Description
Delight in these moist and fluffy Gluten-Free Vegan Coconut Cupcakes, perfect for anyone seeking a dairy-free, egg-free, and gluten-free treat. Made with wholesome ingredients like coconut milk, flaxseed eggs, and gluten-free flour, these cupcakes boast a naturally sweet coconut flavor enhanced by shredded coconut and coconut sugar. Ideal for special occasions or everyday indulgence, they bake up beautifully golden and tender with a subtle tropical twist.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups gluten-free all-purpose flour
- ¾ cup coconut sugar
- 2 tsp baking powder
- ½ cup unsweetened shredded coconut
Wet Ingredients
- 1 cup full-fat coconut milk
- 3 tbsp flaxseed meal + 9 tbsp water (flaxseed egg)
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to prepare for baking.
- Prepare Flaxseed Egg: In a small bowl, combine 3 tablespoons of flaxseed meal with 9 tablespoons of water. Stir well and let it sit for about five minutes until it thickens to an egg-like consistency.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, coconut sugar, baking powder, and unsweetened shredded coconut to evenly distribute all ingredients.
- Combine Wet and Dry: Add the coconut milk, vanilla extract, and prepared flaxseed egg to the dry ingredient bowl. Stir gently until just combined, being careful not to overmix to maintain cupcake tenderness.
- Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the cupcake tin in the preheated oven and bake for 18 to 20 minutes, or until the tops turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cupcakes from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Frost or serve as desired.
Notes
- Ensure the gluten-free flour blend is suitable for baking to get the best texture.
- Flaxseed egg is a vegan substitute for eggs – do not skip this as it helps bind the batter.
- For a richer coconut flavor, use full-fat coconut milk rather than light versions.
- Do not overmix the batter to avoid dense cupcakes.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Feel free to frost with your favorite vegan frosting or enjoy plain.
