Coconut cupcakes - a simple vegan and gluten-free cupcakes recipe with rice flour and coconut milk.
Coconut cupcakes - easy cupcakes with coconut milk and black rice flour.
I never used rice flour in baking until I was on a vegan and gluten-free diet. These will not be so fluffy when compared to cupcakes made with gluten flours but will taste good and you should try once even though you are not on a gluten-free diet.
I like buckwheat flour in cakes and muffins when compared to rice flour. You will get fluffy cakes with buckwheat flour but the only drawback is color 🙂 Any cupcake made with buckwheat flour will be brown in color 🙂
I have banana muffins recipe with buckwheat flour, please check it if you are interested.
Black rice is rich in antioxidants and we get indigenous variety from northeast India. I used store-bought black rice flour in this coconut cupcakes recipe.
I also make black rice kheer recipe which we all like but my daughter doesn't like it and hence I tried this recipe and it was a hit with her 🙂
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Black rice flour cupcakes recipe:
Coconut cupcakes - Vegan and gluten-free
Ingredients
Dry ingredients for coconut cupcakes
- ¾ cup black rice flour
- 1 tablespoon besan or chickpea flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet ingredients for coconut cupcakes
- ¾ cup coconut milk
- ⅓ cup sugar
- 2 tablespoon coconut oil
- 1 tablespoon flax seed powder
- 2 tablespoon water
Instructions
- Preheat the oven at 180 degrees C for 20 minutes.
- Take all ingredients under the wet ingredients section into a mixing bowl.
- Mix it well so that sugar is dissolved completely.
- Add black rice flour to the sieve which is placed on the plate.
- To it, add besan flour, baking powder, baking soda and sift it well.
- Add salt to sifted flour and mix it.
- Now add flour mixture to wet mixture in 3 parts. Mix it with light hands and make sure that batter is lump-free.
- Initially, the batter looks a little thin but after a few minutes, it will become a little thick. But compared to wheat flour batter, this should be a little thin.
- Pour the batter into muffin molds. As this is gluten-free flour, do not expect it to be fluffy like wheat flour or all-purpose flour.
- Bake the cupcakes for 30 minutes at 180 degrees C in a preheated oven.
Coconut cupcakes with step by step pictures:
Preheat the oven at 180 degrees C for 20 minutes.
Take all ingredients under the wet ingredients section into a mixing bowl. Mix it well so that sugar is dissolved completely.
Add black rice flour to the sieve which is placed on the plate.
To it, add besan flour, baking powder, baking soda and sift it well.
Add salt to sifted flour and mix it.
Now add flour mixture to wet mixture in 3 parts. Mix it with light hands and make sure that batter is lump-free.
Initially, the batter looks a little thin but after a few minutes, it will become a little thick. But compared to wheat flour batter, this should be a little thin.
Pour the batter into muffin molds. As this is gluten-free flour, do not expect it to be fluffy like wheat flour or all-purpose flour.
Bake the cupcakes for 30 minutes at 180 degrees C in a preheated oven.
Rafeeda - The Big Sweet Tooth
It is always a challenge to bake with other flours and you are beating the challenge beautifully. These muffins may not look pretty but I am sure they tasted delicious with the coconut in it...
Amara
These muffins are beautifully baked Sravanthi. Very interesting list of ingredients and I'm sure they tasted delicious.
saraswathi Tharagaram
Excellent recipe! I would like to add cocoa or chocolate ganache to hide the color of the cake! but delicious in all way!
Srivalli
This is such an excellent cupcake yaar, so nice to use different flour!