I love blueberries, and I love coconut so this seems a natural mix to me. Vegan baking can be a bit tricky; and there are lots of different ways to replace eggs. Such as mashed bananas, applesauce, or ground flax seeds.
This recipe uses the – cider vinegar in dairy free milk method – and I think it works really well. The cupcakes get a nice rise, and are moist. I’ve reduced the sugar a bit as I’ve added in shredded coconut so I didn’t want the cupcakes to be over sweet. If you don’t put a glaze on then you can call these muffins if you like! The crumble on top also means that you don’t really need a glaze as they’re not just ‘plain’ cupcakes.
Free From: Dairy, Egg, Soya
Vegan Blueberry Coconut Cupcakes
- March 24, 2019
- Print this
- 4 cups self-rising flour
- 1/2 cup desiccated coconut
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup caster sugar
- 1/4 cup coconut flour (available at Holland and Barrett or on line at Goodness Direct)
- Wet ingredients 2 cups Rice Dream or other non-dairy milk
- 2 tsp cider vinegar
- 1 1/3 cup flavourless vegetable oil
- 3 tsp vanilla extract
- Crunchy Topping 3 tbsp dairy free margarine (Pure Sunflower)
- 1/4 soft brown sugar
- 3/4 cup plain flour
- 1/4 cup oats
- Step 1
- I like to keep things simple (otherwise I get confused…). Too many steps, or bowls going at once and my head explodes. So…
- Step 2
- Preheat the oven to 180°C, 370°F
- Step 3
- Line your muffin tins so you’re ready to go once the batter is finished.
- Step 4
- Put the non dairy milk, and the cider vinegar in a bowl and leave to one side.
- Step 5
- The first job is to make the crunchy topping. This is pretty easy as all you need to do is mix the flour, oats, sugar and margarine together to form a soft crumbly mixture. I used my hands as it’s the best way to combine everything fully.
- Step 6
- When you’ve got the topping done, mix all the dry ingredients together in a large bowl
- Step 7
- Then add the oil and the vanilla to the milk and vinegar mixture. Whisk briefly.
- Step 8
- Pour into the dry ingredients slowly and mix until you have combined all the ingredients. The batter will be a bit thicker than other vegan cake recipes. Don’t worry.
- Step 9
- Put a spoonful of batter into each muffin case. Drop 5 blueberries into each muffin, then top with a bit more of the batter. Add one or two blueberries to the top of each muffin so you get that ‘exploded’ blueberry look.
- Step 10
- Grab a spoon and put a tablespoons of crumb mixture on each top of each cupcake (or 2 tablespoons if you like a bit more crunch).
- Step 11
- Bake for 20-25 minutes at 180°C. Test to see if they are done by inserting a toothpick. When it comes out clean they are done. If you poke a blueberry and get a blue toothpick try again!
- Step 12
- Take them out of the oven and leave in the tray for 10 minutes, then move to a wire rack to cool completely.
- Step 13
- I glaze with a simple mixture of 1 cup sifted icing sugar, 1 tsp vanilla extract, 2-3 tbsp Rice Dream or hot water.Just mix with a fork and drizzle onto the warm cupcakes.