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These vegan chocolate banana cupcakes are delicious and moist! Topped with creamy vegan chocolate buttercream and fresh raspberries! #chocolatecupcakes #bananacupcakes #valentinesdaydessert #veganvalentinesday #vegancupcakes
5 from 5 votes

Vegan Chocolate Banana Cupcakes

Course: Dessert
Cuisine: American
Keyword: banana, chocolate, cupcakes
Prep Time: 15 minutes
Cook Time: 18 minutes
Servings: 9 cupcakes
Author: Ai Willis
These vegan chocolate banana cupcakes are delicious and moist! Topped with creamy vegan chocolate buttercream and fresh raspberries!
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Ingredients

Cupcakes

  • ¾ cup / 120g cake flour
  • ⅓ cup / 28g cocoa powder
  • ¼ teaspoon / 4.5g salt
  • ¼ teaspoon / 1.5g baking soda
  • 1 teaspoon / 4g baking powder
  • ½ cup / 100g light brown sugar
  • ½ cup / 120g mashed ripe bananas
  • ¼ cup / 50g olive oil
  • ½ cup / 120g unsweetened almond milk
  • 1½ teaspoon / 7.5g apple cider vinegar
  • 1 teaspoon / 5g vanilla extract

Frosting

  • ½ cup / 113g vegan butter, softened at room temperature
  • 1½ cups / 170g powdered sugar
  • ¼ cup / 21g cocoa powder
  • 1-2 teaspoons / 5-10g unsweetened almond milk

Instructions

Cupcakes

  • Preheat the oven to 340°F/170°C and line a cupcake pan with paper liners.
  • In a small bowl, whisk together the cake flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
  • In a separate bowl, mix together the sugar, mashed bananas, olive oil, almond milk, apple cider vinegar, and vanilla extract.
  • Add the dry ingredients and mix together until just combined.
  • Pour the batter into the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let them cool in the pan for a couple minutes before transferring them to a wire rack to cool completely.

Frosting

  • In a bowl, beat the vegan butter until light and fluffy. Add the cocoa powder and beat again.
  • Add the powdered sugar ½ cup at a time and continue to beat until creamy.
  • Add 1 teaspoon of almond milk and beat. If you like your frosting thinner, add another teaspoon of almond milk.
  • Frost each cooled cupcake using a piping bag or a knife. Garnish with fresh berries or sprinkles.
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