Recipes // 05.10.12 // 2 Comments

Vegan Coconut Cupcakes with Coconut Icing

Makes 8 cupcakes

Vegan Cupcakes


cup raw sugar
cups oat flour
1/3 cup vegan shortening (mixed into the flour, not melted)
teaspoons baking powder
teaspoon salt
cup soymilk
teaspoon vanilla extract
teaspoon coconut extract


Preheat the oven to 350° F.

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.

Using an ice cream scoop (perfect for portion control) transfer the batter into the liners.

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

Vegan Icing


cup vegan shortening
cup vegan margarine
cups powdered sugar
teaspoons vanilla extract
teaspoon coconut extract
Shaved coconut for garnish (about 1 cup)


Mix all icing ingredients together.

Spread onto the cupcakes.

Garnish with shaved coconut.


What is your favorite cupcake flavor?

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Brandie L
158 days ago

These looks great, but the measurements are missing. Can you please post or send them to me? Thanks!

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Kay Elgar
162 days ago

Measurements are missing from the vegan coconut cupcakes. Can you please send them. Would love to make these.

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