Happily Gluten and Dairy FreeCoconut & Lime Cupcakes (Gluten & Dairy-Free)Laura Friendly

I HEART cupcakes.

Cupcakes are the perfect treat. Specifically, yummy, gluten & dairy-free cupcakes… these are true delights.

For the past few weeks, I’ve been working on a new recipe. A classic combination of coconut & lime, and it’s wonderful. I don’t know why I didn’t think of it sooner! After much tweaking, I finally feel this little devil is blog-worthy. The fresh lime brings zest and flavor, and the shredded coconut adds great texture; together they make a bright and delicious dessert. Happy baking!

Coconut & Lime Cupcakes
by Laura Friendly
start to finish: 45 minutes
makes 12 cup cakes

  • 2 cups Bob’s Red Mill Gluten-Free All Purpose Baking Flour
  • 1 cup shredded coconut
  • ¾ cup organic fructose sugar (or 1 cup organic cane sugar)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp xanthan gum
  • ½ tsp salt
  • 1 cup sweetened soy milk, room temp
  • 3 large eggs, room temp
  •  cup applesauce, room temp
  •  cup virgin coconut oil, melted
  • juice and zest of 1 lime

Preheat oven to 350 degrees F. Line muffin tins with paper liners.

In a large bowl, whisk together the dry ingredients: flour, shredded coconut, sugar, baking powder, baking soda, xanthan gum and salt. Add in soy milk, eggs, applesauce, coconut oil, lime juice and zest. Whisk together well, until batter is smooth.

Pour the mixture evenly between the 12 muffin liners. Bake in the center of a preheated oven, until dome shaped and a toothpick inserted in the center comes out clean. About 20 minutes, depending upon your oven.

Cool the pan briefly, then gently pop out the cupcakes and continue cooling on a wire rack.

Once completely cooled, frost the cupcakes and cover in an air-tight container. They are best eaten the first day, but if you are making them ahead of time, they can also be wrapped individually and frozen.

 

Vegan Lime Butter-Cream Frosting
by Laura Friendly
start to finish: 10 minutes
makes enough frosting for 12 cupcakes

  •  cup soy butter, room temp
  • 2 ¼ cups powdered sugar
  • 3 tbsp freshly squeezed lime juice
  • zest of one lime

Place soy butter into a large mixing bowl and beat until it is fluffy (using a hand or stand mixer).

With mixer running slowly, add in 2 cups of powdered sugar, ½ cup at a time, and beat until crumbly. Scraping down the sides of the mixer as often as necessary.

Beat in lime juice and lime zest. Add in remaining powered sugar, beating slowly, until fully incorporated. Use immediately.

note: If the frosting seems too thick, add a little more lime juice (1 tsp at at time) until it becomes spreadable. If it’s not thick enough, add in more powdered sugar (1 tbsp at a time) until it’s stiff but still spreadable.

 

All Images & Content are by Laura Friendly. This post is written and based on my personal experience and opinion on food. The information is not intended to replace professional medical counsel. Always seek the advice of your physician if you have a food allergy. And don’t forget to smile!

 

 

comments

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  1. THESE ARE SO YUMMMY!!!

  2. http://www.wholefoodsmarket.com/recipes/753 <–I used this recipe for flourless chocolate cupcakes and substituted dairy-free chocolate chips and butter to make it lactose-free as well. They were deeeelicious (albeit a little on the crumbly side).
    but I will for sure be trying this recipe when I get the chance. Thanks!

    • Thanks Lauren. I LOVE Whole Foods. I’m waiting for the day when they open one in Grand Rapids. I can spend hours in that store. :)

      Laura Friendly | 3/30/2012 08:03 am
  3. Thank you very much, Laura! I’m no vegan, but food is food, and I gave them a chance. They are delicious

    • Thank you Amelia! I’m glad you enjoyed the cupcakes!

      Laura Friendly | 3/26/2012 06:03 am