These cupcakes are the perfect snack or dessert to make if you only have basic pantry ingredients on hand, or if you need to use up a couple of overripe bananas. They’re also extremely quick and easy to make because everything (except the frosting) is mixed in a blender! These cupcakes are perfect to make for friends and family that have many allergies, because they are gluten-free, nut-free, and vegan, meaning that they’re also dairy and egg free! But I promise they still taste amazing! The sweet, chocolatey frosting perfectly complements the less sweet, fluffy, banana cake. I hope you guys enjoy baking and eating these delicious cupcakes!
This post contains an affiliate link to one of my very favorite ingredients. This way it is easy for you to find the ingredient I used at the best price I’ve found. If you click on the link and purchase from Amazon, I will receive a very small percentage of the sale, to support what I do here. Thank you!
The brand of shortening I buy is linked here but I usually buy it from Kroger.
Vegan, Gluten and Nut Free Banana Cupcakes with Chocolate Frosting
Ingredients
- 2 cups rolled oats certified gluten-free if needed
- 2 tbsps ground flax seeds
- ⅓ cup packed light brown sugar
- ½ tsp salt
- 2 tsps baking powder
- 1 tsp baking soda
- 2 medium-sized overripe bananas
- ¼ cup any liquid neutral flavor oil
- ½ cup water
- 2 tsps apple cider vinegar
- 2 tsps vanilla extract
Chocolate Frosting:
- ¾ cup palm shortening (non-hydrogenated) or vegan butter (room temperature) you can use regular butter if you aren't dairy-free
- 2 pinches of salt
- ½ tsp vanilla extract
- ½ cup cocoa powder
- 1 ⅔ cups powdered sugar
- 1-3 tbsps water if needed
Instructions
- Preheat the oven to 360 degrees fahrenheit (182 celsius). Line each slot of a muffin/cupcake pan with cupcake liners. In a high speed blender (or food processor), combine the oats, ground flax seed, brown sugar, salt, baking powder, and baking soda and blend on high speed until the oats are finely ground. Add the bananas, oil, vinegar, water, and vanilla and blend on high speed until smooth. Evenly distribute the batter between each cupcake liner (about ½-⅔ full) and bake for 10-12 minutes or until a toothpick comes out clean. Remove the pan from the oven and let the cupcakes cool completely.
For the Frosting:
- In a large bowl (or a stand mixer), beat the shortening/butter and salt together until smooth and slightly fluffy. Add the cocoa powder and beat until combined. Add ½ cup of powdered sugar and beat until combined. Put in another ½ cup of powdered sugar and mix well. Beat in ⅓ cup of powdered sugar. Add another ⅓ cup of powdered sugar and mix well. Scrape the sides of the bowl with a spatula. Add the vanilla and water (if the frosting is too thick) and mix well until smooth and fluffy.
To Finish:
- If you want to pipe the frosting onto the cupcakes, transfer the frosting to a piping bag fitted with your desired piping tip. Pipe the frosting or spread the frosting (with a spoon or spatula) on top of each cooled cupcake. Garnish with sprinkles (if you wish) and enjoy!
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