These chocolatey treats are a healthier alternative to traditional cupcakes. Completely flourless, the "cake" is made from dark chocolate combined with coconut milk, chia seeds, and agar agar. It's topped with a cool, thick, and creamy coconut frosting that you'll want to eat by the spoonful. For decoration, use chopped chocolate, seasonal fruit, or whatever you prefer.

Flourless Chocolate Chia Cupcakes [Vegan, Gluten-Free]

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For the Chocolate Cupcake:

  • 2 cups coconut milk
  • 1 vegan dark chocolate bar
  • 1 teaspoon vanilla extract
  • 4 tablespoons chia seeds
  • 3 tablespoons agave nectar
  • 1 teaspoon lemon zest
  • 1 1/2 teaspoons agar agar flakes
  • 2 tablespoons lemon juice

For the Coconut Frosting:

  • 1 15.5-ounce can full-fat coconut milk, refrigerated overnight
  • 2 tablespoons sugar
  • 1 tablespoon vanilla extract


To Make the Cupcake:

  1. In a pot, combine ingredients for the cupcakes except agar agar.
  2. Cook over gentle heat, stirring constantly, for 10 minutes. Add agar agar and cook for another minute.
  3. Pour into silicone cupcake moulds. Cool for 20 minutes, then transfer to the freezer for 2 hours.

To Make the Coconut Frosting:

  1. Open the can of coconut milk and scoop out the cream. Save the water for smoothies.
  2. In a large bowl or the bowl of a mixer, whip coconut milk until stiff peaks start to form. Add sugar and vanilla and continue to beat until stiff.
  3. Dollop over the cupcakes and serve.

Nutritional Information

Per Serving: Calories: 195 | Carbs: 17 g | Fat: 13 g | Protein: 2 g | Sodium: 29 mg | Sugar: 12 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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  1. Hi Inka
    this recipe sounds amazing and the pic looks so yummy!! I am so going to try this! Just to clarify, when you say 2 cups of coconut milk for the butter do you mean cocunut milk to drink or the one in the can (i.e. the thick one to make curry) that you use for the frosting?
    Thank you