Vegan Carrot Cake Cupcakes

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 🙂

IMG_2718 (1)

Ingredients

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

Method:

  1. Preheat the oven at 160 ºC.
  2. Combine the dry ingredients in a bowl (whole wheat flour, baking powder, baking soda, cinnamon, ginger and nutmeg). Mix well.
  3. Combine the wet ingredients in a separate bowl (mashed banana, oil, sugar, water/milk, vanilla extract and carrot). Mix well.
  4. Combine the dry and wet ingredients and mix until well mixed.
  5. Line a 12-hole muffin tin with cupcake cases. Scoop batter into the cupcake cases.
  6. Bake the cupcakes for 20 or 25 minutes or until golden brown. Allow the cupcakes to cool.
  7. 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.
  8. 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.
  9. 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.
  10. Pipe onto cupcakes and enjoy 🙂

Signature

 

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2 thoughts on “Vegan Carrot Cake Cupcakes

  1. These look delicious Laura. I’m all about inclusive food and have been making a couple of gluten free recipes. It’s great that you made these cupcakes with someone in mind and definitely an all year round recipe. Sammie x

    Liked by 1 person

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