Description
Delight in these moist and flavorful Gluten-Free Vegan Coconut Cupcakes, made with wholesome ingredients like gluten-free flour, coconut sugar, and creamy coconut milk. Perfectly sweetened and textured with flaxseed eggs and shredded coconut, these cupcakes offer a delicious dairy-free and gluten-free treat ideal for any occasion.
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 the oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to prepare for baking.
- Prepare flaxseed egg: Combine 3 tablespoons of flaxseed meal with 9 tablespoons of water in a small bowl, stirring well. Let the mixture sit for about five minutes until it thickens into an egg substitute.
- Mix dry ingredients: In a large bowl, whisk together gluten-free flour, coconut sugar, baking powder, and shredded coconut to combine the dry components evenly.
- Combine wet and dry ingredients: Add the full-fat coconut milk, vanilla extract, and the prepared flaxseed egg mixture to the dry ingredients. Stir gently until just combined, being careful not to overmix to keep the cupcakes tender.
- Fill cupcake liners: Spoon the batter into each lined cupcake cup, filling them about two-thirds full to allow room for rising.
- Bake cupcakes: Place the cupcake tin in the preheated oven and bake for 18 to 20 minutes, or until the cupcakes turn golden brown and a toothpick inserted into the center comes out clean.
- Cool before serving: Remove the cupcakes from the oven and allow them to cool completely in the tin before frosting or serving.
Notes
- Ensure to use gluten-free all-purpose flour blend that contains xanthan gum or similar binding agents for best results.
- The flaxseed egg works as a vegan egg substitute; do not skip this step to maintain texture and structure.
- You can frost these cupcakes with vegan frosting or enjoy them plain for a lighter treat.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Make sure your shredded coconut is unsweetened to control sweetness level.
