It has a melt in mouth coconutty flavour which would make you love this cake even more! Add in two batches to wet ingredients, beating until no large lumps remain. Learn more by clicking here. Vegan strawberry coconut cream frosting isn’t difficult either, but I’d say it’s definitely the persnickety aspect of these delicious vegan chocolate cupcakes. Bake this vegan cake for about 45-50 minutes until a toothpick inserted in the middle comes out clean. In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder and salt. Vegan Coconut Cupcakes. Preheat oven to 350 degrees F. Fill cupcake pan with liners. This is the first time I made coconut whipped cream, out of a can of chilled coconut milk and I really loved the taste and flavor. Mix with electric beaters until smooth. Happy 4th of July!! Frost with frosting of choice. Oil gives a cake it’s moist and fluffy texture. By George, I’ve finally done it. Need I say more? Made using creamy coconut milk + topped with smooth coconut frosting, these cupcakes are a snap to make. These vegan chocolate coconut cupcakes are soft and moist, with a rich chocolate flavour. Recipes, like these Vegan Coconut Cupcakes, are a great way of dipping your toes into the world of vegan baking and cooking. Paired with a vegan coconut cream frosting. Home » Recipes » Vegan Desserts » Cakes & Cupcakes » Best-Ever Vegan Vanilla Cupcakes. Okay, so when it’s time to taste the result, I’m usually not alone. Vegan Coconut Cupcakes Recipe: 150ml soya or oat milk; ½ tsp apple cider vinegar; 110g vegan butter; 110g white sugar; 1 tsp vanilla extract I do not use coconut extract in these cupcakes. Your email address will not be published. This recipe makes 24 cupcakes. I never used rice flour in baking until I was on a vegan and gluten-free diet. Serve immediately. Can these vegan cupcakes be gluten-free? 200 g desiccated coconut Allow to bake for 20 to 25 minutes until the tops have risen and are a light golden brown. This cake is simple and easy enough for everyone to bake. Preheat oven to 350º F. Grease or line 12 muffin tins. 100 g vegan margarine; 100 g vegan butter (the firm block kind – I used naturli or miyokos) 2 tsp coconut extract; 400 g icing sugar (aka powdered sugar) sieved; To Decorate. So what are you waiting for? Deliciously perfect vegan coconut cake from scratch! These vegan chocolate cupcakes are moist, fluffy, and hassle-free with lots of chocolate flavor. Add in coconut oil, apple cider vinegar, vanilla extract, coconut … In a large bowl, mix together the flour, sugar, coconut, baking soda, and salt. Preheat oven to 350 F; Line and or grease a 12 well muffin tin and set aside; In a medium bowl, combine all dry ingredients (flour, baking soda, and salt) and stir to combine. Bake 20 mins. These dairy-free and egg-free mini chocolate cakes can also be made gluten-free. Let stand 5 minutes. Thank you for taking the time to invest in your health and happiness! Because at the end of the day, you should feel good about what you eat and how you feel, regardless of health restrictions or crazy schedules. 1. You'll also receive a FREE meal planning printable as a special thank you download, plus. Well, you get a delicious coconut cupcake that no one would ever be able to guess was vegan. Vegan baking and cooking does not have to be difficult. Cupcakes indeed have a pop culture craze in today’s gastronomic world. Gluten-Free Option, Soy-Free, Vegan (Meat-Free, Dairy-Free, Egg-Free), coconut sugar (or granulated sugar of choice), coconut frosting (see notes for recipe link). Vegan Lemon Coconut Cupcakes with Vegan Buttercream Frosting Recipe. Let’s get started! Spray two 8 inch cake pans with non stick spray and line the bottoms with parchment paper. They are made with hearty, healthy ingredients like oats, coconut & pineapple and are gluten-free, vegan and oil-free but there's no way anyone would ever know! https://www.godairyfree.org/recipes/dreamy-dairy-free-coconut-cupcakes Total Time 40 mins. Of course you can always eat them as they are but even vegan coconut cupcakes deserve a bit of frosting. Cupcakes 1-1/4 cups gluten-free baking mix 1 Tbsp. Cupcakes will be lightly browned on top and a toothpick inserted into the middle will come out clean. Your email address will not be published. Whisk together the soy milk and vinegar and set it aside to allow curdling. vanilla extract 1 tsp. The vegan chocolate cupcakes and whipped ganache frosting can be made ahead of time. Because at the end of the day, you should feel good about what you eat and how you feel, regardless of health restrictions or crazy schedules. Chill the bowl and whisk for at least 10 minutes before you whip up the coconut cream. However, if you want to add a little, I suggest using only a small amount, such as 1/2 tsp for starters. Only 10 minutes of prep, 8 ingredients and 1 bowl needed to make the Paleo + Vegan Cupcakes! Print Recipe Pin Recipe. Vegan chocolate coconut cupcakes are tender, not dry, and easy to make. They are grain-free, nut-free, and gluten-free, too. A perfect vanilla cupcake that is grain-free, dairy-free, egg-free, nut-free, and gluten-free. Add some nuts and mango chunks to make these into muffins. Make Ahead and Storage Tips. This coconut candy is plant-based, gluten-free, easy to make, low-carb, and the dessert is furthermore refined sugar-free. Make them gluten-free by using Bob’s Red Mill 1 to 1 Gluten-Free flour. Coconut is one of the best ingredients on the planet, and for good reason. Copyright © 2020 Bohemian Vegan Kitchen All Rights Reserved, Just pop your email in the space below and I'll send you my complete email series on how to plan and prep vegan meals like a PRO. Preheat oven to 350 degrees F. Line cupcake pan with paper liners. Easy Mango Cupcake Recipe. Bake your cupcakes in a 350 ° oven for 15 minutes. Add in mango puree and bake into cupcakes or Cake. If necessary, microwave in short 10-15 second bursts to warm coconut oil enough to melt it so that no chunks remain. First off, I said CUPCAKES. Use this cupcake recipe for parties and celebrations of all kinds. Topped with a fluffy coconut vegan buttercream – these cupcakes are what a vegan dessert lover’s dreams are made of! That title made me want to sing the theme song from the 90’s show Step by Step, but that’s beside the point. Make sure to check out my tips above + the “Allergy-Info & Substitutions” section for more. One ingredient reigns king of the vegans: coconut. You will not believe how easy and delicious these healthy coconut cupcakes are! coconut extract 3/4 cup unsweetened shredded coconut 5 chia-flax eggs. Whisk up the dry ingredients. baking, bananas, coconut, easy go to recipe. YES PLEASE, 15 Of the Best Beyond Meat Recipes on the Internet ». Bake time: 15 minutes. If it’s too hard, it will be difficult to whip the batter! Transfer to a wire rack and allow them to cool completely. But I wanted to make these even easier (if possible) and just go for the really classic version which is chocolate buttercream frosting on a classic chocolate cupcake. Please try again. Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in … ; In a medium bowl, whisk the coconut milk, water, psyllium husks, coconut sugar, coconut oil and vanilla. Coconut cupcakes - easy cupcakes with coconut milk and black rice flour. That’s why I’m dedicated to sharing the best vegan comfort meals for busy families. Feel free to swap it out for regular coconut milk if you wish. Preheat the oven to 350°F (180°C). But I wanted to make these even easier (if possible) and just go for the really classic version which is chocolate buttercream frosting on a classic chocolate cupcake. For my gluten free fusion recipe, I am using pandan (screwpine) leaves and coconut as the main flavours giving these cupcakes an intense aroma. These vegan chocolate coconut cupcakes are soft and moist, with a rich chocolate flavour. Pineapple Coconut Cupcakes are made with fresh pineapple and shredded coconut, and topped with a sweetened coconut whip. Filed Under: Vegan Desserts, Vegan Holiday. May 29, 2015 by Ania - 6 . In a large bowl, combine flour, baking powder, baking soda, salt, sugar, cocoa powder and coconut. These cupcakes use coconut sugar which is a natural sugar that is lower on the glycemic index. Oil and Dairy Free: Most other vegan chocolate cupcakes use oil in their recipe. In a large bowl, mix together the flour, sugar, coconut, baking soda, and salt. Make sure your coconut oil is soft before using. Easy and deliciously sweet! Divide the cupcake batter evenly between the 12 forms. Fill each liner to the top with batter. Perfect eaten as they are … These coconut cupcakes are 100% vegan, meaning they are dairy-free and egg-free. To make these no-bake raw cupcakes I used shredded coconut, almonds, and ZICO coconut water to make the batter moist and rich. I rarely share personal stories on our site, but this is one I wanted to share for this vegan coconut cake recipe. Instead of soy milk, I used full fat coconut milk, and I replaced the margarine with coconut … I like to use a large ice cream scoop to make it easier. https://www.onegreenplanet.org/vegan-recipe/coconut-cupcakes-vegan Leave a Comment. The ganache can also be thinned with a bit of hot coconut cream, cooled to room temperature and then drizzled over the frosted cupcakes. baking powder, apple cider vinegar, coconut oil, coconut sugar and 6 more Vegan Vanilla Cupcakes The Vegan 8 fine salt, full fat coconut milk, baking powder, granulated white sugar and 5 more Delicious no-bake vegan coconut cups with a chocolate layer and only 6 ingredients! Pour into lined cupcake pans, filling cups about 3/4 full. powdered vegan coconut creamer 2/3 cup coconut milk 1 Tbsp. vanilla extract 1 tsp. by Sarah McMinn / Posted: April 9, 2018 / Updated: August 30, 2020 / Disclosure: This post may contain affiliate links. Add in coconut oil, apple cider vinegar, vanilla extract, coconut milk, and water. These healthy coconut cupcakes are paleo, gluten free, vegan, and dairy free, yet taste like a decadent coconut cake that’s the perfect springtime dessert! While we have ample vegan and gluten-free coverage on The Kitchn, unless it’s naturally free of milk, eggs or gluten (say, a green salad) these recipes are not usually coming from my corner of the test kitchen. In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder and salt. These no-bake chocolate coconut cupcakes … They’re also dairy-free and vegan, and make a fun dessert for … Of course, the extent of my coconut knowledge in my pre-vegan days rested entirely on Mounds candy bars and Easter bunny cakes. Preheat oven to 350 degrees F. Fill cupcake pan with liners. These cupcakes are packed full of crushed pineapple, contain no oil (just like my Vegan Chocolate Oreo Cake), and are topped with good old coconut whip cream.Is that not amazing? These mini chocolate cupcakes are so easy to make, you just need to keep a can of coconut milk in the fridge overnight, or just buy a can of coconut cream. Frosting 16 oz. soy-free vegan cream cheese go to recipe. Preheat oven to 350°F (180°C). Today, I’m happy to present you with a plate of pretty little vegan banana coconut cupcakes…Unfortunately, getting the recipe together … Frosting 16 oz. Second, this is a version of the Coconut Lime Cupcakes recipe from Vegan Cupcakes Take Over the World with some modifications to suit my taste and laziness. Just follow along below…. You can bake the cupcakes the day before, seal tightly at room temperature and then frost them. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes … These coconut cupcakes are so delicious, no one will know they're vegan! Vegan Coconut Cupcakes. … From creamy sauces to moist cakes and everything in between, coconut slays when it comes to vegan substitutions. Healthier Pineapple Upside Down Cupcakes that taste amazing. Easy tropical cupcakes. I didn't have any aquafaba on hand when I was making these, so I went back to Old Faithful: the Golden Vanilla cupcakes from Vegan Cupcakes Take Over the World, with some adjustments to up the coconuttiness. https://www.godairyfree.org/recipes/dreamy-dairy-free-coconut-cupcakes For the coconut frosting recipe, click here! You will not believe how easy and delicious these healthy coconut cupcakes are! No really. Want a little more coconut? baking, bananas, coconut, easy go to recipe. This vegan chocolate cupcakes recipe is based on our recipes for vegan chocolate cupcakes with mint buttercream frosting and our gluten-free chocolate cupcakes. Ingredients: – 2 cups self raising flour – 1 1/4 cup caster sugar – 1 tbsp baking powder – 1 cup coconut milk – 1/2 cup coconut oil (melted and cooled) – 1/2 cup apple sauce – 1 cup cherry jam – 2 boxes of coconut cream – 1/2 cup icing sugar Want to step up your vegan game? Vegan Recipe. Vegan chocolate coconut cupcakes are tender, not dry, and easy to make. Whisk together the soy milk and vinegar and set it aside to allow curdling. Simple to make and looks so professional! This recipe makes approximately 20-24 cupcakes (depending on how high you fill your cups), which makes it the perfect dessert to serve at your next family gathering. They’re light, moist AF, and super refreshing – basically a perfect summer dessert. Jump to Recipe Print Recipe Total Time: 50 mins Click here to get the coconut frosting recipe. Instead of soy milk, I used full fat coconut milk, and I replaced the margarine with coconut oil. Success! Just pop your email in the space below and I'll send you my complete email series on how to plan and prep vegan meals like a PRO. In a large bowl, whisk the chickpea flour, coconut flour, potato starch, baking powder and salt. It's beginning to look a lot like gingerbread seas, It's Black Friday weekend y'all! 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