As the song goes, "If you like Pina Coladas," you're going to fall in love with Pina Colada Cupcakes. We made them gluten and dairy-free by using almond and coconut flour and topped them off with dairy-free frosting, loaded with the tropical flavors of fresh pineapple and toasted coconut ... you can't go wrong. With every sweet bite, you'll feel like you're on a Caribbean vacation.
What is pina colada cake made of?
The cupcake batter contains almond and coconut flour, eggs, coconut milk, coconut oil, fresh pineapple, baking soda, toasted coconut, and a pinch of salt. It's baked and topped off with dairy-free frosting, garnished with toasted coconut flakes and diced pineapple.
What can you use instead of coconut cream in a piña colada?
Coconut milk can replace coconut cream in a pina colada. You could also use almond, soy, rice, or oat milk with a touch of coconut extract to keep the coconut flavor without using milk or cream.
What does a pina colada cake taste like?
A pina colada cake has a nice blend of coconut and pineapple flavors, making it rich and refreshing.
Is piña colada healthy?
The average pina colada contains around 400 calories, is usually loaded with sugar, and has rum. Try blending a homemade pina colada using sugar substitutes and unsweetened coconut milk to make them healthier.
Ingredients
1/4 cup Coconut Flour
1 cup Almond Flour, fine ground
1/4 cup Unsweetened Shredded Coconut, toasted
1/4 teaspoon Baking Soda
1/8 teaspoon Sea Salt
1/4 cup Coconut Sugar
2 large Eggs, room temperature
1/2 cup Unsweetened Coconut Milk
4 tablespoons Coconut Oil, melted
1 cup Fresh Pineapple, diced small
8 ounces Vegan Butter, room temperature
1/2 cup Icing Sugar Substitute
1/4 cup Unsweetened Coconut Milk
1/4 cup Fresh Pineapple, diced Small
1/4 cup Unsweetened Shredded Coconut, toasted
Instructions
Preheat the oven to 350 degrees Fahrenheit and line a 6-cup muffin tray with paper or silicone wrappers.
Add the coconut and almond flour, toasted shredded coconut, baking soda, salt and coconut sugar to a large mixing bowl. Use a whisk to mix all the ingredients together.
Whisk together the eggs, coconut milk, and coconut oil using a separate bowl.
Add the wet ingredients to the dry ingredients using a spatula to incorporate everything together without over mixing.
Fold in the diced pineapple using a spatula.
Fill each of the lined muffin cups 3/4s full of batter.
Bake in the center of the oven for 25-30 minutes, checking them with a toothpick in the middle of the cupcake. When the toothpick comes out clean they're done.
Let the cupcakes cool completely on a cooling rack before adding the frosting.
Place the softened butter into a large bowl, and use a hand mixer to whip the butter on a low setting for 1 minute. If you don't have a hand mixer, a whisk and some elbow grease can be substituted.
Add the icing sugar substitute and coconut milk to the butter and whip again for 1 minute on medium speed until the icing is light and fluffy.
Fold half of the diced pineapple into the frosting using a spatula.
Add the frosting into a piping bag fitted with your favorite tip and frost each cupcake.
Garnish the cupcakes with some toasted coconut and the rest of the pineapple on top, and enjoy!
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