Vegan Coconut Matcha Cupcakes
Made with Let's Do Do Organic Coconut Flour, Reduced Fat Shredded Coconut, and Native Forest Simple Coconut Milk. Recipe by @astepfullofyou
Why not wear your greens and eat them too? Get lucky with these Vegan Gluten-Free Coconut Matcha Cupcakes!
These fluffy cupcakes are vegan and gluten-free too!
Slice right in and go in for a might of lusciously creamy matcha frosting!
Whip up a batch of these for any occasion and enjoy!
Coconut Matcha Cupcakes (gluten-free, vegan) Ingredients Cupcakes:
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1 cup gluten-free flour
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1⁄3 cup Let's Do Organic Coconut Flour
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1⁄3 cup Let's Do Organic Reduced Fat Shredded Coconut (or the regular ones)
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1 cup Native Forest Organic Unsweetened Simple Coconut Milk
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2 tsp matcha powder
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1⁄2 tbsp apple cider vinegar
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2 tbsp arrowroot powder
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1⁄2 tsp baking powder
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1⁄2 tsp baking soda
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1⁄2 cup organic coconut oil, melted
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3⁄4 cup organic coconut sugar
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1 tsp ground cinnamon
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1 tsp vanilla extract
Matcha Frosting:
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1⁄2 cup (1 stick) vegan unsalted butter
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2 cups organic powdered sugar
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2 tsp matcha powder
Directions
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Preheat oven to 350 degrees F. Line a cupcake pan with cupcake liners.
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In a large bowl, combine the gluten-free flour, coconut flour, shredded coconut, arrowroot powder, matcha powder, baking powder, baking soda, coconut sugar, and cinnamon together.
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In a separate bowl, combine the coconut milk, apple cider vinegar, coconut oil, and vanilla extract together and mix well. Slowly add in the flour mixture and mix well.
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Pour the batter into the cupcake pan, leaving it 3/4th of the way full. Bake for 20 minutes or until toothpick comes out clean.
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Remove from the oven and let the cupcakes cool completely before frosting.
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To make the frosting, add all the butter, powdered sugar and matcha powder into a large bowl and mix well using a hand mixer. If you want a darker green color, add a 1⁄4 tsp of matcha into the bowl and mix again. Scoop into a piping bag and frost the cupcakes as you like. Enjoy!
