If there’s one treat that never fails to delight friends and family—with plenty of “wait, these are really vegan and gluten-free?!” moments—it’s these Gluten-Free Vegan Coconut Cupcakes. They’re pillowy-soft, coconutty through and through, and strikingly simple to make. Topped with creamy vegan frosting and a sprinkle of toasted coconut flakes, every bite tastes like a mini tropical escape. This is the cupcake you bring to parties, serve at brunch, or just bake a batch for a snack that feels a little bit special. Let’s dive in: your new go-to recipe awaits!

Gluten-Free Vegan Coconut Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient for these cupcakes plays an important role—delivering deep coconut flavor, irresistible texture, and that perfect golden crumb. You’ll likely have most of them on hand, and a quick trip to your local market will cover the rest. Here’s what you’ll need, including insider tips to help your Gluten-Free Vegan Coconut Cupcakes shine.

Gluten-free all-purpose flour blend: The foundation for light, airy cupcakes; make sure it contains xanthan gum for optimal structure.
Coconut sugar: Brings gentle caramel notes that pair beautifully with coconut; regular granulated sugar also works.
Baking soda: Gives your cupcakes a light, fluffy rise—don’t skip it!
Baking powder: Works hand-in-hand with baking soda for the best lift, keeping your cupcakes from turning out dense.
Salt: Essential for balance, salt sharpens all the coconut and vanilla flavors.
Canned coconut milk (full fat): The star for creamy richness; shake well before opening!
Melted coconut oil: Adds moisture and subtle coconut flavor—melt fully and cool slightly before mixing.
Apple cider vinegar: Reacts with the baking soda for extra tenderness and a subtle tang.
Vanilla extract: Rounds out the flavor and enhances the aroma of the cupcakes.
Coconut extract (optional): For coconut lovers, a splash offers a bold, unmistakable tropical note.
Shredded unsweetened coconut: Provides texture and coconutty goodness in every bite.
Vegan butter: The base for your creamy, rich cupcake frosting.
Powdered sugar: Sifts easily into the frosting, creating that classic, cloud-like consistency.
Coconut milk (for frosting): This makes the frosting extra smooth and adds more coconut flavor.
Toasted coconut flakes: Sprinkle on top for crunch and irresistible coconut appeal.

How to Make Gluten-Free Vegan Coconut Cupcakes

Step 1: Prep Your Muffin Tin and Oven

First things first: preheat your oven to 350°F (175°C) so it’s hot and ready. Line a 12-cup muffin tin with paper liners—this ensures your cupcakes come out perfectly and look beautiful from the start.

Step 2: Mix the Dry Ingredients

Grab a large bowl and whisk together the gluten-free flour, coconut sugar, baking soda, baking powder, and salt. Mixing the dry ingredients thoroughly helps your cupcakes rise evenly and guarantees that salty-sweet depth of flavor in every bite.

Step 3: Combine Liquids for Tropical Flavor

In a separate bowl (or large measuring cup), pour together the full-fat coconut milk, melted coconut oil, apple cider vinegar, vanilla extract, and optional coconut extract. Stir until well blended—these ingredients provide all the moisture and rich coconutty flavor that make these cupcakes stand out.

Step 4: Bring Wet and Dry Together

Slowly pour your wet mixture into the bowl of dry ingredients. Gently stir with a spatula or large spoon until just combined; avoid over-mixing to keep your cupcakes light. Fold in the shredded unsweetened coconut for a little surprise in every bite.

Step 5: Bake the Cupcakes

Divide the batter evenly among your prepared muffin cups. Pop them in the oven for 18 to 22 minutes. They’re done when a toothpick inserted in the center comes out clean—try not to overbake for maximum moisture.

Step 6: Cool Completely

Transfer your cupcakes to a wire rack to cool. This step is important! If you try to frost them too soon, the frosting might melt (but if you sneak a warm taste, we won’t judge).

Step 7: Make the Vegan Coconut Frosting

Using a mixer, beat vegan butter until it’s creamy and smooth. Gradually add the powdered sugar and coconut milk, beating until fluffy and spreadable. Adjust the coconut milk for your ideal consistency—think billowy clouds of sweetness.

Step 8: Frost and Garnish

Once cool, frost each cupcake generously and sprinkle with toasted coconut flakes for a final touch of crunch and flavor. The result is a batch of Gluten-Free Vegan Coconut Cupcakes that look almost too good to eat.

How to Serve Gluten-Free Vegan Coconut Cupcakes

Garnishes

For an irresistibly pretty finish, pile on toasted coconut flakes—either big, showy ribbons or smaller sprinkles, depending on your style. A fresh berry, drizzle of vegan chocolate sauce, or tiny edible flowers make these cupcakes feel even more celebratory and festive.

Side Dishes

Pairing Gluten-Free Vegan Coconut Cupcakes with fresh fruit platters or a big bowl of mango sorbet is always a hit. For brunch, serve them alongside cold brew or tropical iced tea. If you’re throwing a party, they shine as part of a dessert buffet filled with other vegan nibbles.

Creative Ways to Present

Try stacking your cupcakes on a tiered stand for a showstopper centerpiece, or serve each cupcake in individual glass jars for cute, portable treats. For birthdays, nestle a candle in the coconut cluster, or top each cupcake with colorful vegan sprinkles for extra joy. Don’t be afraid to add your own creative twists!

Make Ahead and Storage

Storing Leftovers

If by some miracle you have cupcakes left over, store them in an airtight container at room temperature for up to two days. For longer freshness, pop them in the fridge and they’ll stay perfect for up to five days—just bring to room temperature before serving for the best taste and texture.

Freezing

Gluten-Free Vegan Coconut Cupcakes are surprisingly freezer-friendly! Place unfrosted cupcakes in a zip-top bag and freeze for up to two months. Thaw at room temperature and add fresh frosting when ready to serve. This makes them a handy option for last-minute celebrations or snacks.

Reheating

If you prefer your cupcakes slightly warm, gently heat them (unfrosted) in the microwave for 15–20 seconds. If frosted, let them come to room temperature naturally to avoid melting the topping. The coconut aroma is even more dreamy when they’re warm!

FAQs

Can I use a different gluten-free flour blend?

Yes, most store-bought gluten-free all-purpose blends will work well, especially those that include xanthan gum. Just avoid single flours like coconut or almond flour alone, as they’ll change the texture drastically.

How do I toast coconut flakes?

Spread the coconut flakes on a baking sheet and bake in a 350°F oven for 5 to 7 minutes, stirring once or twice, until golden and fragrant. Keep an eye on them—they toast quickly!

Can I make these cupcakes without coconut sugar?

Absolutely! You can substitute regular granulated sugar if needed. The flavor will be a little lighter, but your Gluten-Free Vegan Coconut Cupcakes will still be delicious.

Is the coconut extract necessary?

No, but it’s highly recommended if you want a really pronounced coconut flavor. If you love all things coconut, don’t skip it—but the cupcakes will still shine without it.

How can I fill these cupcakes for special occasions?

For a surprise inside, carefully scoop a teaspoon of cupcake from the center after baking and fill with coconut cream or your favorite fruit jam before frosting. It adds an extra burst of flavor that everyone will love!

Final Thoughts

If you’ve been searching for a dessert that’s not only crowd-pleasing but also easy to bake and allergy-friendly, these Gluten-Free Vegan Coconut Cupcakes check every box. They’re a treat you’ll crave again and again—simple, irresistibly coconutty, and totally conversation-worthy. I can’t wait for you to whip up a batch and share them with the people you love. Happy baking!

Gluten-Free Vegan Coconut Cupcakes Recipe

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4.9 from 17 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegan, Gluten-Free

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Description

Indulge in these delicious Gluten-Free Vegan Coconut Cupcakes that are moist, flavorful, and topped with a creamy frosting. Perfect for those with dietary restrictions or anyone who loves a tropical twist in their dessert.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups gluten-free all-purpose flour blend
1 cup coconut sugar (or granulated sugar)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients:

1 cup canned coconut milk (full fat)
1/3 cup melted coconut oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional)
1 cup shredded unsweetened coconut

Frosting:

1/2 cup vegan butter
3 cups powdered sugar
2–3 tablespoons coconut milk
toasted coconut flakes for garnish

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Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

In a large bowl, whisk together gluten-free flour, coconut sugar, baking soda, baking powder, and salt. In a separate bowl, mix coconut milk, melted coconut oil, apple cider vinegar, vanilla extract, and coconut extract if using. Pour wet ingredients into dry ingredients and stir until just combined. Fold in shredded coconut. Divide batter evenly among muffin cups and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.

For the frosting, beat vegan butter until creamy, then gradually add powdered sugar and coconut milk until desired consistency is reached. Frost cupcakes and sprinkle with toasted coconut flakes.

Notes

For extra flavor, fill cupcakes with a teaspoon of coconut cream before frosting.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American