Moist and Rich Vegan Coconut Spelt Cupcakes

*This post was sponsored by Hockley Valley Spelt Flour, available at Loblaws, Fortino’s, Zehrs, and Real Canadian Superstore, and more (visit their website to see a list of grocers).

Don’t let the light appearance of these cupcakes fool you, they’re secretly quite rich and decadent. My favorite thing about this recipe is that the final product is very undone and rustic looking. It’s not a recipe that requires pastry bags or delicate frosting work. It’s all about getting the flavor onto the plate as quickly as possible. Toasted coconut, lemon, and earthy spelt flour compliment each other perfectly creating a balance of sweet, nutty, and bitter. The cupcake is soft and dense, and incredibly moist.

Ingredients for Moist and Rich Vegan Coconut Spelt Cupcakes

Cake:

• 1/2 tsp pure vanilla extract

• 1/3 cup unsweetened applesauce

• 1/4 cup coconut oil or creamed coconut, melted

• 3/4 cup coconut water

• 1 tbsp lemon juice

• 1/3 cup powdered sugar

• 1 1/3 cups hockley valley spelt flour

• 1 1/2 tsp baking powder

• 1 tsp baking soda

• a pinch of salt

• 1/3 cup shredded, dehydrated coconut flakes (unsweetened)

Frosting:

• 1 cup the fat from a cold can of full fat coconut milk

• 1/2 tsp pure vanilla extract

• 1 tbsp lemon juice

• 1 1/4 cups powdered sugar

Topping:

• 1/3 cup shredded dried coconut flakes

How to make Moist and Rich Vegan Coconut Spelt Cupcakes

1. Refrigerate the can of full fat coconut milk overnight to allow the fat to harden. This will create a thick and frothy frosting. Add all of the frosting ingredients to a food processor or blender and blend until perfectly smooth. Transfer to a bowl or container and keep in the fridge until ready to use.

2. Now prepare the cake. Whisk together the vanilla, applesauce, coconut fat, coconut water, lemon juice, and powdered sugar until smooth and well combined. Add the flour, baking soda, baking powder, and salt all at once, then whisk in together. Fold in the coconut flakes.

3. Line a muffin tray with 6 paper muffin liners. Scoop the batter out into the lined muffin tin and bake in a preheated 375F oven for 16 - 18 minutes, or until a fork or toothpick comes out clean. Let cool on a wire rack until room temperature.

4. Place the coconut shred for the topping in a dry metal pan and toast on medium heat until brown and golden. Stir often to toast the coconut evenly. This should take about 5 - 7 minutes. Watch it closely because it can easily burn if left unattended. Do not oil the pan. Set the toasted flakes aside.

5. Scoop frosting onto the cooled cupcakes, allowing it to run down the sides. Let them run off on a plate or a wire rack with a tray underneath. Sprinkle the toasted coconut liberally on top. Garnish with a slice of lemon, or leave plain. Keep in the fridge until ready to serve.

Makes 6 cupcakes

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