Vegan Gluten Free Coconut Cupcakes
These vegan gluten free coconut cupcakes are soft and moist with the perfect amount of coconut flavor. You will love this easy gluten free coconut cupcakes recipe!
Vegan Gluten Free Coconut Cupcakes
Coconut cake has always been a favorite of mine and I love it in all of my treats. If you are also a big fan of coconut then you will need to get a copy of my cookbook, 101 Incredible Gluten Free Recipes. It has recipes like Carrot Cake, German Chocolate Cake and Magic Bars. Everything is gluten and dairy free!
I have been making these easy gluten free coconut cupcakes for some time now. Recently, I began experimenting with more vegan recipes, so of course I knew I needed to make these vegan gluten free coconut cupcakes.
This recipe is incredibly simple and easy to follow. They are a lot of fun to decorate too if you want to get festive. Some peeps or jelly beans are super adorable on top!
What ingredients do I need for these
Easy Gluten Free Coconut Cupcakes?
- Aquafaba or eggs
- Vegan butter (if you do not need it to be dairy free regular butter works too) we love the Earths Balance sticks.
- Sugar
- Vanilla Extract and Coconut Extract
- Water
- Coconut Milk
- Baking Powder
- Baking Soda
- Salt
- Gluten Free all Purpose flour, I used the Better Batter Original Blend for this recipe (use the code: livingfreelygf for 30% off your Better Batter purchase)
For the Frosting you will need…
- Vegan or regular butter
- Vegetable shortening, use spectrum
- Powdered Sugar
- Coconut Extract
- Coconut Milk
- Shredded Coconut
How to make these Vegan Gluten Free Cupcakes
In a stand mixer add the aquafaba (or eggs) and butter. Beat on low for 1 minute. Add the sugar, coconut extract and vanilla extract, blend for 30 seconds. Turn off the mixer.
Add the coconut milk and water, turn the mixer on low. Add the baking powder, baking soda, sea salt and flour (one cup at a time). Mix on low until well combined and then increase the speed to medium. Mix for an additional 1-2 minutes, or until your batter has a pudding-like consistency.
Line a cupcake pan with cupcake liners and fill them ¾ of the way with the batter. Bake for 20-25 minutes or until a toothpick comes out of the center clean.
Allow the cupcakes to cool and in the meantime make the coconut buttercream frosting by adding the butter and shortening to a stand mixer and mixing on med/low for 1 or so minutes, or until they are blended together. Then add the powdered sugar one cup at a time. Add the coconut extract and coconut milk. You may need to scrape the sides of the bowl at this point. Mix on med/high until the frosting is fluffy. Then fold in 1 cup of the shredded coconut, reserve the remaining coconut to top the cupcakes.
Frost the cupcakes once cooled. Enjoy!
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Ingredients
- ½ cup aquafaba or 2 eggs
- ½ cup dairy free butter
- 1 ½ cups sugar
- 1 tsp vanilla extract
- 1 ½ tsp coconut extract
- 1 cup water
- 1 cup coconut milk
- 2 tsp baking powder
- 2 tsp baking soda
- ¼ tsp sea salt
- 2 ½ cups gluten free all purpose flour if your flour does not contain xanthan gum, add 1 tsp of xanthan gum to your recipe
- Coconut Buttercream Frosting
- ½ cup dairy free butter
- ½ cup shortening
- 2 ½ cups powdered sugar
- 1 ½ tsp coconut extract
- 1-2 tsp coconut milk
- 1 ¼ cups shredded coconut
Instructions
- Preheat the oven to 350ºF.
- In a stand mixer add the aquafaba (or eggs) and butter. Beat on low for 1 minute. Add the sugar, coconut extract and vanilla extract, blend for 30 seconds. Turn off the mixer.
- Add the coconut milk and water, turn the mixer on low. Add the baking powder, baking soda, sea salt and flour (one cup at a time). Mix on low until well combined and then increase the speed to medium. Mix for an additional 1-2 minutes, or until your batter has a pudding-like consistency.
- Line a cupcake pan with cupcake liners and fill them ¾ of the way with the batter. Bake for 20-25 minutes or until a toothpick comes out of the center clean.
- Allow the cupcakes to cool and in the meantime make the coconut buttercream frosting by adding the butter and shortening to a stand mixer and mixing on med/low for 1 or so minutes, or until they are blended together. Then add the powdered sugar one cup at a time. Add the coconut extract and coconut milk. You may need to scrape the sides of the bowl at this point. Mix on med/high until the frosting is fluffy. Then fold in 1 cup of the shredded coconut, reserve the remaining coconut to top the cupcakes.
- Frost the cupcakes once cooled. Enjoy!
Nutrition
Need more Easter inspired recipes? I’ve got you covered…
- 20 Gluten Free and Dairy Free Easter Brunch Recipes
- Gluten Free Bread and Butter Pudding
- Easter Slow Cooked Ham
