Vegan Cake Recipes: GF Raspberry Chocolate Cupcake

March 24, 2015
Most of us probably do not realize how healthy cocoa, raspberries and blackberries are for us. Individually their benefits are impressive, however as a group, well let’s just say simply outstanding! My cupcake recipe uses these ingredients as well as natural raw agave as a sweetener. These are not only delectable treats but ones that will saturate you with nutrients. Cocoa Cocoa not contains antioxidants but also fights cancer, heart disease and aging. The antioxidants make it taste bitter. Consequently many commercial brands remove them in order to create a sweeter, better tasting and better selling product. When using make sure to use raw unsweetened cocoa powder. Raspberries Raspberries contain high levels of assorted vitamins and minerals needed for healthy body functions, help in maintaining healthy blood pressure. They contain calcium which is essential for bone health. Raspberries are also low in calories but high in fiber which keeps you feeling full. Blackberries Blackberries are good for your heart and protect your cardiovascular system from disease. Studies have indicated that they may also help in preventing memory loss. They are full of antibacterial and viral properties. Agave Agave nectar is a natural liquid sweetener produced from the agave cactus, it has about the same calories as sugar but scores lower on the glycemic index, meaning its impact on the body is different. Agave’s effect is slower, having a more sustaining effect. By using agave you avoid the sharp crash experienced from sugar-based products. However, it is important to remember that agave still a sweetener- and all sweeteners should be used in moderation. I made these cupcakes as special treat to enjoy on in my few but precious moments of “me” time. I spent considerable time trying to perfect them. I hope you enjoy them as much as I did :)
Vegan Cake Recipe: GF Blackberry Raspberry Chocolate Cupcake

Vegan Cake Recipes: GF Raspberry Chocolate Cupcake

Recipe Type: Allergen Free Sweets
utensils YIELDS 8-10
herb graphic for recipe card
  • 1/3 Cup, 1/2 Cup for Sauce Topping Unsweetened cocoa powder
  • 1/2 Cup, 1/4 Cup Sauce Topping, 1/4 Whipped Topping Raw Agave
  • 2 tbsp Baking Powder
  • 1/4 Cup Raspberries
  • 1/4 Cup Blackberries
  • 1/2 Cup, 1/3 Cup for Sauce Topping Coconut Oil
  • 1/4 Cup Almond MIlk
  • Pinch salt
  • 2 Cans Coconut Milk
  • 1 Teaspoon Xanthan (Bob's Red Mill)
  • 2 cups All Purpose Gluten Free Flour (Bob's Red Mill)
  • 1/3 Cup, 1/2 Cup for Sauce Topping Unsweetened cocoa powder
  • 1/2 Cup, 1/4 Cup Sauce Topping, 1/4 Whipped Topping Raw Agave
  • 2 Tablespoons Baking Powder
  • 1/4 Cup Raspberries
  • 1/4 Cup Blackberrries
  • 1/2 Cup, 1/3 Cup for Sauce Topping Coconut Oil
  • 1/4 Cup Almond MIlk
  • Pinch Salt
  • 2 Cans Coconut Milk
  • 1 Teaspoon Xanthan (Bob's Red Mill)
  • 2 cups All Purpose Gluten Free Flour (Bob's Red Mill)
        graphic for recipe card


To make cupcakes:
1. Preheat oven to 350F
2. Mix flour, raw agave, baking powder, cocoa, and salt
3. Melt the coconut oil.
4. Add coconut oil and mix in raspberries and blackberries, stirring vigorously
5. Add almond milk and continue to stir until smooth (about two minutes)
6. Bake 9-10 minutes
7. Yield 8-10 medium sized cupcakes

To make chocolate sauce topping:

1. 1/3 cup coconut oil melted
2. ¼ cup raw agave
3. 1/2 cup cocoa powder

Combine ingredients until all clumps dissipate. The mixture should be thin enough to spread on top of cupcakes but not so thin that it runs. It should coat firmly. Use a spoon or butter knife and coat each cupcake. Make sure that the cupcakes are completely cool to the touch before coating!

To make the Whipped topping:
2 cans coconut milk
½ cup agave
1 teaspoon xanthan
Refrigerate the cans at least 3 hours ahead of time,
Turn can over, open upside down, discard water. Use only the solid portion.
The topping can be made without the xanthan but it helps to make it thicker
Use a mixer and blend.
Refrigeration is an important part, without it the cream will not maintain its firm consistency. I know because I tried, first without refrigeration and then with, just to see the difference. Mix for at least three minutes. Look to see the form changing, into a thicker creamier version of itself.
In researching various toppings, I tried making vegan whipped topping versions from nuts and using soy milk. From this experience, I firmly conclude that the coconut version is creamier and tastier.

Also the brand makes a big difference. I tried three different ones to get a creamy result. My favorite was “A Taste of Thai” coconut Milk. You may not need the entire two cans, however one won’t be enough. I used the remainder in my coffee- really delightful! You can simply spoon the whipped topping on to the cupcakes or use a pastry bag with attachment as I did. Either way the topping should sit directly on top about 3/4 an inch thick. For the final step simply garnish with one raspberry and one blackberry each!
Also if you plan to store the cupcakes, do so in an airtight container. They are amazing the first day, but will start to turn crunchy by the second if stored out in the open.
I really enjoyed these and I sincerely hope you do too!

Alexandra Kudukis is a freelance journalist currently writing for Dirva, Draugas News, and Draugas Newspapers, contributing articles in both English and Lithuanian. She began her informal journalistic training at the tender age of four when she began attending concerts with her mother’s best friend Jane Scott, the premier rock music reporter for the Cleveland Plain Dealer. Everything she knows from the structure of a good article to conducting an engaging interview- including how to be gracious and kind even in the most difficult of situations, she learned from Jane. She has completed her first novel, a dynamic struggle of a woman letting go of childhood dreams while attempting to balance a horric home life and burgeoning career. Alexandra has also just completed her first full-length screenplay chronicling the young adult lives of children from Eastern European families, misfits trying (and failing) to find success as first generation Americans. She has an M.P.A. from Cleveland State University, which has provided her a broad base on which to base her career.Her blog details the trials and triumphs of an aspiring writer. She studied German and Russian as an undergraduate and loves to travel. Alexandra currently resides in Fountain Valley, CA with her animal companions, two cats Isabella and Victoria and Pierre, a rescue pigeon.


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