Vegan Banana Chocolate Cupcakes
These vegan banana chocolate cupcakes are made with just 5 simple ingredients: ripe banana, coconut milk, flour, baking powder, and cocoa. No sugar, no oil, no eggs, no dairy. The ripe banana sweetens the batter naturally and keeps the crumb incredibly moist, while the cocoa gives each cupcake a rich, chocolatey depth. Quick to make and totally wholesome, they are a wonderful little everyday treat that happens to be completely plant-based. Also try my Vegan Chocolate Cupcakes, Sweet Potato Chocolate Cupcakes, or Peanut Butter Cupcakes.
Eggless Dairy Free Banana Chocolate Cupcakes
These eggless and dairy free banana cupcakes have No Sugar Added and No oil. They are easy to make and are delicious.
Ingredients
- 3/4 cup (135 g) Banana, mashed (1 Large Ripe Banana)
- 3/4 cup (180 ml) Coconut Milk
- 1 cup (140 g) All-Purpose Flour
- 1 ½ tsp (6 g) Baking Powder
- 1 tbsp (7 g) Cocoa Powder (baking cocoa powder, dutch processed)
Instructions
- Preheat oven to 350oF (180oC).Line a standard 6 cups cupcake pan with non-stick paper liners. Set aside.
- In a bowl, mash banana with a fork or potato masher.
- Add coconut milk to bowl and mix well.
- Sift in flour, cocoa powder and baking powder. Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Spoon batter into cupcake liner until 2/3 full.
- Bake in preheated oven to 350oF (180oC), rack middle position, 20 minutes, or until toothpick inserted in the middle of cake comes out clean.
- Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.
