By Dr. Leah Hollon, ND, MPH

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July 31, 2018

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Are you looking for something sweet that is Vegan and is easy to make? Then you should try Dr. Hollon’s recipe for Vegan Pineapple Coconut Cupcakes. This recipe contains no dairy, no egg and no potato.

I love the warm weather and wanted to share a little sweet satisfaction to finish off the summer.  These vegan and potato free tasty little cupcakes came out wonderful so I wanted to be able to share this great recipe with all of you.

Ingredients:

• 2 cups of flour- you can use 1 & 1/4 of whole wheat and 3/4c of coconut flour or for gluten free use 3/4c rice flour and 1/4 buckwheat or coconut flour
• 2 tsp baking soda or Rumford’s baking powder
• 1/2 tsp salt
• 1/2 cup vegetable oil or olive oil
• 3/4 cup whole coconut milk (not all are created equal- my favorite is Native Forest) or use your own homemade almond milk
• 3/4 cup organic applesauce
• 1 tsp vanilla
• 1/8tsp of cinnamon
• 3/4 cups sugar
• 80z of fresh pineapple (pureed in blender); some cam be left over for toppings on the cupcakes

For Icing:

• 2 cups raw cashews
• 1/2 vanilla bean pod, scraped (or sub 1/2 tsp vanilla extract)
• 1/2 tsp pumpkin pie spice
• 1-2 TB real maple syrup (organic)
• 1 TB melted coconut oil
• 1/4c fresh shaved coconut

Directions for Cupcakes:

Combine flour, baking soda/powder and salt in a bowl.  In a separate bowl mix together oil, almond milk/coconut milk, applesauce and vanilla. Then stir in the sugar and pineapple until well-mixed.  Finally, combine flour mixture to the wet mixture.  Bake for 20-23mins at 325F.

Directions for Icing:

You can soak your cashews for a few hours or if your time is short, soak with sea salt for 20 mins.  Then rinse the cashews and then place into a blender or food processor.  Add the vanilla bean/vanilla extract, pumpkin pie spice, salt, maple syrup and 1/2 cup of almond/coconut milk to start.  Blend to puree, slowly pouring in coconut oil while blending to thicken the mixture.  Continue blending until you reach your desired consistency (remember it will thicken once chilled).  I frosted the cupcakes, then added pineapple puree and then sprinkled with coconut shavings and added blueberries.

Leftovers cupcakes and icing will keep in fridge for up to a few days.

About the Author:

Richmond Native and Naturopathic Dr. Leah Hollon is the Co-Owner of Richmond Natural Medicine. She received her B.S. and MPH from Virginia Commonwealth University. She is a graduate of National College of Natural Medicine where she received her Naturopathic Medical Degree. Her areas of focus include Autoimmune, Hormones, MTHFR Gene Mutation and Naturopathic Cancer Support. Please check our Book An Appointment for more information about booking an appointment.