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–+ servings
coconut flour cupcake topped with vegan chocolate frosting and sprinkles
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5 from 13 votes

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

Scrumptious vegan coconut flour cupcakes are just what you need for your next celebration! They are grain-free, nut-free, gluten-free, and oil-free with one ingredient swap.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Cake
Cuisine: American
Keyword: chickpea flour, dairy-free, egg-free, gluten-free, grain-free, nut-free, psyllium husks, vegan coconut flour cupcakes without almond flour, vegan coconut flour cupcakes without nuts. vegan coconut flour cupcakes, vegan nut-free coconut flour cupcakes, vegan vanilla cupcakes
Servings: 12 cupcakes
Author: Camilla

Ingredients

  • 1/2 cup nondairy milk (e.g., hemp, soy, almond)
  • 1/2 cup water
  • 2 tablespoons whole psyllium husks
  • 3/4 cup natural cane sugar (see notes for options)
  • 1/3 cup vegetable oil (see notes for oil-free option)
  • 2 teaspoons vanilla extract
  • 1/2 cup chickpea flour
  • 1/3 cup coconut flour
  • 2 tablespoons potato starch
  • 1.5 teaspoons baking powder (certified gluten-free)
  • 1/4 teaspoon salt
  • Optional: Easy Chocolate Icing (see below)
  • Optional: Natural Colored Sprinkles
US Customary - Metric

Instructions

  • 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 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 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.
Oil-Free Option: Use full fat coconut milk for both the nondairy milk and as a replacement for the vegetable oil.

Nutrition

Serving: 1serving | Calories: 148kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 120mg | Fiber: 3g | Sugar: 14g