How to make Vegan Coconut Sponge Cupcakes recipe

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These vegan coconut sponge cupcakes are the perfect treat for any occasion. They are light and fluffy, with a hint of coconut flavor. The cupcakes are made with vegan ingredients, including coconut oil, coconut milk, and coconut flour. The cupcakes are topped with a creamy coconut frosting, and sprinkled with toasted coconut flakes for a delicious crunch. These vegan cupcakes are sure to be a hit with everyone, and are a great way to show your vegan friends and family that you care. Enjoy these vegan coconut sponge cupcakes for any special occasion or just for a sweet treat!


Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together coconut oil, coconut milk, coconut flour, all-purpose flour, baking powder, baking soda, and salt. Stir in granulated sugar, brown sugar, and vanilla extract until combined.
Divide batter evenly among the 12 cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow cupcakes to cool completely before frosting.
In a medium bowl, beat together vegan butter and powdered sugar until light and fluffy. Spread frosting over cooled cupcakes and sprinkle with toasted coconut flakes.

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