I’m lucky that my wheat allergy is mild so I can sometimes get away with eating a bit of wheat; not the case when it comes to my egg reaction though! This is always a tricky combination as so much gluten free baking has egg added for lightness and binding. A lot of the first attempts that combine gluten free and vegan were a tad brick like. After a bit of playing around we’re really happy with these. Sweet, moist and fabulous topped with lime and coconut buttercream frosting.
The other consideration is that gluten free cakes don’t stay fresh in the same way as traditional baking. So we find that the best solution is to freeze half the batch straight away and thaw and ice as needed.
Gluten Free, Vegan Coconut Lime Cupcakes
- March 26, 2019
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- 1 ½ cup plain gluten free flour - I like Doves Farm
- ¾ cup desiccated coconut
- 2/3 cup granulated sugar
- 1 tsp gluten free baking powder
- 1 tsp gluten free baking soda
- ½ tsp Xanthan Gum
- 1 ½ tsp coconut extract
- 1 tsp vanilla
- ¾ cup Koko or any non-dairy milk topped up to make a cup with the juice of two limes
- 6 tablespoons of melted coconut oil
- Zest of two limes (finely chopped)
- ½ tsp Apple Cider
- Step 1
- Line a muffin tin with cupcake holders
- Step 2
- Preheat your oven to 170°C 340°F
- Step 3
- Combine the flour, sugar, baking powder, baking soda, zest, coconut and Xanthan Gum.
- Step 4
- Add in the melted coconut oil, milk/juice combination, apple cider vinegar, coconut extract and mix for a few minutes. The batter will be quite runny.
- Step 5
- Fill muffin holders ¾ the way fill and bake for 18-20 minutes or until a toothpick comes out clean. I find an ice cream scoop is perfect for this.
- Step 6
- Leave to cool in the tin for ten minutes and then on a wire rack
- Step 7
- Top with vegan buttercream frosting with a tablespoon of lime juice and the zest of one lime added in.
Here they are out of the oven: