Chocolate Coconut Cupcakes with Chocolate Whipped Cream (Gluten-Free, Vegan)

These Chocolate Coconut Cupcakes with Chocolate Whipped Cream are decadent and delicious. They’re gluten-free and vegan, and really hit the spot when you’re craving a sweet treat.

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I’m thrilled to share these chocolate coconut cupcakes with you today, as I’ve finally created a delicious treat that’s both gluten-free and vegan! I don’t have the best track record with vegan baking, way too many mushy things to count, but I was determined to make these vegan, and it was actually much easier than I thought it would be.

It’s almost May (how did that happen??), which is Celiac Disease Awareness Month. While I don’t personally have Celiac, I feel much better when eating gluten-free, and it’s helped relieve a lot of the health issues I used to have.

Today, I’m partnering with Enjoy Life Foods to raise awareness about celiac disease and introduce you to their gluten-free all-purpose flour. Celiac disease affects about 1 percent of the population in the US (about 3 million people), and many other people have gluten sensitivities. As of now, there is no known cure, except to avoid gluten. Thankfully, more and more brands are coming out with delicious gluten-free products.

Gluten-Free Chocolate Coconut Cupcake Recipe Ingredients

• Flour – To make this recipe vegan, I used  Enjoy Life Foods Gluten Free All Purpose Flour Mix.
• Cocoa powder
• Salt
• Baking soda and powder
• Butter – I made this recipe vegan with softened vegan butter.
• Sugar – This recipe calls for both granulated and brown sugar. I used light brown sugar.
• Apple sauce – I used apple sauce as a substitute for eggs. Be sure to use unsweetened apple sauce. You can use two eggs if you’re not making this recipe vegan. 
• Vanilla extract
• Milk – Use your favorite unsweetened non-dairy milk.
• Yogurt – Any non-dairy plain yogurt will work; I used coconut yogurt.
• Shredded coconut
• Chocolate Whipped Cream – The topping is made with coconut cream (or refrigerated coconut milk), powdered sugar, and cocoa powder.

How To Make These Chocolate Coconut Cupcakes with Chocolate Whipped Cream

1. Preheat oven to 350 degrees F. In a medium bowl, combine the flour, cocoa powder, salt, baking soda, and baking powder.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar. Next, add the apple sauce, vanilla extract, milk, and yogurt, beating with an electric mixer between each addition.
3. Carefully mix in the flour mixture, a half cup at a time, and then stir in the shredded coconut.
4. Fill a muffin tin with liners, and then use a large ice cream scoop or a 1/4 measuring cup to scoop the batter into the liners. Fill each about 3/4 of the way full. Bake cupcakes until a toothpick inserted in the center comes out clean, about 20 minutes. Let cupcakes cool on a wire rack.
5. Make whipped cream while the cupcakes are cooling. Open each can of coconut cream and scoop out the solid contents, leaving the liquid behind in the can. Place it in a large bowl and add in the cocoa powder and powdered sugar. Beat with an electric mixer until combined and creamy, 30 seconds – 1 minute.
6. Once cupcakes are completely cooled, spread a spoonful of whipped cream on top of each one and sprinkle with shredded coconut, if desired. Once frosted, it’s best to store cupcakes in the refrigerator or a cool place. They will keep for up to three days, but are best when eaten soon after making.

Recipe Tips and Thoughts

• These cupcakes are vegan and gluten-free.
• I love this gluten-free all-purpose flour blend because it’s free of all gums, contains no artificial ingredients, and is GMO-free.
• The flour has 5 grams of protein per serving and includes probiotics!
• You can easily replace regular all-purpose flour with the same amount of this gluten-free all-purpose flour, and it makes these Chocolate Coconut Cupcakes delicious!
• Not only does Enjoy Life Foods cater to people who can’t or choose not to eat gluten, but all of their products are also free from the top eight food allergens in the US (wheat, dairy, peanuts, tree nuts, eggs, soy, fish, and shellfish). 
• Store these cupcakes in an airtight container for up to three days. Once frosted, be sure to store them in the fridge.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

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Chocolate Coconut Cupcakes with Chocolate Whipped Cream {Gluten Free, Vegan}

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• Total Time: 40 minutes
• Yield: 26-28 1x

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Ingredients

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• 2 cups Enjoy Life Foods Gluten Free All Purpose Flour Mix
• 1 cup cocoa powder, sifted
• ½ teaspoon salt
• 1½ teaspoons baking soda
• 1 teaspoon baking powder
• 1 cup vegan butter, softened
• ¾ cup granulated sugar
• ⅔ cup packed light brown brown sugar
• 1/2 cup unsweetened apple sauce (or 2 eggs if not making vegan)
• 2½ teaspoons vanilla extract
• 1 cup unsweetened non-dairy milk, your favorite kind
• 1 cup plain non-dairy yogurt, I used coconut yogurt
• 1 1/2 cups unsweetened shredded coconut

Chocolate Whipped Cream:

• 2 (15 oz) cans coconut cream, or coconut milk that has been refrigerator overnight
• 1/4 cup powdered sugar
• 2 tablespoons cocoa powder, sifted

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Instructions

1. Pre-heat oven to 350 degrees F. In a medium sized bowl mix together the flour, cocoa powder, salt, baking soda and baking powder.
2. In a large bowl, cream together the butter, granulated sugar and brown sugar. Next add the apple sauce, vanilla extract, milk and yogurt, beating with an electric mixer between each addition.
3. Carefully mix in the flour mixture, 1/2 at a time and then stir in the shredded coconut.
4. Fill a muffin tin with liners and then us a large ice cream scoop, or a 1/4 measuring cup, to scoop batter into liners. Fill each about 3/4 of the way full. Bake cupcakes until a toothpick inserted in the center comes out clean, about 20 minutes. Let cupcakes cool on a wire rack.
5. Make whipped cream while cupcakes are cooling. Open each can of coconut cream and scoop the solid stuff, leaving all the liquid in the can. Place it in a large bowl and add in the cocoa powder and powdered sugar. Beat with an electric mixer until combined and creamy, 30 seconds – 1 minute.
6. Once cupcakes are completely cooled spread a spoonful of whipped cream on top of each one and sprinkle with shredded coconut, if desired. Once frosted, it’s best to store cupcakes in the refrigerator, or in a cool place. They will keep for up to 3 days but best when eaten soon after making.

• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Dessert, Gluten Free, Dairy Free, Vegan