Wallflower Kitchen

Vegan Recipes

Vegan Chocolate Lavender Cupcakes (Gluten-free Option)

Vegan Chocolate Lavender Cupcakes (Gluten-free Option) Firstly, please excuse my appalling icing skills. It’s never been my forte, I’m afraid but I promise it tastes really good!

That’s the most important thing, right?

These cupcakes are inspired by an old (non-vegan) recipe of mine for chocolate lavender cupcakes. I adored these cupcakes and have been meaning to make a vegan version for a while now. So here they are!

The recipe is based on Nigella’s “accidentally vegan” Dark Chocolate Cake – which is DELICIOUS.

I’ve made it numerous times now and have adapted it so much in the process (not that it needed it but just because I can’t leave a recipe alone) that I’ve created my own version of it using spelt flour and coconut sugar.

I’ve also tested her recipe using gluten-free flour and it works very well, I’m pleased to report. So feel free to use equal amounts of gluten-free flour for these cupcakes if you wish to make them gluten-free.  Vegan Chocolate Lavender Cupcakes (Gluten-free Option) The cupcakes are rich, despite the chocolate flavour coming from just cocoa powder alone, and fluffy yet gooey. Chocolate cupcake perfection!

The buttercream is sugar-free and is simply made with a good-tasting dairy-free butter (I use Vitalite) some powdered xylitol and a drop of natural purple food dye.

Mother’s Day is in a couple of weeks time here in the UK (March 6th) and these cupcakes would make a wonderful baking gift. My mother certainly approves!

You could even serve these as part of a vegan afternoon tea for your mum.  Vegan Chocolate Lavender Cupcakes (Gluten-free Option)

Vegan Chocolate Lavender Cupcakes

Vegan Chocolate Lavender Cupcakes

Yield: 12
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

For the sugar-free lavender buttercream

  • 1 tbsp dried lavender buds + extra for decoration
  • 125 g good-tasting dairy-free butter
  • 200 g xylitol, mixed in a blender on high power for a few minutes until it turns to powder*
  • A small amount of natural violet food dye, optional

For the chocolate cupcakes

  • 175 g spelt flour or all-purpose gluten-free flour
  • 1 tsp bicarbonate soda
  • A pinch of salt
  • 50 g cocoa powder
  • 225 g coconut sugar**
  • 275 ml hot water
  • 60 ml sunflower oil, or other mild-tasting vegetable oil
  • 1 1/2 tsp apple cider vinegar

Instructions

To make the buttercream frosting

  1. Heat 2 tbsp of the dairy-free butter in a small saucepan with the lavender buds. Strain and allow the butter to re-solidfy in the fridge or freezer.
  2. Once the butter has set again, mix it with the rest of the butter in a stand mixer along with the powdered xylitol and a small amount of purple food dye until you have a thick, fluffy buttercream. Keep refrigerated until use.

To make the chocolate cupcakes

  1. Preheat the oven to 180c. / 350f. and line a muffin tray with 12 cases.
  2. Mix the first five ingredients together until well combined.
  3. Stir in the remaining wet ingredients until the mixture is smooth and lump-free.
  4. Divide the mixture equally between the 12 muffin cases and bake for 15 minutes. Use a cake tester or skewer to test the middle of the cupcakes come out clean. If not, bake for a further 5 minutes.
  5. Leave to cool before frosting.
  6. Transfer the frosting to a icing bag and pipe on top of the cupcakes. Decorate with dried lavender buds and serve!

Notes

*Xylitol is a natural sugar-free sweetener, available in most health food shops or supermarkets. Can be used 1:1 granulated white sugar.
**Coconut sugar is a natural, low GI alternative to brown sugar that you can find in most health food stores. If you prefer, you can use brown sugar in it's place 1:1

© Aimee

If you’ve tried one of my recipes, I would love to see and hear about it! Leave a comment below and tag your social media posts with #WallflowerKitchen :-)

Vegan Chocolate Lavender Cupcakes (no refined sugars)

Vegan Chocolate Lavender Cupcakes (Gluten-free Option)

Reader Interactions

Comments

All commentsReviewsQuestions

    • Aimee says

      I don't have experience with that sweetener so not sure if you can replace it 1:1 or how it would effect the flavour but I imagine if it's suitable for baking, then it should be fine to try it!
      Reply

  3. Kristine Beal says

    I would like to see this in an all US Measurement as I want to make these but am struggling with the conversions.
    Reply

  5. Kiran says

    Hi - I have a 7yro bday party coming up for my daughter and am wondering if I can make these into a cake shape instead? She wants a 2 tier cake. Do you think the icing would hold in teh middle layer?
    Reply

  6. Tara Renner says

    Hi, here are American conversions: 175 g = 3/4 C 50 g = 1/4 C 225 g = 1 C 275 ml = approx 1 C or 10 oz 60 ml = 2 oz I did attempt this recipe this morning for an Easter dinner. I don't know what I did wrong, but I ended up with a bowl of chocolate soup. Way too much liquid for the dry ingredients. Any suggestions? I decided to go with a box mix as I was running short on time, but I did use the icing recipe. I would like to try this again though, it sounds so good.
    Reply

  7. paulina l says

    is it 125g butter + 2 tablespoons of additional butter? or is it 2 tablespoons of butter out of the 125g of butter? i'm planning on making this for my birthday on friday. so any help would be great! its my first time making cupcakes from scratch. thank you!
    Reply

  8. Kara says

    I made this recipe today and have a request: could you please translate measurements to cups? I was lucky to have a scale handy to use, but I'm an American so otherwise, it would have been a lot of math!! : ) Yes, I know to google for conversions, but still.... Also, I used confectionary sugar instead. The frosting came out quite thick and I didn't have enough to put very much on each cupcake. Otherwise, they are delicious and I love the lavender and chocolate combination!!
    Reply

  10. Celina Lara says

    I made these this Easter and everyone went crazy over them! They couldn't believe they were vegan, haha! Would I be able to use stevia in place of the coconut sugar in the cupcakes, and if so what would you suggest for the amount? Thanks so much! Definitely saving this fabulous recipe!
    Reply

  11. Marlene @ Idle Hands Awake says

    Oh my goodness, just used your lavender frosting recipe today on carob cupcakes (I can't eat chocolate), and it was phenomenal! I have never eaten lavender before and didn't expect the flavor to be so strong (in a good way!). Soooo delicious and my relatives at them up!
    Reply

  12. Christine Hughes says

    Has any one tried baking this as a large cake? Would it be suitable as a wedding cake tier?? My daughter and partner are vegans and want a vegan wedding cake with each tier flavoured with, Rose, Lavender and elderflower. I've got your Elderflower with lemon curd and white chocolate recipe that I though I might use, unless anyone has a good vegan vanilla cake recipe that I could just add the flavour to? I hope the great bakers out there can help me! Thank
    Reply

  13. Stacey says

    These look amazing! We don't have a gluten intolerance so I prefer to use organic whole wheat pastry flour. Do you know the substitute equivalent? Also, Do you know if it's possible to use coconut sugar in place of the xylitol? Otherwise I'd probably just use organic white sugar...thanks!! Can't wait to try them!
    Reply

    • Aimee says

      Hi Stacey - sure, the gluten-free flour is only optional! Just use the same amount of normal flour :-) And yes, same amount of coconut sugar should be delicious. I do have another vegan chocolate cupcake recipe here, which uses that: http://wallflowerkitchen.com/black-forest-cupcakes-vegan-gf-option/
      Reply

  14. Ashly says

    My best friend made these for my birthday earlier this year and they were amazing! So good in fact, 'o one cared just how "healthy" they were. I made these tonight for a dessert contest my office is having tomorrow. I tried to get actual digestible lavender essential oils, however, they didn't ship in time. The only thing I am always curious about is if you leave them sit out or put them in the fridge. I never want to mess up the consistency! I did however use ghee instead of dairy free butter. The flavor is absolutely to die for.
    Reply

    • Aimee says

      So happy you liked them, Ashly! I usually keep them in the fridge just to keep them fresh but they should last at room temperature for a few hours or so. Hope that helps :-)
      Reply

  15. Saska says

    Hi, have made these and they turned out great. The chocolate base is to die for, only the icing was overwhelmingly sweet (even for my sweet tooth friends). Will make again but with less sweetener :-)
    Reply

  16. Sarah E. says

    What icing tip did you use for these? They are amazing! I'm planning on making them for a family dessert bake off!
    Reply

    • Aimee says

      Oh Thank you so much, Sarah! I used a large star nozzle (not sure what the exact size was but it was quite big) Let me know how you get on :-) Enjoy
      Reply

  17. Aubree Lynn says

    So I made them, and they are to die for! I didn't do everything vegan, I went with regular brownsugar and that sort of thing, The cake itself is so perfect and I am seriously in love with the lavender! I'm a culinary student and we have a club meeting next week, I am definitely going to make these again!
    Reply

    • Aimee says

      I am SO happy to hear that, Aubree! I use brown sugar when I don't have coconut sugar to hand and it's definitely still delicious :-) So pleased you enjoyed it and good luck with culinary studies - would have loved to have done that myself!
      Reply

  18. Casey says

    Sounds so good! But... I don't know how to measure things in grams and milliliters. Do you use a kitchen scale for that? Would you happen to know the conversions in cups? Thank you!
    Reply

    • Aimee says

      Hi Casey, so sorry for the late response! I'm afraid if it's not in the recipe, then it means I haven't tested the cup measurements. You would have to google the measurements or use a kitchen scale. Sorry I can't be more help and let me know if you make it!
      Reply

  21. Natalie | Feasting on Fruit says

    This is the most beautiful dainty creation I've seen! One of those times where I'm not sure if I want to eat it or save it because it's so pretty...but of course I would probably end up eating it because chocolate <3 They are perfect Aimee!
    Reply

  24. Ala says

    Afternoon tea! These totally make me want to host a little get-together :) and your icing skills are stupendous, girl!
    Reply

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