NOT HEALTHY, but delicious in moderation

Apr 14, 2014 by


Gluten Free / Sulfite Free Vegan Chocolate-Banana Cupcakes & Peanut Butter Frosting
Yields 2 dozen
For Cupcakes:


  • 1 1/2 cups vegan sugar
  • 1/2 cup SF vegan margarine (or 1/2C organic apple sauce; 1/4C organic coconut oil)
  • 2 tsp. vanilla
  • 3 overripe large organic bananas, mashed well
  • 2 cups all-purpose GF Baking flour
  • 1/2 cup unsweetened vegan cocoa
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup organic unsweetened Flax milk


  1. Preheat the oven to 350°F.
  2. Line a muffin pan with paper liners.
  3. Using a hand-held mixer, combine sugar, margarine, and vanilla in a large bowl.
  4. Add the bananas, stirring well to combine.In separate bowl, combine flour, cocoa, baking soda, and salt, stirring well with whisk.

    Alternating with the Flax milk, add the flour mixture to the sugar mixture a little bit at a time, beginning and ending with the flour mixture and mixing after each addition.
    Spoon into the paper liners.
    Bake for 20 minutes, or until cupcakes spring back easily when touched lightly in center.
    Allow to cool completely before frosting.

For Peanut Butter Frosting:


  • 2 1/2 cups chunky Organic peanut butter
  • 1/2 cup powdered Vegan sugar
  • Dash of pure vanilla extract


  1. Using a hand-held mixer, combine all the ingredients in a bowl.
  2. Spread onto the cooled cupcakes.