The scrumptious combination of chocolate, coconut, and raspberries in this vegan cupcake recipe will quickly make it one of your family’s favorite vegan desserts. Best yet, this is a dairy-free, egg-free, and gluten-free vegan recipe.

Vegan Chocolate Raspberry Cupcakes

Makes 10

Ingredients:

• 1-1/2 cups blanched almond flour
• 1/4 cup raw cocoa powder
• 1 tablespoon arrowroot
• 2 tablespoons ground flax seed
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/3 cup coconut milk
• 1/3 cup agave nectar
• 2 teaspoons pure vanilla extract
• 1 tablespoon apple cider vinegar
• 1/3 cup shredded coconut
• 1-1/4 cups your favorite white vegan frosting
• 1 pint fresh raspberries

Directions:

1. Preheat oven to 350 degrees F. and line 10 muffins cups with paper liners. Spray liners with cooking spray.
2. In a large bowl, whisk together flour, cocoa, arrowroot, flax, salt, and baking soda.
3. In a medium bowl, whisk together coconut milk, agave, vanilla, and vinegar.
4. Add coconut milk mixture to flour mixture and stir until well-combined. Stir in coconut.
5. Divide batter among the 10 prepared muffin cups. Bake for 25 minutes or until a toothpick inserted in the center comes out just clean.
6. Let cupcakes cool on a wire rack.
7. Frost completely cool cupcakes with white frosting and garnish with fresh raspberries.

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