3 ratings

Vegan and Gluten-Free Chocolate Coconut Cupcakes

These are the perfect cupcakes for your friends with the endless list of dietary restrictions
Chocolate Cupcake


They may be gluten-free, butter-free, and vegan, but these cupcakes are still rich, sweet, and perfectly gooey.

This recipe is courtesy of The Kitchn.


For the cupcakes

  • 2 Tablespoons ground flax seeds
  • 1/3 Cup warm water
  • 1 Cup almond milk
  • 1 Tablespoon apple cider vinegar
  • 1 1/4 Cup gluten-free flour mix
  • 3/4 Cups granulated sugar
  • 1/2 Cup cocoa powder
  • 1 Teaspoon baking powder
  • 1/2 Teaspoon baking soda
  • 1 Teaspoon salt
  • 1/3 Cup coconut oil, melted
  • 1 Teaspoon almond extract

For the icing

  • 3/4 Cups coconut oil, melted
  • 1/2 Teaspoon almond extract
  • 3 Cups powdered sugar, sifted
  • 2 Tablespoons almond milk
  • 1/2 Cup unsweetened flaked coconut, toasted


For the cupcakes

Preheat the oven to 350 degrees F. Line 12 standard muffin cups with paper liners.

In a small bowl, combine the ground flax seeds and warm water. Set aside to gel, about 10 minutes.

In another small bowl, combine the almond milk and cider vinegar. Set aside for 3-4 minutes to curdle.

Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt, into a large mixing bowl.

Whisk the coconut oil and almond extract into the curdled almond milk extract. Stir this mixture, and the gelled flax mixture, into the dry ingredients. Beat for 1 minute.

Pour the mixture into the prepared muffin tin. Bake for 20 minutes, until just set in the middle. Set aside to cool.

For the icing

Beat together the coconut oil and almond extract in the bowl of a stand-mixer. Add the powdered sugar, and beat to combine. Gradually beat in the almond milk, until well-combined.

When the cupcakes are completely cool, frost with the coconut icing, and sprinkle with the flaked coconut.