Matcha Coconut Cupcakes
These vegan matcha cupcakes are made with simple whole foods plant based ingredients and super fluffy and moist. This healthy recipe is easy to make and perfect for vegans and non vegans alike. These cupcakes are: Oil-free, gluten-free, dairy-free, refined sugar-free and of course vegan!
Ingredients
Matcha Coconut Cupcakes:
- 1 ¾ cup gluten-free flour
- ½ cup date sugar
- 2 teaspoon baking powder
- 2 teaspoon Matcha Kari Matcha
- 1 teaspoon vanilla extract
- 1 ½ teaspoon coconut extract
- 1 cup lite or full fat coconut milk from can
- ⅓ cup applesauce
Coconut Cream Cheese Frosting:
- 8 oz vegan cream cheese I recommend using Kite Hill
- 1 can chilled coconut cream
- ½ cup cassava flour
- 3 tablespoon maple syrup - or plant based sweetener of choice
- 1 teaspoon coconut extract
- Toasted coconut chips
Instructions
- Begin by making the frosting ahead of time and allowing to sit in the fridge. With an electric mixer, mix the coconut cream until smooth. Add remaining ingredients and mix until smooth. Set in the fridge for at least an hour.
- Preheat the oven to 350.
- Sift together dry ingredients. Add remaining ingredients and mix until smooth. Pour into a standard size lined cupcake pan and bake for 25 minutes, or until you can poke with a knife and it comes out clean.
- Once removed from heat, cover tightly and place in the freezer to cool for about an hour (by covering tightly you’re trapping the moisture and helping moisten the cupcakes).
- Once cooled frost and top with toasted coconut. Serve and enjoy!
Tried this recipe?Let us know how it was!