Vegan Banana Chocolate Cupcakes
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Vegan Banana Chocolate Cupcakes

Vegan Banana Chocolate Cupcakes are moist, flavorful and delicious if you are looking for a dairy-free alternative for cupcakes. 
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: banana, chocolate, Cupcakes, vegan
Servings: 12 -14
Calories: 317kcal
Author: Candi Elm


  • 3 extra ripe bananas mashed up in a bowl.
  • 2 cups white flour
  • 1/4 cup coconut oil
  • 1 cup coconut milk
  • 1 TB baking powder
  • 1 ts salt
  • 1/2 ts cinnamon
  • 1 1/2 ts vanilla extract
  • 1 ts apple cider
  • 1 1/2 cup avocado cubes
  • 1/3 cup coconut oil
  • 2 cups powdered sugar
  • 1/4 ts salt
  • 1/8 ts vanilla extract
  • 1/4 cup cacao powder


  • Preheat oven to 350 degrees.
  • Combine flour, salt, baking powder and cinnamon ingredients in large bowl.
  • Add the milk, vanilla, oil and vinegar to the bowl and beat on low until smooth
  • In a separate small bowl, mash the bananas an sugar together until thick and clumpy but spoonable.
  • Stir in the banana sugar mixture. Beat with mixer.
  • Line cupcake pan and fill almost to the top. Bake 20 - 25 minutes. Remove and cool.
  • Frosting:
  • Combine all ingredients, except sugar and cacao powder in a blender or processor. Blend until silky. Then slowly add in the dry components. You may need to use a little coconut milk, but use sparingly. 1 ts at a time.
  • If needed remove from blender and place in electric mixer and blend until smooth and refrigerate.
  • Spoon frosting onto cupcakes.


Serving: 1g | Calories: 317kcal | Carbohydrates: 44g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Sodium: 247mg | Potassium: 301mg | Fiber: 2g | Sugar: 23g | Vitamin A: 20IU | Vitamin C: 2.8mg | Calcium: 55mg | Iron: 2mg