These delicious and guilt-free vegan matcha cupcakes are bound to become a staple at home! Made with unprocessed plant-based ingredients, these vegan cupcakes are so fluffy and moist.
This healthy recipe is easy to prepare and is a great healthy dessert or sweet treat for vegans and non vegans alike. This coconut cupcakes recipe is oil-free, gluten-free, dairy-free, refined sugar-free and of course vegan!
Vegan Matcha Coconut Cupcake Batter:
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1 ¾ cup gluten-free flour
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½ cup date sugar
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2 tsp baking powder
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2 tsp matcha green tea powder
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1 tsp vanilla extract
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1 ½ tsp coconut extract
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1 cup lite or full fat coconut milk from can
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⅓ cup applesauce
Vegan Cream Cheese Frosting:
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8oz vegan cream cheese
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1 can chilled coconut cream
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½ cup cassava flour
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3 tbsp maple syrup - or plant based sweetener of choice
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1 tsp coconut extract
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Toasted coconut chips
Six steps to making vegan matcha coconut cupcakes
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Begin by making your frosting ahead of time and allowing to sit in the fridge. With an electric mixer, mix the coconut cream until smooth. Add remaining ingredients and mix until smooth. Set in the fridge for at least an hour
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Preheat the oven to 350°F (178°C)
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Sift together dry ingredients. Add remaining ingredients and mix until smooth. Pour into a standard size lined cupcake pan and bake for 25 minutes, or until you can poke with a knife and it comes out clean.
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Once removed from heat, cover tightly and place in the freezer to cool for about an hour (by covering tightly you’re trapping the moisture and helping moisten the cupcakes).
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After the cupcakes are cooled, you can then frost and top with toasted coconut.
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Serve and enjoy! If you want to save them for later, they hold up great frozen in the freezer as well.
This recipe was created by @theallnaturalvegan. Looking for the perfect beverage pairing to go with your vegan coconut cupcakes? Try out a classic iced matcha latte by @__Pilar.
