Gluten-Free Vegan Coconut Cupcakes Recipe
Delight in these moist and flavorful Gluten-Free Vegan Coconut Cupcakes, perfect for a wholesome treat that suits dietary restrictions. Made with coconut flour, natural sweeteners, and dairy-free milk, these cupcakes offer a light coconut taste with a tender crumb, ideal for anyone seeking a healthy, vegan dessert option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Gluten Free, Vegan
Ingredients
Scale
Dry Ingredients
- 1 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 cup unsweetened almond milk
- 1/2 cup maple syrup
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
Additional
- 1/2 cup coconut flakes
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners to ensure the cupcakes don’t stick.
- Mix dry ingredients: In a large bowl, whisk together the coconut flour, baking powder, and salt, making sure these are well combined and free of lumps.
- Combine wet ingredients: In a separate bowl, blend the almond milk, maple syrup, applesauce, and vanilla extract until the mixture is smooth and homogenous.
- Integrate wet and dry: Gradually pour the wet mixture into the dry ingredients, stirring gently just until all is combined to avoid overmixing, which can affect texture.
- Add coconut flakes: Fold in the coconut flakes carefully to distribute them evenly throughout the batter.
- Fill cupcake liners: Spoon the batter into the muffin cups, filling each about two-thirds full to allow room for rising during baking.
- Bake the cupcakes: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the tops turn golden brown. Test doneness by inserting a toothpick into a cupcake; if it comes out clean, they are ready.
Notes
- You can substitute almond milk with any other plant-based milk, like oat or soy milk.
- Make sure not to overmix the batter to keep cupcakes tender.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- For an extra touch, frost with vegan coconut cream or dust with powdered sugar before serving.
Keywords: Gluten-Free Vegan Cupcakes, Coconut Cupcakes, Dairy-Free Dessert, Healthy Vegan Treat, Coconut Flour Baking
