Chocolate Chip Cheesecake-Filled Chocolate Vegan Cupcakes (gluten, egg, & sugar-free w/ dairy-free option)

Chocolate Chip "Cheesecake"-Filled Chocolate Cupcakes. Yummy chocolate (or carob) gluten-free cupcakes filled with a dairy and sugar-free creamy filling. A delectable treat for those on special diets!

I used to make Low Fat Cheesecakes when I was first married. I was on a low fat kick (you know that jelly beans are low fat, right? Ugh. They were a problematic regular indulgence.)  and make Snickers and Marble Cheesecakes for special occasions.

They were amazing.  But our diets have changed.

Now we eat sugar free, whole grain only.  Could I make something fabulous with those restrictions?

Sounds like a tough job, eh?

My oldest has a life threatening dairy and egg allergy and we are all gluten and sugar free.

Talk about a challenge.  Finding a gluten free, dairy, egg ,and sugar free cheesecake and then a gluten, dairy, and egg-free chocolate cake recipe to enrobe it….

and to make it all taste great?

Well, we have a real winner here, folks.

This Vegan Cupcake Recipe is amazing.  The 24 cupcakes I made were gone in a flash and I have 3 males begging for more.

It all started with Ricki’s photo of these delectable Chocolate Cupcakes, I knew I had to make them.

Even though Ricki and I both have predominantly sugar free blogs, I wanted to get a way around the fruit juices in the cake part to make them less of a glycemic issue for us.

And I ended up tweaking her cheesecake filler a bit.

(By the way–not a follower or Ricki’s?  Hop on over there and check out her wonderful blog now :-).)

Anyway, I paired the tweaked “cheesecake” filler with my Homemade Chocolate Chips and this recipe from Copycat Cook with a few minor alterations.

The result?

Wonderful.

vegan cupcakes

This recipe is a “dessert” entry in the So Delicious Dairy Free 3-Course Recipe Contest, which I’m really excited to enter.  We LOVE their products, particularly their ice cream–yum!

NOTES:  

 1.  Please use Soaked and Dehydrated Nuts or Seeds.

2.  If you use a stronger-tasting nut like pumpkin seeds, you will need more sweetener.  (Pumpkin seeds are a great zinc source, by the way.)  Macadamias and cashews are a good mild choice for this filling.

3.  I used a minimal amount of starch because I try to bake with whole grain flours only.  The cupcakes sink “a tad” using this recipe.  If you want a completely “non sinking” cupcake, trade a little of the whole grain flour for some starch.

4.  My basic “go to” gluten-free flour blend is typically 4 parts sweet brown rice, 4 parts mixed whole grain gluten-free flours, consisting of millet, buckwheat, amaranth, and long grain brown rice.  I pretty much use whatever I have on hand :-).

5.  Measuring Stevia:  These stainless mini measuring spoons from Amazon are super duper handy.  The 2nd smallest is 1/32 of a teaspoon so you can easily measure stevia extract.

 

Norpro Mini Measuring Spoons

 

Creamy dairy free cheesecake filling with crunchy chunky chocolate (or carob) chips, surrounded by a “just right” chocolate cake.

Honestly, I’ve made a number of cakes over the years (well, I do make more cookies and such than cakes), but these were a clear favorite.

Gobbled up lickety-split.

By the way, you will have extra filling with these proportions.  I thought about reducing the proportions, but we really liked having the extra.

My husband likes to add it to his cupcakes by putting a big dollop on top when he ate them.  While my oldest just eats it by the spoonful for a snack :-).

You could, alternatively, use it as a frosting of sorts.  Or even a fruit dip.

Whatever way you choose to eat is, it’s just great.

More Yummy Allergy-Free Treats!

Homemade Almond Joy
Pumpkin Snickerdoodles
No Bake Coconut Delights
- Luscious Lemon Bars 

What’s your favorite cupcake recipe?

Shared at The Shabby Creek Cottage, GNOWFGLINS, Diet, Dessert, and Dogs, Gluten-Free Homemaker, Life as Mom, Cybele Pascal, and Sorta Crunchy.

Comments

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  1. Your cupcakes look fabulous!! And so funny–I used to gorge on jelly beans in my 30s because they were “low fat” (even though I didn’t really like them!). Ah, how times have changed, eh? Thanks so much for the cupcake mention, and glad they inspired these! xo

    • They are soo good! Thanks to you! The only problem is…this time they really stuck to the paper cupcake liners. We didn’t have that issue last time. I recall reading something about that years ago but I don’t recall what it was. Do you typically use the liners?

    • The jelly bean thing is so funny. Do you have Jelly Bellys in Canada? They are truly amazing and there was a store about 45 minutes north of where I lived when I was a “bean” addict. It was an outlet for the Jelly Bellys. Bad news, right? Anyway, they even had bags of the “rejects” and they were called “Belly Flops”. We even bought those a few times. Hubby and I shared that horrid addiction. We ate whole grains, vegan chilis, etc., but would regularly indulge in those. How funny! I don’t like the regular ones, but those Jelly Bellies were something else.

      Times sure have changed. Now we indulge in sugar free, dairy & gluten free cupcakes. Thanks again!

      • Yes, we have jelly bellys! I had my favorite flavors “back in the day”. And I’d buy the rejects, too (sometimes huge ones where two stuck together, mis-colored ones, weirdo flavors, etc). So funny!

        Re: the liners, yes, I do use them. I’ve found things stick sometimes if underbaked or if I let them cool too long in the pans. . .but sometimes, they just stick no matter what. ;)

  2. Janine Capaldi says:

    Just thought I’d point out that dairy-free and vegan aren’t the same thing. Vegans don’t eat animal products or those produced by animals: the recipe contains gelatin which is a protein substance derived from collagen taken from the tendons, ligaments and tissues of mammals.

  3. These look so wonderful! I’d love to have you share them on The HomeAcre Hop!
    http://www.theselfsufficienthomeacre.com/2013/01/the-homeacre-hop-4.html

  4. These look pretty wonderful, I can’t lie. As a special treat these would definitely hit the spot.

  5. YUM, these look amazing and I love Ricki! I’d love for you to link this up at our Gluten Free Fridays party this week! Its live now! I hope you make it this week! :) Cindy from vegetarianmamma.com

  6. These cupcakes look amazing!! Thanks for sharing! :*)

    ~Brenda @ChattingOverChocolate.blogspot.com

  7. Yummy! These look delicious.

  8. Wow, those look good! I’m going to pin them so I don’t lose the recipe and share it with my baking daughter.

    Thanks!

  9. jessica pizzella says:

    how much is in a “scoop” of stevia?

  10. Can you link to the unnatural product you used in this recipe does it come w a scoop? Thx

  11. The comment above is about the nunatural sweetener you used sorry about this autocorrect mechanism

  12. Thank you. Yes I saw the link to amazon after my comments. Duh! sorry about that. I will purchase this item. Nunaturals have so many stevia products — I did not know which one this was. But you already had it linked. My kindle makes the worst autocorrections :) Sorry about that and thank you.

  13. Oh my, these look scrumptious! What a wonderful allergy friendly recipe!

  14. These look absolutely amazing. I’ve been looking for a new idea for my daughter’s birthday… I think I’ve found it!

  15. These cupcakes look sooo good. I love the filling idea, and of course, the fact that it is dairy free. Thanks for sharing this at GF Wednesdays. It looks like your forgot to link back. :)

  16. Adrienne, this is stupendous! I wanted to feature it, but no link back :( gorgeous tho. xo

    • Thanks! My apologies once again. We’ve had such chaos here..broken bathroom mirrors, car battery twice, son’s sprained ankle and leaky kitchen sink. You can imagine Val Day wasn’t that much fun :(. My son just took care of it. He remembered me saying I linked to you but he forgot the link back. Hugs.

  17. I am sooo loving your recipes. I love your on my facebook so I get new ones daily :) , I do have a couple questions, what is xylitol, isn’t it a chemical? also I did see where you say 1/32 tsp is great for stevia, did you mean 6 scoops of 1/32 tsp? I am still new all this. thank you for all your time and effort :)

  18. Hi, First thanks for all your wonderful recipes and information. I was wondering if there was a way to print the picture with the recipe….. perhaps there could be a “print” button for “print recipe with picture”? Thanks for the consideration.

  19. Hi Adrienne, I will be making these today but wanted to ask about the “egg-free option” you suggested in the title. There are no eggs listed in the ingredients, or egg-free options; was this a mistake? Maybe the title should be “egg -free” also? We are egg-free so I really appreciate these recipes – all of your recipes. It’s nice to not be in this alone. It’s pretty tough to please three teenaged boys who were recently told they need to avoid eggs, gluten, dairy, and sugar. I’m so glad I bake or we would be in trouble! Thank you so much for sharing your knowledge, it’s just so generous!

    • Oh my. I really have no idea and I can’t believe you are the first person to bring that up. Maybe it was a habit since almost all baked goods have that option. I so hope you like them! I’m thinking it might have been “dairy free option” and I missed it. Thanks!

  20. Wow, these blow my mind. They look fantastic, it’s hard to believe that they meet so many dietary restrictions!

  21. I made these tonight for an independence day cookout with friends of my husband whom I never met until tonight. Needless to say, I was pretty bold as I took them out of the oven as we were walking out the door. I had no idea what they would taste like or even if they baked correctly. Our hostess is intoletant to both dairy and gluten, so when dessert came, I was so nervous. They were great. My husband woukd have likes them to be a little sweeter, but I enjoyed them and so did she!