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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.

overhead shot of a vanilla coconut flour vegan cupcake on a blue background

 

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.

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

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!

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
Yield: 12 cupcakes

Vegan Coconut Flour Cupcakes {nut-free, grain-free}

coconut flour cupcake topped with vegan chocolate frosting and sprinkles

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

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

Instructions

  1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper or foil liners.
  2. In a medium bowl, whisk the coconut milk, water, psyllium husks, coconut sugar, coconut 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.Divide batter among prepared cups.
  5. 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!
  6. Easy Chocolate Icing:
  7. 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.

Nutrition Information


Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g

Did you make this recipe?

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Louise Brewer

Thursday 18th of February 2021

Does it matter if you use Whole Psyllium seeds instead of whole psyllium husks.what is the difference in the two?

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 😊

Isabel

Sunday 5th of February 2017

I have been making these over the last year and have gotten so many compliments! Latest was at my son's preschool shared afternoon tea and there were children and parents who were dairy free, gluten free or vegan. This recipe will be great for the playgroup my younger child goes to, as we have a child with severe allergy to nuts, egg and dairy. It was great to be able to bring something that everyone can eat :) thanks so much!

Camilla

Monday 13th of February 2017

Isabel, I am so happy that these have worked so well for you! Thanks a million for taking the time to come back and comment :)

k.m

Saturday 28th of January 2017

Can I use honey instead of the coconut sugar?

Camilla

Monday 13th of February 2017

Hi k.m.--I have not tried these with a liquid sweetener, but probably so; you may need to decrease the liquid slightly to adjust for the added liquid from the honey.

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