Hello lovelies! Today is my second Easter post of this year. Yes yes, I know Easter was last week but I made these on Easter day and decided to post last weeks Easter post instead as this recipe is a little more versatile and not so Easter themed. If that makes any sense whatsoever. Also, how many times can I say “Easter” in two sentences. Wow. Ok. Moving on…
Sooo this recipe is for Vegan Carrot Cake Cupcakes. There’s actually a bit of a story to this recipe. Basically, my brother’s girlfriend is vegan (for a multitude of reasons) and I was very keen to try and make something vegan, as I feel as though it is quite interesting and I definitely respect anyone who does veganism properly 🙂 I wanted to do something a little bit Easter-themed and so I decided to do a carrot cake cupcake, because Easter = Easter bunny = carrots. That makes sense, right? I’m not crazy… I have a very strange sense of logic, I’m afraid haha 😉
Also just a quick note, I used mashed bananas as a substitute for eggs. For reference, 1 mashed banana equates to approximately 2 eggs. There’s a bunch of different substitute for eggs, here’s a great article if you want to find out more!
Let’s go 🙂
1 mashed banana
1⅓ cups whole wheat flour (160 g)
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp nutmeg
½ cup extra virgin olive oil (100 g)
¾ cup brown or coconut sugar (120 g)
2 tbsp water/soy milk
1 tsp vanilla extract
⅔ cup grated carrot
Can full-fat coconut milk
3 teaspoons icing sugar (or you can use more natural sweeteners)
1/2 teaspoon vanilla essence
- Preheat the oven at 160 ºC.
- Combine the dry ingredients in a bowl (whole wheat flour, baking powder, baking soda, cinnamon, ginger and nutmeg). Mix well.
- Combine the wet ingredients in a separate bowl (mashed banana, oil, sugar, water/milk, vanilla extract and carrot). Mix well.
- Combine the dry and wet ingredients and mix until well mixed.
- Line a 12-hole muffin tin with cupcake cases. Scoop batter into the cupcake cases.
- Bake the cupcakes for 20 or 25 minutes or until golden brown. Allow the cupcakes to cool.
- To make the icing, place a mixing bowl in the freezer about 10 minutes prior to whipping the coconut cream so the bowl is chilled.
- Remove the can of coconut milk from the fridge, and use a butter knife or straw to poke a hole in the firm cream, pushing down through to the milky substance at the bottom of the can. Drain this liquid, reserving it for another recipe or smoothie.
- Spoon the remaining firm cream into your chilled bowl. Add the sugar and vanilla. Use mixer and begin whipping for about 5-7 minutes, until stiff peaks form and the cream is thick.
- Pipe onto cupcakes and enjoy 🙂