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Vegan Protein Chocolate Cupcakes

Vegan Protein Chocolate Cupcakes

Decadent chocolate cupcakes made with clean, plant‑based ingredients and protein powder for a high‑protein, vegan treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cupcakes
Course: Baking, Healthy Treats, Vegan Desserts
Cuisine: American, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 cup almond flour
  • ½ cup oat flour
  • ½ cup unflavored vegan protein powder pea or rice
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup coconut sugar
  • ⅓ cup coconut oil melted
  • ½ cup unsweetened applesauce
  • ½ cup almond milk
  • 1 tsp vanilla extract
  • 1 Tbsp apple cider vinegar
  • Optional: ¼ cup vegan chocolate chips

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12‑cup muffin tin.
  2. Whisk together almond flour, oat flour, protein powder, cocoa powder, baking soda, and salt.
  3. In another bowl, whisk coconut sugar, melted coconut oil, applesauce, almond milk, vanilla, and vinegar until smooth.
  4. Pour wet into dry ingredients; stir until just combined. Fold in chocolate chips if using.
  5. Fill each muffin cup with ~¼ cup batter.
  6. Bake 18–20 minutes until a toothpick comes out with moist crumbs.
  7. Cool in pan 5 minutes, then transfer to rack. Frost once cool.

Notes

Do Not Overmix: Ensures a tender crumb.
Protein Powder Tip: Use unflavored or vanilla‑flavored for best taste.
Sweetness Level: Adjust coconut sugar up to ¾ cup if you prefer a sweeter cupcake.
Vegan Frosting: Try a simple cashew‑based or coconut‑cream frosting for added richness.