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Scrumptious vegan coconut flour cupcakes are just what your next celebration needs! They are grain-free, nut-free, gluten-free, and can be made oil-free with one ingredient swap.
By George, I’ve finally done it.
A perfect vanilla cupcake that is grain-free, dairy-free, egg-free, nut-free, and gluten-free. And it only took me 5 dozen attempts to get them right!
I’m calling them Freedom Cupcakes. Nick just calls them “those super-yummy cupcakes you make, Mommy.” I’ll leave it to you to choose the name you prefer.
My quest for vegan, grain-free coconut flour cupcakes began last August when I published my Coconut Flour Cupcakes. If you’ve done any coconut baking, or even if you’ve perused coconut recipes, you’ll notice almost every one requires eggs. Lots of eggs. Sometimes a dozen eggs in a single cake recipe. Coconut flour is a tasty, versatile, nutritious, gluten-free flour option. But it’s tricky; eggs give it the structure and guidance it demands.
But not everyone eats eggs. And even those of us who do eat eggs may not want to eat a carton-full per cupcake. Plus, massive amounts of eggs hold the baked goods together, yes, but the texture is definitely on the sponge-y side.
So I promised to work on an egg-free, dairy-free rendition. Some of you asked if it could be nut-free, too. I said sure. Gulp.
Then I made a lot of terrible cupcakes. By the dozen. They were gooey, gluey and gloppy. They would not rise. Then they rose, but immediately sank.
Then, one fine February day, I got it. Not just, “hmm, that’s getting close,” but “SHUT THE FRONT DOOR AMAZE-BALLS delicious!!!” . And now they are. Just right.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- Grain-free
- Oil-free option
- Easy to make
- Nut-free (no almond flour, almond butter, or other nut products)
- Simple wholesome ingredients
Key Ingredients for Vegan Coconut Flour Cupcakes
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
Here are the essential ingredients to make these cupcakes work:
- Coconut Flour: Coconut flour is naturally sweet and fragrant, perfect for cakes, cookies and other baked goods. It is both gluten-free and grain-free. Coconut flour is also considered a hypo-allergenic flour. Note that, despite the word “nut” in the name coconut, coconuts are not nuts. They are drupes.
- Whole Psyllium Husks: When it comes to grain-free, nut-free, vegan, baking, whole psyllium husks are the golden ticket. They keep these cupcakes, in particular, from going ker-plop and are absolutely essential here.
- Use the psyllium husks as (your new favorite) egg replacer in general: mix one tablespoon whole psyllium husks with 3 tablespoons warm water; let stand 5 to 10 minutes to thicken (it will be much thicker than a flax egg–almost solid–but breaks up when you mix it into batters and doughs). Bonuses of psyllium husks: super-high fiber and zero calories.
- Chickpea Flour: With its high protein content, chickpea flour also lends structure and substance in the absence of eggs. In combination with coconut flour, there is no “bean” taste. Note that chickpea flour is also labeled as garbanzo bean flour (they are identical products).
- Potato Starch: You can use an equal amount of tapioca starch or arrowroot starch, but I prefer potato starch.
- Nondairy milk: Use the nondairy milk you prefer, such as coconut milk, hemp milk, or soy milk.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Preheat oven to 350°F (180°C). Line all twelve cups of a standard size muffin tin / muffin pan with paper or foil cupcake liners.
- In a medium bowl, whisk the nondairy milk, water, psyllium husks, sugar, oil and vanilla extract. Let stand 5 minutes.
- In a large bowl, whisk the chickpea flour, coconut flour, potato starch, baking powder and salt.
- Add the psyllium mixture to the flour mixture, stirring until just blended.
- Divide the cupcake batter evenly among all 12 prepared cups. The cups will only be 1/3 cup to 1/2 cup full (do not overfill or the cupcakes will not not rise properly).
- Bake in preheated oven for total time of 25 to 30 minutes or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it (centers may sink slightly).
- Cool the cupcakes completely on a wire cooling rack before frosting. Frost and sprinkle as desired!
FAQ
- How Should the Cupcakes Be Stored? Store the cooled, unfrosted cupcakes in an airtight container at cool room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 6 months. Store frosted cupcakes in an airtight container in the refrigerator for up to 2 days.
- Can I Make the Cupcake Oil-Free? Yes. Use full fat coconut milk for both the nondairy milk and as a replacement for the vegetable oil.
- What Can I Use in Place of Natural Cane Sugar in the Recipe? An equal amount of coconut sugar can be used in place of the natural cane sugar. Note that coconut sugar is darker in color (like dark brown sugar) and will make the cupcakes darker in color. But it will also add an extra caramel-like flavor to the cupcakes!
- Can I Use a liquid sweetener in place of the cane sugar? Yes. An equal amount of maple syrup can also be used as a substitute. Reduce the total amount of water to 1/3 cup if using maple syrup. If you are not strictly vegan, an equal amount of honey can be used.
- What Can I Use in Place of Potato Starch? An equal amount of cornstarch or arrowroot can be used in place of the potato starch. Tapioca starch is not recommended as a substitute.
- Can I Use Chia Eggs or Flaxseed Meal Eggs in Place of the Psyllium? Alas, no, neither flaxseed meal or chia seeds work as a replacement for the psyllium husks. I have tried; the cupcakes rise and (dramatically) fall.
- Can I Make Bigger Cupcakes By Filling the Cups to the Top? No! The cupcakes will not rise properly if too much batter is added to the muffin cup. The cups should only be filled about 1/3 to 1/2 full. They will rise to the top of the cup.
- My Cupcakes Have a Slight Dip. Is this Normal? Yes! The cupcakes may likely end up with a very slight dip post-bake. Not to worry! This is not necessarily a sign that they are baked all the way through (be sure to do a toothpick test before removing from the oven, to make sure). You can fill the dip with icing, ganache or frosting–no one will notice!
This one didn’t make it to the icing stage 🙂 The texture is sooo good–just like a traditional, all-purpose flour cupcake. No spongie-ness!!!
This one did 🙂
Variations
- Extracts and Zests: Consider changing the flavors by swapping vanilla extract for other extracts (such as lemon extract, orange extract, coconut extract, or brandy extract). Or replace or simply add in a teaspoon or two of finely grated lemon zest, orange zest, or lime zest.
- Chocolate: Add a few tablespoons of miniature chocolate chips, Finley grated or chopped dark chocolate, or a few tablespoons of cacao nibs to the coconut cupcakes batter.
- Berries: Add a handful of fresh blueberries or blackberries to the batter.
More Delectable Vegan Cakes to Try:
- Vanilla Almond Flour Cake {oil-free}
- Chickpea Flour Chocolate Layer Cake
- Easy Cashew Cheesecake
- Vegan & Grain-Free Vanilla Layer Cake
- Gluten-Free & Vegan Vanilla Bundt Cake
- Vegan Red Velvet Cake
- Chickpea Flour Gingerbread Bundt Cake
- Pumpkin Hemp Heart Cheesecake
Vegan Coconut Flour Cupcakes (nut-free, grain-free)
Ingredients
- 1/2 cup nondairy milk , (e.g., hemp, soy, almond)
- 1/2 cup water
- 2 tablespoons whole psyllium husks
- 3/4 cup natural cane sugar , (see notes for options)
- 1/3 cup vegetable oil, (see notes for oil-free option)
- 2 teaspoons vanilla extract
- 1/2 cup chickpea flour
- 1/3 cup coconut flour
- 2 tablespoons potato starch
- 1.5 teaspoons baking powder, (certified gluten-free)
- 1/4 teaspoon salt
- Optional: Easy Chocolate Icing, (see below)
- Optional: Natural Colored Sprinkles
Instructions
- Preheat oven to 350°F (180°C). Line all twelve cups of a standard size muffin tin with paper or foil liners.
- In a medium bowl, whisk the milk, water, psyllium husks, sugar, oil and vanilla. Let stand 5 minutes.
- Add the psyllium mixture to the flour mixture, stirring until just blended.
- Divide batter evenly among all 12 prepared cups. The cups will only be 1/3 cup to 1/2 cup full (do not overfill or the cupcakes will not not rise properly).
- Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it (centers may sink slightly). Cool the cupcakes completely before frosting. Frost and sprinkle as desired!
Optional Easy Chocolate Icing:
- In a small saucepan, melt 2/3 cup virgin coconut oil over low heat. Remove from heat and whisk in 1/3 cup unsweetened natural cocoa powder and 1/3 cup pure maple syrup (or agave nectar) until smooth. Cool 20 minutes (it will thicken as it cools); use immediately.
I’m trying to figure out what this might be points wise for my mom who is doing Weight Watchers. There’s nothing in the nutrition section information. Do you have specs for any of that?
Thank you so much! ????
Hi Dawn! Apologies for not having that info, I have updated it and it is now available. Cheers!
Would millet flour be a good sub for the chickpea flour?
Hi Diana,
I am really not sure; I have never tried millet flour as a sub for chickpea flour in a recipe. It would be worth trying, but it would definitely have to be an experiment.
Found these after a lot of googling, and so glad I did, I love your site! A treasure trove and I am only beginning. The cupcakes came out great for a colleagues birthday. Added rich chocolate ganache and they were gobbled up.
I have an important question! Step two says to whisk the coconut milk, water, psyllium husks, coconut sugar, etc. So do I use dry psyllium? OR, should I mix it with water (to make psyllium “egg”) before combining with the other ingredients mentioned in step 2? Thank you!!
Hi Lily! No need to add water, just mix the psyllium husk directly with ingredients as listed; the psyllium will gel with the wet ingredients, it does not need to be done separately 😊
I have been making these over the last year and have gotten so many compliments! Latest was at my son’s preschool shared afternoon tea and there were children and parents who were dairy free, gluten free or vegan. This recipe will be great for the playgroup my younger child goes to, as we have a child with severe allergy to nuts, egg and dairy. It was great to be able to bring something that everyone can eat 🙂 thanks so much!
Isabel, I am so happy that these have worked so well for you! Thanks a million for taking the time to come back and comment 🙂
Can I use honey instead of the coconut sugar?
Hi k.m.–I have not tried these with a liquid sweetener, but probably so; you may need to decrease the liquid slightly to adjust for the added liquid from the honey.
These where delicious! However I need help. Mine sank in the middle and we’re kind of mushy. The only thing I did was swap potato starch for tapioca because it was what I had. I even cooked them longer.
I wanted to make them for my daughters birthday on the weekend. I’m glad I did a test run, but I’m not an accomplished enough baker to know how to remedy my sunken mushy cakes. Any help? (They still tasted yummy)
Hi Kendra! Glad you liked them! The potato starch and tapioca starch is significant; use potato and they will be fine! They will sink a little bit in the middle, but you can add a bit of chocolate ganache (made with coconut milk) to disguise it with ease! 🙂
I love your Freedom Cupcakes. I will try your recipes and make some for my grandsons
Thanks so much! 🙂
I did a test run for my son’s first birthday smash cake and it was amazing! Baked it in a 6″ pan.
Do you have a chocolate version or do you recommend an amount of cocoa powder to add ?? I’m going to bake cupcakes, too, and wanted to have two flavors. Thank you!
I am so glad, Diana! I have not figured out a chocolate version yet. I would not advise a simple substitute since coconut flour is so tricky, even more when vegan, too. I will work on it, I have had other requests–I need to start procrastinating and focus on chocolate cake 🙂
These hands down are the best cupcake I have ever made my son. I found these just in time for his 4th birthday and he loved them. Thank you so much. He is grain intolerant. egg allergy and potato so it has been a challenge because I am a horrible baker! I subbed the potato starch for tapioca and they were still great. I am so grateful, thank you!!! We have eaten every single cupcake and will make a second batch very-very soon.
I am making these for the second time today. They turned out so delicious the first time that I am doubling the recipe this time and freezing the extras. I used tapioca starch and less sugar and they were still a hit. Thank you so much for this recipe!!! It’s a lifesaver for me as I get accustomed to feeding my multi allergen child.
You are so welcome, Janet!
These are delicious, I just wish they would rise more. What do you think about using vinegar?
worth a try!
Hi! I have been searching for a gluten free and vegan vanilla cake recipe for awhile now and was really excited to find one that sounds delicious and looks like a regular wheat-based flour cake. My daughter’s birthday is next week and I want to make these as a treat for her class, however, with 27 students plus a myriad of teachers she wants to share with (And to have some extras for home!) I need a quadruple batch! Can I just multiply all the ingredients by four and make one huge batch or should I break it down and just make four separate batches?
Hi, I’ve got mine in the oven right now (so excited) BUT my batter seemed a little thick. I’m worried I mixed the ingredients too much. What consistency should it be? Will a thick batter affect the cupcakes?
Hi Raj!
There is definitely some variation with coconut flours, especially in terms of varying absorbency. Go ahead and add some water next time so that the batter is just that, a thick batter as opposed to a dough 🙂
Made these once…while they were cooling, I covered the muffin pan with a dishtowel (to hide) and stepped out to do some shopping. I returned to find 6/12 muffins had vanished! Couldn’t believe my partner would eat so many so quickly! My deviations from recipe: rice+yuca flour for potato starch, local venezuelan papelon sugar (darkish), and broken bits of dark chocolate on top. Ground up the garbanzo beans in my blendtec.
Second time I let the maid make this, showing her all the ingredients to use (same as above). When I got home from work, again there were only 6 cupcakes!! My partner swore he didn’t eat them all (claiming Anyis didn’t make a full 12), but I had my doubts. I tried to hide the remaining cupcakes in the pot & pan drawer, but somehow only 1 was left by the next day (mine!).
Point is, these are delicious… thanks again for a winner recipe. I have ordered your coconut book, will probably take a while to arrive here by snail mail.
Love your website.
Kind regards
Laura
Thank you sooo much for the detailed comment, Laura!!!
I have the psyllium husk powder and not the whole husk- can it be interchanged?
Hi Farzana–yes, that’s exactly what you need. Sorry for the confusion!
I swapped the chickpea flour and potato starch with Bob’s Red Mill Gluten Free all purpose baking flour. I also reduced the sugar and tried making it as a cake rather than a cupcake. It still turned out fantastic – fluffy and moist. This will be my go-to recipe for any gluten-free, nut-free and vegan cakes in future. Thanks so much!
Great, Cynthia!
I have been looking for a grain-free, egg-free, nut-free recipe to suit my children’s allergies when someone sent me a link to this one. I tried making it as a cake rather than cupcakes and it came out quite well! Made a single layer 9″ round cake. Thank you for this recipe!
Terrific! Jenna, I have more grain free, dairy free nut free and egg free recipes in my Coconut Cookbook (on amazon) 🙂
@Camilla, are there a signficant number of recipes in your cookbook that are also chickpea free? My aunt cannot have nuts, dairy, grains, eggs, and chickpeas. If most recipes contained chickpea, then would not be worth buying it for her (unless there is a substitute she could use). If there were many recipes she could have, definitely would want to buy it.
Hi Hannah,
Yes, my coconut cookbook does rely (heavily) on chickpea flour for the “egg” replacement in many of the baking recipes. So sorry. No direct replacement . I’ve learned some new methods for baking vegan coconut flour since I wrote book years ago. I have some coconut flour baked goods here on the site that fit your aunt’s needs.
I’ve done a lot of GF cooking, but I tried your recipe because I was baking some blueberry muffins for a little girl going through a strict elimination diet. The only ingredient she couldn’t have was the potato starch. So I took a risk, left it out (added a tiny bit more of each flour) added one cup of frozen blueberries and sprinkled with sugar. Oh my goodness delicious! I baked them for the full 30 minutes and they held together just fine! Thank you so much for all of your experimenting! 🙂
You are SO welcome, Erin!
Recipe sounds great..
Mine however were a pretty goo cake. 🙁
Where is my magic touch?
Suppose it went out the window with cane sugars, dairy, and gluten.
Please, if you have any suggestions, or theories as to why I completely failed please do tell.
One major difference in my baking was that I tried to convert all the measurements to grams. However I realize this may be the reason it didn’t work?
Or perhaps I left the mixture of oil, husk, vanilla, and milk too long?
Thank you!
Hi Louloudita, I am guessing it did have to do with the gram conversions. These should not be gooey at all, they have a great texture that’s really close to cupcakes made with all-purpose wheat flour and eggs. Perhaps measure with measuring cups as I direct and , if you have a scale, see how the flours, in particular, translate to grams. All the best 🙂
excellent texture on these, thanks for this recipe, I have a little boy that is allergic to milk, soy, eggs, wheat, and peanuts
So glad you enjoyed these, Jorien!
This is so great! I have to avoid dairy, wheat, gluten and eggs to sort out some health problems, but with your recipes on hand I feel it is less hopeless and can still enjoy cooking and baking for me and my boyfriend.
I have been looking for a grain free, nut free, vegan cupcake and I am so happy I found this one.
I made these twice and they were delicious both times. I used coconut sugar so mine were darker than yours. I baked them 26 minutes and they did not settle in the middle.
I love the texture and great taste…thank you!
June
You are SO welcome, June!!!
Can I somehow replace chickpea flour and potato starch? I can use sweet potato flour, plantain flour, arrowroot flour and that’s about it…. Recommendation on the best way to substitute those two with ones listed Would greaaaatly appreciate it!
Hi Bre,
I have not worked with sweet potato flour or plantain flour so I cannot predict how it would turn out, sorry!
Hi! I’m so thrilled to try these! I have a question though… Is the coconut milk the can coconut milk? I just wanted to make sure! Also my little guy hasn’t tried chickpeas yet so I made hummus for him to try. He has other allergies so my fingers are crossed. If its a no go on the chickpeas do you think banana flour might do the trick? I may have to try that variation for fun either way! I plan to make these a vanilla cinnamon flavor and maybe apple too! (It’s his first birthday and those are his loves!) I will probably have a few tests to see how they work. Thanks again and please just confirm the coconut milk. 🙂
Kerri
Hi Kerri,
Thanks for asking! Yes, definitely the thick, canned variety, no the coconut milk “beverage” that is being sold now. Best of luck with this for your little guy!
can I use this for a 9 inch round cake
Hi Mike,
It should work just fine–you will just need to check on the baking time (it will likely take a bit longer in the big pan, perhaps 5 or 10 minutes?) I’d bake at the same temp. Let me know how it turns out!
Wow! Vegan and grain free!! The answers to my prayers! 😀 This recipe looks awesome! The only issue I have is the huge amount of fat. Do you think if I replace the coconut milk with almond milk and use applesauce instead of the oil the end result will be similar enough?
Hi Estelle!
I think you could get away with replacing the coconut milk with almond milk but I would strongly advise against the applesauce in place of the oil. Coconut flour is already so tricky to work with, even more so when you leave out any eggs. It’s less than 1-1/2 tsp of coconut oil per cupcake (not bad for a cupcake! plus, it’s a treat/dessert) and coconut oil is sooo good for you. Good luck!
Thank you for this great recipe! Just wanted to add for those that might be interested that I tried freezing these after cooling them and though it loses the crust on top and gets a little more dense, it is still delicious! It’s more like a pound cake texture but still great.
Wonderful, Leonah!!! 🙂
Thank you Leonah, I was wondering how they would freeze! I can’t wait to try these!
Is there a Chocolate version of this recipe? Would love to try.
I’ll have one posted soon!
These are my go to cupcakes! I change the flavorings with different extracts zest or spices and add glazes or frostings. They are always loved by EVERYONE!!!
Try using a Carob Powder – raw or toasted depending on how “rich” of a taste you prefer. The raw is more mild like a milk chocolate and the toasted is more like a bitter chocolate. I would just add about 1/3 cup to the recipe. It does not absorb liquid and it is very light and slightly will add ‘dryness’ but not ruin the texture I think.
These are really good–and they are not even frosted yet!! My son’s birthday is next week and he cannot have wheat or eggs so I had to try a batch first. Yummy! I like that there is not a long list of starches. Even though they have coconut flour, oil, and milk, I do not taste the coconut (my husband will be thankful for that). Thank you for sharing this recipe.
You are so welcome, Vicki!
Hi Camilla
I’ve never given him fava bean before so hopefully it’s ok. I’ll give it a try – when I can get hold of it… I’m in the UK. So far I’ve found it on Amazon but it’s horrifically expensive!
Thanks
I’m very keen to try this recipe, but my son is allergic to chickpea, can you suggest a substitute please?
Hi Sandy,
Can he tolerate fava bean flour? You can use it measure for measure here 🙂
Hi Camilla. I recently made these and subbed fruit puree for the oil. They tasted delicious and were not heavy or dense, but were almost too moist (mushy mouth feel). Would you decrease the amount of puree or add more coconut flour?
I would try adding a tbsp or so more starch. You’ll definitely need to play around a bit, but I think the starch will be the key to getting a better texture! 🙂
can you replace the chickpea flour with another flour (preferably that is paleo)? I was thinking perhaps sweet potato flour as it seems they have similar startchiness? hmmm!!
thanks so much!!
Hi Jane,
I have not tried sweet potato flour yet (adding it to my to-do list!) You could certainly try it and see. It took me a lot of tries to get a vegan coconut flour cupcake so I cannot suggest a paleo alternative, sorry.
do you think there are any paleo substitutions for the chickpea flour that I could experiment with for this recipe?
thanks so much!
Sorry Henry, I do not for this recipe.
These are really delicious thank you – I have been looking for something “cakey” that tastes great & is vegan & grain free for about 12 months. These taste delicious, have a beautiful texture (very difficult to find with grain free & vegan) & don’t annoy my easily-irritated gut. Win Win Win !!
whoohoo!!!!!!!! I am so happy Linda, on all fronts!!!! Thanks for letting me know they worked for you!
I just tried these – the second set is in the oven. Texture is great, taste is good for me, I am sure the kids will like them, esp with a bit of icing. I have been trying to find a good use for the pounds of coconut flour I have and not use soooo many eggs. I reduced the sugar a bit and added a touch of stevia, but otherwise did it exactly as the recipe said. Thank you for your work figuring it out.
You are welcome, Sudha!
I just noticed ‘Dairy-Free’ is actually on there…. oops
🙂
OMG you did it! I’ve been looking for this all my (vegan) life . Can’t wait to try making these….. you should include ‘Dairy-Free’ on the list too. Boom!
Would love to hear what you think of these, Keren!!! 🙂
Awesome! I am so excited to try these out! 🙂
I hope you try them soon, Janet! 🙂
I hope so to! 🙂