Go Back
+ servings
Vegan Banana Chocolate Cupcakes
Print Pin
No ratings yet

Vegan Chocolate Banana Cupcakes

Vegan Chocolate Banana Cupcakes are moist, flavorful and delicious if you are looking for a dairy-free alternative for cupcakes. 
Course Dessert
Cuisine American
Keyword banana, chocolate, Cupcakes, Dairy free, vegan
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.


You can add Lilly's Vegan Chocolate Chips to the recipe using 1/2 cup. You can also substitute the Cacao powder for the chocolate chips in the frosting. 


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