The best healthy chocolate cupcakes that are moist, fluffy, and rich but made without eggs, dairy, gluten, or sugar! This untraditional recipe uses medjool dates, oat flour, almond butter, and other wholesome ingredients to create the perfect cupcake for kids that adults will love too. The updated version features a more moist texture (oil-free option still available!) and improved vegan blender frosting, making them even more delicious!
Table of contents
Oh so you like healthy cake too? Or is it the frosting you came for?
Well whichever the cake/frosting reason you find yourself here, I’m very glad that you are so we can chat about how healthy and easy and deeeeeeelish and generally mind-blowing these little cakes are. I was thinking we’d start from the bottom and work our way to sprinkles, cool?
Updated Recipe: October 2025
If you ask me which recipe I suggest starting with to anyone new to fruit-sweetened baking…
Or if you ask which recipe is my go-to for sharing with friends and family, vegan or not…
Or which recipe has been remade with more positive reviews than any other…
Or which you should make for your {insert celebratory event here} this weekend…
The answer to any and all of the above is the same: my healthy chocolate cupcakes. They were originally dubbed my “everything-free” chocolate cupcakes because they are gluten-free, dairy-free, egg-free, sugar-free, and were originally oil-free. But that name was confusing, so now we will just call them the BEST healthy chocolate cupcakes you’ll ever make. So if any recipe around here deserved a revamp, it’s this favorite dessert!
How To Make The Ultimate Healthy Chocolate Cupcakes
Before we even get to the unbelievably healthy ingredient list, let’s talk about how easy these beautiful little mini cakes are to make. The batter comes together in the food processor with just 8 simple ingredients. They bake to fluffy cupcake perfection in less than 30 minutes. And the frosting is made completely in the blender. So no bowls or whisks required, and the clean-up is quick too.
The Vegan Gluten-Free Ingredient List
And egg-free. And sugar-free. And dairy-free. And optionally oil-free. So what are these cupcakes actually made of? Let’s get into it…
- Medjool dates. Our natural fruit sweetener and the base ingredient to this healthy cupcake recipe. This is the key to a refined-sugar free cupcake recipe, and unfortunately there are no good substitutes (not even date syrup or maple syrup). There is no need to soak them first, but using fresh and soft dates will always be preferable.
- Water. The liquid we need for blending the dates into a paste, you could use a non-dairy milk or brewed coffee for an even richer flavor.
- Cocoa powder. The original version of this recipe called for cacao, but regular ol’ unsweetened cocoa powder is just fine and cheaper too. So that’s what I use nowadays.
- Oat flour. The perfect wholesome dry ingredient for these healthy kid-friendly cakes, but all-purpose flour would work just as well if you aren’t gluten-free. I have made the with a gluten-free all purpose, and I don’t love the texture enough to recommend that option.
- Baking powder, vanilla, and salt. Essentials in any cupcake recipe, healthy or not.
- Coconut oil. The original version of this recipe was oil-free with non-dairy milk instead of coconut oil. But friends, a little bit of coconut oil is a GAME CHANGER for the texture of these cupcakes, and makes the cupcake liners less sticky too. It’s just a quarter cup, and you could use nut-butter instead if you wanted to, but I really recommend opting for the oil (any neutral flavored oil is fine!) for the most delicious moist cupcakes. If you are using coconut oil, make sure it’s at room temperature or melted to a liquid state.
Short, sweet, and definitely a case of the whole being way more magical than a simple sum of the parts!
The Dairy-Free Medjool Date Chocolate Frosting
The original recipe featured a date-based chocolate frosting made up of just medjool dates, non-dairy milk, and cacao powder. But sometime between then and now, I discovered that adding nut butter makes for a much more rich and smooth frosting that pipes easier and sets better on top of the cupcakes. Almond or cashew butter are my top choices, but peanut butter would also be very delicious if chocolate + peanut butter is your thing. Even tahini or SunButter would be yummy nut-free choices.
Another little swap I made with the most recent round of recipe testing is to use canned coconut milk instead of almond milk for blending. Again it yields a richer, creamier frosting that can truly almost rival buttercream in texture and chocolatey flavor. So I highly recommend that too.
This frosting does need to chill briefly after blending before piping, about 1 hour will be enough but overnight is fine too if you want to prep it ahead of time. It will be fine out at room temperature for an hour or so, but will eventually melt and become soft. So I recommend storing the frosted cupcakes in the fridge, or frosting right before serving.
Tips and Storage Suggestions
Prevent Food Processor Spray
If you scroll through the comments section, you will see mentions of food processors spraying date water across the room. And I have experienced this surprising mess myself. So one VERY important tip is either a) place a hand over the top of your food processor and hold it still when you blend the dates + water or b) blend the dates alone first to break them down into smaller pieces and THEN add the water or c) do both to prevent this from happening. It depends on your food processor and on the softness of your dates, but better safe than sorry with sticky walls.
Getting the Perfect Creamy Thick Frosting Consistency
When it comes to the frosting, the key is adding as little milk as possible to get it to blend super smooth but without getting too liquidy. So I recommend starting with 1/2 cup of coconut milk and adding more slowly as you blend. You do want to blend on high to get a true creamy consistency. This process will warm it up quite a bit, so I recommend transferring to a piping bag and then chilling in the piping bag before frosting your cupcakes.
Proper Cupcake Storage
With healthier ingredients and a lower fat recipe like this comes the risk of your healthy chocolate cupcakes drying out faster. So baking them as close to when you plan to serve is ideal. But if you need them to last a few days, the best way to store them is unfrosted in an airtight container either in the fridge or at room temperature. They can easily last a few days this way, then just frost the day you plan to serve.
Naturally Dyed Sprinkles
I topped my cupcakes with these naturally colored Confetti Mix Nonpareils from Thrive Market. Because such a wholesome cupcake recipe deserves the most wholesome rainbow topping. These sprinkles contain no hydrogenated oils or artificial dyes, they are vegan, gluten-free, and soy-free, and come in compostable packaging. Win, win, win! And if you order from Thrive Market via this link (affiliate), you will get 30% off your first order + a free gift of your choice.
Recipe FAQs
Over blending the batter is the most likely culprit. You want to blend until JUST combined after you add the dry ingredients. Also measuring your ingredients by weight will be most accurate and yield the best texture.
As discussed in more detail in the “Tips and Storage Suggestions” section above, this can happen with certain food processors when blending with the dates. Keep a firm hand on the lid of your food processor when blending, and/or blend just the dates first to break them down somewhat before adding the water.
Yes! I have tested with all-purpose and cassava flour, both worked pretty well. I have tried them with a gluten-free blend too and I found them to be too gummy for my liking. But feel free to experiment!
The cupcakes genuinely hide the flavor of dates quite well! The date flavor is a bit more detectable in the frosting, so feel free to use this cashew based chocolate frosting instead.
Nutrition Info For These Healthy Chocolate Cupcakes
Besides being made with the most wholesome ingredients a cupcake could ever possibly come from, these beauties have some pretty impressive nutrition stats too. Under 350 calories a piece (and that’s with frosting!), with over 6 grams of protein AND 6 grams of fiber per cupcake. Plus ingredients you can feel good about giving to your little ones, I have had multiple moms use this recipe to make a smash cake for their baby’s first birthday and send me the adorable photo evidence!
If you try these Healthy Chocolate Cupcakes, let me know what you think by leaving a comment or rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more yummy recipes!
So now you can be that person at the party who waits until after everyone takes a bite to say: “Oh by the way, that chocolate cake you’re stuffing your face with is made of fruit and oatmeal!”
The Best Healthy Chocolate Cupcakes
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 9 cupcakes 1x
- Category: dessert
- Method: baking
- Cuisine: american
- Diet: Gluten Free
Description
The best healthy chocolate cupcakes that are moist, fluffy, and rich but made without eggs, dairy, gluten, or sugar! This untraditional recipe uses medjool dates, oat flour, almond butter, and other wholesome ingredients to create the perfect cupcake for kids that adults will love too. The updated version features a more moist texture (oil-free option still available!) and improved vegan blender frosting, making them even more delicious!
Ingredients
Chocolate Cupcakes
- 1 cup medjool dates, pitted (200g or about 12)
- 1 cup (240ml) water
- 1/3 cup (30g) cocoa powder
- 2 tsps baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup (120g) oat flour
- 1/4 cup (50g) coconut oil, melted (or 1/4 cup non-dairy milk for an oil-free option)
Fudgy Chocolate Medjool Date Frosting
- 1 cup medjool dates, pitted (200g or about 12)
- 3/4 cup (180ml) non-dairy milk (preferably canned coconut milk)
- 1/2 cup (65g) nut/seed butter (I used cashew butter)
- 1/4 cup (20g) cocoa powder
- Pinch of salt
- Optional: naturally colored sprinkles
Instructions
- Preheat the oven to 350°F. Line a cupcake pan with 9 paper liners.
- Combine the dates and water in a food processor, and process to a thick paste—as smooth as possible. Hold a hand over the top spout of the lid when blending, otherwise water may spray out.
- Add the rest of the ingredients, and blend briefly until combined.
- Divide the batter between 9 cupcakes, filling each 3/4 of the way
- Bake for 25-28 minutes at 350°F.
- Remove from the oven. Cool for 10 minutes before removing from the pan, then cool completely on a wire rack before frosting.
- Blend all of the frosting ingredients until smooth and creamy. Add more milk only as necessary to get it to blend, you want it as thick as possible. Transfer to a piping bag and chill for at least 1 hour to thicken.
- Pipe frosting onto cooled cupcakes, or spread with an offset spatula. Top with sprinkles, and enjoy!
Keywords: easy, healthy, chocolate, birthday, vegan, gluten-free, sugar free, medjool dates, dairy free, oat flour, frosting
Now THIS is how you start a Tuesday!! Haha! Now you know why I always want to add vanilla and salt to everything, lol! It really DOES make a huge difference. To me, salt is such a crucial ingredient, particularly for chocolate because otherwise the flavor can be a bit dull, so I’m loving this revamped chocolate cupcake! And you know how much I love my nut butters so I’m especially excited about the fudgier frosting, because to me, there is no such thing as too much chocolate fudgy goodness. My hubby is not a huge chocolate fan and when I make desserts sometimes he says “way too much chocolate”, that is when I know I’m on the right track, lol. And yay for baking and learning new things…it’s amazing all the things I’ve learned over the many years that make me want to go back and change some things…but it’s all in fun. I’m so happy you shared this new version! I’m even more chipper now that all this beautiful chocolate is staring me in the face!
Yes I’ve learned a lot in the past 3 years when it comes to baking, I was realizing that while writing this. Dull is the perfect word for it, it’s amazing the difference those two little things can make! Bahahaha I need a chocolate meter like that in my life, because I’m with you–no such thing as “too much” 😀 Well I hope you channeled all that chipper-ness into some delicious cookbook recipe creation 🙂
OMG–I thought I had said my final goodbye to cupcakes since they had stuff in them that I couldn’t really justify eating! Oilfree! Refined sugar free! Gluten free! And looks to be 100% delicious. Can’t wait to make them. Will report back once a day.
Do you think I can use silicone cupcake liners or do you think oiling the pan would be better?
Cupcakes are BACK! Either will work, I’ve made them in a silicon muffin pan many times and they always come out fine. But a little coconut oil is always a good insurance policy against having to eat them out of the pan with a fork lol. Can’t wait to hear what you think 🙂
If I have date nectar how much should I use instead of using the dates and water?
Date nectar won’t work here since it doesn’t contain the date fiber it’s more of a syrup. If you have storebought date PASTE that would work! But you really need date paste for this one unfortunately.
I am making this recipe for my 7 year old cousins birthday, and I am wanting to use cupcake liners to make it look nice. Any recommendations?
These will work in cupcake liners, you can spray/oil them a little bit to make sure they come off clean!
With what can I substitute medjool dates??
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The next best would be other dried fruits: prunes, raisins, dried figs. They will all taste much fruitier than dates, but still be delicious 🙂
Hi! I love your recipes so badly! I visit your blog & Instagram website and your amazing ideas really impressed me, especially that you use basic ingredients, which every single reader can buy without any problems. I’ve already saved some recipes and I’m going to try them, but unfortunately, I’ve got one problem – I don’t know exactly how to understand “cup” : ( I’m from Poland, we don’t use this term in our kitchens often and I want to keep appropriate proportions, so I hope that there is a chance to give me a small tip how I can deal with it – maybe in relation to number of tbsp? I’d be very grateful for your help : )) All the best! : )
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There’s a converter on Google Xx
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Can you make this into a cake instead ?
Sure! I’ve baked it in an 8 inch round cake pan many times, works very well. Just add 5-10 mins to the bake time 🙂
Hi Maddie! Ah yes, measuring is so different all over the world it gets tricky. For just about any ingredient you can always google xxx cups to grams (or whatever measurement you are most familiar with) and find a good estimate that way. But if you want to relate it to tbsp, one cup is always 16 tbsps. Hope that helps 🙂
instead of “cup”, just consider it 250 mL or 1/4 of a litre 😉 since metric measurements are a bit more popular in Europe no?
Would these work as a single cake?
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Yep it does work as a cake too! If you 1.5x all the amounts it fills a 9″ cake pan quite well, although it takes a bit longer to bake (about 30-35 mins) Enjoy!
Thank you! I am making these now!
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OMG I legit have this same recipe on my blog in my Fudge Ripple S’mores Muffins!! Too funny!! Date lovers think alike!
This is an old one from years ago re-shot, but dates do make for amazing muffins!
Ahhhh gotcha!! Always good to bring back an old favorite! Hope you’re doing well, Nat!
Oat flour is not gluten free and even if you buy the gluten free version from cross contamination it still has in its natural composition molecules that are very alike with gluten a can make a lot of problems to celiac and gluten sensitive people. Is there a flour that can be a substitute for the oat?
You could try it with a GF blend, or I’ve had readers make them successfully with quinoa and buckwheat as well🙂
Hi!
I’m having company over this weekend and I was trying to decide what to make the kids for a special treat and then THIS appears in my inbox! 😃
One of the girls can’t have oat flour, do you think almond or coconut flour would work?
Thanks so much!
Ah perfect timing 🙂 Coconut flour will not work, almond is a much better bet. However almond flour doesn’t bind very well on it’s own so I recommend combining it with corn starch or tapioca starch so they aren’t too crumbly. Maybe try 1 cup almond flour + 2-4 tbsp of either of those starches. Hope that helps and good luck!
Any suggestions for making the cupcake base vanilla?
Has anyone tried to leave out the Cacao Powder?
I have a vanilla version here that you can make as a full cake or cupcakes: https://www.foodcrushes.com/healthy-vanilla-cake-chocolate-fudge-frosting/
Just baked this today. Sooo yummy! I used medjool dates in the cake and figs in the frosting since I didn’t have enough dates for both. My blender isn’t high speed so the fig seeds made it a little crunchy which is alright but next time I’ll try prunes or dates. Also only used 2 tablespoons of natural peanut butter since my partner doesn’t enjoy peanut butter favoured icing normally. But overall a wonderful recipe!!
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I am SO happy that you tried and liked them!! Prunes or dates (or even raisins!) will definitely blend smoother, but I love the taste of figs with chocolate so I bet that was really yummy still. Thank you for the great feedback, and I hope you enjoy the rest of the batch, Nisha 🙂
Are they supposed to be gooey on the inside??
Nope, definitely not. Are they gummy or just way too moist? If they are gummy, it’s likely from blending the batter too much. Oat flour will turn really gummy really fast if you blend too much, so maybe consider blending just the dates + water and mixing the rest by hand. Was your batter similar in texture/thickness to that in the video?
Yes maybe that’s the problem..was not the same a bit softer.. I mixed in thermomix.. I just baked a bit longer and they seem ok and maybe will be ok once cooled? They still divine!
I am new to baking and made this amazing recipe for the fourth time. Each time I’m getting better at it. My problem is that I can’t eat all 6 muffins in the same day. The first one that I eat right from the oven is perfect – light, fluffy and delicious. However, by the next day the remaining 5 become heavy and chewy – similar to a fig bar. I’ve tried leaving them out overnight and refrigerating but neither method retains the moistness. Any suggestions? (FYI – I don’t frost them).
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Fourth time–that can only be a very good sign🤗 I know exactly what you mean, and honestly don’t have a great answer. Baked goods are better when fresh, it’s just a fact. And it seems to be even more true with vegan/healthier baked goods. You could half the batch of course, but that would just mean more work. Personally with these I just refrigerate them and expect more of a brownie texture after the first day. Sorry, wish I had a good answer but I haven’t found any tricks for this yet either😕
Glad to know I’m not doing something incorrectly with the recipe. This morning I took one from the refrigerator and put it in the microwave for 20 seconds. It definitely improved the texture a bit. These muffins have become my favorite treat on my journey towards a ‘no added sugar’ lifestyle!
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I’m glad the microwaved helped! On that note, you could even try reheating them in the oven for a bit. I’ve never tried it, but perhaps it would restore a little of that freshly baked magic. I’m so happy to hear they have been helpful in your journey, best of luck to you!
Nothing a little vanilla banana frozen cream can’t fix. 😉
These came out SO delicious! Even my son and husband loved them!
I made mini cupcakes in a silicone tray so they popped right out. Very easy recipe, thank you so much!
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YAY!! Entire family approved–I love it 🙂 Thanks for the awesome feedback Laura, hope you guys enjoy the rest!
Hi!
Have you tried to sub dates + water with apple sauce? Do you think that’d work? It so, how much apple sauce do you think would work for this recipe?
Thanks! 🙂
I haven’t tried it and I worry it might not be sweet enough, dates are quite a bit sweeter than applesauce. If you want to try it it would be a little over 1 cup. Good luck!
Hi
I tried these cupcakes today… but
A) my batter was not as thick as yours
B) my muffins and my frosting were both darker than yours
C) there is strong bitter aftertaste to the cupcakes
D) they were very chewy… not soft and spongy
Where do u think i went wrong? I was superrrr excited about this recipe… please advise how i can improve upon this
Thank you
Hmmm it’s hard for me to pinpoint the problem since I wasn’t there, but her are some thoughts…
1. By “not as thick” do you mean it was more runnny/liquidy? If so that is likely what caused them to be chewy or gummy inside instead of fluffy. Check your measurements and maybe add more flour or skip the nondairy milk if everything else seems right. The batter should be quite thick, not pour-able. Also what kind of dates did you use?
2. Bitter aftertaste is almost always caused by too much baking soda or powder. You did use powder, correct? Not soda? Baking powder does expire as well and will not work if it’s been open too long which can lead to a lack of fluffiness too.
3. The color likely had to do with your brand or variety of cocoa, what kind did you use? Any kind should be fine, but some may be darker and more bitter than others.
Hope that can maybe help you pinpoint the problem!
I did use baking powder n that too a new pack… maybe i could reduce it a little?!? U think that would work to eleminate the bitter aftertaste? If yes then how much should i cut back? Cant wait to retry 😃
You could try scaling back to 2 tsps, although that may affect this rise/fluff. Good luck!
my batter was very runny, maybe this is why they didn’t bake after an hour… I measured same amounts as in the recipe, so maybe should add less water?
Hmm I’m not exactly sure what the problem is, that’s never happened to me before. But yes I would try less water!
What can i do if i need more than 6 cupcakes?
Double all the amounts and make a dozen!
Made these tonight in a plant-based whole foods cooking class I teach at a local college. The students loved! Thank you so much!
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YAY!!! I am so happy to hear it, thanks for the feedback Sherry🙂
Oh HELLO! My inner child and my inner chocolate-lover (which are probably one and the same) are screaming with excitement to make these 🙂
I have both of those inner personalities too and they were ALL OVER THEM🍫🍫🍫 Thanks Haley!
Absolutely love this recipe but I just can’t get my batter and frosting super smooth… any suggestions??
Xx
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What kind of blender are you using? That will make all the difference for smoothness. A few chunks in the cupcake batter will not matter, but for the frosting you can try soaking the dates in the non-dairy milk before blending to make it easier to blend and smoother.
I’m SO excited to try this! What adjustments would you recommend for baking it as a loaf? I have a 10×8-ish inch loaf pan. Thank you!
I do not recommend this one in a loaf pan, loaf cakes without eggs are tricky so I am afraid the center will not bake through and end up mushy. You can do it in a square (8×8 or 9×9 inch) cake pan though, just add an extra 5-10 minutes to teh baking time!
My kid is allergic to nuts so i can’t use any kind of nut butter. Can i use margarine instead? Coconut oil?
Thank u so much.
Sílvia
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I would not recommend coconut oil, but coconut butter would work and margarine probably would too although I haven’t tested it personally. You can also just skip the nut butter and add 1/4 cup non-dairy milk. Hope they turn out well!
Very good cupcakes. It seemed like they improved after sitting for awhile. I liked them the first day but really liked them the second day. They have a wonderful deep chocolate flavor and are hearty so I felt like I ate something substantial. The frosting was wonderful. I also put it on some toast. I’ve never had the popular chocolate spread stuff from the store before so I can’t compare, but it was very good on toast. Thanks for the recipe!
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Thanks for the feedback Bex, I am so happy you liked them! I love them the next day too, especially chilled–they taste fudgier and more brownie-like. Oooh that is a wonderful idea to use the frosting with toast! I mean really there is no wrong way to eat healthy chocolate frosting 🙂
Can’t wait to try these! Can I use regular dates instead of medjool and if yes how many?
Sure! It depends on the size, but you want about 1 cup PACKED. The dates I use are approximately 23g each so 276g total if measuring by weight is easier. Hope that helps and they turn out perfectly!
They look so cute! 😛 The frosting on these looks stunning! So smooth and creamy 😀 Can I have a couple please?
Hehe of course my fellow chocolate lover! And very wise to not think that one will be enough 🙂
I’m making these this weekend and have both Garbanzo Flour and Banana Flour on hand… could either of these work in this?
Hi Michelle! Hm so I don’t have a lot of experience (or any actually) working with garbanzo flour so I can’t say how that one would be. It may work, you would just have to experiment. Banana flour will not work here unfortunately, it would give the cupcakes a really gummy texture. I do have a different banana flour cake recipe that you could make into cupcakes if you wanted (https://www.foodcrushes.com/banana-flour-chocolate-chip-cake/), but for this one almond or oat or all-purpose is best. Sorry!
SO happy with this recipe. The texture was moist, not gummy. Almost like brownies, but still like cake. I used a date sweetened tofu chocolate pudding icing that I make all the time, so it was more intuitive and easy. Topped it with sliced banana. I will be making these often (: (: (:
THANK YOU!
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I am so happy they were a delicious chocolate success Elizabeth!! Yes you described it perfectly–somewhere between brownie and cake😋 Oooh that frosting sounds amazing! I used to make tofu pudding all the time it has such a lovely light texture I imagine it would be a delish contrast to these cupcakes. Thanks for the feedback and enjoy many more batches to come🤗🤗
My daughter has a sensitivity to vanilla (among other things). Can I substitute almond extract or maple syrup instead? Thanks!
Absolutely! I would go with almond extract personally, it will delicious with the chocolate and you really don’t need any additional sweetness 🙂 I hope you both like them!
Hi Natalie!
I love the idea of these cupcakes and would like to try them out, they look beautiful!
Question: I already have date past on hand (I try to always have a jar in my fridge:)), so what amount would you recommend if the date paste is already prepared? Still one cup and omit the water?
Thanks in advance! cant wait to bake these!
Ha never without date paste at the ready–you sound like me😊 You can use about 1 1/4 cup date paste in place of the water and dates. Unless you date paste is really thick compared to what’s show in the video, what ratio do you use when you make it? If it’s quite thick you may need to add some water, it should be a fairly thin date paste for these. Hope that makes sense and helps!
These are very very good! I have been on a hunt for a healthy cupcake without added sugar or sugar alternative. These are the winner after 5 different recipes. They are very moist and have a nice crisp outside and the flavor is very nice. It is hard to believe that they have no added sugar. Yum!
YAY!! I am so glad they were a success! You deserve a delicious win after 5 tries–I admire your commitment to the healthy cupcake finding mission 🙂 Yes dates so amazing right!? Thanks for the awesome feedback Cassie!
Hi Natalie ! I’m a huge fan of your recipes and creativity! I watch all your videos but this is my first time commenting, since this recipe is too good for me to not post a review.
I doubled the recipe and made these in a 9×13 cake pan for a dinner party. Left them in the oven for a little over 30 mins; they were spongey in the centre when I took them out. The texture was more like a fudgy brownie, which is great because I’ve missed brownies so much since going vegan! All of my older (non-vegan) guests especially loved them, and they could all have some since they’re “everything-free” 😉 No one could tell they have dates in them. As for me, my life is changed. I recently gave up refined sugar for my health and skin, and have been feeling deprived ever since 🙁 But not anymore! These remind me of the little fudgy brownies I’ve had from 5 star restaurants before going vegan, except that they’re so much better for you.
The frosting is heavenly, I had a hard time trying to not lick it off the spatula 😛 I think it could also be a great substitute for a healthy Nutella, which I’ve also missed.
Thank you so much for this amazing recipe😘
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Hi Zinny! Thank you or the kind words and support, and I am THRILLED to hear that you loved this one🤗 A big pan full of cupcake sounds so yummy haha, but yes they are a bit more dense and fudgy so I’m sure cut into squares they were very cakey brownie reminiscent. Aw that makes me so happy that everyone could have a piece, healthy but delicious baking is the best. Oh I always eat at least a few finger-fuls of frosting straight from the blender, and yes especially if you used hazelnut butter it would be SO much like nutella (but sweetened with fruit!) Well I hope your health is improving and now you can have sweet treats and beautiful glowing skin all at once😊 Thank you for the lovely feedback and happy holidays❤️
Can you freeze these
I’ve never done it since they never make it past a few days in my house, but you could certainly try it! If anything they may be a bit drier and more dense after defrosting.
Hi, I’ve put in charge of making valentines cupcakes for my 2 year old sons preschool class. I’m looking for a healthier alternative and these look super great!! My question is about the non-dairy milk. Is that like, coconut or almond milk? Thanks!
Hi Caitlin! Yep, almond or coconut milk or any kind of milk really you can even use dairy milk if you like. Good luck and I hope they turn out a delicious kid-approved success 🙂
Thank you so much for the great recipe Natalie! I made them today along with the frosting. I only had peanut butter which tasted fantastic! I was afraid to fill 6 muffin cups so full so I spread it out to 10, smaller cupcakes. My oven is small and not the greatest so I worried about them getting too dark before baking, well they came out great! My husband has worries about his gallbladder so we’ve tried to eliminate fats and he gave up eating chocolate. His favorite was my chocolate cake, so to FILL the house with the smell of chocolate cake today was great, and he liked them! He doesn’t like a heavy texture cake though, like I do, but he still liked them. I don’t have a good blender and my food processor broke, so it was hard to get the dates ground properly, but I got there in the end! Thanks! I’ll share your site on facebook!
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YAY!! I am so so happy you tried these🤗 More cupcakes is never a bad thing, and I bet the pb frosting tasted delicious on top. Mmmm one of my favorite aromas too! They are a bit more dense than a classic cake, but I am glad your husband still enjoyed them too. Soaking the dates in the 1 cup water for 30 minutes or so and then blending it all may help with the chunks too. Thanks for the feedback, Mary!
Hi Natalie,
Just came across this website and seems you have a huge healthy option for a foddie in me. Do you have the option of filtering out recipes based on the ingredients ? I am more keen in trying your muffins which have oats flour base or may be those that use appluesauce .
This place is a heaven for foodies who want to eat healthy. Great job
Hi Laxmi! You can certainly search for any ingredient that you want recipes for, that would be my best recommendation. I don’t have any sort of fancy filtering system set up unfortunately, but that would be awesome. I hope that helps and you try something yummy soon!
Thanks , I somehow missed the search on this page.
I tried the muffins and they turned out yummy. Must say, You make magic with the healthy ingredients . Good luck to you. Happy to find this website.
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No worries! I’m so happy liked these cupcakes and that you found me and my healthy sweet stuff over here too 🙂 Happy monday!
Hi Natalie,
Can I use pited medjool dates for this or doesn’t it have to be the ones that aren’t pited??
Does*
Pitted is great!! Saves you a step😊
I really love this recipe! Already made it twice and about to make it for my daughter’s birthday. For the frosting I use hazelnut butter, its expensive but the result is a healthy nutella like topping! Delicious! Thanks a lot for this recipe!
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YAY!! I am so happy to hear you are enjoying these🤗 And omg homemade “nutella” frosting sounds ridiculously amazing on top–that is a great idea. Thanks for the feedback and i hope your daughter’s cake comes out perfect🎂
these were great! i substituted tahini for the nut butter in the frosting due to not having another option and it was surprisingly good! thanks for sharing- it worked really well!
I have a vegan food and health blog at http://www.whitedragonorganics.com pop by and say hey!
Oooh the tahini frosting sounds so yummy, that pairs wonderfully with chocolate. Thanks for sharing Samantha, and lovely to meet you😊
Hi there,
I would love to make this recipe for my daughter’s 2 year birthday party this weekend. I have a couple quick questions!
1) what modifcations would you make for mini muffins?
2) (this may be stupid but…) are the dates dried like prunes? Or are they fresh dates? Is that even a thing? Clearly I have never worked with dates before…
Thanks!
Kirsten
I’m so happy you are going to try these! As for the questions:
1) For mini muffins all the ingredients would be the same just the bake time will be shorter. 15 minutes at 350F is usually perfect.
2) Dates do come dried and fresh, but even the fresh ones will look similar to a dried fruit (that’s just how they are). Either will work here, but fresh tastes best and is easiest to blend. The ones labeled baking dates are usually dried, but medjool dates are what you want. Usually they are in the produce section or the bulk bins.
Hope that helps and you and your daughter both love them!
Do you recommend storing these, or any other fruit containing cupcakes in the refrigerator (even before frosting)? How long do are they good for?
Yep they will definitely keep longest in the fridge, although they do become more dense/brownie-like once chilled. I recommend eating them within 3-4 days, they will become more dry with time. Hope that helps 🙂
Hi Natalie, if I wanted to make this into a cake, should I double the recipe and bake it longer? For how long, then? Thanks!
To fill a 9″ cake pan I usually find 1.5x the ingredients to work out pretty well, but doubling will probably be okay too and make it a little thicker. I’d recommend about 35-40 minutes, but toothpick test the center just to be sure! Happy baking 🙂
Loved making these ! Turned out fab ! I got about 8
Do these freeze well ? Would be ideal to make and freeze instead if giving everyday in row on makinb to my 4yo
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I am so happy they were a success Dee! They do freeze pretty well, a little more dense and brownie like afterwards but still yummy 🙂
Thanks heaps !
I just made these with the modification for grain-free cupcakes. They were quick and tasty. They were perfect! Thank you so much!
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I am so happy you liked them, Pola!! The grain free version is my favorite😋 Enjoy the rest!
My husband just tried these and he loves them! But he’s counting macros for his wellness program. I ask on his behalf: what are the macros for the modified version (using almond and arrowroot flours)? Thank you!
Just calculated it for ya:
Thank you, you’re the best! 🙂
My family doesn’t like almond butter or any nut butter but I want the icing to taste nice, what can I substitute for the butter that will still keep a nice flavour without overpowering anything?
The nut butter is more for texture than flavor, the higher fat thickness/richness makes the frosting really creamy and hold its shape. Try using coconut cream (just the solid part from a can of full fat coconut milk) instead and omit the nondairy milk. Only add a little bit of milk if absolutely necessary to get it to blend. Hope that helps!
Is it possible for you to amend your recipe instructions regarding the correct blending technique so that anyone not bothering to read the notes doesn’t muck up the recipe. It was only by chance that I read that you have since discovered that you should blend on low speed and for minimum time.
I will bake these tomorrow, so excited!
I was just wondering, how long can you store the frosting, can I already make it a day ahead?
Thanks! 🙂
Yep, you can definitely make the frosting ahead of time! I actually prefer that, it thickens up in the fridge a bit and works even better. Enjoy!
I made this using almond flour and they werent fully baked even close to all of the way in 25 minutes. I followed what you said nut butter instead of nut milk, and i added two tablespoons of arrowroot powder. Was that supposed to be in addition to baking powder or replacing it? I added it. I think I might have blended it too much, but I’m not sure. They were still delicious, and my husband actually prefers them undercooked but I’d still like to know because I’m gonna make em again. Thanks!
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Hi Karen! Bummer that they didn’t bake properly, sounds like maybe the batter was too wet maybe try adding extra flour (1/4 cup or so) next time or you could add an extra 5-10 minutes to the bake time. And the arrowroot is in addition to the baking powder. Hope that helps!
I have made this recipe many times for my toddler, who begs for ’em. I have a new issue though. I bought some Nativas brand cacao powder and they have a burnt terrible taste using that. Before I used a cocoa powder. After googling, I read that cacao powder shouldnt be paired with baking powder? I’m not sure that’s the issue or what. Would it be possible to use baking soda instead or should I just buy cocoa powder? Any insight appreciated.
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Oh I should add that I always make the almond flour version.
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Hmmm that is very odd😕 I combined cacao and baking powder all the time and have never had an issue. I just admit the Navitas brand is not the brand I typically use these days, but I have used it many times in the past and still never had a burnt tasting finished product. But yes, you could try baking soda instead! It would be 1 TEASPOON baking soda and you’d need to add 1 tbsp lemon juice or apple cider vinegar too. Hope that helps, let me know! Oh and I am SO happy to hear your kiddo loves them😊😊
Im such an idiot! I just found out the problem. I was using baking soda instead of starch (in addition to baking soda). I had the containers mixed up for some dumb reason. At least I solved it. If you like, you can delete my comment. Thank you for your help regardless.
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Ah no worries! I’m glad you figured it out 🙂
Is it possible to add vegetable oil to the batter to make moister? If yes, how much? Also, can you replace oats with White Whole Wheat flour or Regular Whole Wheat? How much would be needed?
Thanks
Yes to using wheat flour in place of the oat flour, I’ve tested that. But I haven’t tried them with oil, so you’ll have to experiment. I’d suggest replacing the milk with oil and see how that works out 🙂
Hi – Is it like for like on the measurements when replacing oat flour for plain / self raising flour? Do you need to add anything else?
Thanks!
Yep, 1-for-1 will work here with regular flour and you don’t need to add anything else! Hope you enjoy 🙂
Hi, can I ask if there is a way to make these cupcakes non-chocolate? For example, is not using cocoa powder a way to make them vanilla cupcakes? Thanks!!
Sure! Just omit the cocoa and add 1/4 more flour😊
MAKE THESE! I made this as one big cake (added on half the recipe again and baked 35 minutes) and it is SO GOOD!!! To put in perspective: this whole thing vanished within a day. As I can’t get out flour where I live, I ground oats in the food processor, then sifted and I ended up using a sweet potato frosting from a different site (yours looks better but too many dates for my tum tum along with the cake) and the sweet fluffy frosting goes perfectly with this: so rich and chocolaty. I kept sneaking spoonfuls from the fridge! I’m definitely making this as one cake for my bday. Also my diabetic grandad loved it so much… I have s question however: the next day the texture was still amazing but slightly heavy and dense (still good) but I was wondering if I can keep these out of the fridge? My mum reckons the cake would be much better if it stayed at room temperature. Also THE BATTER! Jesus, I licked the bowl clean! Why bother with even baking it without salmonella risk? Thank you for blessing my taste buds with this 😊 (also I’ve linked the frosting I used below, it has added sugar but a very small amount and you don’t use all of it anyway)
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Ahhh Sarah-Beth I am THRILLED to hear that you loved them so much🤗🤗 Thank you for sharing all the amazing feedback! And yes, they do get dense quick if you chill them. You can keep them out of the fridge, it will prevent that, but they dry out quicker that way. I personally prefer the refrigerated dense but moist texture, but up to you! Haha Oh I am so with you on the batter, and thanks for sharing that frosting too it sounds awesome😋
These are so good! I love that they’re totally date-sweetened. 🙂 Thanks for a great recipe! I’ve already made them twice.
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These are my go-to for introducing people to date-sweetened baking, the rich chocolate hides all the healthiness so well🤗 I’m so happy you are enjoying them!
Made this today and my whole non vegan family loved it. It was a simple recipe that I enjoyed making and will continue to make in the future. Thanks
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Woohoo!! That’s what I like to hear Gloria, I am so happy you enjoyed them 🙂
These were delicious!! 😍
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Woohoo! I am so so happy you loved them Stephanie, one of my faves too🤗🤗
Hi. These sound so delicious! But can I use regular flour instead of oat flour?
Yep that will work too! Hope you love them🤗
I was really struggling with healthy dessert ideas until I found your site. These cupcakes are divine! I’ve made them three times in the past month, two of which for friends who loved them as much as I did. Thank you for all of the creative and delicious recipes you’re putting out!
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That is amazing feedback, thank you for sharing (and sharing in real life🤗) Alisa. Hope you try some of the others soon too!
Thank u for the great recipe. Wanted to ask if it works as a whole cake rather than a cupcake? If yes, then what details regarding pan size and baking time should be taken into consideration?
Million thanks.
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It does, yes! I recommend 1.5x all the amounts and then bake it in a 9″ square or round cake pan for 30-35 minutes. Hope you love it😊
Amazing, tried this with hazelnut nut butter and it tasted almost like Nutella frosting. Thank you !
Oooooh that sounds AMAZING!! I am so happy you loved it, Kimberly😋😋
I’ve been looking for a healthy vegan chocolate cake recipe with oats for a while. I can’t believe I just found your recipe. It’s so good!!! Definitely doing this for my family at Easter 🙂
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YAY! I love these, they are definitely a favorite in my family. I also have this recipe that’s not date sweetened so it’s a bit fluffier if you prefer: https://www.foodcrushes.com/gluten-free-vegan-chocolate-cake/
I will try it for sure! Thanks!
Hi love the recipe!! Is this considered keto/paleo free? Also how long will these cupcakes stay fresh in fridge? I wanted to make for coworkers so they’ll be in the fridge 2days.
It is not keto as there are still dates which contains carbs/sugar, but the almond flour option is paleo! And these will be fine for a couple of days in the fridge, just cover them well so they don’t dry out 🙂
Hi, is it possible to use all purpose flour instead of oat flour? I am not too concerned with the grain free just the sugar so I will be using the dates. But I am wondering if I change the flour will it change the consistency at all?
Yep that will work, I’ve made them with all purpose before 🙂
can I substitute oat flour with white rice flour cause I have tried this recipe with oat flour twice and the inner part is remaining undercooked even after baking it for more than 30 minutes I definitely think there is something wrong I am doing. However your fudgy vegan brownie recipe came out very well and I would like to bake them in a muffin tray this time and is it possible?
Thank you
Hmm white rice flour is very sticky so I think it will make them gummy–I don’t recommend that swap. Did you change any of the other ingredients, and did you measure by weight or volume?
I used the almond flour and nut butter alternative & THESE ARE SO GOOD! Excellent texture and slightly fudgey in the middle… YUM. They aren’t too sweet (which surprised me, since there is so much date paste!) and the recipe easily doubled without any trouble. A sure hit for my son’s 6th birthday. Thanks so much for this recipe. I have a bunch of your other recipes saved as well, I look forward to trying them! You the woman! 😘
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Wahoooooo!! I am so happy they are a success Jessica. You picked a good one to start with, these are one of my go-tos can’t even count how many times I’ve made them. I’m glad your son approved too! Looking forward to seeing what you try next😊
This might be a dumb question but how would you make the icing vanilla? Is removing the cacao powder enough? I know you have other vanilla cupcakes but I’d love to make date-sweetened, vanilla icing!!!
Since the frosting is date-based, if you just remove the cacao it will be more caramel flavored. It’s hard to make a date-based vanilla because the date flavor overpowers. My best recommendation for vanilla would be a cashew based frosting like this one: https://www.foodcrushes.com/vegan-pumpkin-cake/#tasty-recipes-16466
Ah well caramel sounds good too!!! Thanks!
I used this batter to make a birthday cake for my father-in-law today, and seriously it was scrumptious! Springy, sweet, and chocolatey! It was a hit with everyone in the family, and it was just too easy to make. Simply divine. Definitely a recipe I will use again and again.
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YAY!! I am so happy it was a success Deborah🤗 I love this one too, always come back to it!
Hi Natalie, I’m wondering if you can help me. I love your recipes that use dates as the sweetener and I tried these and made them in a silicon pan, but the insides stayed moist. It could be because I used the silicon pan, but I avoid all oil. Any thoughts?
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I used to have a silicone cupcake pan and have made this recipe in it a few times, never had that issue. Did you measure by weight or volume? And did you soak the dates or no? Could be that the batter was just too moist, or perhaps they needed 5 extra minutes to bake.
This recipe looks fab. Quick question. I have date paste in the fridge already made, how much date paste should I use instead of the cup of dates and cup of water? Thanks heaps
It’s a little over 1 cup after you blend it, so try 1 1/4 cup date paste!
Hi Natalie,
I’ve made the cup cake recepie into a 6″ cake, and it worked brilliantly, I did keep it 5 mins longer in the oven. It was a success, thanks a lot for the recepie, and it wasn’t too sweet either, which is great, the texture was very nice too. I used coconut oil, and ground oats. I’ll use spelt flour next time, and after that ground almonds. All nutritious and yummy!
Thanks again,
Basia 😊
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YAY!! I am so happy it turns out so well, and I hope your daughter loved it🤗 It works really well with spelt, I have tried that before, and I hope the almond version comes out good too. Thank you for the lovely feedback Basia, and happy Monday!
Thank you Natalie, well my daughter whose birthday we celebrated with this cake is currently living on the other side of the planet, but we here blew the candles for her while on face time with her .. and ate the cake 🙂 It was my son who is currently avoiding wheat and sugar, so the cake was perfect for him and us all 🙂
Bx
Aw that sounds perfect, I love the effort to be “together” as much as you can be with that distance☺️
These are edible, but not good. They are very heavy and dense and not exactly healthy. Cupcakes aren’t supposed to be healthy. I’d recommend making some with oil/vegan butter which is essentially oil to avoid animal products and actually have something tasty to eat. These were such a waste of perfectly good ingredients.
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Aw bummer you didn’t like them!
Hi Natalie, We are looking forward to making these today! Quick question (from a non vegan) can I substitute nut milk for normal dairy?
Thanks
Allie
Yes absolutely! That will work just as well, hope you enjoy Allie 🙂
So easy and soooooo delicious!! Thanks
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YAY! I am so happy you loved them, thanks for the feedback Sabrina🤗
I love these – they really don’t need the frosting! I’ve also frozen them (just the cake part) for a week or so and they thaw out — still moist and tasty. My 3 year old loves them too, and it’s nice to give her a healthy snack.
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I am so happy you guys liked them Kate! Appreciate the feedback😊❤️
Really good, thanks! Moist and flavorful. 2nd time making these–definitely better with the medjool dates, as the first attempt I could only find normal ones. 12 dates for me was much bigger than a cup though. I used 200g which was like 9. Skipped the frosting.
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I am so happy you liked them! And yes medjool dates definitely vary in size based on brand/batch so the weight measurement is always the most accurate way to go there😊
can I use rye flour rather than oat flour
I’ve never tested it with rye specifically, but I’ve successfully made this recipe with many different flours so should work!
I made this last week. So delicious!
I just saw the part of the post about date water being sprayed from the food processor. My experience exactly! Guess I should have read the whole post before making it!🤣 I transferred the dates to the blender and added the other ingredients. Make sure your blender is high power because if not your blender might die(like the one I used).
I made this as a cake and it was so good. I even ate some for breakfast(What? It’s healthy!)You can taste the dates, but they add to the flavor. It was definitely a cake and was actually sweet, unlike many healthy cakes. For some reason, my cake didn’t rise at all so it was more like a frosted brownie (which was still very delicious). The fudge frosting was amazing; I never thought I’d be able to eat frosting after giving up refined sugar. Great recipe!
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Maybe I need to write that part in all caps and double underlined😆😆 Or perhaps it is like a cupcake making right of passage lol. Dates are perhaps not the easiest ingredient to work with, so apologies for your kitchen mess, but I am sooooo happy you enjoyed the cupcakes and frosting. Hmm all the rise comes from the baking powder since there are no eggs here, is your baking powder old perhaps? Appreciate the feedback Madeleine!
Mmmmm! So good. And I miiiiiight have whipped up this frosting recipe by itself and eaten it with a spoon.🥄 Don’t judge; it’s that good! 😉 Thanks.
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Hahaha you are my kinda people, I love it🤗😂 It is absolutely a dessert all its own, I am so happy you enjoyed it Jane!
The cupcakes taste like a giant date… wish it tasted like chocolate. Bummer. Did other people have this problem??
Chocolates i frosting was better. I added some coconut flakes 🙂
I’ve never had anyone say that, but there are a lot of dates in there so if you aren’t a fan of that flavor it will come through a bit. Maybe try this chocolate cake without dates instead: https://foodcrushes.com/gluten-free-vegan-chocolate-cake/
My dates must be smaller because 20 or more could fit in a cup. Should I use just 12 or a full packed cup?
Weight would be the most accurate measurement here, 1 cup is typically about 200g packed. But if you don’t have a scale just pack your cup measure well!
I had really high hopes for these cupcakes due to all the positive reviews. I followed the recipe pretty closely, but honestly these cupcakes taste quite bland. They taste like raisins and nothing else..
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So sorry they didn’t work out for you Kyla😕
Thank you for an amazing recipe! I have been using this for the past year for any special occasion (birthdays, desserts at the holidays, etc.) It is amazing in that there is only whole foods and no added sugar (or fake sugar)! My kids request it for birthdays and I dont feel tooo guilty eating it for breakfast 😉 I have made it as cupcakes (mini and regular) but the best is as a cake. I did two batches once and made a two-tiered cake. Thank you again!!!
I am sooooooo happy you and your family love these Suzie, that means a lot to me❤️🤗 And that cake sounds epic, I wish I could’ve seen it!
Hi! I’m so excited to find this recipe. My 6yo is looking to bake something for his dad’s birthday and this seems easy enough for him to participate actively. We are looking for something healthy since the kiddo will be eating this too. I saw the nutritional information and 32g of sugar per cupcake is still a little too high for my kid who should only be consuming less than 20g of sugar per day. Do you have any advice on how I can reduce the amount of sugar without comprising on the texture. I understand that it will be less sweet of course but that is okay with us. Can I just use less dates perhaps in both the cupcake and the frosting? Or can I substitute with monkfruit extract instead? Thank you so much!
You can try less dates although those also give the cupcake a lot of its moisture as well as sweetness. You could try reducing the dates, adding some monkfruit, and then subbing in some almond butter or another nut butter to help with the moisture. Can’t guarantee how they will turn out since I haven’t tested it, but that’s my best rec!
SUPER yummy, and exceeded my expectations! I strive to eat a WFPB vegan diet for the most part, so finding healthy desserts that are actually good is a blessing! I doubled the recipe and had almost half the frosting leftover. Maybe I’ll make your vanilla cake recipe to use it up. 😉 Thank you for all your wonderful recipes, I’m looking forward to trying more of them!
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I am so so happy you liked these Caitlyn!
I adore these cupcakes! I have made them every weekend for the last 3 weekends! They are tasty without being too sweet and so satisfying with the frosting! I’ve even eaten them for breakfast! They are healthy after all! Thanks for such a fabulous addition to my favorite recipe binder!
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That makes me so so happy to hear! The perfect balance of decadent and healthy, right?? I am so happy you love them Colleen, appreciate the feedback 🙂
They did not turn out light and fluffy like the photo but instead very dense, more like fudge or a slice.
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Oh no! That shouldn’t be the case, which kind of flour did you use?
I used whole wheat flour because I didn’t have oat flour
Thank you for developing this recipe! It is fantastic, very satisfying and enjoyed by all at our Christmas celebration.
I found on my kitchen scale that the cacao was closer to a 1/2 cup than 1/3, which I found interesting. I really appreciate you listing the weights of all of the ingredients.
I frosted mine using an avocado, cacao and maple syrup frosting which was absolutely delicious: https://chocolatecoveredkatie.com/chocolate-avocado-frosting-recipe/
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I am so so happy you guys enjoyed them, and honored they made it to your Christmas dessert table🤗🤗 appreciate the feedback Kim, and happy new year to you!
Looking forward to trying this one for my sons first birthday!
Would this recipe freeze okay?
Thanks!
Yes I have successfully frozen these before! I hope he loves them🤗
Nope, not working.
I blended rolled oats to get oat flour, taking care to do it as shortly as possible. I followed the recipe exactly, and my mixture had the exact same texture as in the YT video. I pre-heated the oven to 180C.
All I got after 25 minutes of baking was a tray of mud. Further baking only resulted with the bottom surface being burned black, while the mud on top was still mud.
Oh no! I’ve made these dozens of times, and never had them not bake through like that. This is one of my most remade recipes, I’ve had plenty of friends and family test it out for me too and never “mud” texture. It’s hard for me to say where the error was since I wasn’t there while you were making, but that’s unfortunate😔
My husband and are WFPB vegans. I have made these so many times and they are always fabulous. I recently brought these on vacation with my sisters who are not vegans and rarely like my food—these however they loved. My husband and I barely got to eat one! Every time I turned around my sisters were grabbing a cupcake!
We are traveling for my husband’s birthday and I am going to double the recipe to make this into 2 six inch cake layers, wrap them well, freeze the layers, place them back in their pans and bring the frosting with me in a spill-proof contain-all to be placed in my checked-in luggage. I am sure when my luggage is examined they will think I am nuts but it seems so sad to have a birthday without cake. And these are my husband’s favorite!
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Julie, your comment truly made my day☺️ Trying a recipe is awesome, but the fact that you guys make this one on repeat and share it and love it is the best kind of feedback! And I have made it as a six inch cake before, works great (maybe add 5 more mins to the bake time but otherwise translates great!) I appreciate your homemade bday cake making dedication haha, I hope he loves it🎂 Much love to you!
I happen to have date paste already made and was wondering how much should I use? I was thinking maybe 1 cup of date paste.
Yes it blends to about 1 cup so that should be perfect! Enjoy Gina 🙂
Hey Nat,
I printed the Chocolate Cake and click on the link for “fruit sweetened Chocolate Cake”
Then I discovered these beautiful cupcakes but right now I dont have Cupcakes molds…
So is it possible to make this recipr as a classic cake in a Springform or Round or square Pan?
If yes what size would fit perfectly well with this recipe?
#FOOD PROCESSOR
Can I use food processor instead of my Nutribullet?
Many thanks!
Henri 🙂
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I can’t thank you enough for this recipe 🙌🏽
It’s my go-to chocolate cupcake/cake recipe for my toddler (where i try to limit refined sugar). I made it for her birthday and the adults actually preferred it over the adult cake 👀
It’s now the recipe my siblings also use to satisfy their toddlers’ chocolate cravings 🙏🏽
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Tala, I LOVE to hear this kind of feedback! I am so happy they were a hit with everyone of all ages, and I appreciate you sharing the recipe around too😊❤️
Wonderful recipe to make for child’s class
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I am so happy you and your kids are loving these!
Just made these and oh my God.. amazing !!
I am always looking for healthy alternative for the kids – This was definitely a hit for my family 🥰
I added 2 tspns of coconut oil just for that coconut taste and a bit of a binder. It was super moist and a perfectly rounded taste
Thankyou !!
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I am SO happy they were a success for you guys!! This is such a good decadent but kid friendly one, and I love the coconut oil addition for just that little extra richness/moisture. Appreciate the feedback Jenni!
This is not a cupcake. This is baked oats with extra steps. If you are nut, dairy, and gluten free, and also have allergies to rice, potato, and tapioca, you could pass this off as a cupcake alternative.
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That’s an interesting opinion, just trying to provide options for all!
Phenomenal and rich. My husband loves these. I didn’t even make the frosting!
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I’m so happy you guys loved them, Ellen!!
We just made these yesterday and they are AMAZING! So moist and delicious (and healthy)! Thank you for the recipe!
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I’m so happy you loved them! Appreciate the feedback😀