Description
Indulge in the tropical bliss of Gluten-Free Vegan Coconut Cupcakes! These light and fluffy treats are bursting with coconut flavor, topped with creamy frosting and toasted coconut for a delightful finishing touch. Perfect for parties or a sweet pick-me-up, these cupcakes prove that vegan and gluten-free can be utterly delicious. Get ready to impress your family and friends with this easy-to-follow recipe that guarantees smiles all around!
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- 1 cup full-fat coconut milk
- ½ cup maple syrup
- 2 tsp baking powder
- 1 cup unsweetened shredded coconut
- ⅓ cup melted coconut oil
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the gluten-free flour, baking powder, and shredded coconut until combined.
- In another bowl, mix the melted coconut oil, maple syrup, coconut milk, and vanilla extract until smooth.
- Gently pour the wet mixture into the dry ingredients and stir until just combined; avoid overmixing.
- Fill each cupcake liner about three-quarters full with batter and sprinkle extra shredded coconut on top if desired.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean. Allow to cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 180
- Sugar: 10g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg