EGGLESS VEGAN WHITE CHOCOLATE CHIP CUP CAKE
1 ¾ Cups All Purpose Flour
1 Cup Powder Sugar
1 Cup Desiccated Coconut
1 tsp. Baking Soda
1 tsp. Baking Powder
½ tsp. Salt
2 tbsp. Maggi Coconut Milk Powder
½ cup Olive Oil
2 tsp. Vanilla Essence
1 tsp. Pink Food Color
100 ml. Warm Water
100 gm White Chocolate, cuts into small squares
Preheat the oven to 180 degree centigrade.
Mix coconut milk powder mix with warm water.
In a large mixing bowl, sieve together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the coconut milk, oil, vanilla, and pour in the dry mixture.
Mix well and transfer it in the stand mixer and mix well. Add desiccated coconut, white chocolate cubes and pink food color. Gently stir and spoon the batter in the cupcake cases.
Bake for 16-18 minutes or until a cake needle comes out clean. Cool the cupcakes before frosting.
You can use ready-made frosting or eat freshly baked cup cakes with tea.