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Vegan Dark Chocolate Avocado Cupcakes


By: Candice Kumai

My two fave things, avocado + chocolate, all wrapped up into a perfect cupcake. The icing’s got a rich touch of avocado and dark Dutch cocoa powder! + Vegan and GFree for all your hippie friends! xx ck

Makes 16 cupcakes


1 3/4 cups gluten-free baking flour, sifted

1 cup almond meal

3/4 cup unsweetened Dutch cocoa powder

1 tsp. aluminum-free baking powder

1/4 tsp. salt

1 ripe Fresh Hass Avocado, peeled, pitted and mashed until smooth

3/4 cup organic granulated sugar

1 1/2 cups water

1/3 cup unrefined coconut oil, melted

1 tsp. organic vanilla extract

1 tsp. baking soda

1 Tbsp. raw, unfiltered apple cider vinegar


Ingredients for icing

1 ripe Fresh Hass Avocado, peeled and pitted

4 cups confectioners’ sugar

1/4 cup unsweetened Dutch cocoa powder

2 to 4 tablespoons almond or coconut milk



  1. Preheat the oven to 350 ̊F. Fill a cupcake pan with cupcake liners.
  2. In a large bowl, whisk together the flour, almond meal, cocoa powder, baking powder and salt.
  3. In a separate large bowl, combine the fully mashed avocado and granulated sugar. Slowly stir in the water, coconut oil, and vanilla extract.
  4. Slowly incorporate the flour mixture into the wet ingredients, stirring until the avocado is completely smooth.
  5. In a small bowl or measuring cup, combine the baking soda and apple cider vinegar and let them fizz. Add to the final cupcake batter. Batter will thicken.
  6. Add the cupcake batter into the lined cupcake tin, bake for approximately 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan completely.

For more delicious avocado recipes, visit my friends at LoveOneToday!


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