Gluten-Free Vegan Coconut Cupcakes

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by Lionel Ramon

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The moment you bite into a Gluten-Free Vegan Coconut Cupcake, you are greeted with a symphony of tropical flavors that dance on your palate. Imagine fluffy, cloud-like cupcakes bursting with sweet coconut goodness, their scent wafting through the air like a gentle ocean breeze. These delightful treats are perfect for any occasion, whether it’s a sunny picnic or a cozy night in with friends. For more inspiration, check out this Pineapple Mango Bruschetta recipe.

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Every time I whip up these Gluten-Free Vegan Coconut Cupcakes, I’m reminded of my cousin Lucy’s birthday party where they were the unexpected star of the dessert table. The way her eyes lit up when she took her first bite was priceless, and now they’re always requested at family gatherings. refreshing pineapple coconut smoothie Anticipation builds as the aroma fills the kitchen, promising an amazing flavor experience that will leave everyone wanting more.

Why You'll Love This Recipe

  • These Gluten-Free Vegan Coconut Cupcakes are incredibly easy to make, even for novice bakers
  • Their light and fluffy texture combined with rich coconut flavor will have everyone swooning
  • Visually appealing with their snow-white frosting and sprinkle of toasted coconut, they look gorgeous on any dessert table
  • Perfect for birthdays, holidays, or just because you deserve a treat!

My friend Sarah once said these cupcakes were “like sunshine in edible form,” and I couldn’t agree more!

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

  • Gluten-Free Flour Blend: Look for a good-quality blend to ensure your cupcakes rise beautifully without gluten.

  • Coconut Milk: Use full-fat coconut milk for an ultra-creamy batter that packs a punch of flavor.

  • Maple Syrup: This natural sweetener adds depth and richness while keeping things vegan-friendly.

  • Baking Powder: Ensure it’s gluten-free to help your cupcakes rise perfectly.

  • Coconut Oil: Melted coconut oil gives moisture and that delicious tropical aroma.

  • Shredded Coconut: Sweetened or unsweetened; this provides texture and enhances the coconut flavor.

For the Frosting:

  • Coconut Cream: Chill a can of full-fat coconut milk overnight to separate the cream for fluffy frosting.

  • Powdered Sugar: This is essential for sweetness and achieving a light frosting consistency.

  • Vanilla Extract: A splash elevates the flavor profile of your frosting beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Line a cupcake tray with paper liners and set it aside so you’re ready to go.

Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, baking powder, and shredded coconut until well combined. This ensures even distribution of flavors throughout your cupcakes.

Combine Wet Ingredients: In another bowl, mix melted coconut oil, maple syrup, and coconut milk until smooth. The mixture should be creamy with a hint of sweetness wafting up—yum!

Combine Mixtures Together: Gradually pour the wet ingredients into the dry ingredients while stirring gently. Be cautious not to overmix; we want those cupcakes airy!

Scoop & Bake!: Use an ice cream scoop to fill each cupcake liner about three-quarters full. Bake in the preheated oven for 18-20 minutes until golden brown on top and a toothpick comes out clean.

Prepare Frosting While Cooling: While your cupcakes cool on a wire rack, whip together chilled coconut cream with powdered sugar and vanilla extract until fluffy. The smell will remind you of tropical getaways!

Enjoy these delightful Gluten-Free Vegan Coconut Cupcakes at any gathering or just as a sweet treat for yourself—because who doesn’t deserve dessert? banana oatmeal cookies alternative. wholesome pumpkin oatmeal pancakes.

You Must Know

  • These gluten-free vegan coconut cupcakes are light, fluffy, and bursting with tropical flavor
  • They’re perfect for any occasion and will impress your friends and family with their delightful taste and texture
  • Plus, they’re super easy to make, so you can whip them up anytime!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Combine dry ingredients first, then add wet ingredients gradually for a smooth batter. This sequence helps ensure even mixing and fluffy cupcakes.

Serving and storing

Add Your Touch

Feel free to swap out coconut milk for almond milk or add chocolate chips for extra indulgence. festive 4th of July cupcakes You can also top these cupcakes with dairy-free frosting for a festive touch.

Storing & Reheating

Store cupcakes in an airtight container at room temperature for up to three days. If you want to freeze them, wrap each cupcake tightly in plastic wrap. Thaw at room temperature when ready to enjoy.

Chef's Helpful Tips

  • Always sift your gluten-free flour to avoid clumps; this creates a smoother batter
  • Use room temperature ingredients for better mixing and fluffiness
  • Don’t overmix the batter; it can lead to dense cupcakes that are not as light and airy

It was my niece’s birthday when I first made these gluten-free vegan coconut cupcakes. The look on her face when she tasted them was priceless—she declared them the best cupcakes ever! For more inspiration, check out this Cucumber Caprese Salad recipe.

FAQs

FAQ

Can I substitute the coconut milk in the recipe?

Yes, almond milk or soy milk works well as a substitute for coconut milk.

How do I know when the cupcakes are done baking?

Insert a toothpick into the center; if it comes out clean, they are ready!

What toppings work well with these gluten-free vegan coconut cupcakes?

Dairy-free frosting, fresh fruit, or shredded coconut all make great toppings!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Gluten-Free Vegan Coconut Cupcakes


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  • Author: Jennifer
  • Total Time: 35 minutes
  • Yield: 12 servings 1x

Description

Gluten-Free Vegan Coconut Cupcakes are a delightful treat that brings a taste of the tropics to your dessert table. These light and fluffy cupcakes, infused with rich coconut flavor and topped with creamy coconut frosting, are perfect for any occasion—from birthdays to cozy nights in. Easy to make and visually stunning, they are sure to impress friends and family alike!


Ingredients

Scale
  • 1 ½ cups gluten-free flour blend
  • 1 tsp baking powder
  • 1 cup shredded coconut (sweetened or unsweetened)
  • ½ cup full-fat coconut milk
  • ½ cup maple syrup
  • ¼ cup melted coconut oil
  • For the Frosting: 1 cup chilled coconut cream
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
  2. In a bowl, whisk together the gluten-free flour blend, baking powder, and shredded coconut.
  3. In another bowl, mix melted coconut oil, maple syrup, and coconut milk until smooth.
  4. Gradually combine wet and dry ingredients, stirring gently until just mixed.
  5. Fill each cupcake liner about three-quarters full with batter and bake for 18-20 minutes until golden brown.
  6. Allow cupcakes to cool on a wire rack before frosting with whipped coconut cream mixed with powdered sugar and vanilla extract.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Tropical

Nutrition

  • Serving Size: 1 serving
  • Calories: 215
  • Sugar: 10g
  • Sodium: 85mg
  • Fat: 9g
  • Saturated Fat: 7g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

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