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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.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings 10

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
 

Prepare the oven:

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

Mix dry ingredients:

  • In a large bowl, whisk together flour, bicarbonate of soda, salt, cocoa powder, and coconut sugar until evenly combined.

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.

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.

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.

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.

Frost and decorate:

  • Pipe or spread the lavender buttercream onto cooled cupcakes. Garnish with a few dried lavender buds on top.

Notes

  • 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.