Sunday was my good friend Kristen’s birthday and I figured I’d bring along a sweet, vegan treat to our Monday night bowling league to help celebrate. After all, it’s always best to keep the birthday flame alive!
Normally, when I make cupcakes for vegan friends, I make the 6 minute chocolate cake recipe from the Moosewood Cooks at Home cookbook (also known as “wacky cake”). I love it, it’s easy to make BUT I feel that it’s almost worn its welcome. I needed a break from the familiar so I decided to try something new. The problem with many vegan cakes and baked goods is that they tend to be heavy and dry…however the addition of vinegar somehow creates a surprising moistness and lightness. These cupcakes are beyond light with a nice crisp top! So moist and so tasty that I put them on par with one of my favorite coconut cupcake recipes from Ina Garten — with way less fat. A total keeper.
vegan coconut cupcakes
1 1/2 c ap flour
1 c white sugar
1/2 c flaked coconut
1 t baking soda
1/2 t salt
1 c coconut milk
1/3 c canola oil
1 t vanilla extract
1 t white vinegar
1. Preheat oven to 350 degrees. In a large bowl, mix together the flour, sugar, coconut, baking soda, and salt. Add in the rest of the ingredients, adding the vinegar last. Stir until well combined.
2. Pour into cupcake liners and bake 30 minutes or until centers come clean. Remove from oven and allow to cool.
3. Frost with your favorite vegan buttercream frosting. Decorate with freshly toasted coconut.
vegan buttercream frosting
Not much of a recipe here, just some basic guidelines.
I sifted some icing sugar into a bowl and added some vegan margarine (like Earth Balance) and mixed until smooth. To get a creamier consistency, I added a couple of tablespoons of coconut milk. I then split the icing up into 2 bowls. Into one, I added a teaspoon of vanilla and into the other, I sifted a large amount of cocoa powder and mixed well with a bit more coconut milk. Tasted to make sure you’ve got the right amount of sweetness and flavour. That’s it!