Vegan Carrot Cupackes | Baking

Published by
April 1, 2020 4:23 pm

Prep Time - 15 Mins

Cook Time - 30 Mins

Total Time - 45 Mins

Ingredients

• 2 tbsp flax seeds = 6 tbsp water
• 1 1/3 cups whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1/2 cup extra virgin olive oil (100 g)
• 3/4 cup brown or coconut sugar (120 g)
• 2 tbsp soy milk
• 1 tsp vanilla extract
• 2/3 cup grated carrot

 

Serving size: 1 cupcake (excluding the frosting)
Calories: 224
Sugar: 12.4 g
Sodium: 83 mg
Fat: 11.9 g
Saturated fat: 1.7 g
Carbohydrates: 27.9 g
Fibre: 1.2 g
Protein: 2.4 g

 

Method

Step 1 - Preheat the oven at 160°.

Step 2 - Put the flax seeds and water into a blender- blend and keep to one side.

Step 3 - Combine the whole wheat flour, baking powder, baking soda, cinnamon, ginger and nutmeg into a bowl and mix well.

Step 4 - Combine the flax seeds and water, oil, sugar, milk vanilla extract and carrot in a separate bowl and mix well.

Step 5 - Mix together both the wet and dry ingredients and again, mix well until it is a nice consistency.

Step 6 - Line your cake tray with cake cases filling each 2/3 full.

Step 7 - Bake for 25-30 mins until golden brown.

Step 8 - Allow the cupcakes to cool.

Step 9 - Cover with frosting.

Categorised in:

This post was written by Danielle Orrell

Leave a Reply

Your email address will not be published. Required fields are marked *