Featured Recipe: Mint Chocolate Plant Cupcakes (Gluten Free, Vegan)

Mint Chocolate Plant Cupcakes

Featured Recipe: Mint Chocolate Plant Cupcakes (Gluten Free, Vegan)

Celebrate earth month in style with these refreshing, gluten free, vegan cupcakes that satisfy the sweet tooth without added guilt!
Prep Time20 minutes
Cook Time15 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: Gluten-Free
Servings: 12 Cupcakes



  • 1.5 Cups "Bob's Red Mill" All Purpose Gluten Free Flour
  • 1 Cup Coconut Sugar
  • 0.25 Cup "Giddy Yoyo" Cacao Powder
  • 1 tsp Baking Soda (Aluminum Free)
  • 0.33 Cup "Sarafino" Extra Virgin Olive Oil
  • 1 tsp "Simply Organic" Vanilla Extract
  • 1 tsp “Filsinger’s” Apple Cider Vinegar
  • 1 Cup Water

Chocolate Ganache

  • 0.75 Cup “Enjoy Life” Chocolate Chips
  • 3 tbsp "Almond Breeze" Almond Milk
  • 1.5 tsp “Flavorganics” Peppermint Extract


  • 6 tbsp Cacao Nibs
  • 12 Fresh Mint Sprig tips


  • Pre heat your oven to 350F.
  • In one bowl, combine all of your dry cupcake ingredients and in another all of the wet. Whisk together and pour into a lined cupcake baking tray.
  • Bake for 15 minutes and test with toothpick to ensure doneness.
  • Using a double boiler method, combine all of the ganache ingredients and whisk until fully melted and combined.
  • Once the cupcakes have cooled, dip the tops into ganache, sprinkle with cacao nibs and insert a mint sprig into the center of each cupcake.
    Mint Chocolate Plant Cupcakes


Each Serving Contains:
248 calories; 3 g protein; 12 g total fat (0 g trans fat); 37 g total carbohydrates (24 g of sugar); 202 mg sodium

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