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!
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.
Electric mixer, mixing bowls, sifter, standard cupcake pan with liners, knife
Ingredients
Method
01
Make the frosting. With an electric mixer, mix the coconut cream until smooth. Add the cream cheese, cassava flour, maple syrup, and coconut extract and mix until smooth. Chill in the fridge for at least an hour.
02
Preheat. Preheat the oven to 350°F (178°C).
03
Mix the batter. Sift together the dry ingredients. Add the remaining ingredients and mix until smooth.
04
Bake. Pour into a lined standard cupcake pan and bake for 25 minutes, or until a knife poked in comes out clean.
05
Cool covered. Once out of the oven, cover tightly and place in the freezer to cool for about an hour. Covering traps the moisture and helps moisten the cupcakes.
06
Frost and top. Once cooled, frost and top with toasted coconut chips. Serve, or store them frozen for later.
