Chocolate Ganache Cupcakes (Vegan & Gluten-free)

Nadia Chocolate, Cupcakes, dairy free, Desserts, gluten free, snack, sugar free, Sugar-free 12 Comments

Chocolate Ganache Cupcakes (Vegan & Gluten-free)Chocolate Ganache Cupcakes (Vegan & Gluten-free)

Chocolate banana cupcakes topped with a lush two-ingredient chocolate ganache. All vegan, gluten-free and with no added sugar! 

Since Valentine’s day is just around the corner, these chocolate ganache cupcakes would make the perfect post dinner treat to impress that special someone on Valentine’s day. Nothing says I love more than a sweet, rich chocolate sponge topped with a silky smooth chocolate ganache. Am I right or am I right? 😀

chocolate banana cupcakes I topped mine with berries, because I love the contrast in colour between the red raspberries, deep purple blackberries and deep red cherries. It just adds so much more character and makes these cupcakes that much more inviting. 

They’re super simple to make using oat flour and ground almonds instead of plain flour and sweetened with stevia instead of sugar, making it perfect for those of you trying to limit their sugar intake. But if you’re not a fan of stevia you can use any other type of granulated sweetener like sugar, coconut sugar, xylitol, etc. 

Chocolate Ganache Cupcakes (Vegan & Gluten-free)

Makes – 7


3/4 cup (95g) oat flour – plain oats ground into a flour in the food processor. Use gluten-free oats if you’re allergic/intolerant to gluten
1/2 cup (50g) ground almonds 
1/3 cup (35g) cocoa powder
1/3 cup (65g) stevia
1.5 tsp baking powder
1/4 tsp salt
1/2 cup (140g) mashed banana
1/3 cup (80ml) coconut oil, melted
1 tbsp milled flaxseed + 2 tbsp warm water
1/4 cup (60ml) milk of choice
1/3 cup (60g) dairy-free/dark chocolate chips

For the vegan chocolate ganache

100g dark chocolate
100ml full fat coconut milk


Preheat your oven to 180°C (160°C fan assisted)/ 350°F.
In a large bowl, mix together the oat flour, ground almonds, cocoa, stevia, baking powder and salt. 
Add the mashed banana, flaxseed mixture and pour in the milk and oil. Mix to combine, then fold in the chocolate chips.
Divide the batter evenly between 7 muffin cases.
Bake for 30-35 minutes then leave to cool completely on a cooling rack. 

To make the vegan chocolate ganache

Chop the chocolate and add it to a heatproof bowl. 
Heat the coconut milk in a saucepan over a medium/high heat just until it starts to bubble, then take it off the heat and immediately pour into the bowl of chopped chocolate. Leave for 2-3 minutes then stir to combine. 
Allow to set in the fridge for about an hour, then spread a generous layer over each cupcakes.
Decorate with berries, nuts, cacao nibs or grated chocolate.
Store at room temperature in an air tight container for 2-3 days. 

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  1. Oh wow, I cannot think of anything better than something chocolatey, cakey, and rich for Valentine’s Day! Oh yeah, and I love my treats to include a little fruit. These chocolate ganache cupcakes basically combine all those qualifications! So yummy!

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