Description
Delicious and moist gluten-free vegan coconut cupcakes that are perfect for any occasion. These cupcakes are made with wholesome ingredients including gluten-free flour, coconut milk, and flaxseed as an egg substitute, resulting in a tender, flavorful treat free of common allergens and animal products.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups gluten-free all-purpose flour
- ¾ cup coconut sugar
- 1 cup full-fat coconut milk
- 3 tbsp flaxseed meal + 9 tbsp water (to make flaxseed egg)
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ cup unsweetened shredded coconut
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to prepare for baking.
- Prepare Flaxseed Egg: In a small bowl, combine 3 tablespoons of flaxseed meal with 9 tablespoons of water. Stir well and let the mixture sit for about five minutes until it thickens, creating a flaxseed egg substitute.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour, coconut sugar, baking powder, and shredded coconut to evenly combine the dry ingredients.
- Combine Wet Ingredients: Add the full-fat coconut milk, vanilla extract, and the prepared flaxseed egg mixture to the bowl with dry ingredients. Stir gently until the batter is just combined and smooth without overmixing.
- Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the cupcake tin in the preheated oven and bake for 18-20 minutes, or until the cupcakes are golden brown and a toothpick inserted in the center comes out clean.
- Cool: Remove the cupcakes from the oven and allow them to cool completely before frosting or serving.
Notes
- Make sure to use gluten-free all-purpose flour blend suitable for baking for best results.
- Allow the flaxseed egg mixture to fully thicken before mixing to ensure proper binding.
- Do not overmix the batter to keep cupcakes light and tender.
- Cool cupcakes completely before adding any frosting to prevent melting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
