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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Toasted-Coconut Vegan Cupcakes

    Toasted-Coconut Vegan Cupcakes

    5
    By Alisa Fleming on November 23, 2007 Dairy Free Desserts
    4.0 from 1 reviews
    Toasted-Coconut Vegan Cupcakes
     
    Print
    Prep time
    15 mins
    Cook time
    30 mins
    Total time
    45 mins
     
    Of course, we can always count on Isa Moskowitz and Terry Hope Romero of the PPK and Vegan Cupcakes Take Over the World for some fabulous pareve and vegan / egg-free recipes (posted in the Jewish Exponent)
    Author: Isa Moskowitz and Terry Hope Romero
    Serves: 12 cupcakes
    Ingredients
    • 1 cup all-purpose flour
    • ⅓ cup cocoa powder
    • 1½ tsps. baking powder
    • ¼ tsp. salt
    • ¼ cup coconut oil
    • 1 cup coconut milk
    • ¾ cup granulated sugar
    • 1 tsp. vanilla extract
    • 2 tsps. coconut extract
    • ½ cup unsweetened shredded coconut
    Instructions
    1. Line a muffin pan with cupcake liners.
    2. In a medium bowl, sift together flour, cocoa powder, baking powder and salt.
    3. Melt the coconut oil in a small saucepan over very low heat. Once melted, turn off the heat, but leave oil in the pan on the stove, so that it stays warm but does not solidify.
    4. In a separate medium bowl, mix together coconut milk, sugar, vanilla and coconut extract. Stir in the melted coconut oil.
    5. Add the flour mixture in batches, beating well after each addition. Mix until smooth, then fold in the shredded coconut.
    6. Fill cupcake liners two-thirds full. Bake for 24 to 26 minutes.
    7. Transfer to a wire rack and cool completely.
    8. Frost with Coconut-Pecan-Fudge Frosting.
    3.2.2704
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    5 Comments

    1. Tanya on April 20, 2018 5:39 am

      Is the coconut milk from the can or the carton dairy substitute?

      Reply
      • Alisa Fleming on April 20, 2018 7:40 am

        Thank you for checking Tanya! We’re actually in the process of updating old contributed recipes. I believe in this case it is coconut milk beverage, so you can swap in another one.

        Reply
    2. El on October 5, 2017 6:59 am

      By all purpose flour you mean your “flour mix”? You don’t use a wheat flour, don’t you?

      Reply
      • Alisa Fleming on October 5, 2017 12:12 pm

        It is all-purpose flour, as written, which is wheat flour. This recipe hasn’t been tested gluten-free. It’s a vegan, but not gluten-free recipe.

        Reply
    3. vino on October 31, 2014 3:53 am

      hi alisa,good that i saw ur blog.my daughter is one year old has lac intolerence,gluten intolerence ,soy and nut allergy.so pls send me a allergy free cake and cookie recipe.

      Reply

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