Vegan Coconut Cupcakes


  • 10 oz., 300 g. or 2 c. self-rising flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 oz., 40 g or 1/2 c. shredded coconut
  • 4 oz., 110 g or 1/2 c. vegan soy margarine
  • 12 oz., 275 g or 1 1/3 c. light turbinado sugar
  • 1/2 pint., 250 ml or 1 c. full-fat coconut milk
  • 2 tsp. egg replacer powder combined with 4 Tbsp., 60 ml or 1/4 c. hot water
  • 1 tsp. apple cider vinegar


  1. In a medium mixing bowl sift flour, baking powder and salt together. Stir in coconut and set aside.
  2. Blend sugar and soy margarine together until light and fluffy. Stir in egg replacer, coconut milk and vinegar.
  3. Stir liquid ingredients into flour mixture and mix well. Fill cupcake tins 1/2 full and bake at 350 degrees for about 20 minutes.

* You can substitute 2 Tbsp. applesauce for the egg replacer and hot water.

Browse Cook(s): Susanne Kirlew
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.