Name: Gluten-Free Vegan Coconut Cupcakes Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 1 cup coconut flour; 1 tsp baking powder; 1/4 tsp salt; 1 cup unsweetened almond milk; 1/2 cup maple syrup; 1/2 cup unsweetened applesauce; 1 tsp vanilla extract; 1/2 cup coconut flakes

Jump to Recipe

Introduction

These gluten-free vegan coconut cupcakes are a delightful treat that combines natural sweetness with a tender, moist crumb. Perfect for those with dietary restrictions or anyone craving a light, tropical-flavored dessert.

The image shows three light golden cupcakes on a white plate placed on a white marbled surface. The cupcakes have one main layer of soft, moist cake with a rough crumb texture. Each cupcake is topped with a generous swirl of creamy white frosting, smooth and fluffy in texture. On top of the frosting, there is a layer of light brown toasted coconut flakes scattered evenly, adding a crunchy detail. One cupcake is cut in half and placed in front, displaying its airy inside and the thick frosting layer above it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup coconut flour
1 tsp baking powder
1/4 tsp salt
1 cup unsweetened almond milk
1/2 cup maple syrup
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup coconut flakes

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
Step 2: In a large bowl, whisk together the coconut flour, baking powder, and salt until well combined.
Step 3: In a separate bowl, combine the almond milk, maple syrup, applesauce, and vanilla extract. Mix until smooth.
Step 4: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cupcakes light.
Step 5: Fold in the coconut flakes carefully to evenly distribute them through the batter.
Step 6: Pour the batter into the muffin cups, filling each about two-thirds full.
Step 7: Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Tips & Variations

For extra moisture, add a tablespoon of melted coconut oil to the wet ingredients.
Substitute almond milk with other plant-based milks such as oat or soy for different flavors.
Top cupcakes with a simple glaze made from powdered sugar and coconut milk for added sweetness.
Use unsweetened shredded coconut instead of flakes for a finer texture.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in a microwave or let thaw at room temperature before serving.

How to Serve

The image shows five small cupcakes on a white marbled surface, each topped with a thick swirl of creamy white frosting that looks soft and smooth. The cupcakes have a golden brown base that is slightly crumbled at the edges, contrasting gently with the pure white frosting on top. The frosting is shaped like delicate roses, with tight, round layers curling outward from the center to the edge. The cupcakes are arranged casually, with some overlapping slightly, showing the texture of the frosting and the crumbly base from different angles. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of coconut flour?

Coconut flour absorbs much more liquid than regular flour, so substituting directly is not recommended. For best results, use the specified amount of coconut flour or adapt the recipe with a gluten-free flour blend designed for cupcakes.

Are these cupcakes nut-free?

This recipe uses almond milk, which is a nut milk. To make it nut-free, substitute almond milk with oat or rice milk instead.