2 0
Vegan Toasted Coconut Cupcakes

Share it on your social network:

Or you can just copy and share this url


1 cup All-Purpose Flour
1/ tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Kosher Salt
1/4 cup Shredded Coconut
1/2 cup Pure Cane Sugar
1/4 cup Sunflower Seed Oil
3/4 cup Full Fat Coconut Milk
1/2 tbsp Apple Cider Vinegar
1 tsp Pure Vanilla Extract/Paste
Zest of half a Lime
Coconut Whip Frosting
1 can Coconut Milk
1/3 cup Powdered Sugar
Zest of half a Lime

Vegan Toasted Coconut Cupcakes

    • 40 minutes
    • Serves 6
    • Medium


    Coconut cupcakes, and yes they are vegan! No eggs, no butter, no dairy milk. And best of all, you won’t be able to tell they’re vegan at all.

    The secret to a really good and fluffy vegan cake or cupcake is apple cider vinegar and baking soda. It’s super science-y because when those two are combined and heat is added something magical happens.

    I am using sunflower seed oil here instead of butter. I’ve also tested this recipe with coconut oil but unless you LOVE coconut, the flavor of the coconut oil can be a bit overpowering. I recommend using a flavorless oil like sunflower seed or vegetable oil.



    Chill The Coconut Milk

    The night before or at least 1 hour before, place 1 can of full fat of coconut milk in the fridge. This will allow the coconut cream to separate from the coconut water.

    To help the process of making the coconut whip cream, I recommend chilling a large bowl in the fridge while the cupcakes bake.


    Preheat Oven to 350F

    Preheat your oven and line a muffin tin with 6 cupcake liners.


    Mix Dry Ingredients

    Add all of your dry ingredients to a bowl and and mix using a whisk. Set aside.


    Mix Wet Ingredients

    Add all of the wet ingredients to a large bowl and mix well using a whisk.


    Add Dry to Wet

    Add the dry ingredients to the wet and mix with a whisk then switch over to a spatula. Do not over mix.



    Using an ice cream scoop or a 1/4 cup measuring cup, scoop the batter into the cupcakes liners. Fill up about 3/4 of the way.

    Bake the cupcakes for 20 minutes. Insert a tooth to the middle of one of the cupcakes and if the toothpick comes out clean (or with a bit of dry crumbs) the cupcakes are done.

    Allow the cupcakes to cool for 15-25 minutes before adding the frosting.

    Keep the oven on.


    Toast Coconut Flakes

    Add 1 cup of dry, shredded coconut to a baking sheet and toast in the oven at 350F for 3-5 minutes. Keep an eye on it so it does not burn. You are looking for a light golden color on some of the shredded coconut.


    Make Coconut Whip Frosting

    Remove your chilled bowl and the coconut milk can from the refrigerator. Open up the can of coconut milk and pour out the coconut water. Keep it for a smoothie recipe.

    Scoop out the coconut cream and add it to your chilled bowl. Whip the coconut cream using an electric mixer or a whisk until soft peaks are formed. Next, add 1/3 cup of powdered sugar and the zest of 1/2 a lime and whisk to combine.


    Frost The Cupcakes

    Once the cupcakes are cooled, frost them then top with the toasted coconut.



    Eat right away and keep in a sealed container for up to 24 hours.


    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

    Crab Stuffed Deviled Eggs
    Beet Pesto and Chicken Sausage Pizza

    Add Your Comment