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These Healthy Chocolate Raspberry Cupcakes are a valentine's day dream come true!  Rich gluten-free vegan chocolate cupcakes are smothered in a frosting made from fresh raspberries. The perfect fruity and chocolaty dessert!


12 cupcakes

Total time

60 minutes




  • ½ cup plus 2 tablespoons mashed sweet potato
  • ½ cup plus 2 tablespoons almond milk (at room temperature)
  • ½ cup dark chocolate chips (melted)
  • ⅓ cup maple syrup
  • ¼ cup coconut sugar
  • 2 tablespoons avocado oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1½ cups gluten free oat flour
  • ½ cup cacao powder
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup raw cashews (soaked overnight and drained)
  • ⅓ cup melted coconut butter (plus 2 tablespoons)
  • 2 tablespoons maple syrup
  • 2 teaspoons zest and juice of lemon
  • 1 pint raspberries (mashed)


  1. Preheat the oven to 350 degrees. Line a muffin tin with paper liners. Set aside.
  2. In a bowl, stir together all of the wet ingredients.
  3. In a separate bowl, whisk together all of the dry ingredients.
  4. Add the wet into the dry and stir to combine. Scoop the batter into the prepared pan. Bake for 20-24 minutes or until the tops of the cupcakes spring back when touched. Remove from the oven. Let cool in the muffin tin for 5 minutes. Transfer the muffins to a cooling rack and let cool completely.
  5. Once the muffins have cooled completely, add the frosting ingredients, except the raspberries to a blender. Blend until smooth, scraping down the sides as needed. Pour into a bowl and fold in the raspberries. Frost each cupcake and serve.
  6. View the recipe instructions at Catching Seeds

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