Description
Delight in these moist and flavorful Gluten-Free Vegan Coconut Cupcakes, perfect for those seeking a dairy-free and gluten-free treat. Made with wholesome ingredients like gluten-free flour, coconut sugar, and coconut milk, these cupcakes boast a tender crumb enriched with the natural sweetness and tropical essence of shredded coconut.
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
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and prepare a cupcake tin by lining it with paper liners to prevent sticking and ensure easy removal.
- Make Flaxseed Egg: Combine the flaxseed meal with water in a small bowl, stirring well, then let it sit for about five minutes until it forms a gel-like consistency that will act as an egg substitute.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour, coconut sugar, baking powder, and unsweetened shredded coconut to evenly distribute the ingredients.
- Combine Wet Ingredients: Add the coconut milk, vanilla extract, and the flaxseed egg mixture to the dry ingredients. Gently stir until just combined to avoid overmixing, which can make the cupcakes dense.
- Fill Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling each 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.
- Cool: Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This helps set their structure and makes them ready for frosting or serving.
Notes
- Ensure to use gluten-free all-purpose flour blend suitable for baking to get the best texture.
- The flaxseed egg replaces eggs in vegan baking, providing binding and moisture.
- Do not overmix the batter as it can lead to tougher cupcakes.
- Cupcakes can be frosted once completely cooled to prevent melting the frosting.
- Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
