Easy Vegan Vanilla Coconut Cupcakes Recipe | Foodal (2024)

I know at least one of you will be throwing a party soon. And every party needs cake.

You have quite a selection to choose from, lucky duck: there are layered cakes, cookie cakes, and cheesecakes, just to name a select few.

But if you’re on the hunt for something specific, say, a dairy-free cupcake with a bit of flavor and texture, I have exactly what you need!

Vegan vanilla coconut cupcakes are moist and sweet, with creamy coconut milk and flecks of coconut throughout each bite.

Topped with a little mountain of fluffy vegan vanilla frosting and garnished with pretty toasted coconut flakes, birthday candles are close to irrelevant.

They’re beautiful, aren’t they?

It’s a surprisingly simple and easy recipe – with no crazy alternative ingredients to replace the dairy and eggs, don’t be shocked if you already have everything you need in your fridge and pantry.

The recipe uses a small handful of essential kitchen ingredients, like oil, flour, sugar, and vanilla extract, with just a few specialty ingredients like canned coconut milk and flakes, and vegan butter.

It was a HUGE relief when I found out I had all of the ingredients at home!

I kissed that unnecessary trip to the grocery store goodbye, and unwanted nuisance after a tiring day of work.

And this was incredibly lucky for me since, since I already had my sweatpants on and a chilled glass of sangria in my hand.

Serve and enjoy these on their own, or with a few spoonfuls of fresh raspberries on the side for a pop of delightful color.

The glass of sangria is optional. Or a necessity, depending on your perspective is. As long as you’re happy, I’m happy.

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Cooking by the Numbers…

Step 1 – Prep

Preheat the oven to 325°F. Line a 12-cup muffin pan with 12 paper liners. Set aside.

Measure all of the ingredients for the batter.

Step 2 – Combine Dry Ingredients

In a large bowl, mix together the all-purpose flour, vegan granulated sugar, coconut shreds, baking soda, and salt.

All-purpose flour is great, but if you want a slightly lighter and fluffier final product, consider using cake flour instead.

Step 3 – Add the Liquid Ingredients

Add the coconut milk, canola oil, vanilla extract, and white vinegar to the bowl of dry ingredients. Only mix until just combined, which will prevent the cake from becoming tough and chewy.

Step 4 – Divide Batter in Muffin Pan

Evenly divide the batter among the 12 liners in the prepared muffin pan. I like using a large cookie scoop to get the most uniform amount of batter, which will promote even baking.

Step 5 – Bake

Bake for 25-30 minutes, until the they are puffy and a toothpick inserted in the center comes out clean.

Remove immediately from the oven, and let cool in the pan for 10 minutes before transferring to a cooling rack to cool completely before decorating.

Step 6 – Toast the Flakes

While the cupcakes are cooling, place the 1/2 cup of coconut flakes in a small skillet. Toast over medium-high heat, stirring constantly, until they reach a golden-brown color.

Immediately remove from the heat and let cool completely before garnishing.

Step 7 – Make Frosting

Measure all of the ingredients for the vegan frosting, being sure your vegan stick margarine is at room temperature for easier mixing.

Mix the margarine sticks in the bowl of a stand mixer with the paddle attachment until whipped.

Slowly and gradually add the powdered sugar, starting at a low speed and slowly increasing to high speed, until light and fluffy.

Mix in the salt, non-dairy milk, and vanilla until completely incorporated.

The mixture should be thick, but still easy to spread. If it is too thick, add more milk. If it is too thin, add more powdered sugar.

Place in a piping bag fitted with your choice of piping tip (we used a star tip), and pipe the frosting on top of each cupcake.

Step 8 – Decorate and Serve

Garnish the top of the frosting with one or two pieces of the toasted flakes. Serve immediately, or store in the refrigerator until ready to serve.

Enjoy every bite!