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coconut cupcakes recipe
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Coconut cupcakes - Vegan and gluten-free

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 9 cupcakes
Author Sravanthi

Ingredients

Dry ingredients for coconut cupcakes

  • ¾ cup black rice flour
  • 1 tbsp besan or chickpea flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt

Wet ingredients for coconut cupcakes

  • ¾ cup coconut milk
  • cup sugar
  • 2 tbsp coconut oil
  • 1 tbsp flax seed powder
  • 2 tbsp 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.