Gluten-Free Vegan Coconut Cupcakes

Name: Gluten-Free Vegan Coconut Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 1 cup coconut flour; 1/2 cup unsweetened applesauce; 1 cup full-fat coconut milk; 1/3 cup maple syrup; 2 tsp baking powder; 2 tsp vanilla extract; 1/2 cup shredded coconut

Published: May 24, 2025

by william castellanos

Why You'll Love This Recipe

These gluten-free vegan coconut cupcakes are incredibly easy to whip up, perfect for impressing guests without stress
Each bite offers a delightful burst of coconut flavor combined with a light texture
Their bright appearance makes them an eye-catching addition to any dessert table
Versatile enough to top with your favorite frosting or enjoy plain!

I still remember the first time I made these cupcakes for my friend’s birthday party, where they vanished faster than you can say “gluten-free.” Everyone was raving about them—seriously, I felt like a baking superstar for a moment.

Essential Ingredients

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

Coconut Flour: This gluten-free flour gives our cupcakes their unique texture; make sure to sift it for fluffiness.
Unsweetened Applesauce: A fantastic egg substitute that adds moisture and sweetness; opt for organic if possible.
Coconut Milk: Use full-fat coconut milk for rich creaminess; it brings out that tropical flavor we crave.
Maple Syrup: As our natural sweetener, it adds depth and enhances the coconut notes beautifully; avoid imitation syrup.
Baking Powder: Ensure it’s fresh for those lovely fluffy rises; check the expiration date if it’s been sitting in your pantry.
Vanilla Extract: A splash of pure vanilla extract elevates the flavor profile; go for the real deal over artificial anytime!
Shredded Coconut: Toasted or untoasted, this ingredient adds texture and visual appeal; sprinkle some on top for extra flair!

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

Let’s Make It Together

Preheat Your Oven: First things first—preheat your oven to 350°F (175°C). Grab your cupcake pan and line it with paper liners so they don’t stick.

Mix Dry Ingredients: In a large bowl, combine coconut flour, baking powder, and shredded coconut. Whisk until everything is well blended; it should look like sandy beach fun!

Add Wet Ingredients: In another bowl, mix applesauce, maple syrup, coconut milk, and vanilla extract until smooth. Pour this luscious mixture into the dry ingredients.

Fold Until Combined: Gently fold everything together using a spatula until no dry flour remains visible. Don’t overmix—let those fluffy dreams come true!

Pour Into Liners: Using an ice cream scoop or spoon, fill each cupcake liner about two-thirds full with batter. Leave room for those beauties to rise!

Bake & Cool : Place in the preheated oven and bake for 18-20 minutes or until golden brown and a toothpick comes out clean. Once baked, let them cool before frosting.

These gluten-free vegan coconut cupcakes will be the star of any gathering! They’re not only easy to make but also bursting with flavor while being kind to dietary restrictions. 4th of July cupcake ideas Enjoy serving them at parties or simply indulge during an afternoon tea break—you deserve it! You might also enjoy this Festive 4th of July Cupcakes recipe.

You Must Know

The secret to these gluten-free vegan coconut cupcakes lies in using fresh coconut milk for richness
This adds a delightful creaminess and enhances the flavor, making them irresistible
Ensure to use a high-quality gluten-free flour blend for the best texture

Perfecting the Cooking Process

Start by preheating your oven to 350 degrees Fahrenheit. Mix dry ingredients first, then add wet ingredients for a smooth batter. Pour into cupcake liners and bake for about 20-25 minutes until golden brown.

Add Your Touch

Feel free to swap out coconut milk for almond or oat milk if preferred. You can also experiment with different toppings like dairy-free chocolate chips or fresh fruit for added flair.

Storing & Reheating

Store leftover cupcakes in an airtight container at room temperature for up to three days. For longer storage, freeze them and reheat in the microwave for a quick treat.

Chef's Helpful Tips

To ensure your gluten-free vegan coconut cupcakes rise beautifully, avoid overmixing the batter
Use room temperature ingredients for better incorporation
Baking soda and vinegar create a delightful lift, so don’t skip that step!

Sharing these delightful coconut cupcakes with friends was unforgettable; their smiles after the first bite made my day! It’s always rewarding when healthy treats surprise everyone with flavor.

FAQ

Can I substitute the flour in gluten-free vegan coconut cupcakes?

refreshing strawberry basil sorbet. You might also enjoy this Strawberry Basil Sorbet recipe.

Yes, you can use a gluten-free all-purpose flour or almond flour for variation.

How do I make these cupcakes sweeter?

For extra sweetness, add maple syrup or agave nectar to the batter as desired.

Are these cupcakes kid-friendly?

Absolutely! Kids love the taste of coconut, making them perfect for any occasion.

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📖 Recipe Card