Vegan Chocolate Lavender Cupcakes

These Vegan Chocolate Lavender Cupcakes are rich, moist, and elegantly floral — the perfect blend of deep chocolate flavor and subtle lavender notes. Topped with smooth, sugar-free lavender buttercream, they’re an indulgent treat that’s both refined and guilt-free. Completely dairy-free and naturally sweetened, these cupcakes prove that vegan baking can be as decadent as it is wholesome.

Why You Will Love This Recipe

You’ll love these chocolate lavender cupcakes for their irresistible balance of flavors — rich cocoa paired with calming floral tones, soft crumb, and silky vegan frosting. They’re easy to make, completely plant-based, and sweetened naturally with xylitol and coconut sugar. Ideal for elegant gatherings, afternoon tea, or anytime you want a dessert that feels special yet nourishing.

Vegan Chocolate Lavender Cupcakes

There’s something timeless about the combination of chocolate and lavender. Deep, earthy cocoa meets soft, aromatic lavender — creating a flavor that’s indulgent but soothing, luxurious yet down to earth. These Vegan Chocolate Lavender Cupcakes bring that harmony to life in every bite.

Unlike typical chocolate cupcakes, these have a delicate floral undertone that makes them unforgettable. The lavender adds a whisper of perfume without overpowering, letting the chocolate remain center stage.

This recipe celebrates plant-based baking at its best — no eggs, no dairy, no refined sugar, but still incredibly moist and flavorful. The secret? Coconut sugar for natural sweetness, spelt flour for tenderness, and hot water to bloom the cocoa, unlocking a deeper chocolate flavor.

Each cupcake bakes up soft and rich, with a texture that rivals any traditional recipe. The combination of sunflower oil and apple cider vinegar gives the crumb its light, fluffy structure — a vegan baker’s trick that never fails.

Then comes the showstopper: Sugar-Free Lavender Buttercream. Made with dairy-free butter and powdered xylitol, it’s creamy, smooth, and subtly fragrant. A touch of violet food dye turns it into a soft pastel dream — elegant enough for weddings, birthdays, or quiet afternoon indulgence.

To make the frosting shine, the lavender buds are steeped gently, infusing their aroma into the butter before it’s whipped to perfection. The result? A frosting that tastes floral but not soapy, sweet but balanced, and absolutely divine against rich chocolate.

What’s even better is how approachable this recipe is. You don’t need fancy equipment or hard-to-find ingredients — just a whisk, a bowl, and a love for baking. Everything comes together in minutes.

These cupcakes are also naturally gluten-free if you use a gluten-free flour blend, and they’re completely free from refined sugar, making them suitable for those watching their intake.

For presentation, a few dried lavender buds sprinkled on top make them look as good as they taste. The contrast between dark chocolate cake and pale purple frosting feels modern, elegant, and perfectly photogenic.

Whether you’re baking for guests or simply treating yourself, these Vegan Chocolate Lavender Cupcakes deliver comfort, creativity, and beauty in one bite. They’re proof that plant-based desserts can be both wholesome and indulgent — no compromises, no shortcuts, just pure flavor and joy.

Servings & Time

• Servings: 10–12 cupcakes

• Prep Time: 20 minutes

• Cook Time: 18–20 minutes

• Cooling & Frosting Time: 30 minutes

• Total Time: 1 hour 10 minutes

Ingredients

For the Sugar-Free Lavender Buttercream:

• 1 tablespoon dried lavender buds (plus extra for decoration)

• 125 g dairy-free butter (good-tasting brand)

• 200 g xylitol, blended into a fine powder

• A small amount of natural violet food dye (optional)

For the Chocolate Cupcakes:

• 175 g spelt flour (or all-purpose gluten-free flour)

• 1 teaspoon bicarbonate of soda (baking soda)

• A pinch of salt

• 50 g cocoa powder

• 225 g coconut sugar

• 275 ml hot water

• 60 ml sunflower oil (or other mild vegetable oil)

• 1½ teaspoons apple cider vinegar

Instructions

1. Prepare the oven:
   Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. Mix dry ingredients:
   In a large bowl, whisk together flour, bicarbonate of soda, salt, cocoa powder, and coconut sugar until evenly combined.

3. Add wet ingredients:
   Pour in the hot water, sunflower oil, and apple cider vinegar. Mix gently until smooth — the batter will be thin, and that’s perfect for a moist crumb.

4. Fill and bake:
   Divide the batter evenly between cupcake liners, filling each about two-thirds full.
   Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
   Let cool completely before frosting.

5. Infuse the lavender:
   In a small saucepan, melt the dairy-free butter over low heat. Add dried lavender buds and steep for 5 minutes, then strain to remove the buds. Chill briefly until slightly firm but not hard.

6. Make the buttercream:
   Beat the infused butter until light and fluffy. Gradually add powdered xylitol, then beat in vanilla extract and food dye if using. Whip until smooth and creamy.

7. Frost and decorate:
   Pipe or spread the lavender buttercream onto cooled cupcakes. Garnish with a few dried lavender buds on top.

Tips

• Flavor control:
  Use food-grade dried lavender — culinary lavender has a softer, less bitter flavor. A little goes a long way.

• Storage:
  Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

• Freezing:
  Unfrosted cupcakes freeze well for up to 2 months. Thaw before frosting.

• Gluten-free option:
  Substitute spelt flour with a 1:1 gluten-free baking blend for a perfect gluten-free version.

• Frosting texture:
  If the buttercream feels too soft, chill for 10–15 minutes, then whip again before piping.