also use date syrup if you prefer.
- Cocoa powder: Choose raw unsweetened cocoa powder to avoid adding refined sugar.
- Almond flour: Use blanched almond flour for its fine texture and don’t sub or omit it. The almond flour adds tenderness and some necessary fat to these cupcakes.
- Oat flour: Use store-bought, or you may also make your own if you have rolled oats and a strong blender. Choose certified gluten-free oat flour if needed.
- Almond milk: I’m using almond milk, but you may use any unsweetened nut milk of your choice. I didn’t test these with soy milk or oat milk, but I suspect those will work as well.
- Baking powder: Make sure your baking powder is active and fresh for a maximum rising power.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Whisk together the wet ingredients in a large mixing bowl. (photo 1)
Then add all the dry ingredients to the same bowl. (photo 2)
Stir until combined, but it doesn’t need to be perfect. (photo 3)
Divide the batter among your cupcake liners and bake. (photo 4)
NOTE: Bake the cupcakes until a toothpick inserted in the middle comes out clean, approx. 20-22 minutes. Then set them aside to cool BEFORE frosting them.
For the vegan chocolate frosting
Here’s what you’ll need for what is likely the healthiest chocolate frosting ever! 😉
I promise you won’t taste the beans! They just magically enhance the chocolate flavor.
Add all the frosting ingredients to your blender. (photo 5)
Blend until completely smooth. (photo 6)
Once the cupcakes have completely cooled, use a piping bag to frost them.
NOTE: If you want sky-high icing on your vegan chocolate cupcakes, double the frosting recipe.
Storage
These vegan cupcakes taste best on days 1-2, but you may store leftovers in the fridge for up to 4 days. Keep them in a sealed container to preserve moisture.
You may freeze the cupcakes unfrosted in a freezer-safe airtight container for up to 3 months, but I recommend making the frosting fresh before serving.
Expert Tips
- Weigh your flour for the most accurate results. I highly recommend that you do not rely on cup measurements when baking. If you don’t have a kitchen scale, you may spoon the flour into your measuring cup and use a knife to scrape off the excess, with similar results. Do not scoop from the bag!
- Use fresh and active baking powder. Baking powder that is open in your pantry for 6+ months can start to lose its effectiveness.
- If possible, roast your sweet potato one day in advance, or several hours before you plan to bake the cupcakes.
- Let your vegan chocolate cupcakes cool in the muffin pan for at least 10 minutes before handling them. Then transfer them to a cooling rack to completely cool BEFORE frosting them.
More healthy vegan dessert recipes
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.
Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
Wet Ingredients
- 6 tablespoons sweet potato puree from approx. 1 medium roasted orange flesh sweet potato
- ¾ cup almond milk or other plant-based milk
- ½ cup maple syrup
Dry Ingredients
- 150 grams blanched almond flour approx. 1.5 cups
- 130 grams oat flour approx. 1.5 cups
- ⅓ cup raw unsweetened cocoa powder
- 2.5 teaspoons baking powder
- ¼ teaspoon sea salt
For the Frosting
- 1 cup black beans cooked or canned
- 2 tablespoons raw unsweetened cocoa powder
- ¼ cup maple syrup
Instructions
Before you begin
- To prepare the sweet potato: Preheat your oven to 425°F/218°C. Then scrub the potato clean and place it on a baking sheet and roast for approx. 35-45 minutes, or until easily pierced with a fork. OR, if you have an air fryer, you can air fry using this method to save time. Set aside.
For the cupcakes
- Preheat the oven to 350°F/176°C and line a muffin pan with parchment liners.
- Peel the sweet potato or scoop out the flesh and mash it on a plate. Then measure six tablespoons (not more) to be used for the batter and place it into a large bowl. Add the milk and maple syrup to the same bowl and whisk to combine.
- Next, add all of the dry ingredients to the same bowl and stir until combined.
- Divide the batter between your 12 muffin tins and bake for 20-22 minutes, or until a toothpick inserted in the middle comes out clean. Set aside to completely cool before frosting them.
For the frosting
- Add all the frosting ingredients to a high-speed blender or food processor and blend until smooth. Once the cupcakes have cooled, use a piping bag to frost them and enjoy.
Jen
I made these & thought they were great. Instead of Maple syrup I used Monk fruit that I dissolved in 1/2 cup water. This cut the calories without cutting the flavor.
Rosa
So glad you enjoyed these Jen! 🙂
Debbie
Rosa you are a genius!! I can’t believe how good these were considering the ingredients are so healthy. So flavorful and chocolatey and that frosting!! WOW!
Rosa
Oh wow, I’m so flattered Debbie. Thank you so much for the lovely review. 🙂
Jayde
Can i omit the almond flour for oat, and just use solely oat flour?
Rosa
I haven’t tried that, and while it might work, it will likely make the cupcakes denser and less moist by omitting the fat content from the almond flour.
Jayde
Yes I tried it, and they were denser and dry without the fat/oil. But they taste good zapped In the microwave. I will make again. That icing is amaaaazing.
Thanks for the recipe! It’s a winner
Rosa
I’m so glad you decided to experiment with this recipe Jayde. Thrilled you enjoyed these, thanks for sharing.
Arlene
Could this recipe be used to make a full-size cake instead of cupcakes?
Rosa
I haven’t tried that, but it may work. It will likely take longer to bake, so just keep an eye on it and try the toothpick test to check for doneness.
Theron
Hi Rosa,
I have been following your blog for several months, and have tried several of your recipes. I enjoyed them all. As soon as I saw this, I was impressed with the ingredient list, went immediately into the kitchen, and made this as written. My sweet potato purée seemed a little lumpy after I mashed it, so I put all of the wet ingredients into a food processor, pulsed a few times to even out the lumps, and proceeded with the recipe. Quite to my surprise, the cupcakes turned out great. Best WFPB cupcakes I have made! Thank you so much.
Rosa
Hi Theron, I’m so glad you’ve been enjoying our recipes, and thrilled you enjoyed these WFPB chocolate cupcakes too. Happy to have you here, and thanks so much for taking the time to leave a review. 🙂
Me
I found frozen sweet potato purée at Trader Joe’s. Single ingredient and pre portioned. I think they would work well here! I’m the only one eating this way so waste is a problem. Now I would like to know if anyone has frozen these and how that went. I can’t eat all in a reasonable amount of time but would LOVE to be able to pull one out of the freezer when a craving hits!
Sandra
Sounds great….will make, Love that you are posting ads from Collections Etc. I have ordered from them for many years and have always been very satisfied….low prices and fast shipping,
Rosa
Hi Sandra, please let us know when you try these. 🙂