Description
Delight in these moist and fluffy Gluten-Free Vegan Coconut Cupcakes made with wholesome ingredients like gluten-free flour, coconut sugar, and rich coconut milk. Perfectly sweetened with natural coconut sugar and textured with shredded coconut, these cupcakes are a delicious allergy-friendly treat ideal for anyone following a vegan or gluten-free diet.
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
- 1 tsp vanilla extract
- 3 tbsp flaxseed meal + 9 tbsp water (flaxseed egg)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and prepare a cupcake tin by lining it with paper cupcake liners to ensure easy removal after baking.
- Make flaxseed egg: In a small bowl, mix 3 tablespoons of flaxseed meal with 9 tablespoons of water and let it sit for about five minutes until it thickens and forms a gel-like consistency, serving as an egg substitute.
- Combine dry ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour, coconut sugar, baking powder, and shredded coconut until evenly mixed.
- Mix wet ingredients with dry: Add the full-fat coconut milk, vanilla extract, and the prepared flaxseed egg to the dry ingredients. Stir gently until just combined, avoiding overmixing to keep cupcakes tender.
- Fill cupcake liners: Spoon the batter into each cupcake liner, filling them about two-thirds full to allow room for rising during baking.
- Bake: Place the cupcake tin in the preheated oven and bake for 18-20 minutes, or until the tops turn golden brown and a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool and serve: Remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Frost or serve as desired.
Notes
- Use full-fat coconut milk for the best moist texture and rich flavor.
- Make sure to let the flaxseed egg sit long enough to thicken for proper binding.
- Check the cupcakes a few minutes before the suggested baking time as ovens may vary.
- Feel free to add toppings like vegan frosting, fresh fruit, or toasted coconut for extra flavor.
