Vegan Chocolate Coconut Cupcakes From Scratch

Alyssa Atkinson

Easy, moist, decadent, vegan chocolate coconut cupcakes.

Prep Time 10

Cook Time 25

Total Time 35

Course Dessert

Cuisine American

Servings 8 cupcakes

Calories 210 kcal

1/4 cup + 2 tbsp chocolate protein powder (I used Orgain Simple)
1/4 cup + 1 tbsp measure for measure gluten free flour (I used King Arthur brand)
1/4 cup cocoa powder (I used Hershey's Special Dark)
2 tbsp coconut sugar
2 tbsp unsweetened shredded coconut (plus more for topping the cupcakes with)
1 tsp baking powder
1 tsp baking soda
3/4 cup nut milk (I used unsweetened vanilla almond milk)
1/2 cup canned pumpkin
3 tbsp pure maple syrup
1/4 cup vegan semi-sweet chocolate chips

Preheat the oven to 350° F.
In a large mixing bowl, combine the protein powder, gluten free flour, cocoa powder, coconut sugar, baking powder, and baking soda.
Add in the canned pumpkin, pure maple syrup, and nut milk.
Mix everything well to form a smooth cupcake batter.
Gently fold in the chocolate chips and shredded coconut.
Evenly distribute the batter between 8 cavities of a lined or greased cupcake pan.
Sprinkle some more shredded coconut on top of each cupcake.
Bake the cupcakes for about 25 minutes, or until a toothpick inserted comes out mostly clean.
Let the cupcakes cool completely before removing them from the pan.
Dig in and enjoy!