Paleo Vegan Chocolate Almond Flour Cupcakes
Rich, fudgy chocolate cupcakes made with almond flour and naturally sweetened with coconut sugar and maple syrup. These dairy-free, gluten-free treats deliver deep chocolate flavor from raw cacao while maintaining a tender, moist crumb. Perfect for those following paleo or vegan diets, or anyone avoiding gluten and dairy. The combination of almond flour and arrowroot creates a surprisingly light texture that rivals traditional wheat-based cupcakes. Top with vegan chocolate frosting for an indulgent dessert that satisfies chocolate cravings without compromising dietary restrictions.
Ingredients
- 1 batch Vegan Chocolate Frosting
- 2 ½ cups finely ground, blanched almond flour
- ½ cup arrowroot flourtapioca starch1:1paleogluten-free
- ¾ cup raw cacao or unsweetened cocoa powderunsweetened cocoa powder1:1paleovegan
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup water
- ½ cup non-dairy milk
- 3 tablespoons coconut oil, meltedvegetable oil1:1veganFull guide →
- ¼ cup coconut sugarbrown sugar1:1vegetarianFull guide →
- ¼ cup pure maple syrupagave nectar1:1veganpaleoFull guide →
- 1 ½ teaspoons pure vanilla extract
Instructions
- 1
Begin preparing chocolate frosting the night before but do not whip until ready to frost
- 2
Preheat oven to 350°F and line 12-cup muffin pan with cupcake liners
- 3
Sift together all dry ingredients in large bowl and set aside
- 4
Heat water and milk in microwave-safe bowl in 10-second increments until just warm
- 5
Whisk together all wet ingredients in medium bowl until well incorporated
- 6
Add wet ingredients to dry ingredients and whisk until just incorporated with no flour patches
- 7
Pour batter evenly into prepared pan, filling each cup about 3/4 full
- 8
Tap pan to even batter and release air bubbles, then bake for 19-25 minutes
- 9
Test doneness with toothpick - should come out mostly dry with few cake bits
- 10
Cool in pan on rack for 30 minutes, then remove and cool completely before frosting
- 11
Whip frosting and frost cooled cupcakes
Tips
Warm the water and milk slightly before mixing with coconut oil to prevent the oil from solidifying and creating lumps in your batter.
Fill cupcake liners only 3/4 full as these cupcakes rise well during baking, and overfilling can cause overflow.
Let cupcakes cool completely before frosting - warm cupcakes will melt the frosting and create a messy appearance.
Good to Know
Store frosted cupcakes covered at room temperature for 2-3 days or refrigerate for up to 1 week
Cupcakes can be baked 1 day ahead and stored covered, frost before serving
Serve at room temperature for best texture and flavor
Common Mistakes
Do not overmix the batter to avoid tough, dense cupcakes
Ensure coconut oil is melted but not hot to prevent curdling with other wet ingredients
Do not skip warming the liquids or coconut oil will solidify in chunks
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular cocoa powder instead of raw cacao?
Yes, unsweetened cocoa powder works perfectly as a substitute for raw cacao in equal amounts, though the flavor will be slightly less intense.
How long do these cupcakes keep?
Unfrosted cupcakes keep for 3-4 days covered at room temperature, or up to 1 week refrigerated. Frosted cupcakes are best consumed within 2-3 days.
Can I freeze these cupcakes?
Yes, unfrosted cupcakes freeze well for up to 3 months. Thaw at room temperature before frosting and serving.