These rich and decadent vegan chocolate sweet potato cupcakes with chocolate sweet potato frosting are dairy-free, egg-free, gluten-free, nut-free, refined sugar-free and loaded with nutritious sweet potato in every bite! They only require ten ingredients and are made in your blender.
It's hard to believe that these amazingly delicious and moist gluten-free vegan chocolate cupcakes are made with nutrient-dense sweet potatoes. There is sweet potato in the frosting too! You really would never know it and every bite is truly incredible.
I wanted to create a light and fluffy vegan cupcake recipe with a creamy thick chocolate frosting that was nutritious, gluten-free, nut-free and refined sugar-free. I am beyond thrilled with how these turned out and will make these again and again!
Despite being gluten-free, the cupcakes hold together perfectly and the vegan frosting has just the right consistency for decorating. Even though they are naturally sweetened with just maple syrup, these delicious cupcakes still taste incredibly decadent. They definitely rival my vegan and gluten-free vanilla cupcakes!
Why You'll Love these Cupcakes
- Rich chocolate flavor
- Fluffy texture
- 10 total ingredients which includes the frosting
- Nutritious and healthier than traditional cupcakes
- Accommodates most food allergies - perfect for a birthday party or large gathering
Ingredients
These vegan and gluten-free cupcakes consist of just 10 total ingredients (including the baking powder and salt!) for both the cupcake and frosting as most of them overlap. Plus, they don't require any flaxseed to hold them together.
- old fashioned oats (certified gluten-free if desired) - cupcake only
- baking powder - cupcake only
- avocado oil - cupcake only
- unsweetened plain non-dairy milk (oat milk, almond milk, etc.) - cupcake only
- unsweetened cocoa powder (or cacao powder) - cupcake and frosting
- salt - cupcake and frosting
- maple syrup - cupcake and frosting
- cooked sweet potato - cupcake and frosting
- vanilla extract - cupcake and frosting
- coconut oil - frosting only
Instructions
I love how easy this recipe is to pull together. All the frosting ingredients go in your blender and then chill in the refrigerator to harden. The cupcakes bake in just 20 minutes and then once cooled you can frost them and enjoy immediately.
- Prepare the frosting. Add the cooked sweet potato (skin already removed), maple syrup, melted coconut oil, cocoa powder, vanilla and salt to a blender. Blend on the highest speed until smooth and creamy. If the mixture has trouble blending you can add a little bit more melted coconut oil (1 tbsp) to get it going. Place the frosting in the refrigerator for at least an hour to allow it to harden.
- Preheat oven to 425 degrees Fahrenheit. Add silicone or paper cupcake liners to a 12-count muffin/cupcake tin. Set aside.
- Blend the oats into a flour. Add oats to a blender and blend on the highest speed for 1 minute until a super fine flour is formed. Be sure there are no chunks of oats remaining before transferring the oat flour to a large mixing bowl with a pour spout.
- Add dry ingredients to the large bowl. Stir the cocoa powder, baking powder and salt with the gluten-free flour.
- Blend the wet ingredients. Add the maple syrup, avocado oil, non-dairy milk, cooked sweet potato and vanilla extract to a blender and blend on the highest speed until smooth.
- Combine ingredients to create the cupcake batter. Pour the mixture from the blender into the mixing bowl with the dry ingredients. Use a hand mixer to incorporate them together and ensure that there are no chunks in the batter.
- Spoon the batter into the cupcake tin. Each cup will be 100% full and that is okay.
- Bake the cupcakes. Place the cupcake tin into the preheated oven and bake for 10 minutes. After 10 minutes, reduce the oven temperature to 375 degrees without opening the oven door and bake for an additional 10 minutes.
- Allow cupcakes to cool. Remove from the oven and transfer the cupcakes to a wire rack to allow them to cool to room temperature before decorating.
- Decorate the cupcakes using a piping bag. Cut a tiny hole in the bottom corner of a plastic bag and place a piping tip through the corner. Use a mini spatula to transfer the frosting that has been chilling in the refrigerator into the plastic bag. Seal the plastic bag and squeeze gently to pipe the frosting through the piping tip onto the cupcakes. Start on the perimeter of the cupcake and circle around moving inward after each circle.
- Serve immediately or store in an airtight container in the refrigerator to prevent the frosting from melting. Decorate with dye-free pink or rainbow sprinkles or unsweetened shredded coconut if desired.
Health Benefits of Sweet Potatoes
Sweet potatoes are one of my favorite vegetables to incorporate into recipes whenever possible. Their vibrant orange color lets you know you are getting all that immune-boosting vitamin A (also helpful for vision and bone health). They also offer dietary fiber and potassium and are high in vitamin C. They are convenient and versatile and somehow serve as both a comfort food and health food all at once.
Compared to russet potatoes, sweet potatoes have similar calorie content but offer more fiber. Plus, one medium sweet potato offers almost 700% of your daily recommend intake of vitamin A, while russets offer none. Sweet potatoes offer almost double the amount of vitamin C as compared to russets.
Health Benefits of Cocoa Powder
Unsweetened cocoa powder is used in this recipe and is made by roasting and grinding cocoa beans. Years of nutrition research has shown that chocolate may provide health benefits from antioxidants called flavanols found in the cocoa solids (as opposed to the cocoa butter). When consumed in large amounts, studies have shown that flavanols in chocolate may:
- Lower high blood pressure and decrease levels of LDL (bad) cholesterol leading to decreased risk of cardiovascular disease and stroke
- Promote lung health and protect against asthma
- Decrease the risk of diabetes and several types of cancer
- Benefit the brain and preserve cognitive abilities to lower the risk for developing Alzheimer’s disease
- Improve mood and feelings of pleasure
- Benefit the vascular system by reducing the risk of blood clots and increasing blood flow in arteries and the heart
Many recipes call for Dutch-processed cocoa powder, which is cocoa powder that has been alkalized to remove the bitter taste. This actually substantially reduces the flavanols (about 65% of the flavanol content is lost).
Like most foods, eating the least processed and most pure form is the healthiest. Flavanols provide a dark pigment, so visually you can look for a darker color in your cocoa powder for more nutritional benefits.
More Delicious Vegan and Gluten-Free Chocolate Recipes
There is no shortage of chocolate recipes on this blog. I truly am a chocoholic at heart and that will likely never change. Here are some of my favorite chocolate recipes that are ALL dairy-free, egg-free, gluten-free, soy-free and peanut-free. Most are refined sugar-free too!
- Baked Chocolate Donuts with Chocolate Ganache Glaze
- No-Cook, No-Avocado Vegan Chocolate Pudding
- The Best Vegan and Refined Sugar-Free Hot Chocolate (made in your blender!)
- Dark Chocolate Avocado Truffles
- Classic Chocolate Chunk Cookies
- Protein-Packed Chocolate Chip Cookie Bars
- Homemade Vegan Chocolate
- No-Bake Brown Rice Crispy Treats with Dark Chocolate Shell and Flaked Sea Salt
- Creamy Chocolate Fudgesicles
- Healthy Chocolate Smoothie
- Healthy Chocolate Mocha Smoothie
- Instant Vegan Chocolate Mousse (made with avocado)
- Pumpkin Chocolate Swirl Muffins
- Vegan and Gluten-Free Healthy Chocolate Chip Cookies
Now, let’s get to making these amazing gluten-free vegan cupcakes!
When you make this recipe, snap a pic and use the hashtag #eatingbyelaine on INSTAGRAM to be featured in my stories.
Vegan Gluten-Free Chocolate Sweet Potato Cupcakes
- Total Time: 40
- Yield: 12 1x
- Diet: Gluten Free
Description
These rich and decadent vegan chocolate sweet potato cupcakes with chocolate sweet potato frosting are dairy-free, egg-free, gluten-free, nut-free, refined sugar-free and loaded with nutritious sweet potato in every bite! They only require ten ingredients and are made in your blender.
Ingredients
For the Chocolate Sweet Potato Cupcakes
- 1 ¾ cup + 2 tablespoons store-bought oat flour
- ½ cup unsweetened cocoa powder (or cacao powder)
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- ¾ cup pure maple syrup
- ½ cup avocado oil
- ½ cup unsweetened plain plant-based milk (oat, almond etc.)
- 1, 16 ounce cooked sweet potato (~1 cup), skin removed*
- 1 tablespoon pure vanilla extract
For the Chocolate Sweet Potato Icing
- 1, 16 ounce cooked sweet potato (~1 cup), skin removed*
- ½ cup maple syrup
- 6 tablespoons coconut oil, melted
- 4 tablespoons unsweetened cocoa powder (or cacao powder)
- 1 teaspoon pure vanilla extract
- pinch of salt
Garnish with dye-free sprinkles or unsweetened shredded coconut if desired
Instructions
- Prepare the frosting. Add the cooked sweet potato (skin already removed), maple syrup, melted coconut oil, cocoa powder, vanilla and salt to a blender. Blend on the highest speed until smooth and creamy. If the mixture has trouble blending you can add a little bit more melted coconut oil (1 tbsp) to get it going. Place the frosting in the refrigerator for at least an hour to allow it to harden.
- Preheat oven to 425 degrees Fahrenheit. Add silicone or paper cupcake liners to a 12-count muffin/cupcake tin. Set aside.
- Add dry ingredients to the large bowl. Stir the oat flour, cocoa powder, baking powder and salt until well combined.
- Blend the wet ingredients. Add the maple syrup, avocado oil, non-dairy milk, cooked sweet potato and vanilla extract to a blender and blend on the highest speed until smooth.
- Combine ingredients to create the cupcake batter. Pour the mixture from the blender into the mixing bowl with the dry ingredients. Use a hand mixer to incorporate them together and ensure that there are no chunks in the batter.
- Spoon the batter into the cupcake tin. Each cup will be 100% full and that is okay.
- Bake the cupcakes. Place the cupcake tin into the preheated oven and bake for 10 minutes. After 10 minutes, reduce the oven temperature to 375 degrees without opening the oven door and bake for an additional 10 minutes.
- Allow cupcakes to cool. Remove from the oven and transfer the cupcakes to a wire rack to allow them to cool to room temperature before decorating.
- Decorate the cupcakes using a piping bag. Cut a tiny hole in the bottom corner of a plastic bag and place a piping tip through the corner. Use a mini spatula to transfer the frosting that has been chilling in the refrigerator into the plastic bag. Seal the plastic bag and squeeze gently to pipe the frosting through the piping tip onto the cupcakes. Start on the perimeter of the cupcake and circle around moving inward after each circle.
- Serve immediately or store in an airtight container in the refrigerator to prevent the frosting from melting. Decorate with dye-free pink or rainbow sprinkles or unsweetened shredded coconut if desired.
Notes
*To cook the sweet potato in an Instant Pot: Add sweet potatoes to the steamer basket in your pressure cooker. I layer a couple at once while I’m doing it but you will only need two large sweet potatoes for this recipe. Add 1 cup of water to the pressure cooker and secure lid. Valve should be on sealed. Cook on manual high pressure for 25 minutes. When cooking is complete, manual release and use tongs to transfer the sweet potatoes to a cutting board. Slice through each lengthwise with a knife. The knife should slide through very easily. If not, return to the pressure cooker to cook for another minute or two. Allow the sweet potatoes to cool until you can safely handle them. Peel the skin off and discard.
To cook the sweet potatoes in an oven (40-60 minutes): Place a baking sheet lined with aluminum foil on the bottom rack of your oven. Preheat your oven to 400 degrees Fahrenheit. Pierce the sweet potato with a fork on one side then place directly on the middle rack (not on a baking sheet and not wrapped in foil). Bake for 50 minutes or until tender and the skin is thin and toasty. Baking time will vary based on the diameter of your sweet potato. You may need up to 60 minutes for a large sweet potato. The bottom baking sheet will catch any drippings for easy cleanup. Remove from oven and pierce with a knife to ensure it is fully cooked. Allow the potatoes to cool for 5-10 minutes for easier handling. Slice the potatoes in half and split the flesh down the center. Remove the skin.
For this recipe you will only use the inside of the cooked sweet potato - not the skin. Keep the skin on when you cook it and then peel the skin off after it is cooked.
- Prep Time: 20
- Cook Time: 20
- Category: Dessert
- Method: Oven Baked
Ali says
What kind of sweet potato do you use?
Elaine Gordon says
Any will work. I used orange sweet potato for the cupcakes and a white sweet potato (also known as a Hannah sweet potato) for the frosting. I hope that helps - please let me know if you have any follow up questions.
Karoline says
Can I use an artificial sweetner instead og maple sirup?
Elaine Gordon says
Well the issue would be that it would throw off the consistency. The maple syrup adds a significant amount of liquid and texture to the recipe. I wouldn't recommend skipping it.
Payal jain says
Can I use honey instead of maple syrup?
Elaine Gordon says
I haven't tried it myself but that should work!
E says
I must admit I was skeptical about this recipe but it is incredible! The one thing I can advise others is: know your oven! This was way too hot for my muffins as they started to burn at the top and I found that on lower temperature it worked better. Thank you for this recipe
Elaine Gordon says
Oh, wonderful! So happy to hear you were happily surprised by this one. At what point did the muffins start to burn for you?
E says
It was at around the 8min Mark that I noticed black tips on the muffins. It was in good time, I lowered the temp and placed baking paper on them at this point to stop them browning further (hard to tell when it’s chocolate)
Elaine Gordon says
Yes I agree very difficult to tell. Thanks for getting back to me. Love your parchment paper hack!
Chelsea says
These were amazing! I made them for Easter for my GF and gluten eating family members and they all loved it (especially my 3 year old). I only substituted Earth Balance for the coconut oil because of an allergy.
Elaine Gordon says
Thank you so much!
Lindsey wilson says
Could you swap out the oats for almond flour or cassava flour? I can’t do grains right now
Elaine Gordon says
Hi Lindsey, unfortunately I would say no to both. Oat flour is so different from both of those in terms of texture and how much liquid they each absorb. I wouldn't be able to guarantee either result. I would suggest googling "paleo sweet potato chocolate cupcakes" for something similar. If you need it to be nut-free, vegan or gluten-free then add that to the google search too. I wish I could be more helpful.
Krystal says
Can I get the nutritional facts for this recipe?
Elaine Gordon says
Hi Krystal, At this time I do not have the nutrition facts calculated for this recipe. I hope you get a chance to give it a try though! Best, Elaine
Dwija says
Absolutelyyyyy delicious! No one in the family could tell the cupcakes were made out of sweet potatoes! So healthy and decadent. This recipe is toddler approved as well ☺️
Elaine Gordon says
Thank you so much! I agree you really cannot tell there is sweet potato in this recipe. So happy to hear you enjoyed this one! My kiddos love them as well! 🙂
Jay says
Can you use canned sweet potato for this recipe?
Elaine Gordon says
Totally! Just make sure sweet potato is the only ingredient (i.e. unsweetened and unsalted). Enjoy! 🙂
Sharon says
Hubby and I are on an elimination diet and its one of the hardest things I have ever tried to do…the list of things off the menu is long and painful.
I could have (almost) everything on the list…except the maple syrup…which I added anyhow…Life is too short
I tried the sweet potato frosting.
Cant believe how great it is…
I made too much frosting (only had 8 cupcakes to frost) but I think the hubby will take care of that..
This is a keeper, even after this anti inflammatory elimination diet is over.
34 more days…but who’s counting…
THANK YOU
Elaine Gordon says
Thank you so much for this sweet comment, Sharon! This is exactly why I developed this blog. I personally have multiple food allergies and food sensitivities and wanted to show people how to focus on what you can eat to make life easier and more delicious! I know it can be challenging at first but once you find the right recipes it is totally doable. I hope my blog can be an ongoing resource for you and your husband!
Meena says
I made these and they came out AMAZING! Do they need to be refrigerated?
Elaine Gordon says
Thank you so much, Meena! I'm so happy to hear you enjoyed them and thank you for the five star review! Yes, I think they are best refrigerated for storage to stay fresh longer. I hope that helps!
Meena says
I made these again and they didn’t have a moist consistency which I didn’t like. Even the batter was hard. I added more milk, oil, and even watery. I baked them at 425 for 10 mins and reduced to 375 for 10. I forget what temp I baked them at last time. Would that make a difference? What did I do wrong? Last time was perfect!
Elaine Gordon says
Hi Meena: I'm so sorry to hear this. Did you use oat flour or did you make your own oat flour? That can sometimes make a difference. What kind of oil did you use? LMK and I'll try and help for next time. Best, Elaine
Meena says
I used real oats and blended them. For oil I used olive oil. Last time I used the real oats and olive oil too Why was it not a softer consistency?
Elaine Gordon says
Hi Meena: What do you mean by "real oats?" Do you mean not gluten-free? Do you mean you made your own oat flour this time and last time you did not? Please walk me through the differences and I will try my best to help! Best, Elaine
Jaclyn Elliott says
I already have a lot of oat flour. How many cups of that would I use for this recipe?
Elaine Gordon says
Good question! The ratio is 3/4 cup oat flour to 1 cup of oats that you would turn into oat flour. So with 2.5 cups of oats that should make approximately 1 3/4 cup + 2 tablespoons oat flour. Please let me know how that goes for you!
Erin says
These are absolutely amazing and we will be repeating this recipe often. I didn't have flax and substituted two eggs, and everyone loves them! Elaine (whom I do not know personally) is rare in that every recipe she offers us is phenomenal.
Elaine Gordon says
Thank you so much, Erin! I'm happy to hear that your substitute worked well for you! And I'm thrilled you enjoyed the recipe so much. Thank you so much for your kind words about my recipes... that means a lot! I appreciate you taking the time to let me know. Best, Elaine
Janice Melnychuk says
Like you a family member has food sensitivities so we look for alternatives with great hope to find yummy food. OMG, you are such a wonderful find Elaine, especially in terms of sweet potato and oats.
We just love these cupcakes and all the similar recipes like the muffins.
Once you get a sense of the moisture and bake times, they're highly adaptable for flavours and additions. We use "Japanese" sweet potato, baking a few at a time, then freezing in 1 cup size for your recipes.
Thank you so much for your work!
Elaine Gordon says
Hi, Janice! Thank you so much for your kind message. I really appreciate you taking the time. I'm so happy to hear you enjoyed this recipe and my other similar recipes as well. I hope my recipes continue to be helpful to you and your family member with food sensitivities. Best, Elaine
Jenny merchant says
These were GREAT! I prefer to not use oil if I don't have to and only had some olive oil anyway so I used part olive oil, part melted oat milk butter, and part unsweet applesauce as a sub for the oil and they turned out perfect!
Elaine Gordon says
Jenny, I’m so happy to hear you loved these cupcakes! 🎉 I love your oil-free modifications—such a great way to make the recipe work for you. The mix of olive oil, oat milk butter, and applesauce sounds like a great swap! Thank you for sharing your experience and for the five-star review—I truly appreciate it! 💛