Coconut is a flavor, scent and food that I highly appreciate – especially during hot summer days. Crack one open and drink the amazingly pure coconut water full of electrolytes (awesome replenishment after a workout). Add coconut cream to a smoothie, bake bounty bars and using coconut oil as a lotion as it is extremely hydrating.
I am a big fan of lighter meals during the summer time. And since I cant put my baking passion away I wanted to bake some lighter, but still scrumptious cupcakes. I packed away my rice flours, all of the starchy flours and went only for coconut flour. I wondered how this flour was gonna be to work with. Would it fall apart? Would it be extremely “coconutty”?
I baked a vegan gluten-free coconut cupcake and made a sweet yet refreshingly light Lemon frosting that was also vegan.
There is something about coconut and lemon together – so fresh and yummi.
The frosting was very simple. I used earth balance whipped butter, vanilla infused powdered sugar, grated lemon zest and fresh squeezed lemon juice.
The cupcake itself just had a few item – canola oil, some powdered sugar, coconut mana and the coconut flour of course. Instead of eggs I used chia-seeds in water (phenomenal egg-replacer BTW).
(For the photos I used an application on my Iphone called KingCamera. )
Coconut is an amazing foods that supply great amounts of fiber. It`s also a great low-carb alternative. It has just as much protein in it as regular wheat-flour BUT none of the protein gluten of course.
Just for the health reasons I will absolutely start using coconut flour more, in place of brown rice flour (the flavor of the brown rice flour can easily get old!). The cupcake held together better then the other cupcakes I`ve made and are very gentle in taste. NEW FAVORITE. Goes with chocolate frosting, cinnamon frosting… you name it.
Have a beautiful summer day…
