AuthorJillian
RatingDifficultyBeginner

I'm calling these vegan gluten free Saint Patrick's Day cupcakes "green velvet cupcakes"! They are so moist, rich, and chocolatey and the green cream cheese frosting on top is inspired by red velvet cupcakes! Everyone is going to love these and no one will guess they're vegan, gluten free, and can be made sugar-free thanks to purecane 1-1 sugar substitute! These cupcakes are 226 calories each or 135 calories each when making sugar-free cupcakes by using purecane sugar substitute.

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green velvet cupcakes
Yields16 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
Gluten Free St. Patricks Day Chocolate Cupcakes
Green Velvet Vegan Cream Cheese Frosting
Gluten Free St. Patrick's Day Chocolate Cupcakes
1

Preheat the oven to 350. Prepare the flax eggs by mixing the flax seed meal with the hot water and setting it aside for 2 minutes until a gel forms.

2

Mix the coconut milk, flax seed mixture, oat milk, sugar or purecane, vanilla, baking powder, and baking soda together. Then, add the cocoa powder and whisk in until smooth. Add the oat flour and mix just until a smooth batter is formed. Be careful not to over-mix or the cupcakes will be dense. Option to fold in chocolate chips.

3

Pour the batter into about 16 lined cupcake wells and bake in the oven for about 30 minutes.

4

While the cupcakes are baking, mix the powdered sugar or purecane, vegan cream cheese, and softened vegan butter together to make the vegan cream cheese frosting. Mix in 2 or 3 drops of green food coloring, adding more to reach desired green color.

5

Allow the cupcakes to cool before frosting them and topping them with green sprinkles. Enjoy!

Ingredients

Gluten Free St. Patricks Day Chocolate Cupcakes
Green Velvet Vegan Cream Cheese Frosting

Directions

Gluten Free St. Patrick's Day Chocolate Cupcakes
1

Preheat the oven to 350. Prepare the flax eggs by mixing the flax seed meal with the hot water and setting it aside for 2 minutes until a gel forms.

2

Mix the coconut milk, flax seed mixture, oat milk, sugar or purecane, vanilla, baking powder, and baking soda together. Then, add the cocoa powder and whisk in until smooth. Add the oat flour and mix just until a smooth batter is formed. Be careful not to over-mix or the cupcakes will be dense. Option to fold in chocolate chips.

3

Pour the batter into about 16 lined cupcake wells and bake in the oven for about 30 minutes.

4

While the cupcakes are baking, mix the powdered sugar or purecane, vegan cream cheese, and softened vegan butter together to make the vegan cream cheese frosting. Mix in 2 or 3 drops of green food coloring, adding more to reach desired green color.

5

Allow the cupcakes to cool before frosting them and topping them with green sprinkles. Enjoy!

Gluten Free St. Patricks Day Chocolate Cupcakes