Sunday, August 14, 2011
Vegan & Gluten Free Coconut Cupcakes
I normally wouldn't ever post a recipe without including a picture of the actual said item, but I'm still in a bit of a battle with the lighting in my apartment. If I posted any of the pictures I took you probably wouldn't want to make these. I sure as hell wouldn't.
Despite their lack of a decent photo- these cupcakes are unbelievably light and tender, and not even just for a gluten free baked good. Admittedly- there are a lot of leavening agents going on here, but they work really well with Bob's Red Mill GF All Purpose Flour which has become my go-to for much of my GF baking. These can easily be made with standard AP flour as well- just omit the xanthan gum.
- 2 cups Bob's Red Mill GF All Purpose Flour or flour of choice
- 3/4 cup sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. xanthan gum (omit if not using GF flour)
- 1/2 tsp sea salt
- 1 14oz can unsweetened coconut milk (about 1 1/2 cups)
- 1/3 cup unsweetened applesauce, smashed banana, or yogurt (vegan or non is fine)
- 1 tsp. vanilla extract
- 1/2 cup unsweetened flake coconut, plus extra for topping cupcakes
Preheat oven to 400 degrees, and line a muffin tin with paper liners. In a large bowl sift together dry ingredients including sugar, and set aside. Combine coconut milk, applesauce, and vanilla extract in a separate bowl. Create a well in your dry ingredients, then pour in wet ingredients. Fold together gently, being sure not to over mix (gluten free flours aren't really an issue with this- but it's a good practice regardless). While batter is still lumpy- gently fold in coconut flakes. Spoon batter into liners, top with additional coconut, and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely before eating- and feel free to top with powdered sugar or frosting of your choice if you'd like them a little more sweet. Makes 1 dozen.