Brazilian Carrot Cupcake | Vegan

February 20, 2016

I love myself a good old fashioned carrot cake but I love it even more when it comes in the shape of a cupcake and is topped with chocolate. Yum!

So without further ado let me introduce you to these heavenly brazilian carrot cupcakes.

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Ingredients:

  • 4 carrots
  • 1 c applesauce
  • 2 tsp chia seeds with 6 tbsp water
  • 3/4 c coconut oil
  • 1 c buckwheat flour
  • 1 c rice flour
  • 1 1/2 c coconutsugar
  • 1 tbsp bakingpowder
  • 1 tsp white vinegar

for the icing:

  • 1/2 c dark vegan chocolate
  • 1/2 c coconutmilk

for garnish (optional):

  • physalis
  • pieces of leftover chocolate

Method:

Start by making making the chocolate icing as it needs some to seed. Bring the coconut milk to a simmer, then take off the heat. Add the chocolate and stir until the chocolate is melted and the two are well combined. Place the mix in the fridge and let its set.

Preheat the oven to 175C. First mix the chia seeds with the water and let it sit until a gel forms. Next add the applesauce, vinegar, peeled carrots and the coconut oil into the food processor and blend until a smooth paste forms. In a clean bowl mix together all the dry ingredients. Then add the wet mixture and the chia seeds in the bowl with the dry ingredients and mix well. Finally divide between your cupcake tins and bake for around 25-30 mins.

Once they are baked, let them cool and then decorate with the chocolate icing and the toppings of your choice.

 

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No Comments

  • Reply fantasticallywhole February 22, 2016 at 3:09 pm

    Yum for sure going to try this!!

  • Reply About that food: Melina’s wicked vegan World - VerivalBlog April 29, 2016 at 8:26 am

    […] Raw Not-Nutella Cake made from nuts, avocado, coconut and cacao, bright pink Beetroot Hummus or Brazilian Carrot Cupcakes with apple sauce and coconut oil – all of which will leave you wanting to try out fresh, […]

  • Reply About that food: Melinas wunderbare vegane Welt April 29, 2016 at 12:31 pm

    […] roher Schokokuchen auf Nuss-Avocado-Kokos-Basis mit Kakao, leuchtend pinker Rote-Rüben-Hummus oder Brasilianische Karotten-Cupcakes mit Apfelmus und Kokosöl machen nicht nur Veganern Appetit auf frische Küche und saisonale […]

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