Chocolate Peppermint Cupcakes (Vegan + GF)
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Minimalist Baker · by Minimalist Baker★ 4.4 (14)

Chocolate Peppermint Cupcakes (Vegan + GF)

NUTRITION · PER SERVING58M COOK
CAL 14%·PRO 7%
CARBS 34G47% OF CAL
3G FIBER0G ADDED0G INTRINSIC12G OTHER19G TOTAL SUGAR
FAT 17G54% OF CAL
12G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Naturally sweetened vegan and gluten-free chocolate peppermint cupcakes topped with coconut whipped cream. A holiday dessert that's rich, minty, and satisfying for those with dietary restrictions.

dessertamericanbaked goodgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 11
  • 1/2 scant cup unsweetened plain almond milk
  • 3/4 tsp apple cider vinegar or lemon juice
  • 2 Tbsp flaxseed meal ((to make flax eggs))
  • 5 Tbsp water ((to make flax eggs))
  • 1 1/2 tsp baking soda
  • 1/3 cup coconut sugar
  • 1/3 cup maple syrup or agave nectar
  • 1/4 cup melted coconut oil or vegan butter ((such as Earth Balance))
  • 1 cup applesauce ((or sub roasted beet puree))
  • 1/4 tsp sea salt
  • 1/4 -1/2 tsp peppermint extract
  • 1/2 cup unsweetened cocoa powder ((if clumpy, sift))
  • 1/2 cup almond meal
  • 1/4 cup gluten-free oat flour
  • 3/4 cup gluten-free flour blend
  • 2 batches coconut whipped cream*
  • 1/4-1/2 tsp peppermint extract
  • Crushed candy canes or sprinkles (ensure vegan-friendliness)
  • Fresh mint
PREP
25M
SODIUM
191MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.