Vegan Carrot & Hazelnut Cupcakes with Vegan, Sugar-Free Coconut Frosting: Grain-Free, Gluten-Free, Corn-Free, Dairy-Free, Egg-Free

 

Vegan Carrot & Hazelnut Cupcakes with Vegan, Sugar-Free Coconut Frosting: Grain-Free, Gluten-Free, Corn-Free, Dairy-Free, Egg-Free

Makes 8 cupcakes

For the carrot cupcakes:

    • 125g hazelnut flour (hazelnut meal/ground up hazelnuts, can use almond)
    • 16g coconut flour
    • ½ teaspoon baking soda
    • ⅛ teaspoon salt
    • 1½ teaspoons cinnamon
    • ½ teaspoon ginger
    • ¼ teaspoon nutmeg
    • 2 tablespoons chia seeds, soaked in 6 tablespoons water for 15 minutes (or 2 eggs if not vegan)
    • 75 grams coconut oil, melted
    • ⅓ cup liquid sweeter of choice – agave/rice malt syrup/maple syrup
    • 2 pure vanilla essence (recipe here)
    • ½ cup grated carrots

Vegan, Sugar-Free Coconut Frosting:

  • 1 (400ml) tin coconut milk (refrigerated over night)
  • 1 tsp pure vanilla essence (recipe here)
  • 1 tsp maple syrup

Method:

  1. Preheat the oven to 175°C and line a muffin tin with 8 cases.
  2. In a bowl, mix together the hazelnut flour, coconut flour, baking soda, salt, cinnamon, ginger and nutmeg.
  3. In a separate bowl, mix together the soaked chia seeds gel, oil, honey, and vanilla.
  4. Create a well in the dry mix and add the wet mix and stir gently until just combined. fold in the carrots.
  5. Divide the batter evenly into the muffin cases and bake for 15 – 20 minutes minutes or until a toothpick inserted in the middle comes out clean.
  6. Let them cool for 5 minutes in the pan and then remove to a wire rack to cool completely.
  7. To make the icing: Remove the coconut milk from the fridge and scoop out the hardened coconut cream (keep the leftover for use as coconut water in other recipes, like smoothies!). Use a food processor or hand held electric whisk and whip to soft peaks, fold in the maple syrup and vanilla.Place the frosting back into the fridge to firm up a bit whilst your cupcakes cools on the wire rack.
  8. Spread the icing over the cool cupcake and either consume right away or store in the fridge in an airtight container :)!
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