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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, and gluten-free, too.

vegan coconut flour cupcake with chocolate ganache and sprinkles atop a blue and white napkin

By George, I’ve finally done it.

A perfect 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 super-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 my Coconut 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 delicious!!!” . And now they are. Just right.

Recipe Benefits

  • Vegan (egg-free, dairy-free)
  • Gluten-free
  • Grain-free
  • Easy to make
  • Nut-free (no almond flour, almond butter, or other nut products)
  • Simple wholesome ingredients
overhead shot of a vanilla coconut flour vegan cupcake on a blue background

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.

Here are the essential ingredients to make these cupcakes work:

Coconut Flour: Coconut flour is naturally sweet and fragrant, perfect 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 are drupes.

(2) 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 going ker-plop and are absolutely essential here.

Use the psyllium husks as (your new favorite) 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: super-high fiber and zero calories.

(3)  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).

(4) Potato Starch: You can use an equal amount of tapioca starch or arrowroot starch, but I prefer potato starch. 

How to Make Vegan Coconut Flour Vanilla Cupcakes

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

  • Preheat oven to 350°F (180°C). Line all twelve cups of a standard size muffin tin with paper or foil liners.
  • In a medium bowl, whisk the nondairy milk, water, psyllium husks, sugar, oil and vanilla. 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 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 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 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.

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 flvor to the cupcakes! An equal amount of maple syrup can also be used. reduce the total amount of water to 1/3 cup if using maple syrup.

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.

collage showing how to partially fill the muffin cups for coconut flour cupcakes

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!

coconut flour vegan cupcake in a pink striped paper muffin liner

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!!!

partially eaten, unfrosted coconut flour cupcake

This one did 🙂 Enjoy!!!

coconut flour cupcake topped with vegan chocolate frosting and sprinkles

More Delectable Vegan Cakes to Try:

  1. Vanilla Almond Flour Cake {oil-free}
  2. Chickpea Flour Chocolate Layer Cake
  3. Easy Cashew Cheesecake
  4. Vegan & Grain-Free Vanilla Layer Cake
  5. Gluten-Free & Vegan Vanilla Bundt Cake
  6. Vegan Red Velvet Cake
  7. Chickpea Flour Gingerbread Bundt Cake
  8. Pumpkin Hemp Heart Cheesecake
coconut flour cupcake topped with vegan chocolate frosting and sprinkles

Vegan Coconut Flour Cupcakes (nut-free, grain-free)

Yield: 12 cupcakes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Scrumptious vegan coconut flour cupcakes are just what you need for your next celebration! They are grain-free, nut-free, and gluten-free, too.

Ingredients

  • 1/2 cup (118 mL) nondairy milk (e.g., hemp, soy, almond)
  • 1/2 cup (118 mL) water
  • 2 tablespoons (10 g) whole psyllium husks
  • 3/4 cup (150 g) natural cane sugar (see notes for options)
  • 1/3 cup (75 mL) vegetable oil
  • 2 teaspoon (10 mL) vanilla extract
  • 1/2 cup (60 g) chickpea flour
  • 1/3 cup (37 g) coconut flour
  • 2 tablespoons (24 g) potato starch
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Optional: Easy Chocolate Icing (see below)
  • Optional: Natural Colored Sprinkles

Instructions

  1. Preheat oven to 350°F (180°C). Line all twelve cups of a standard size muffin tin with paper or foil liners.
  2. In a medium bowl, whisk the milk, water, psyllium husks, sugar, oil and vanilla. Let stand 5 minutes.
  3. In a large bowl, whisk the chickpea flour, coconut flour, potato starch, baking powder and salt.
  4. Add the psyllium mixture to the flour mixture, stirring until just blended.
  5. Divide 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).
  6. Bake in the preheated oven for 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 before frosting. Frost and sprinkle as desired!

Optional Easy Chocolate Icing:

In a small saucepan, melt 2/3 cup virgin coconut oil over low heat. Remove from heat and whisk in 1/3 cup unsweetened natural cocoa powder and 1/3 cup pure maple syrup (or agave nectar) until smooth. Cool 20 minutes (it will thicken as it cools); use immediately.

Notes

Storage: 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.

Sweetener Options: 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 flvor to the cupcakes! An equal amount of maple syrup can also be used. reduce the total amount of water to 1/3 cup if using maple syrup.

Potato Starch Options: An equal amount of cornstarch or arrowroot can be used in place of the potato starch. Tapioca starch is not recommended as a substitute.

Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 148Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 120mgCarbohydrates 21gFiber 3gSugar 14gProtein 2g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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Dawn

Saturday 29th of July 2023

I’m trying to figure out what this might be points wise for my mom who is doing Weight Watchers. There’s nothing in the nutrition section information. Do you have specs for any of that? Thank you so much! ????

Camilla

Monday 31st of July 2023

Hi Dawn! Apologies for not having that info, I have updated it and it is now available. Cheers!

Diana

Thursday 25th of August 2022

Would millet flour be a good sub for the chickpea flour?

Camilla

Thursday 25th of August 2022

Hi Diana,

I am really not sure; I have never tried millet flour as a sub for chickpea flour in a recipe. It would be worth trying, but it would definitely have to be an experiment.

Louisa Currams

Thursday 18th of February 2021

Found these after a lot of googling, and so glad I did, I love your site! A treasure trove and I am only beginning. The cupcakes came out great for a colleagues birthday. Added rich chocolate ganache and they were gobbled up.

Vegan Coconut Almond Flour Cake {grain-free, oil-free} | powerhungry®

Tuesday 10th of November 2020

[…] Vegan Coconut Flour Cupcakes {Grain-Free, Nut-Free} […]

Lily S.

Friday 13th of December 2019

I have an important question! Step two says to whisk the coconut milk, water, psyllium husks, coconut sugar, etc. So do I use dry psyllium? OR, should I mix it with water (to make psyllium "egg") before combining with the other ingredients mentioned in step 2? Thank you!!

Camilla

Friday 13th of December 2019

Hi Lily! No need to add water, just mix the psyllium husk directly with ingredients as listed; the psyllium will gel with the wet ingredients, it does not need to be done separately ?

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