Gluten-Free Coconut Cupcakes (Vegan, Allergy-Free)

These ultra-coconutty Gluten-Free Coconut Cupcakes are vegan, allergy-free, and so easy to make! A healthy coconut cake made with coconut milk, coconut oil, and shredded coconut; baked and topped with a delicious dairy-free coconut buttercream frosting with toasted coconut shreds! A perfect dessert recipe for any occasion!

If you're going to bake something with coconut, you might as well go all out! We've jam-packed ALL the coconut in these gluten-free cupcakes! The only coconut ingredients not used is coconut flour (I strongly dislike, IMO!) These are so easy to make, plus they're healthy and sugar-free! Real coconut goodness in a soft, sweet, buttery cupcake!

How to make the Ultimate Coconut Cupcakes

You only need 8 ingredients for these gluten-free cupcakes! And if you're a coconut lover, I bet you have everything you need in your pantry already (might as well whip up these coconut chewies as well)!

• Gluten-Free Baking Flour
• Finely Shredded Unsweetened Coconut
• Baking Powder
• Granulated Sweetener
• Bob's Red Mill Egg Replacer
• Light Unsweetened Canned Coconut Milk
• Unrefined Virgin Coconut Oil
• Coconut Extract (or Vanilla!)

Just like any good cupcake, mix together your ingredients, fill a lined or unlined, 12-cup cupcake baking pan, and bake them in the oven for about 20 minutes at 350ºF!

How to make Coconut Buttercream Frosting

This buttercream frosting is vegan and dairy-free, of course! It's a simple riff off my standard vanilla frosting, just with added coconut! Here's what you'll need:

• Vegan/Soy-Free Butter (I use Melt)
• Powdered Sweetener
• Touch of Canned Coconut Milk
• Coconut Extract

With the butter slightly softened, cream together the butter and powdered sweetener in a bowl with a hand mixer or stand mixer. Add a teaspoon or two of the canned coconut milk as needed to get things nice and smooth! Then add in the coconut extract and mix things together one last time.

Frost your vegan coconut cupcakes with the dairy-free coconut frosting. I used my favorite pasty gun. You can use a pastry bag or simply use a knife if you don't want to get all fancy! Then, of course...the golden toasted coconut glory!

How to make Toasted Coconut

Using more of the finely shredded coconut, toss about ½ cup in a non-stick pan on the stove and turn the heat on to a low-medium flame. Then just let the coconut shreds toast for about 1 minute (it happens super quick!). The moment you see brown, give the pan a shake and quickly dump the toasted coconut into a bowl for you to sprinkle on the cupcakes.

Is Coconut Healthy?

Sure it is! It's gotten a bit too much hype, but it's still a healthy real food in all it's whole ingredient forms (if you choose the right products!). Coconut is high in calories due to its high fat content, but that fat is considered "healthy fat" in the form of MCT, "medium-chain triglycerides". It's still a saturated fat, but plant-based. Eaten in moderation and all is good.

It's rich in Manganese, Copper, Selenium, Magnesium, Phosphorus, Iron, and Potassium. It's low-carb, full of fiber, fats, and protein, but also antioxidants including the phenolic compounds that help repair your cells!

Is Coconut a Nut?

No! Just like I explained in my "What to Avoid with a Tree Nut Allergy" post, coconut is NOT a tree nut. It is actually a fruit seed. Yes, you can still have a coconut allergy, but it's not common (just like you can be allergic to any fruit, specific food, etc!)

With that said, that makes these healthy coconut cupcakes...

• Gluten-Free
• Vegan
• Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free)
• Sugar-Free
• Kid-Friendly

Storage Tips:

• You can make the coconut cupcakes a day ahead of time, allowing them ample time to cool. Let them cool on a wire rack after baking and then store in an airtight container. You can also freeze UNfrosted cupcakes in a freezer-safe bag or container.
• To defrost the cupcakes, allow them to defrost in the fridge and then room temperature on a wire rack to prevent soggy bottoms.
• Once you do frost the cupcakes, you'll need to store them in the fridge in a closed container, due to the vegan buttercream frosting. They'll be best when eaten within 1 week.

Gluten-Free Coconut Cupcakes

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So good, so simple, perhaps the ultimate coconut cupcake? I think you'll have to bake up a batch and let me know! They're perfect for any occasion, birthdays, parties, just for the heck of it!

More Gluten-Free Cupcake Recipes:

• Mint Chocolate Cupcakes
• Homemade Hostess Cupcakes
• Classic Gluten-Free Vanilla Cupcakes
• Classic Gluten-Free Chocolate Cupcakes
• Carrot Cake Cupcakes with Vegan Cream Cheese Frosting

So tell me:

+ Are you a coconut lover? Always!

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