Vegan Coconut Flour Cupcakes (Grain-free, Nut-free)

Scrumptious vegan coconut flour cupcakes are just what your next celebration needs! They are grain-free, nut-free, gluten-free, and can be made oil-free with one ingredient swap.

By George, I’ve finally done it.

A reliable vanilla cupcake that is grain-free, dairy-free, egg-free, nut-free, and gluten-free. And it only took me 5 dozen attempts to get them right!

I’m calling them Freedom Cupcakes. Nick just calls them “those especially-yummy cupcakes you make, Mommy.” I’ll leave it to you to choose the name you prefer.

My quest for vegan, grain-free coconut flour cupcakes began last August when I published myCoconut Flour Cupcakes. If you’ve done any coconut baking, or even if you’ve perused coconut recipes, you’ll notice almost every one requires eggs. Lots of eggs. Sometimes a dozen eggs in a single cake recipe. Coconut flour is a tasty, versatile, nutritious, gluten-free flour option. But it’s tricky; eggs give it the structure and guidance it demands.

But not everyone eats eggs. And even those of us who do eat eggs may not want to eat a carton-full per cupcake. Plus, massive amounts of eggs hold the baked goods together, yes, but the texture is definitely on the sponge-y side.

So I promised to work on an egg-free, dairy-free rendition. Some of you asked if it could be nut-free, too. I said sure. Gulp.

Then I made a lot of terrible cupcakes. By the dozen. They were gooey, gluey and gloppy. They would not rise. Then they rose, but immediately sank.

Then, one fine February day, I got it. Not just, “hmm, that’s getting close,” but “SHUT THE FRONT DOOR AMAZE-BALLS satisfying!!!” . And now they are.Just right.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-free
• Grain-free
• Oil-free option
• Straightforward to make
• Nut-free (no almond flour, almond butter, or other nut products)
• Plain wholesome ingredients

Key Ingredients for Vegan Coconut Flour Cupcakes

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

Here are the essential ingredients to make these cupcakes work:

• Coconut Flour:Coconut flour is naturally sweet and fragrant, reliable for cakes, cookies and other baked goods. It is both gluten-free and grain-free. Coconut flour is also considered a hypo-allergenic flour. Note that, despite the word “nut” in the name coconut, coconuts are not nuts. They aredrupes.
• Whole Psyllium Husks:When it comes to grain-free, nut-free, vegan, baking, whole psyllium husks are the golden ticket. They keep these cupcakes, in particular, from goingker-plopand are absolutely essential here.
• Use the psyllium husks as (your new go-to) egg replacer in general: mix one tablespoon whole psyllium husks with 3 tablespoons warm water; let stand 5 to 10 minutes to thicken (it will be much thicker than a flax egg–almost solid–but breaks up when you mix it into batters and doughs). Bonuses of psyllium husks: especially-high fiber and zero calories.
• Chickpea Flour:With its high protein content, chickpea flour also lends structure and substance in the absence of eggs. In combination with coconut flour, there is no “bean” taste. Note that chickpea flour is also labeled as garbanzo bean flour (they are identical products).
• Potato Starch:You can use an equal amount of tapioca starch or arrowroot starch, but I prefer potato starch.
• Nondairy milk:Use the nondairy milk you prefer, such as coconut milk, hemp milk, or soy milk.

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

• Preheat oven to 350°F (180°C). Line all twelve cups of a standard size muffin tin / muffin pan with paper or foil cupcake liners.
• In a medium bowl, whisk the nondairy milk, water, psyllium husks, sugar, oil and vanilla extract. Let stand 5 minutes.
• In a large bowl, whisk the chickpea flour, coconut flour, potato starch, baking powder and salt.
• Add the psyllium mixture to the flour mixture, stirring until just blended.
• Divide the cupcake batter evenly among all 12 prepared cups. The cups will only be 1/3 cup to 1/2 cup full (do not overfill or the cupcakes will not not rise properly).
• Bake in preheated oven for total time of 25 to 30 minutes or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it (centers may sink slightly).
• Cool the cupcakes completely on a wire cooling rack before frosting. Frost and sprinkle as desired!

FAQ

• How Should the Cupcakes Be Stored?Store the cooled, unfrosted cupcakes in an airtight container at cool room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 6 months. Store frosted cupcakes in an airtight container in the refrigerator for up to 2 days.
• Can I Make the Cupcake Oil-Free?Yes. Use full fat coconut milk for both the nondairy milk and as a replacement for the vegetable oil.
• What Can I Use in Place of Natural Cane Sugar in the Recipe?An equal amount of coconut sugar can be used in place of the natural cane sugar. Note that coconut sugar is darker in color (like dark brown sugar) and will make the cupcakes darker in color. But it will also add an extra caramel-like flavor to the cupcakes!
• Can I Use a liquid sweetener in place of the cane sugar?Yes. An equal amount of maple syrup can also be used as a substitute. Reduce the total amount of water to 1/3 cup if using maple syrup. If you are not strictly vegan, an equal amount of honey can be used.
• What Can I Use in Place of Potato Starch?An equal amount of cornstarch or arrowroot can be used in place of the potato starch. Tapioca starch is not recommended as a substitute.
• Can I Use Chia Eggs or Flaxseed Meal Eggs in Place of the Psyllium?Alas, no, neither flaxseed meal or chia seeds work as a replacement for the psyllium husks. I have tried; the cupcakes rise and (dramatically) fall.
• Can I Make Bigger Cupcakes By Filling the Cups to the Top?No! The cupcakes will not rise properly if too much batter is added to the muffin cup. The cups should only be filled about 1/3 to 1/2 full. They will rise to the top of the cup.

• My Cupcakes Have a Slight Dip. Is this Normal?Yes! The cupcakes may likely end up with a very slight dip post-bake. Not to worry! This is not necessarily a sign that they are baked all the way through (be sure to do a toothpick test before removing from the oven, to make sure). You can fill the dip with icing, ganache or frosting–no one will notice!

This one didn’t make it to the icing stage The texture is sooo good–just like a traditional, all-purpose flour cupcake. No spongie-ness!!!

This one did

Variations

• Extracts and Zests:Consider changing the flavors by swapping vanilla extract for other extracts (such as lemon extract, orange extract, coconut extract, or brandy extract). Or replace or simply add in a teaspoon or two of finely grated lemon zest, orange zest, or lime zest.
• Chocolate:Add a few tablespoons of miniature chocolate chips, Finley grated or chopped dark chocolate, or a few tablespoons of cacao nibs to the coconut cupcakes batter.
• Berries:Add a handful of fresh blueberries or blackberries to the batter.

More Delectable Vegan Cakes to Try:

• Vanilla Almond Flour Cake {oil-free}
• Chickpea Flour Chocolate Layer Cake
• Straightforward Cashew Cheesecake
• Vegan & Grain-Free Vanilla Layer Cake
• Gluten-Free & Vegan Vanilla Bundt Cake
• Vegan Red Velvet Cake
• Chickpea Flour Gingerbread Bundt Cake
• Pumpkin Hemp Heart Cheesecake