Gluten Free Coconut Cupcakes


If you are baking for folks who are gluten intolerant, these are the perfect cupcake – and if you leave off the icing and use soy milk they are vegan! These are so tender and moist – I can’t believe they are gluten free.

¾ c coconut palm sugar
1 ¼ c oat flour
1/3 c coconut oil (not melted)
1 ½ tsp baking powder
½ tsp salt
½ c milk
1 1/2 tsp vanilla extract
1 c shredded coconut

Preheat the oven to 350 degrees. Line the cupcake pans with liners.

Measure all of the dry ingredients in a medium bowl and combine. Add all of the wet ingredients in a larger bowl and whisk. Add the wet ingredients to the dry ingredients and mix. Stir in coconut.

Using an ice cream scoop transfer the batter into the liners.

Bake for 20 minutes, rotating the pan after 10 minutes or until tops of cupcakes are firm.

Cream Cheese Icing
1/2 c coconut palm oil
4 oz cream cheese
1 c powdered sugar
1 ½ tsp vanilla extract
Shaved coconut for garnish

Combine in a food processor until smooth.

Makes 12 cupcakes.

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