If you’re searching for a treat that’s as luscious as it is inclusive, these Gluten-Free Vegan Coconut Cupcakes are about to become your new obsession. Each bite is impossibly fluffy, brimming with tropical coconut flavor, and crowned with a dreamy vegan coconut frosting. Whether you’re catering to special diets or simply love a moist, irresistible cupcake, this recipe delivers pure dessert joy without compromise—no gluten, no dairy, no eggs, just pure coconut bliss!

Gluten-Free Vegan Coconut Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in these Gluten-Free Vegan Coconut Cupcakes plays a starring role, ensuring that you get perfect texture, a beautiful crumb, and a pop of coconut in every mouthful. The best part? You likely have most of these pantry staples already!

Gluten-free all-purpose flour (with xanthan gum): This is the foundation for a soft, tender crumb—make sure your blend has xanthan gum for structure.
Coconut sugar or granulated sugar: Coconut sugar adds a subtle caramel note, but regular sugar works beautifully if that’s what you have.
Baking soda: Essential for lift, making your cupcakes light and airy.
Salt: Just a touch brings all the flavors into balance and enhances sweetness.
Canned coconut milk (full fat): Delivers a rich, creamy texture and deep coconut flavor—don’t skimp on the full-fat version!
Melted coconut oil: Adds moisture and reinforces that dreamy coconut vibe.
Apple cider vinegar: Reacts with the baking soda to give your cupcakes a beautiful rise and tender texture.
Vanilla extract: Rounds out the flavor, making the coconut even more pronounced.
Coconut extract (optional): For a true coconut lover’s punch, just a splash takes it over the top.
Unsweetened shredded coconut: Provides texture and bursts of coconut throughout every bite.
Vegan butter (for frosting): Creates a creamy, fluffy base for the frosting.
Powdered sugar (for frosting): Essential for structure and sweetness in your cloud-like frosting.
Extra canned coconut milk (for frosting): Helps achieve your desired frosting consistency with added coconut richness.
Extra shredded coconut (for topping): Adds a gorgeous finish and a little crunch.

How to Make Gluten-Free Vegan Coconut Cupcakes

Step 1: Prep Your Oven and Muffin Pan

Start by preheating your oven to 350°F. Line a 12-cup muffin pan with paper liners—this not only makes for easy cleanup, but also ensures your Gluten-Free Vegan Coconut Cupcakes release perfectly (and look adorable, too!).

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the gluten-free flour, coconut sugar, baking soda, and salt. This step evenly distributes the leavening agent and salt, helping everything rise and bake evenly. Whisking also breaks up any lumps so your batter stays smooth.

Step 3: Combine the Wet Ingredients

In another bowl, mix your full-fat coconut milk, melted coconut oil, apple cider vinegar, vanilla extract, and coconut extract if using. The vinegar is key here—it reacts with the baking soda for a lovely lift, so don’t skip it! Stir well to combine.

Step 4: Bring It All Together

Pour the wet ingredients into the dry mixture. Stir gently until just combined; don’t overmix, or your cupcakes could turn out dense. Fold in the shredded coconut for that irresistible texture and burst of coconut flavor in every bite.

Step 5: Fill and Bake

Divide the batter evenly among the muffin cups, filling each about three-quarters full for perfectly domed cupcakes. Pop the tray into your preheated oven and bake for 18–22 minutes, or until a toothpick comes out clean. The aroma of coconut wafting through your kitchen is a sure sign they’re almost ready!

Step 6: Cool Completely

Let the cupcakes cool in the pan for five minutes, then transfer them to a wire rack. This prevents sogginess and ensures they’re cool enough to frost without melting the topping.

Step 7: Make the Coconut Frosting

Beat the softened vegan butter until creamy. Gradually add powdered sugar, a cup at a time, then drizzle in coconut milk and extracts. Beat until fluffy and smooth—you want a cloud-like texture that’s easy to pipe or spread.

Step 8: Frost and Finish

Once the cupcakes are completely cool, generously frost each one and sprinkle with extra shredded coconut. For a little extra flair, you can toast the coconut for the topping—just a couple minutes in a dry skillet brings out its nutty, golden goodness.

How to Serve Gluten-Free Vegan Coconut Cupcakes

Garnishes

For a show-stopping presentation, top your cupcakes with a heap of shredded coconut—either raw for pure white fluffiness or lightly toasted for a hint of color and crunch. If you want even more pizzazz, add a few edible flowers or a sprinkle of finely chopped candied pineapple.

Side Dishes

These Gluten-Free Vegan Coconut Cupcakes pair beautifully with fresh fruit, especially tropical favorites like mango, pineapple, or kiwi. For an afternoon tea or dessert platter, serve alongside a bright fruit salad or dairy-free sorbet to balance the richness.

Creative Ways to Present

Try arranging the cupcakes on a tiered cake stand for parties, or serve each one in a colorful cupcake wrapper for a festive touch. You can also place them in small clear treat boxes tied with ribbon for adorable party favors or gifts.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Gluten-Free Vegan Coconut Cupcakes in an airtight container at room temperature for up to two days. If your kitchen is warm, store them in the fridge to maintain the frosting’s texture and freshness.

Freezing

If you’d like to make these cupcakes ahead, freeze the unfrosted cupcakes in a single layer, then transfer to a freezer bag for up to three months. Thaw at room temperature, then frost just before serving for best results.

Reheating

These cupcakes are delicious at room temperature, but if you prefer them slightly warm, pop an unfrosted cupcake in the microwave for 10–15 seconds. Always frost after reheating to keep the topping smooth and creamy.

FAQs

Can I use almond flour or coconut flour instead of a gluten-free blend?

For best texture, stick with a gluten-free all-purpose flour blend that contains xanthan gum. Almond or coconut flour alone will make the cupcakes dense or crumbly, but they can work as part of a blend if you’re adventurous!

Can I make these cupcakes nut-free as well?

Absolutely! Just double-check that your gluten-free flour blend and vegan butter are nut-free. The recipe doesn’t call for any nuts, and coconut is technically a fruit, not a nut, so it’s safe for most nut allergies.

How do I get the frosting extra fluffy?

Be sure your vegan butter is softened (not melted), and take your time beating it with the powdered sugar. Adding a tablespoon of coconut milk at a time lets you control the consistency for that perfect, airy swirl.

Can I add mix-ins to the batter?

You sure can! Mini vegan chocolate chips, chopped dried pineapple, or even a little lime zest would be delicious in these Gluten-Free Vegan Coconut Cupcakes for extra flair and flavor.

What’s the best way to toast coconut for topping?

Place shredded coconut in a dry skillet over medium heat, stirring constantly until golden and fragrant—just 2–3 minutes. Watch closely, as it can go from perfect to burnt quickly!

Final Thoughts

If you’ve been dreaming of a dessert that brings everyone to the table, these Gluten-Free Vegan Coconut Cupcakes are the answer. They’re simple, satisfying, and always crowd-pleasing. Give them a try—you’ll be amazed how easy and delicious gluten-free and vegan baking can be!

Gluten-Free Vegan Coconut Cupcakes Recipe

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4.7 from 6 reviews

Author: Emma
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Delight in these gluten-free vegan coconut cupcakes that are moist, flavorful, and topped with a luscious coconut frosting. Perfect for those with dietary restrictions or anyone craving a dairy-free, egg-free dessert with a tropical twist.

Ingredients

Scale

Cupcake Batter

1½ cups gluten-free all-purpose flour (with xanthan gum)
¾ cup coconut sugar or granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup canned coconut milk (full fat)
⅓ cup melted coconut oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
½ teaspoon coconut extract (optional)
½ cup unsweetened shredded coconut

Frosting

½ cup vegan butter, softened
2 cups powdered sugar
1–2 tablespoons canned coconut milk
¼ teaspoon vanilla extract
¼ teaspoon coconut extract (optional)
Extra shredded coconut for topping

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F and line a 12-cup muffin pan with paper liners to ensure easy removal of the cupcakes later.
Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, coconut sugar, baking soda, and salt until well combined, ensuring even distribution of leavening agents.
Combine Wet Ingredients: In a separate bowl, mix the full-fat canned coconut milk, melted coconut oil, apple cider vinegar, vanilla extract, and optional coconut extract until smooth.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined to avoid overmixing, which can affect texture.
Add Shredded Coconut: Gently fold in the unsweetened shredded coconut to evenly distribute throughout the batter, adding pleasant texture and flavor.
Fill Muffin Cups: Divide the batter evenly among the lined muffin cups, filling each about ¾ full to allow for proper rising.
Bake: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
Prepare Frosting: Beat the softened vegan butter until creamy. Gradually add powdered sugar, one cup at a time, then add the coconut milk, vanilla, and optional coconut extract. Beat until the frosting is smooth and fluffy.
Frost and Garnish: Once cupcakes are completely cooled, frost them generously and sprinkle with extra shredded coconut for added texture and visual appeal.

Notes

Ensure your gluten-free flour blend contains xanthan gum; if not, add ½ teaspoon separately to help with structure.
For enhanced texture and flavor, lightly toast the shredded coconut used for topping before sprinkling.
Use full-fat canned coconut milk to ensure the cupcakes remain moist and rich.
Adjust the amount of coconut milk in the frosting to achieve your desired consistency.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American