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Allergy Friendly Baking, Cupcakes, Dairy and Egg Free Cakes, Favourites, Vegan Baking, Vegan Baking and Desserts, Vegan Cakes

Vegan Blueberry, Coconut Cupcakes

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Vegan Blueberry, Coconut Cupcakes

Vegan Blueberry, Coconut Cupcakes

I love blueberries, and I love coconut so this seems a natural mix to me. Vegan baking can be a bit tricky; and there are lots of different ways to replace eggs. Such as mashed bananas, applesauce, or ground flax seeds.

This recipe uses the – cider vinegar in dairy free milk method – and I think it works really well.  The cupcakes get a nice rise, and are moist. I’ve reduced the sugar a bit as I’ve added in shredded coconut so I didn’t want the cupcakes to be over sweet. If you don’t put a glaze on then you can call these muffins if you like! The crumble on top also means that you don’t really need a glaze as they’re not just ‘plain’ cupcakes.

Free From: Dairy, Egg, Soya

Contains: Gluten

Vegan Blueberry Coconut Cupcakes

Love Blueberries, love coconut and the crunchy topping on these is a really nice addition. I've just dribbled a glaze on top but you can leave them plain. Free From:Dairy, Soya, Egg Contains: Gluten. Preheat the oven to 180°C, 370°F
By: Allergymums
  • March 24, 2019
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Ingredients
  • 4 cups self-rising flour
  • 1/2 cup desiccated coconut
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup caster sugar
  • 1/4 cup coconut flour (available at Holland and Barrett or on line at Goodness Direct)
  • Wet ingredients 2 cups Rice Dream or other non-dairy milk
  • 2 tsp cider vinegar
  • 1 1/3 cup flavourless vegetable oil
  • 3 tsp vanilla extract
  • Crunchy Topping 3 tbsp dairy free margarine (Pure Sunflower)
  • 1/4 soft brown sugar
  • 3/4 cup plain flour
  • 1/4 cup oats
Directions
Step 1
I like to keep things simple (otherwise I get confused…). Too many steps, or bowls going at once and my head explodes. So…
Step 2
Preheat the oven to 180°C, 370°F
Step 3
Line your muffin tins so you’re ready to go once the batter is finished.
Step 4
Put the non dairy milk, and the cider vinegar in a bowl and leave to one side.
Step 5
The first job is to make the crunchy topping. This is pretty easy as all you need to do is mix the flour, oats, sugar and margarine together to form a soft crumbly mixture. I used my hands as it’s the best way to combine everything fully.
Step 6
When you’ve got the topping done, mix all the dry ingredients together in a large bowl
Step 7
Then add the oil and the vanilla to the milk and vinegar mixture. Whisk briefly.
Step 8
Pour into the dry ingredients slowly and mix until you have combined all the ingredients. The batter will be a bit thicker than other vegan cake recipes. Don’t worry.
Step 9
Put a spoonful of batter into each muffin case. Drop 5 blueberries into each muffin, then top with a bit more of the batter. Add one or two blueberries to the top of each muffin so you get that ‘exploded’ blueberry look.
Step 10
Grab a spoon and put a tablespoons of crumb mixture on each top of each cupcake (or 2 tablespoons if you like a bit more crunch).
Step 11
Bake for 20-25 minutes at 180°C. Test to see if they are done by inserting a toothpick. When it comes out clean they are done. If you poke a blueberry and get a blue toothpick try again!
Step 12
Take them out of the oven and leave in the tray for 10 minutes, then move to a wire rack to cool completely.
Step 13
I glaze with a simple mixture of 1 cup sifted icing sugar, 1 tsp vanilla extract, 2-3 tbsp Rice Dream or hot water.Just mix with a fork and drizzle onto the warm cupcakes.

Tags

  • #allergies
  • #baking
  • #cupcakes
  • #dairyfree
  • #dairyfreebaking
  • #dairyfreecakes
  • #dairyfreecupcakes
  • #dairyfreerecipes
  • #eggfree
  • #eggfreebaking
  • #eggfreecakes
  • #eggfreerecipes
  • #freefrom
  • #freefrombaking
  • #freefromrecipes
  • #vegan
  • #veganbaking
  • #vegancakes
  • #vegancupcakes

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