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flour xanthan gum double-acting baking powder baking soda salt yogurt coconut milk freshly squeezed lemon juice coconut oil sugar egg replacer mixed vanilla coconut coconut recipe Coconut Frosting unsweetened coconut flakes vegetable shortening salt confectioners sugar rice milk coconut vanilla
Viewed: 38 - Published at: a year agoIngredients
- 1 1/2 cups Basic Gluten-Free Flour Mix (page 19)
- 1/4 teaspoon plus 1/8 teaspoon xanthan gum
- 3/4 teaspoon double-acting baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup plain or vanilla vegan yogurt
- 1/2 cup coconut milk
- 1 1/2 teaspoons freshly squeezed lemon juice
- 1/4 cup coconut oil, at room temperature
- 3/4 cup granulated sugar
- 2 1/4 teaspoons egg replacer mixed with 3 tablespoons rice milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract/flavor
- 1/2 cup unsweetened shredded coconut
- 1 recipe Coconut Frosting (recipe follows)
- 1 1/2 cups unsweetened coconut flakes
- 3/4 cup dairy-free, soy-free vegetable shortening
- Pinch of salt
- 2 1/4 cups confectioners sugar
- 3 tablespoons rice milk
- 1/2 teaspoon coconut extract/flavor
- 1/2 teaspoon pure vanilla extract
- (makes enough for 12 cupcakes or 2 8-inch cakes)
Method
- Preheat the oven to 350F.
- Line a muffin pan with 12 liners.
- Whisk together the flour mix, xanthan gum, baking powder, baking soda, and salt.
- Set aside.
- Combine the vegan yogurt, coconut milk, and lemon juice.Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the coconut oil, sugar, egg replacer, vanilla, and coconut extract.
- Beat for about 2 minutes on medium speed.
- Sift in the flour mixture in three batches, alternating with the yogurt/coconut milk mixture, and beginning and ending with the flour mixture.
- Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.
- Fold in the shredded coconut.
- Fill the liners three-fourths full with batter.
- Smooth the tops of the cupcakes with a butter knife or frosting spatula.
- Bake in the center of the oven for about 22 minutes, rotating the pan halfway through.
- Bake until golden and a skewer inserted into the center of a cupcake comes out clean.
- Transfer the cupcakes to a cooling rack and let cool completely before frosting.
- To frost the cupcakes, cover the tops of the cupcakes liberally with frosting, then roll gently in the flaked coconut.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for about 2 minutes.
- Add the confectioners sugar in three batches, beating after each addition.
- Add the rice milk, coconut extract, and vanilla.
- Beat until light and fluffy, about 5 minutes.
- Spread the frosting with a butter knife or frosting spatula, mounding over the tops of the cupcakes.
