Vegan Chocolate Cupcakes

Marcea Klein


Vegan Chocolate Cupcakes

1 1/2 cups blanched almond flour (168 g,) I suggest not using ground almonds with the skin as it won’t be as light.

  • 1/2 cup  potato starch not potato flour or tapioca flour
  • 3/4 cup unsweetened carob or cocoa powder
  • 1/2 cup unsweetened chocolate or carob or chocolate or carob chips melted
  • 1 teaspoon aluminum-free baking powder
  • ¾ t. baking soda
  • 1 teaspoon finely ground espresso (makes the chocolate richer) optional
  • 3/4 cup pure maple syrup
  • 1/4 cup pumpkin puree or apple sauce
  • 1/2 cup aquafaba (the liquid from a can of chickpeas) or plant-based milk
  • 1 ½ teaspoons vanilla extract


Line 12 muffin cups with paper cupcake liners.

  1. Fluff your almond flour with a whisk first to break up any lumps, as it tends to lump in storage.
  2. Add the almond flour, potato starch, cocoa powder, baking powder, salt and espresso (if using) to a large…

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