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Upside Down Vegan Vanilla Chocolate Drizzle Cupcakes

Vegan vanilla cupcakes

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  • Author: The Green Creator
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: about 5 cupcakes depending on the size of the mold 1x
  • Category: dessert, sweet, baking
  • Method: blender, oven
  • Cuisine: american
  • Diet: Vegan


Vegan vanilla cupcakes drizzled with chocolate. These vegan vanilla chocolate cupcakes are vegan, gluten-free, oil-free, refined sugar-free, nut-free, and so delicious.



Vanilla Cupcakes

  • 1 cup pitted Medjool dates (about 12 dates)
  • 1 cup water
  • 1 cup oat flour (add more flour if too dry) – or use any other flour you wish
  • 3 tbsp vanilla essence
  • 1 tbsp baking powder
  • 1/4 cup plant-based milk
  • 1/2 tsp salt

Chocolate Drizzle

  • 6 tbsp water or plant-based milk
  • 2 tbsp cacao powder (or cocoa powder)


Chocolate Drizzle:

Mix the cacao powder and water in a small bowl and set aside.


Preheat the oven to 350F.

In a blender, blend the dates and water until smooth. (A highspeed blender works best for this)

Add the oat flour, baking powder, vanilla, and plant-based milk. Blend until well combined.

Spoon the batter into muffin / cupcakes tins/mold. These can be oiled very lightly or use parchment baking paper to prevent sticking. Fill the mold 3/4 and smooth the tops.

Bake at 350F for approximately 20-30 minutes.

Remove from the oven and let the cupcakes cool on a cooling rack in the mold.

Once they are completely cool, take the cupcakes out of the mold and drizzle with the chocolate drizzle.

Keep the cupcakes in the fridge.


The cakes are suitable for freezing. Let them cool completely, and then pack into a freezer-proof container and freeze for up to 3 months. Defrost fully before serving.