Coconut cupcakes - Vegan and gluten-free
Servings 9 cupcakes
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.