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.

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.

 

Key Ingredients for Vegan Coconut Flour Cupcakes

Here are the essential ingredients to make these cupcakes work:

(1) Coconut Flour: Subtly sweet and fragrant, and, of course, grain-free. It is also considered a hypo-allergenic flour.

(2) Whole Psyllium Husks:When it comes to grain-free, nut-free, vegan, baking, these are the golden ticket; they keep these cupcakes 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 it’s high protein content, chickpea flour also lends structure and substance in the absence of eggs. In combination with coconut flour, there is zero “bean” taste.

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

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. 

Do Not Fill the Muffin Cups to the Top

 

The cups will only be about 1/3 to 1/2 full–this is just as it should be! They will rise to the top of the cup.

Note that the cupcakes may end up with a very slight dip post-bake. Not to worry! 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 🙂 Enjoy!!!

 

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