This vegan and allergy-friendly banana bread is loaded with flavor and tastes just as good if not better than the real deal. Perfect for breakfast, lunch, dessert or just as a snack, it will be your new go-to quick bread!
I’m FINALLY over the cold/sinus infection/grossness that took me out last week. I actually think I would have recovered faster had I not eaten something Friday night that set off an allergic reaction, but c’est la vie. Just another week in the life of severe allergies.
Since I was essentially a sloth over the weekend, I didn’t get around to any of the yummy recipes I wanted to test out. A few weeks ago, however, I made these stupidly delicious vegan chocolate cupcakes. They were so good I hand delivered a box to a girlfriend at her office because I needed to get them out of my house.
I’ve always had a huge sweet tooth. There are two problems with that now: 1, since yeast feeds off sugar I have to limit my sugar intake (I really shouldn’t be eating any at all!), and 2, finding delicious vegan desserts that also fit all of my allergies isn’t the easiest task.
These vegan chocolate cupcakes are the result of mixing a few recipes and trial and error. I’ve reduced the total amount of sugar in them while still keeping them sweet and streamlined the amount of ingredients to keep them as simple as possible. And the cherry on top: it takes less than an hour to whip up and bake these babies.
I topped them with a chocolate coconut creme frosting. While it did turn out well, it required a bit of refrigeration to set and a TON of powdered sugar. I’ve included the recipe below but I’m still on the hunt for a good, simple vegan frosting that does not require vegan butter (vegan butter contains yeast extract, listed as “natural flavors” to give it the buttery flavor).
The cupcakes themselves have less than 10 ingredients. I used my trusty Kitchenaid mixer but you could use a hand mixer or even mix everything by hand if you prefer. To make sure everything is evenly incorporated, mix all wet ingredients and all dry ingredients separately, and then slowly combine.
The batter will be a little runny but that’s OK. It just makes it easier to distribute! You’re going to get 12 cupcakes out of this, maybe less if you constantly eat spoonfuls of batter like I do.
My oven is a finicky little lady. The cupcakes should bake at 350 for 20-25 minutes. It took mine a bit longer than that so just make sure to test yours with a toothpick at 20 minutes and then every 5 minutes after then until the toothpick comes out clean.
Transfer the cupcakes to a wire rack to allow to cool. Do not frost until they have cooled completely! You’ll have a melty, runny frosting mess on your hands otherwise.
While the cupcakes are cooling, whip up your frosting. Combine all your ingredients into one bowl and whip with a hand whisk until smooth and slightly airy. If you prefer fluffier frosting, use a handheld beater or stand mixer. Let the frosting sit, covered, in the refrigerator until you’re ready to use it. To frost the cupcakes, spoon frosting into a piping bag, or a ziplock bag with one corner cut off, and pipe onto each cupcake.
The frosting looks like flattened poop emojis but I promise it tastes nothing but delicious!
If you try this recipe, let me know! Comment below or take a picture and tag it #champagneandfrites on Instagram.
This recipe was featured on the feedfeed in the allergy-friendly and vegan feeds!
- 1 cup unsweetened almond milk
- ⅓ cup coconut oil
- ¾ cup cane sugar
- 1 Tbsp apple cider vinegar
- 1 Tbsp vanilla extract
- 1½ cups all purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp sea salt
Chocolate Coconut Creme Frosting
- 2 cans full fat coconut cream
- ¼ cup unsweetened cocoa powder
- ½ tsp vanilla extract
- pinch fine sea salt
- 2+ cups powdered sugar
- Preheat oven to 350. Prepare your cupcake tin with cupcake liners or a quick spray of baking-safe oil.
- Melt coconut oil in almond milk over medium-low heat on the stove, being careful not to bring to a simmer. Combine mixture with sugar, apple cider vinegar and vanilla extract in the bowl of a stand mixer. Mix on low until fully combined.
- In a medium bowl, whisk together the remaining cupcake ingredients until no clumps remain. Slowly add dry mix to the wet mixture and beat on medium until just smooth.
- Pour batter into the cupcake tin until each is ¾ full. Bake for 20-25 minutes or until a toothpick inserted into the center is cleanly removed.
- Transfer to a wire rack to cool. Allow to cool completely before frosting.
- While cupcakes cool, prepare the chocolate coconut creme frosting.
- To make the frosting, transfer only the thick, creamy portion of the coconut cream to a bowl, leaving the thin, watery portion in the can. Add remaining ingredients and beat with a handheld mixer.
- Store in the refrigerator, covered, until ready to use. Spoon into a piping bag or use a knife to frost cupcakes.