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Sweet Potato Cupcake

Vegan Sweet Potato Chocolate Cupcakes

Nutritional Info: 221 Calories / Serving Fat 40 cal Carbs 155 cal Protein 26 cal

Course Dessert
Cuisine American
Keyword CupCake, Sweet Potato, Sweet Potato Choclate Cupcake, Sweet Potato Cup Cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 221 kcal


  • 1 Cup Oats Flour Quaker Oats
  • 2/3 Cup Sweet Potato Puree Boiled, Peeled & Mashed
  • ¼ Cup Maple Syrup
  • 2/3 Cup Cocoa Powder Unsweetened
  • 2 tsp Chia Seeds Soaked in water for ½ to 1-hour min
  • 2 tsp Vinegar
  • ½ tsp Sodium Bi Carbonate
  • ½ tsp Baking Powder
  • 2 tsp Soya Milk Unsweetened


How To make Vegan Sweet Potato Cupcakes?

  1. Boil, Peel and Mash Sweet Potato and remove the knots and keep it aside let it cool.
  2. Grind a Cup of oats and add all the dry items to it i.e. Coco Powder, Baking Powder, Sodium Bi Carbonate and mix all of them thoroughly.
  3. Now add wet ingredients to the dry ingredients one by one slowly i.e. chia seeds (soaked in water), maple syrup, sweet potato puree, vinegar and mix all of them thoroughly and check for any dry lumps in the batter. Leave it to rest for
  4. Now in the mean while put cupcake liners in the cupcake tray and preheat the oven at 190 0egrees and check the batter for its consistency, if not, then add a Tsp of soya milk and mix. Keep it aside for 5 to 10 minutes.
  5. Put the batter in cupcake liners and bake them for 20 to 30 mins @ 190 Degrees. Check the cupcake if they are done, if they are not done keep them for tad bit more time and then cool them on wire rack and then serve them.

Recipe Notes

  • See to that no knots are there in sweet potato puree.
  • Optional One can put 1/4 cup of brown sugar/cane sugar.
  • One can add 1 tsp vanilla essence to the batter if required.