Gluten-Free Vegan Coconut Cupcakes

Name: Gluten-Free Vegan Coconut Cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 1 ½ cups gluten-free all-purpose flour; 1 cup unsweetened desiccated coconut; 1 cup full-fat coconut milk; ½ cup maple syrup; 2 tsp gluten-free baking powder; 1 tsp vanilla extract; ¼ tsp salt; ⅓ cup melted coconut oil

Published: May 19, 2025

by Sarah Connor

Why You'll Love This Recipe

These Gluten-Free Vegan Coconut Cupcakes are incredibly easy to make and require minimal ingredients
The tropical flavors will transport your taste buds to paradise
Visually stunning with their light golden tops, they brighten any dessert table
Perfect for parties or simply enjoying as an afternoon treat while binge-watching your favorite show

I remember one time when I made these cupcakes for my best friend’s birthday, and she couldn’t believe they were gluten-free and vegan! It was a hit, and everyone went back for seconds!

Essential Ingredients

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

Gluten-Free All-Purpose Flour: This is the magic dust that keeps our cupcakes soft and fluffy without gluten’s pesky presence. light and fluffy eggless pancakes.
Desiccated Coconut: Make sure it’s unsweetened for that pure coconut flavor that shines through in every bite.
Coconut Milk: Use full-fat coconut milk for creamy richness; it adds depth to the flavor profile.
Maple Syrup: A natural sweetener that complements the coconut beautifully while keeping things vegan-friendly.
Baking Powder: Ensure it’s gluten-free so we can rise up without any worries!
Vanilla Extract: Pure vanilla extract infuses delightful fragrance and enhances sweetness; don’t skimp on this one.
Salt: A pinch helps balance all those sweet and tropical flavors beautifully.
Coconut Oil: Melted coconut oil adds moisture while giving that extra coconut punch; it’s essential!

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

Let’s Make it together

Preheat your oven: Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners—this is where the magic will happen.

Mix dry ingredients: In a large mixing bowl, whisk together gluten-free flour, desiccated coconut, baking powder, and salt until well combined. You want everything evenly mixed for optimal flavor.

Combine wet ingredients: In another bowl, mix coconut milk, melted coconut oil, maple syrup, and vanilla extract until smooth. The smell should be intoxicating at this point—take a moment to breathe it in!

Combine mixtures: Pour the wet mixture into the dry ingredients gradually, stirring gently until just combined. Don’t overmix; we want light and airy cupcakes!

Fill cupcake liners: Use an ice cream scoop or spoon to fill each cupcake liner about two-thirds full with batter. You want enough room for them to rise without overflowing.

Bake: Place in the preheated oven and bake for about 20-25 minutes or until golden brown on top and a toothpick inserted comes out clean. Let the aroma fill your kitchen—it’ll be hard not to sneak one!

Let cool: Once baked, remove them from the oven and let them cool in the tin for five minutes before transferring them to a wire rack. Just try not to eat them all at once!

These steps will guide you through creating deliciously fluffy Gluten-Free Vegan Coconut Cupcakes that are bound to impress everyone at your next gathering—or even just yourself when you’re lounging on the couch! fluffy citrus orange muffins.

You Must Know

These gluten-free vegan coconut cupcakes are a delightful treat that brings tropical vibes to any occasion
The light, fluffy texture paired with a hint of coconut creates a satisfying bite, making them perfect for both special events and casual snacking

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C) while you mix the dry ingredients. This ensures that your cupcakes bake evenly and rise perfectly when you pour in the wet ingredients.

Add Your Touch

Feel free to substitute almond milk for coconut milk or add a splash of vanilla extract for extra flavor. You can also top these cupcakes with a dairy-free frosting or fresh fruit for a tropical twist.

Storing & Reheating

Store leftover cupcakes in an airtight container at room temperature for up to three days. If you need to reheat, pop them in the microwave for about 10 seconds to regain their fluffiness.

Chef's Helpful Tips

To achieve the perfect cupcake texture, sift your flour and baking powder together for even distribution
Don’t overmix the batter; gently fold it until just combined
Lastly, let them cool completely before frosting to prevent melting

I remember the first time I made these gluten-free vegan coconut cupcakes for my friend’s birthday party. nutritious raspberry chia pudding They disappeared faster than I could say “gluten-free,” and everyone was asking for the recipe!

FAQ

Can I use regular flour instead of gluten-free flour?

Using regular flour will change the texture and make these cupcakes non-vegan and not gluten-free.

How do I know when the cupcakes are done?

Insert a toothpick into the center; it should come out clean when they are fully baked.

Can I freeze these gluten-free vegan coconut cupcakes?

For more inspiration, check out this easy Sno Ball brownies recipe.

Yes, you can freeze them! Just wrap each cupcake tightly and store them in an airtight container.

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📖 Recipe Card