Chunky Chocolate (cup) Cake

Chunky Chocolate (Cup)Cakes

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: no oil, plant based, Thanksgiving, wfpb
Servings: 12 cupcakes
Author: teddieddie


Whisk together & Let sit:

  • 1 cup Non-Dairy Milk
  • 1 tsp Apple Cider Vinegar


  • 2 oz Non-Dairy Chocolate 100% Cocoa Melted
  • 2/3 Cup Date Sugar
  • 1/4 Cup Applesauce Unsweetened
  • 1 tsp Pure Vanilla Extract


  • 1 cup Whole Wheat Pastry Flour Sprouted (or oat flour)
  • 1/3 cup Cocoa Powder
  • 1 tsp Baking Soda Aluminum Free
  • 1 tsp Baking powder Aluminum Free
  • 1 pinch iodized Salt


Preheat the Oven to 350 degrees Ferenheit Line a 12 muffin pan

  • Using a double boiler, or a sauce’ pan on top of a pan with boiling water, melt the chocolate
    Cool for 5 min, stir occasionally
  • Whisk together the nut milk, and vinegar, let sit for a few minutes to curdle.
    Stir in the dry sweetener, applesauce, vanilla, and melted chocolate
  • In a separate bowl sift together the flour, cocoa powder, baking soda, baking powder, and salt.
  • Add the mixture to the wet ingredients, one half at a time, and beat until no large clumps remain.
  • Scoop the batter into the prepared pan, filling each cup three-quarters full.

Bake for 18-20 minutes, or until a toothpick comes our clean from the center of a muffin.