Chocolate Coconut Cupcakes

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These healthy chocolate cupcakes are truly amazing! I was shocked to find that they were sweet without too much bitterness and that their texture was decent despite there being no granulated sugar in the recipe. Plus, they’re VEGAN! Even better, right?

This is an extremely versatile chocolate cupcake recipe that can be expanded on in a number of different ways. Do you like raspberries? Try mashing some up and mixing them into the recipe for a chocolate raspberry cupcake! Or maybe you’re really into almonds… don’t be shy! Put some almonds in the food processor so they’re ground a bit more fine and then add those into the mix! I chose to add in some shredded coconut because I felt it would add a little bit of extra sweetness (and, I love coconut). Just about any other dessert-food that you like can be incorporated into these cupcakes (berries, carrots, peppermint, cinnamon, etc). So have fun!

Chocolate Coconut Cupcakes


  • 2 Cups Oat Flour
  • 1/2 Tsp Himalayan Pink Sea Salt
  • 1 Tsp Baking Soda
  • 1/2 Cup Coconut Shreds
  • 3 TBSP Cocoa
  • 3 Tsp Stevia Powder
  • 30 Drops Stevia Extract
  • 1 Tsp Vinegar
  • 1/2 Tsp Vanilla Extract
  • 1 Cup Water (may need adjustment depending on your recipe; add this slowly and stop when the batter reaches a cake batter consistency.)
  • 1/2 Cup Non-Dairy Milk (This can be subbed with water)
  • 1/3 Cup Coconut Oil


  1. Mix all dry ingredients together in a medium size bowl.
  2. Add the liquid ingredients into the center of the dry ingredient mix, then mix the liquid ingredients and dry ingredients together. Make sure to scrape the bottom of the bowl well (the tapioca and oat flours have a tendency to stick sometimes).
  3. Put the cupcake batter into cupcake liners in a cupcake tin. If desired, sprinkle coconut shreds on top of each cupcake as this point too (this is optional).
  4. Bake for 10 minutes at 350 degrees, then remove from the oven and let cool before eating.
  5. Enjoy!
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