Gluten Free, Vegan and Top 8 Free Except Coconut
These cupcakes don’t even taste like “allergy” cupcakes. They are so good! If you don’t have any allergies, you can make a traditional frosting but this coconut cream frosting is delicious!
We don’t have any allergies to coconut in our family, and quite frankly, I just LOVE the flavor and creaminess of coconut!
Tips & Tricks
There is a trick to using coconut as frosting. To get the best result use coconut CREAM not coconut milk. Also, put it in the fridge for at least 24 hours. I find it helps to stick it in the back of the fridge closest to the cooling mechanisms in the walls, not towards the door. I also put in a few cans because not all of it gets hard, and there is some liquid that doesn’t solidify that isn’t used.
You can use this recipe with traditional flour, or measure for measure gluten free flour blend of your choice.
Double the Goodness
Also you can make this as a cake in an 8×8 pan, or double it for a 9×13. This makes a dozen cupcakes, and again by doubling you could get 24.
Chocolate Cupcakes & Vegan Frosting
Ingredients
Gluten Free, Vegan, Top 8 Free Chocolate Cupcakes
- 1 1/2 cup flour all-purpose or measure for measure gluten free
- 3 tablespoon unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon white vinegar
- 1 teaspoon vanilla
- 5 tablespoon grapeseed oil or vegetable oil
- 1 cup water
Vegan Frosting
- 1 3/4 cup solid coconut cream
- 1/4 cup granulated sugar maple syrup or honey can be substituted
- 1 teaspoon vanilla
Instructions
Gluten Free, Vegan, Top 8 Free Chocolate Cupcakes
-
Mix all the dry ingredients. Add the wet ingredients, and mix til smooth. Fill cupcake liners about 2/3 full. Bake at 350 for 35 minutes or until a toothpick comes out clean from center. Let cool completely before frosting.
Alternately you can make a cake with this recipe. Mix all dry ingredients in the 8x8 baking pan you will bake this cake in. Make 3 depressions in the dry ingredients and fill each one separately with the following: vinegar, vanilla, oil. Pour water over the mixture and stir til smooth. Bake about 35 minutes or til toothpick comes clean out of the center.
This recipe can be doubled to make 24 instead of 12 cupcakes, or alternately in a 9x13 pan instead of 8x8.
Vegan Frosting
-
Spoon out the solid cream into a large measuring cup until you have 1 3/4 cup. Discard any excess liquid. Add sugar and vanilla, and beat with an electric hand mixer JUST until smooth. Don't over mix or it will fall and loose it's fluffiness. Frost cooled cupcakes. *Note, sometimes it's hard to get your canned coconut cream to solidify. Be sure not to shake the cans prior to or after putting in fridge. Place as close to the back of fridge as possible to get them super cold. I usually put a few cans in the back so that if some of them don't set-up for me all the way, I will hopefully get enough between them all.
