Whole Food, Plant-Based Recipe Coconut Cupcake
Recipe courtesy of Vivian Lee, PPMNY Culinary Empowerment CoordinatorTry this coconut flavored cupcake topped with coconut flakes. Great for all occassions!
Ingredients
For frosting1 cup raw cashews, soaked in water
- 6 medium medjool dates
- ¾ cup dairy free milk
- 1 tsp vanilla extract
2 cups unsweetened plant milk
- 4 tsp apple cider vinegar
- 1 ½ cups date sugar
- 2 tsp coconut extract
- 1 tsp vanilla extract
- ½ cup apple sauce
- ½ oat flour
- 1 cup coconut flour
- 1 cup whole wheat flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ½ cup coconut flakes
Instructions
For the frosting1. Start by pitting the dates. Cut the date in half lengthwise and remove the pit in the center. Discard the pits.
2. Soak dates for 10 minutes. Carefully drain the dates and discard the water.
3. In a high speed blender, add the cashews, dates, plant milk, salt, and vanilla extract. Blend on high for at least 1 minute until thick and creamy.
1. Preheat the oven to 350° F. In a large mixing bowl, combine the plant milk and apple cider vinegar. Allow it to sit for 5-10 minutes until it looks curdled.
2. After you let the milk sit, add the date sugar, coconut extract, vanilla extract, and applesauce to the mixing bowl. Mix together until the sugar is dissolved.
3. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
4. Slowly pour in the wet mixture and mix with spatula. Avoid overmixing.
5. Add coconut flakes and fold them into the batter.
6. Put batter in a muffin pan lined with cupcake liners. Bake for 28-30 minutes or until a toothpick in the center comes out clean.
7. Remove muffin pan from the oven. Let cool before transferring to a cooling rack, assembling, and applying frosting!
