Vanilla Oatmeal Coconut Cupcakes
These coconut cupcakes are gluten free, vegan, and sugar free. You'd never guess it because of how moist, soft, and delicious they are. They're lightly flavored with coconut milk and super easy to make. I bet you already have everything on hand and everyone will love them!
Ingredients
Gluten Free Vanilla Oatmeal Coconut Cupcakes
- 1 13.5 oz can of coconut milk
- 2 tablespoon melted vegan butter or coconut oil
- ¾ cup brown sugar or ½ cup purecane brown sugar substitute
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1 ½ cup oat flour
- 1 cup quick oats
- ½ cup shredded coconut
Vegan Cream Cheese Frosting
- 1 ½ cup purecane powdered sugar substitute
- 4 oz regular or vegan cream cheese
- 4 tablespoon softened vegan butter
Instructions
Gluten Free Vanilla Oatmeal Coconut Cupcakes
- Preheat the oven to 350. Line 12 muffin wells with paper cupcake liners and spray them with a little nonstick baking spray.
- Mix the canned coconut milk, melted vegan butter, brown sugar, baking powder, baking soda, vanilla, and salt together. Then, add the oat flour and oats and mix until smooth. Option to fold in the shredded coconut.
- Pour the vegan gluten free coconut cupcake batter into 12 lined muffin wells. Bake for 25-30 minutes or until the cupcakes are completely risen.
- While the coconut milk cupcakes are baking, use an electric hand mixer to make the vegan cream cheese frosting by mixing the purecane powdered sugar, vegan cream cheese, and softened vegan butter together. Set aside.
- Allow the cupcakes to cool before frosting. Sprinkle the tops with more coconut and enjoy.
Nutrition
Serving: 1gCalories: 236kcalCarbohydrates: 15gProtein: 5gFat: 18g
Tried this recipe?Let us know how it was!
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