Gluten Free and Vegan Coco-Rice Cupcakes

 

 

It is pretty much impossible to not get inspired in baking if you are a part of Ovenderful Mom Bakers Community. I can’t even begin to write how much I have learnt from this wonderful group. When one decides to try healthy baking, the options become limitless. It is a whole new world in itself.

I have always been skeptical about using rice flour in bakes. That ‘floury’ gritty feel of rice flour always stopped me. Sometime last week two bakers from the group shared gorgeous looking rice flour cookies and rice flour cupcakes. Femina and Sunaina, thank you so much for inspiring this. I would never have experimented with rice flour if not for you guys.

These bite sized beauties are super spongy and moist. I simply loved the texture and it has this beautiful earthy Indian feel to it [Desi touch I call it].

I hope you try this healthy gluten free and vegan bake.

 

 

I am sure you can try a lot of new flavours using this basic recipe.

Keep experimenting and Happy ‘Healthy’ baking.


Print Recipe
Gluten Free and Vegan Coco-Rice Cupcakes
Delicious gluten free , vegan coconut cupcakes made with rice flour
Course brunch
Prep Time 10 minutes
Cook Time 20 minutes
Servings
piece
Ingredients
Course brunch
Prep Time 10 minutes
Cook Time 20 minutes
Servings
piece
Ingredients
Instructions
  1. Pre heat the oven at 180 degrees for 10 minutes.
  2. Sieve the rice flour, gram flour, baking powder and baking soda together 2 times.
  3. Whisk the oil, coconut milk, flax gel and sugar together until well combined. [Find the recipe for Flax-Gel here]
  4. Mix it into the sifted flour and whisk until no lumps remain. [The batter might seem a little runny, no worries]
  5. Pour into the greased muffin/cupcake molds. [ Fill up to 3/4th of the muffin molds]
  6. Bake in the pre heated oven at 170 degrees for 20 minutes [or until the top turns a lovely golden brown]
  7. Remove from the oven after 5 minutes and carefully transfer onto a wire rack. [Use a spoon to 'scoop' them off the muffin tray]
  8. Allow to cool completely before storing in an air tight container.
Recipe Notes
  • Oven temperature and time may vary. These cupcakes take anywhere between 17-20 minutes to get done. Bake until the top turns a light golden colour and test with a skewer. Over baking will turn these dry and crumbly, so do take care.
  • You can find the recipe of the flax gel here. It is a very simple recipe. Flax gel plays the part of eggs really well by giving the cake a great structure.
  • These cupcakes aren't too sweet. You can drizzle them with some honey or maple syrup if needed. Or you can increase the amount of sugar in the recipe.
  • Cane sugar is a variety of unrefined brown sugar. Besides being healthier, it lends the bake a lovely flavour of its own.

 

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4 Comments Add yours

  1. Jovina Leorajesh says:

    Could you please tell me whether i could substitute flaxgel with something else…

  2. Akila Subramanian says:

    Jovina ideally using it will be a great idea. You may use a small egg or this- 1 tbsp cornflour+ pinch of baking powder+pinch of baking soda +2 and 1/2 tbsps of water. Prepare and use immediately.

  3. Sunaina Agrawal says:

    thanks for the credit Akila..appreciate it

  4. Akila Subramanian says:

    My pleasure Sunaina

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