AuthorJillian
RatingDifficultyBeginner

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!

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Gluten Free Coconut Cupcakes
Yields12 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins
Gluten Free Coconut Cupcakes
Vegan Cream Cheese Frosting
Gluten Free Coconut Cupcakes
1

Preheat the oven to 350. Line 12 muffin wells with paper cupcake liners and spray them with a little nonstick baking spray.

2

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.

3

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.

4

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.

5

Allow the cupcakes to cool before frosting. Sprinkle the tops with more coconut and enjoy.

Category

Ingredients

Gluten Free Coconut Cupcakes
Vegan Cream Cheese Frosting

Directions

Gluten Free Coconut Cupcakes
1

Preheat the oven to 350. Line 12 muffin wells with paper cupcake liners and spray them with a little nonstick baking spray.

2

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.

3

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.

4

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.

5

Allow the cupcakes to cool before frosting. Sprinkle the tops with more coconut and enjoy.

Moist Coconut Cupcakes